September

So I’m starting this new thing. Really it’s an exercise for myself, a way to push myself to write more frequently. I’ve been so cross with myself for not keeping up with regular blog posts over the past few months, so I’ve decided to force myself to make changes. I made a commitment to start this blog in order to share my recipes and foodie experiences, but work and life seem to keep getting in the way. I put a lot of work into all of the recipes I share here and between my full time job and my family life I often struggle to find the time to do it. 

So welcome to my first monthly round up, where I’ll be sharing all the things I’ve cooked, eaten and baked over the last 4 weeks. 

This month stated off with back to school and back to that boring old routine. It’s always such a bore after the summer holidays to get back to homework and laundering endless polo shirts and PE kits. It has also meant earlier bed times, which means I’ve needed to get my arse in gear to cook dinner earlier. I had two wisdom teeth taken out, so we’ve been eating a lot of soup this month, much to Stink’s dismay. But aside from all this mundane stuff we’ve also celebrated a wedding, a couple of birthdays and even a new arrival! 

The Wedding Cake

I know right? What a great subject to be starting with! At the beginning of this month a very good friend of mine got married. One of the nicest things about being able to bake is that I always have a gift to give. So I was absolutely honoured to make a wedding cake for the happy couple! I can’t take all the credit though, I had a lot of help from my talented friend and colleague Shannon, and it wouldn’t have been possible at all without the steady driving skills of my husband. 

It was the third wedding cake that I’ve made and by far the biggest, with four tiers of semi-naked sponge decorated with purple and white flowers, seasonal fruits including figs and blackberries, Meringue kisses and of course a sprinkle of glitter! I find making wedding cakes such a joy but also truly terrifying. It’s a lot of stress to be responsible for such an important part of a wedding day. I must admit to a couple of sleepless nights and nightmares about collapsing cakes. I wonder if that will go away with time?

And of course the wedding day itself was beautiful! Set in a sprawling old Manor House in the glorious Wiltshire countryside, adorned with rambling roses. The sun came out in time for the photos, the champagne flowed and the bride and groom looked gorgeous! 


The Birthday Boy

My husband turned 29 this month so we celebrated, as we always do, with a party at home. Unfortunately this year the weather wasn’t on our side. It was a grey and drizzly day but it didn’t put Jake off from spending the day outdoors with his new barbecue. The new barbecue has been quite exciting for him. I’ve never seen this man get out of bed with such a spring in his step, but when there’s meat to be smoked he is up at the crack of dawn! 

He chose a huge piece of belly pork to cook for this party. It was a fairly hefty piece of meat,so I removed the ribs and we cooked them separately. Luckily there was quite a crowd in the end, including adults, kids and a couple of dogs. I made a fair few sides to go with the meat and we followed it with chocolate brownie and Birthday Cake, which for Jake is always a carrot cake. The tiny house was absolutely full to the brim. It was pretty chaotic and I’m glad that the rain held off enough for us to spill into the garden.

BBQ Party Menu:

  • 10 hour smoked belly pork with a sweet chipotle rub.
  • Bbq chicken wings, with homemade sweet and spicy barbecue sauce
  • Mac and Cheese
  • Boston Baked Beans
  • Watermelon and Feta Salad
  • Salsa, tortilla chips and pimento cheese dip



The New Arrival

September is a busy month for birthdays in this family and now it’s even busier! Our nephew Leo arrived in the middle of this month, just days after Jake’s birthday. Stink is overjoyed to have her first ever cousin, and to no longer be the baby of the tribe! I’m so proud of my brother in law and his lovely partner for making such a beautiful little human. It reminds me though of what hard work it is having a new born. Not only are you sleep deprived, but everyone wants to come and see the new baby. Putting on a lunch and hosting a house full of family is the last thing any new parent wants to do and driving to North Devon to visit grandparents is out of the question. So we decided to make life easy for them and invite the family over to our house. It was a really lovely day, and so special to have 4 generations under one roof. I decided to cook a simple lunch of roast chicken, bread and salads, followed up with a cheeseboard. I made scones and caramel-apple cake for afternoon tea before Nanny B, Great Nanny and Pops had to drive back to North Devon.

Easy family lunch menu:

  • Tarragon and Lemon Spatchcock Chicken
  • Roasted Grape and Roquefort Salad
  • Green Beans, Rocket and Basil
  • Garlic and Herb Fougasse




New Books

And lastly, I treated myself to two new books this month. I figured as I had two teeth forcibly removed from my mouth that it was a fair compromise. 

