skills.
PHOTOGRAPHS: INDIA WHILEY-MORTON. FOOD STYLING: POLLYANNA COUPLAND
“Inspired by a braided brioche loaf called babka, this labour-of-love bake conceals a filling of silky chocolate custard. It takes a little time to make, but you’ll be rewarded with a wonderful treat for the long bank holiday weekend.
I love the enriched dough used in the loaf as it uses honey instead of sugar, and the dough is so versatile and beautiful to work with. You can make cinnamon buns with it, a challah – or put it in a loaf tin to bake for sandwiches… Wonderful!”
A BIT ABOUT RICHARD
Raised in Brittany but based in Britain, he has more than 30 years’ baking experience under his toque, but more importantly Richard Bertinet is that rare thing – a great teacher. Classes at his Bath cookery school, The Bertinet Kitchen, are in high demand.
He regularly appears on TV shows such as Saturday Morning, Saturday Kitchen and GBBO:
An Extra Slice, and he offers an online course via BBC Maestro.
THE RECIPE
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