SUMMER

Celebrate the Platinum Jubilee or simply raise a glass to the warmer weather with dishes designed to bring everyone together

recipes GOOD FOOD TEAM

photographs LOUISE HAGGER

Sticky red onion & thyme crown with whipped goat’s cheese

Bread is a must at any gathering, but you could also make it a feature. Here, we’ve captured the flavours of an onion and goat’s cheese tart in a buttery tear-and-share loaf. We’ve used shop-bought red onion marmalade, which can be sweet, so taste it before adding – you may need to balance it with more red wine vinegar.

SERVES 10-12 PREP 40 mins plus resting, at least 2 hrs proving and 1 hr chilling COOK 40 mins MORE EFFORT V

600g strong white bread flour, plus extra for dusting

10g fast-action dried yeast

4 eggs, beaten

200ml lukewarm milk

150g softened butter, cut into pieces

500g red onion marmalade

1 tbsp red wine vinegar small bunch of thyme, chopped

50g parmesan or vegetarian alternative, finely grated

1 tbsp onion seeds

For the whipped goat’s cheese

300g soft rindless goat’s cheese

(ensure vegetarian, if needed)

100g soft cheese

2 tbsp lemon juice, plus pared lemon zest to serve

1 Tip the flour, yeast, most of the beaten egg (reserve a little for glazing later), 2 tsp salt and the milk into a bowl. Combine with your hands to form a rough dough, making sure all the flour is mixed in. You can also do this in a stand mixer fitted with a dough hook. Cover with a damp cloth and rest for 30 mins.

2 Tip the dough onto a clean surface and knead by hand for 10 mins, or do this for 5 mins in a stand mixer on medium speed until the dough is springy and glossy. Use your hands to work the soft butter into the dough – this will take about 5 mins. At first, it will look like it’s not coming together, but keep working the dough through your fingers and it will slowly become smooth and glossy. Form the dough into a ball, return to the bowl, cover and leave to prove in a warm place for 1-2 hrs, or until nearly doubled in size. Meanwhile, mix the marmalade with the vinegar. Line a large baking sheet with baking parchment.

3 Tip the dough out onto a floured surface and roll into a roughly 50 x 40cm rectangle. Spread the marmalade all over the surface, then scatter with the thyme and parmesan. Roll the dough up from one of the longer edges into a tight spiral. Chill for 1 hr to ensure the spiral holds together well.