The first one was Olia Hercules new book Kaukasis which is a collection of recipes from the part of the world where Europe become Asia. It’s an area of this planet that we don’t hear much from in terms of cuisine and having read this book from cover to cover, I can’t understand why.  Every recipe is intriguing, the pictures are breath taking and the stories of the people she meets in this journey are beautiful. As if her first book Mamuschka wasn’t amazing enough, Olia Hercules has gone and re-ignited my wanderlust all over again!

The second book I treated myself to Simple by Diana Henry. I must admit, I’d never actually heard of this writer before but after a little research I realised she’s kind of big deal in the food writing world. I picked this book because I liked the cover picture and I honestly wasn’t sure what to expect from it. What I discovered was a book rammed full of new ideas, bold flavours and recipes which fit in to my busy schedule. The narrative is completely down to earth, noting that the average home cook doesn’t always have unlimited time and funds for complex recipes and exotic ingredients. I love every single recipe in it and I’ll definitely be looking out for this author when I next go on a book buying spree!


So there we have it! That was my September. I hope you’ve enjoyed reading this update as much as I’ve enjoyed writing it. Wishing you all happiness and autumnal joy for the next month!

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Hedgerow Galette

I can’t work out if I’m late the blackberry party or if the blackberries are hella early this year. In my mind, I associate blackberries with Autumn. I’m almost certain I remember picking blackberries as a child after school, back when September was chilli and damp. I never associate these hedgerow gems with balmy, summer afternoon walks in the woods. Maybe it’s because blackberry crumble is such a comforting, autumnal treat. Maybe it’s just climate change….
Whenever we start to see the hedge laden with berries, we make sure we always have a Tupperware with us on our adventures. Little Stink isn’t such a big fan of blackberry picking, but she has a lot of enthusiasm when it comes to consuming the fruits. There’s something really pleasant and whimsical about gathering berries. It must be our primal instinct. It even compels my husband to have a go at baking ( this is a big deal, believe me!).
If you’ve been out picking blackberries and you’re wondering what to do with them, here is a really simple, faff-free recipe for what I like to call Hedgerow Galette. It’s basically a lazy Tart. Lazy because you don’t need to take the time to line a Tart case and chill it; faff-free because this dessert is oozing with rustic charm. I’ve used blackberries and elderberries in this because the trees were absolutely dripping in these tiny, often overlooked berries. They are not essential, neither are the blackberries. If you can’t get hold of any blackberries then raspberries would be just as lovely.


Ingredients

For the pastry…

  • 150g salted butter
  • 250g plain flour
  • 50g fine Polenta 
  • 50g sugar
  • 50g milk

For the creme patissiere

  • 250g milk
  • 1 egg
  • 30g plain flour
  • 50g sugar
  • Dash of vanilla extract

For the filling

  • 1 Apple, sliced thinly 
  • 200g berries, washed and dried
  • 2 tsp cinnamon sugar (optional)
  • Egg wash (optional)


Method

  1. Make the pastry by rubbing the butter and flour together with your finger tips to create a breadcrumb consistency. Mix in the sugar and Polenta. Add the milk a little at a time until a dough forms. You may need more, you may need less. Once you have obtained a firm pastry, wrap it in cling film and leave to rest in the fridge for at least an hour.
  2. While the pastry is resting, make your creme patissiere by first putting the milk in a saucepan and heating on medium flame. Mix the egg, sugar, flour and vanilla into a paste in a bowl large enough to hold the milk. When the milk is just below boiling, carefully pour it into the egg mixture, stirring all the while. Next transfer this back into the pan and heat gently whilst whisking. As soon as the cream has thickened, remove it from the heat and place it in a clean bowl. Lay cling film over the top to stop it forming a crust. Leave to cool.
  3. When your pastry has rested, it is time to preheat your oven to 180 degrees C or gas mark 5.
  4. Line a baking tray with greaseproof paper.
  5. Lightly dust your work surface with flour and roll out your pastry to the thickness of a pound coin. Trim the pastry to be the same size and shape as your baking tray.
  6. Carefully transfer the pastry to the lined tray, then spread a generous layer of creme patissiere over it.
  7. Then goes on the fruit. You can put the fruit on however you like. I prefer to go with an artful scatter, but you could fan the apples or even make stripes or other patterns. Just make sure you leave a gap of about 2cm all around the edge of the pastry.
  8. Next you need to fold the 2cm of pastry from around the edge up and over the sides of the Tart. Press it down with you finger tips, then starting with the corners carefully use your thumb and forefinger to crimp the pastry.
  9. Egg wash the pastry and sprinkle the fruits with the cinnamon sugar.
  10. Bake for 30 minutes, turning half way through to ensure an even bake. The pastry should be golden and baked underneath.
  11. Leave to cool a little before serving with lashings of vanilla ice cream or clotted cream!


