MAKING BREAD
RECIPE MATHS EVERY COOK NEEDS TO KNOW
3 parts flour to 2 parts water (by weight)
Use strong white bread flour for making bread. Based on the 3:2 ratio, if you’re using 600g strong flour, you’ll need 400g water. For this quantity of dough add 12g salt and 8g fresh yeast (or 4g dried) before mixing and kneading. This is only a rule of thumb, though, as different flours absorb varying amounts of water.Work by eye and feel. The dough should be pillowy and soft, but not overly sticky – and not tough. If you think you need to add a little more water, add it. If the dough is too wet, knead in some more flour. Bread dough is surprisingly forgiving.
PURPLE SPROUTING BROCCOLI
MAKE THE BOUNTY LAST
PSB is one of the few leafy green vegetables around at this time of year. If you have lots of it, it’s worth preserving while it’s at its best
FREEZE Trim the spears and plunge into a large pan of boiling salted water. Boil for 3 minutes, then drain and plunge into a bowl of iced water. Drain again, dry in a clean tea towel, then pack into plastic bags. Freeze for up to 3 months. Cook from frozen.
PICKLING Pickled PSB is great with grilled meat or a ploughman’s lunch. Cut off the florets of 500g purple sprouting broccoli and evenly slice the stems. Toss everything in a bowl with 1 tbsp olive or sesame oil, a finely sliced garlic clove, 1 tsp ground turmeric, a pinch of dried chilli flakes and 1 tbsp coriander seeds. Pack into still-hot, sterilised jars. Bring 300ml white vinegar and 300ml water to the boil, then pour over the broccoli, making sure it’s properly covered. Seal, cool and chill for at least 3 days before eating (it will keep for up to a month).
RINSE RICE BEFORE COOKING?
DO YOU REALLY NEED TO...
It depends on the rice and the sort of dish you’re making. The general rule is that long grain rice, such as basmati or jasmine, needs rinsing to remove powdery starch from the surface, which would make the grains clump together. Short grain rice – the sort used in risotto, paella and rice pudding – shouldn’t be rinsed because the starch helps to thicken the finished dish and give the correct texture.