Recipes by Rich

United Kingdom Chef

	How to bake French-style brioche bread by Rich Baking bread.It sneaks up on you.It starts slowly, just a little experiment, maybe a curious attempt at a simple loaf. Nothing out of the ordinary, just flour, salt, yeast, water and time.You find that it works. It works better than you could ever dare believe it’d work.Your bread tastes real, substantial, honest. It tastes of your…	0 votes 167 views
	Jerusalem artichoke and chicken pie by Rich I was told that Jerusalem artichokes were so easy to grow that it’d be hard to get rid of them once they went into the ground.“They’ll spread like weeds”, said the old bloke on the plot next door.I dug the tubers in early one morning, the ground wet and the mist clinging tightly to the handle of the spade as its blade cut through the…	0 votes 193 views
	Rhubarb, ginger and chilli pickle by Rich This time of year always brings the first glut of the season – rhubarb.One day, there’s none, but the next, there are vast parasols shading slender stems rocketing skywards, growing thicker and darker day by day. Rhubarb is the most hardy and forgiving of vegetables, and it is a vegetable and not a fruit, although unusual in the fact…	0 votes 238 views
	Creative Breads’ Pop-up Restaurant, Shipley by Rich I first discovered Creative Breads, located at the back of Shipley Health Store on Westgate, last September.I remember the day well. It was the first weekend of the Saltaire festival. We had returned from our holiday in France to find their flyer in our postbox and, keen to try something new, along with showing support for a new,…	0 votes 225 views
	Everyday sourdough bread by Rich I’ve baked sourdough regularly for a couple of years, now.There’s been a starter bubbling away in the fridge for the whole time.It’s remarkable in its resilience … sometimes, weeks of neglect have passed, but a handful of flour and a splash of water cause it to spring back into life easily enough.I’ve tried several recipes, and some…	0 votes 189 views
	Rhubarb vodka … please be careful … by Rich Does anybody actually like vodka?I’m not sure they do … it’s just searing alcohol to me, and before the whole of Eastern Europe rises as one and mercilessly hunts me down, I’ve found a way to make it a bit more palatable. To transform it into something worth drinking, rather than merely enduring, if you like.The miracle ingredient in…	0 votes 207 views
	The World Curry Festival, Bradford, 21st to 23rd June, 2013 by Rich What?The World Curry Festival draws together the tastes of the Sub-Continent, the Caribbean, Thailand, Malaysia and South America into one three-day celebration of the glorious curry.When and where?The 21st to 23rd June, 2013, between the fountains of the brand new City Park in Bradford, in the shadows of the most stunning town hall…	0 votes 137 views
	5 reasons to bake your own bread by Rich 5 reasons to bake your own breadJuly 3, 2013You know what’s in it – bread is only flour, water, yeast and salt. That’s it. That’s all you need to make a world-class loaf. Have a look at the ingredients listed on the side of a commercial loaf and ask yourself whether all of those things are really necessary, or are they there just to…	0 votes 241 views
	Prison food never tasted so good – Underground, with We, the Animals by Rich The bright, white paint on the walls was cleaner, and the lighting perhaps a little softer, than it might have been in the past, but this was definitely a prison cell, a prison cell transformed for one weekend only into a pop-up restaurant by the food…	0 votes 251 views
	Pain au Levain, or a basic French-style sourdough by Rich I used to think that sourdough had to be, well, sour … that it had to have a deep, acidic taste that almost made you wince. The more sourness, the better, and my trick was to let the dough rise for extraordinarily long periods of time, to let the acidity that’s a by-product of fermentation and bacterial growth develop and take…	0 votes 214 views