Three Simple Salads

Happy 1st of July everyone! This is one of my favourite months: the days are longer, school is nearly over and it’s my birthday soon! 

I find that recently we’ve been lossening up on our (already pretty loose) bedtime routine. The evenings are so light and it’s so close to the end of term and I’d much rather be having fun than ushering Stink off to bed at 8pm sharp. Im pretty sure that all they do in the last few weeks of school is colouring in and watching videos anyway…
Having had a few weeks of really nice weather here in Somerset we’ve found ourselves edging away from our normal evening routine of chores, dinner, telly and bed in favour of impromptu mid-week dinner picnics and leisurely strolls along the canal to our local pub for a cheeky pint. I also find it so much easier to entertain guests at this time of year. We live in a tiny house which makes it difficult to have more than a couple of people at a time round for dinner. We are however lucky to have a good sized garden, and if you follow me on instagram you’ll have seen we’ve been making good use of it.


So I’m hoping for a sunny month with more balmy evenings in the garden, and with this in mind I thought I’d share with you three Simple Salads. All of them can be made ahead of time and stored in an airtight container in the fridge for a few days. They work just as well for barbecues and garden parties as they do for packed lunches and picnics.

Morroccan Couscous

Ingredients:

  • 200g dried couscous 
  • 350g boiling water
  • 75g raisins
  • 1/2 tsp each of cinnamon, turmeric, cumin, paprika, ginger and coriander 
  • 1 bell pepper, diced
  • 1 small red onion, diced
  • 2 tomatoes, diced
  • A handful of walnuts or almonds (or both)
  • Juice of 1 lemon
  • 2 tbsp white wine vinegar 
  • 2 tbsp of olive oil
  1. Place the couscous, raisins and spices in a large bowl and pour over the boiling water. Stir and cover the bowl with a plate to keep the steam in. After ten minutes the couscous will have absorbed all the water. 
  2. Pour over the olive oil and vinegar, fluff with a fork and set aside to cool.
  3. Once the couscous has cooled completely add the rest of the ingredients.
  4. Mix well and season with salt and pepper to taste.
  5. Store in a covered container until you need it.


    Tomato, Basil and Butterbean Salad with Feta 

    Ingredients 

    • 150g cherry tomatoes, halved
    • 2 large tomatoes, diced
    • 1 can of butter beans, drained
    • 1 small red onion, finely sliced
    • 100g feta, crumbled
    • A large handful of fresh basil leaves, roughly torn
    • 3 tbsp of olive oil
    • 1 tsp of good quality balsamic vinegar 
    • Salt and pepper to taste
    • Rocket to serve

    Method

    1. Place all of the ingredients except the rocket and balsamic in a large bowl. Mix well and season to taste. Be careful with the salt as feta is brined and therefore very salty already.
    2. Store in a covered container until, ready to serve.
    3. To serve, gently toss the rocket and salad together, then drizzle with the balsamic vinegar.


      Beetroot, Cucumber and Zaatar Salad

      Ingredients 

      • 1 pack of pre-cooked beetroot, diced
      • 1 large cucumber, cut into semicircles
      • 1 small red onion, finely chopped
      • 1 bunch of spring onions, chopped
      • 1 clove of garlic,  minced
      • 1 tsp of  zaatar (a spice blend available in most good supermarkets)
      • 150g thick natural yoghurt 
      • Salt and pepper to taste 

       Method

      1. Place all of the ingredients in a large bowl and mix well. Season to taste with salt and pepper. Store in an airtight container in the fridge until ready to serve.



        P B & J Brownies

        Peanut Butter and Jam is a flavour combination you really have to convince people to try. It’s a bit like telling a non-Brit that cheese and pineapple sticks are the best canapé ever. They scrunch their face up a bit and look at you like you’re potty until they try it and see the light. It sounds too weird to work.

