BEETROOT, CURRY LEAF AND GINGER BRUNCH BUNS

(Makes 8 buns)

INGREDIENTS: 15 fresh curry leaves; 325g strong white bread flour; 4g fast-action dried yeast; 150g raw beetroot, grated; 1tbsp lemon juice; 1 inch ginger, grated; 100ml water; beaten egg, for brushing; 70ml neutral or olive oil; 1tbsp mustard seeds; 1tsp sugar; 1tsp sea salt flakes

METHOD:

1. Heat 30ml (two tablespoons) of the oil in a small frying pan over a medium heat; when hot, add the mustard seeds and curry leaves. Let them snap, crackle and pop for 30 seconds to a minute until aromatic, then turn off the heat and set aside.

2. Mix the flour, yeast, sugar, salt, grated beetroot, lemon juice and ginger together, then add all the remaining oil and the 100ml of water. Pour in the infused mustard seed and curry leaf oil, then stir together. Knead the dough by hand or in a stand mixer for 10 minutes, adding a tablespoon more water if the dough is looking dry. 3. Let the dough rise, covered, for one-and-ahalf hours, or until doubled in size. Punch down the dough, divide into eight and then roll each portion into a ball, twisting the dough underneath so you have a smooth top. Place on a baking tray lined with baking paper, twisted side down, and leave to rise for 20 minutes. 4. Meanwhile, preheat the oven to 180 degrees C fan/200 degrees C/gas 6. Brush the buns with the beaten egg, then transfer to the oven to bake for 25 minutes until well risen. Let them cool slightly on a wire rack before serving with plenty of salted butter.