PEPPER AND ROSEMARY HOT CROSS BUNS WITH ATCHAR AND HALLOUMI

MAKES ABOUT 12 BUNS PREPARATION: 30 MIN RISING: 2 HOURS BAKING: 25-30 MIN 4x250ml (4c) bread flour + extra for kneading 1 sachet instant yeast 15ml (1T) sugar 5ml (1t) salt 15ml (1T) freshly ground pepper 15ml (1T) fresh rosemary 250ml (1c) lukewarm water + extra

TO FINISH

15ml (1T) sugar 30ml (2T) milk fresh rosemary sprigs (optional)

TO SERVE

125ml (½c) mango atchar 200g halloumi cheese, sliced and pan-fried

Grease a large baking sheet with nonstick spray.

1 Mix the flour, yeast, sugar, salt, pepper and rosemary together. Make a well in the middle and pour the water into the hollow, then mix with a fork.

2 Add more water bit by bit until a sticky dough forms.

3 Transfer the dough to a flour-sprinkled surface and knead until smooth and elastic.

4 Shape the dough into

a ball and transfer to a clean bowl or dish. Cover and leave to rise in a warm place for 1 hour and 30 minutes or until doubled in size.

5 Preheat the oven to 180°C. Transfer the dough to a clean surface, lightly knead and divide into 12 equal portions. Roll each portion into a ball and arrange closely together on the prepared baking sheet.

6 Cover the buns and leave to rise in a warm place for another 30 minutes.

7 To finish Mix the sugar and milk together and brush over the buns. Bake for 25-30 minutes or until golden brown and cooked. Leave to cool for 15 minutes, then cut a cross-pattern in the top of each bun. Put rosemary sprigs in the cross pattern (if using). Leave to cool completely.

8 To serve Serve the buns with the mango atchar and fried halloumi.

MAKES 1 LARGE ROUND LOAF PREPARATION: 20 MIN RISING: ABOUT 2 HOURS BAKING: 40-45 MIN

1 sachet instant yeast 125ml (¼c) lukewarm milk 15ml (1T) sugar 60ml (¼c) water 60ml (¼c) olive oil 2 eggs, beaten

4 x 250ml (4c) flour 5ml (1t) salt 10ml (2t) dried rosemary or thyme 60ml (¼c) biltong powder 15ml (1T) ground toasted coriander 250ml (1c) sultanas TO FINISH

15ml (1T) milk 15ml (1T) honey 30ml (2T) biltong powder

Line the bottom of a 23cm cake tin with baking paper and grease with nonstick spray.

1 Mix the yeast, milk and sugar in a jug and set aside for 30 minutes or until a layer of froth forms on top.

2 Add the water and oil and mix well, then add the eggs and mix.

3 In a mixing bowl, mix the flour, salt, rosemary or thyme, biltong powder, coriander and sultanas. Make a well in the middle.

4 Pour the milk mixture into the well and mix with a fork until a dough starts forming. If it’s still too dry, add a little more water.

5 Transfer the dough to a clean surface and knead until smooth and elastic. Place the dough in a greased bowl and leave in a warm place to rise for 1 hour and 30 minutes or until doubled in size.

6 Heat the oven to 180°C. Shape the dough into a large ball, then place in the cake tin. Cover and leave to rise for another 30 minutes.

7 To finish Brush milk over the top of the dough and bake for 40-45 minutes or until golden brown.

8 Brush honey over the bread when it comes out of the oven. Sprinkle the biltong powder over – in the shape of a cross, if you like – and leave to cool in the tin for 15 minutes. Transfer the bread to a wire rack and leave to cool completely.