        There is just something about sweet and savoury combinations that really get me salivating. Peanut butter is salty, savoury and thick on the palate; pair that with a sweet, zingy jam to cut through the gacky peanut butter and you’re winning. 

        Now I know you’re probably thinking that if PB& J is so good why screw with it by putting it in a brownie? Because my friends, I like to think of brownie as a blank canvas, waiting to be adulterated with naughty, new friends. A chocolate brownie in itself is a fine thing. Chewy at the edges and gooey in the middle, but I look at that gnarly top and think “what can I dress this with?” And because of this I’ve found out that you can put pretty much anything in a brownie and it will be amazing.

        Ingredients 

        • 300g dark chocolate 
        • 200g butter
        • 100g self raising flour
        • 200g sugar
        • 3 eggs
        • 100g raspberry jam
        • 100g peanut butter

        For the topping:

        • 200g double cream
        • 200g peanut butter
        • 200g White Chocolat 
        • Salted peanuts, chocolate chips and a little extra jam to decorate 

        Method

        1. Preheat your oven to 160 degrees C or gas Mark 3. Line a square cake tin with non-stick parchment.
        2. Using a Bain Marie, melt the butter and chocolate in a large bowl. Then add the sugar and stir until all the sugar has been incorporated. 
        3. Next add the eggs one at a time, combining fully between each one.
        4. Lastly stir in the flour and make sure there are no lumps.
        5. Pour the brownie batter in to your prepared tin. 
        6. Use a tea spoon to dot the brownie batter with blobs of peanut butter and jam. 
        7. Bake for 40-45 minutes. The brownie should be risen and a little crusty on top, but still feel relatively wobbly.
        8. Leave the brownie to cool for at least an hour.
        9. When the brownie as reached room temperature you can prepare the topping.
        10. First heat the cream in a pan until just before it starts to simmer. 
        11. Stir in the peanut butter so that melts completely.
        12. Place the white chocolate in a bowl and pour the peanutty cream over. Stir until all the chocolate has melted.
        13. Pour this mixture over your brownie.
        14. Scatter the topping with peanuts and chocolate chips and a few swirls of jam.
        15. Allow to set in the fridge for at least 6 hours, so that the topping is completely firm.
        16. Use a sharp knife to cut into neat squares. Store in the fridge in an airtight container and consume within 3 days. It won’t be hard.



        Naan Bread 

        I lovelovelove Indian food with all of my food obsessed heart. I cook curry probably once a week at home because it is delicious, wholesome, nutritious and budget-friendly. I don’t love rice though, which is why I sway towards bread as my carb of choice when eating curry. 

        Naan bread is a soft and fluffy leavened flat bread (made with yeast) which is eaten all over south and Central Asia. They are thought to have been influenced by middle eastern flatbreads such as Pitta, as the Persian word nān being a generic word for bread seems to suggest. What makes Indian naan bread different from other Indian breads is that they are cooked in a tandoor oven, which is a traditional wood or coal fired oven made of clay. These ovens are heated to extreme temperatures and the dough is slapped to the side of the oven to cook. 

        Obviously I don’t have a tandoori oven at home (I wish I did!), so I turn to my trusty cast iron skillet to make my naan. The beauty of this being that in the winter I can bake my naan in the kitchen and when the weather is on my side, I take my skillet outdoors and use it over my fire pit. This makes sure the naan absorb all the delicious smoky flavours from the fire and gives it a more authentic flavour. If you don’t own a cast iron pan, use the heaviest frying pan or skillet that you own, just don’t put it on an open fire! 

        Naan Bread

        Ingredients:

        • 500g strong white flour
        • 20g sugar
        • 10g salt
        • 14g dried yeast (2 sachets)
        • 150g coconut cream
        • 200g water
        • 1 tsp nigella seeds


