Recipes

Ingredients

• 120g black olives
• 120g green olives
• 4 tbsp red wine vinegar
• 4 tbsp olive oil
• 1 heaped tsp chopped fennel leaf or finely diced fennel root
• 1/2 level tsp ground cumin (optional)
• 2 tsp chopped fresh coriander
• 2 tsp dried or chopped fresh rue (you can use a bitter herb or spice such as fenugreek seed as a substitute)
• 2 heaped tsp dried or 3 tsp chopped fresh mint
• 1 cup plain flour
• 1 cup water
• 1 tablespoon honey
• 1 teaspoon of sunflower oil
• 500g spelt flour
• 1 sachet instant yeast
• 300ml warm water
• 2 tbs olive oil
• 1 tsp sea salt
• 2 tsp crushed coriander seeds or 2 tbs poppy seeds (optional)
• 200g self-raising flour
• 1/4 teaspoon salt
• 55g unsalted butter, room temperature
• 85g runny honey
• 2 eggs
• 1 egg white
• castor sugar to sprinkle (or sesame seeds)