        Method

        1. Place your flour, sugar and salt in a bowl and mix together with your hand. Make a well in the centre.
        2. Dissolve the yeast in to the water and pour in to the well. Use your hands to begin mixing the flour and water together. Then add the coconut cream and nigella seeds and mix in the bowl until it starts to form a sticky dough.
        3. Turn the mixture out on to a floured work surface and knead for about ten minutes, until you have a soft dough.
        4. Place the dough in a clean, oiled bowl and cover with a clean towel. Leave to rise for 2 hours in a warm place.
        5. Once the dough has risen, turn out on to your work surface and divide in to 8 equal portions.  Roll each portion in to a ball, place on a floured tray and cover. Leave to rest for 20 minutes to allow the gluten to relax. This will make it easier to shape the dough.
        6. When the dough has rested, start heating your pan. It needs to be really hot, so set the burner to its highest flame.
        7. Roll out your first ball of dough in to a flat, tear drop or oval shape, approximately 1cm thick. I find it easier to roll the dough flat with a rolling pin and then use my hands to shape it in to an oval by gently pulling the dough.
        8. Then place your shaped dough on to the hot pan. You will notice immediately that bubbles start to form under the surface of the dough. 
        9. After a minute, flip the dough over and cook the other side. Don’t worry it the dough catches a little where it has formed bubble, this darkness adds flavour to the bread.
        10. Whilst the first flatbread is cooking, you can shape the next one so that it is ready to go.
        11. When the bread is cooked, wrap in a clean towel and cook the next one. 
        12. Serve immediately with your favourite curry.


        Choux 

        Choux pastry is my favourite kind of pastry because it is the perfect vessel for whipped cream or custard. It is a socially acceptable method for shovelling custard into my pie hole. I like to eat Chantilly cream straight from the bowl with a spoon, but people tend to frown upon that. Put that shit in an eclair though, and we’re all good. 

        Choux pastry is a delightful, crispy shelled mode of transport for delicious things to make their way in to my mouth. 

        It’s also a very versatile pastry. By which I mean you can pipe it into different shapes. With this one basic recipe you can make choux buns, chouqettes, eclairs, profiteroles, Paris Brest… And once the shells are baked and filled, the outside can be decorated with boundless imagination. All one needs to do is type eclair in to pintrest to see the hundreds of wonderful creations to inspire you. And to terrify you.

        I know a lot of home cooks are put off by the seemingly daunting task of making choux. It’s so mysterious. What even is it? It’s called a pastry but it’s made in a saucepan and the paste looks like a gloopy mess waiting to happen! It looks difficult and faffy. Do I even have all the right equipment in my kitchen?

        First things first; pull yourself together. It’s not anywhere near as difficult as you think. The most technical piece of kit you need for this is accurate scales. Being precise with your weighing up is very important when it comes to patisserie. It may look like an art but trust me, it’s a mysterious fucking science. 

        So here goes: here’s a recipe for choux pastry and a recipe for creme patissier. I’ve made little chocolate chouqettes (like profiteroles but less 70s sounding) as an easy introduction to choux pastry. 

        N.B you will need to strong arm for this, there is a lot of beating involved. 


        Choux Pastry

        Ingredients:

        • 125g whole milk
        • 125g water
        • 100g butter, cubed
        • 5g salt
        • 10g sugar
        • 150g plain flour
        • 4 eggs

        Method:

        1. Preheat your oven to 200 degrees/Gas mark 5. Line 2 large baking sheets with non stick parchment.
        2. Weigh and prepare all of your ingredients.
        3. Heat the milk and water in a large pan on a medium heat. Stir in the butter until it has melted completely. Add the salt and sugar.
        4. When the melted butter/milk is almost at a boil, turn the heat to low and quickly throw the flour in and start mixing with a wooden spoon. Once the flour has been fully incorporated, turn the heat back to medium and continue to beat the mixture. At this point you should be mixing quite vigorously, in order to dry out the paste. Keep going for 1 minute. You should have a ball of paste.
        5. Turn the paste out in to a large mixing bowl. Continue to beat for about 30 seconds to let some of the steam out and to help it cool.
        6. Next add the eggs, one at a time. You need to completely combine one egg before you add the next. Make sure you work quickly though as at this point the paste will be hot enough to start cooking the egg, so keep beating. 
        7. Once you’ve addd all of the eggs, so should be left with a not-quite-liquid paste which plops off of your spoon.
        8. Transfer the paste to a piping bag. Snip the end off the bag to leave a hole of about 1.5cm. 
        9. Pipe the choux pastry into rounds about the size of a tea light candle. Make sure you leave plenty of space around them as they do expand a lot. If you have any spiky tips sticking up, use a wet finger to dab them flat.
        10. Bake for 8-12 minutes, depending on how feisty your oven is. 
        11. When the chouqettes are done they should be round, hollow and crispy with a rich golden colour. Leave to cool on a wire rack.


        Chocolate Creme Patissier 

        Ingredients:

        • 250g milk
        • 100g sugar
        • 1 egg
        • 25g cornflour
        • 100g dark chocolate 

        Method:

        1. Heat the milk in a pan until it begins to simmer.
        2. Mix the egg, sugar and cornflour in a bowl until smooth.
        3. Pour the hot milk into the egg mixture, whisking constantly.
        4. Once well combined, pour the whole mixture back in to the pan and heat on low.
        5. Stir constantly until the cream is thickened.
        6. If you heat too vigorously and lumps start to appear, remove from the heat and whisk until smooth.
        7. Break the chocolate and stir into the cream until completely melted.
        8. Lay cling film over the surface of the cream and allow to cool.


        To finish:

        • Once the shells and the chocolate creme patissier have both cooled to room temperature you are ready to pipe.

        1. Use a small, sharp knife to make a little hole in each shell.
        2. Fit a piping bag with a small, metal piping tip and fill with the chocolate cream.
        3. Pipe the filling in to each shell. Not too much though, or it will spurt out.
        4. Once each shell is full, arrange artfully on a plate and dust with icing sugar.
        5. Eat with reckless abandon and enjoy!



        Sweet Potato Soup with Pitta Bread Croutons 

        I honestly don’t remember ever eating sweet potato as a child. I don’t know if this is because 15 years ago it wasn’t a very popular vegetable here in the U.K. or if it was because my parents just overlooked it. Now I’m a grown up I pick up a massive sweet potato every time I do the grocery shopping. There’s a lot you can do with this lovely, gnarly looking tuber. This soup is fast to make and very cost effective. It’s also delicious and vegan. I use a lot of different spices in this recipe but don’t let the epic ingredients list put you off. The Pitta croutons are a great way of using up stale leftovers. You can use any bread for this but I seem to always end up with spare pittas lurking in my bread bin. This recipe makes enough for two hungry adults with a bit left over for tomorrow’s lunch. It will store in the fridge for up to five days in an airtight container or in the freezer for a month. 


        Ingredients 

        • 3 sticks of celery, chopped
        • 1 large onion, chopped 
        • 3 cloves of garlic, minced
        • Approximately 750g diced sweet potato 
        • 1/2 tsp celery salt
        • 1/2 tsp allspice 
        • 1/2 tsp nutmeg 
        • Pinch of cinnamon 
        • Pinch of thyme 
        • Pinch of oregano 
        • 1/2 tsp paprika
        • Pinch of dried chipotle chilli flakes 
        • 2 stale Pitta breads, cut into shards
        • 3 tbsp olive oil
        • Salt and pepper 

        Method

        1. Preheat your oven to its highest setting. 
        2. Sweat the onion and celery in a large saucepan with a little oil.
        3. When they are translucent, add the garlic, sweet potato, spices and herbs. Sautee on a low heat for 5 minutes.
        4. Cover with water, bring to a boil and simmer with the lid on until the sweet potato is soft.
        5. Whilst the soup is simmering, place the shards of Pitta on a baking sheet and drizzle with the oil. Sprinkle with sea salt and bake for 3 minutes. Remove from the oven, flip them over and bake for another 3 minutes, or until the croutons are brown and crunchy. 
        6. When the sweet potato is soft, use an immersion blender and wazz until the soup is smooth and silky. At this point you may need to add a bit more liquid to your soup, unless you like it like wall paper paste. I just add water but if you’re feeling decadent you could add milk or even cream. Let the soup down as much as you feel necessary, little by little. Season to taste.
        7. Serve the soup with the croutons piled on top and garnish with freshly grated nutmeg and black pepper. 

        Tips

        • If you don’t have all of the spices I’ve listed here, don’t worry! Use what you have in your spice rack. The essential ones are thyme, oregano, nutmeg and paprika and I’ll bet you already have those. 
        • Add as much chilli as you like. I like a lot of chilli in this but my small child does not. I prefer to add hot sauce or chopped fresh chilli to my own bowl.
        • If you don’t have any Pitta bread to use up, just use whatever other bread you have in the house. This will work with anything from tortilla to hot dog buns. Simply cut them to whatever shape you like and keep an eye on the baking time. 
        • This crouton recipe will also work for gluten free bread, but I’d recommend using a medium setting on your oven as gluten free bread often has a high sugar content which burns faster.