Landscape (UK)

POTS OF SWIRLING HERB PETALS

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To serve 12: In a food processor, pulse together 75g of pine nuts, 2 tbsp of grated Parmesan and 2 cloves of garlic until the pine nuts are almost ground. Add 50g of wild garlic leaves, 2 tbsp of lemon juice and 120ml of olive oil, pulsing until a thick sauce forms. Season to taste. Cover with a damp tea towel or reusable wrap and chill until ready to use. In the bowl of a stand mixer fitted with a paddle attachment, combine 185ml of water, 75ml of semi-skimmed milk and 1 large egg, and briefly mix. Add 475g of plain flour, 2 tsp of dried yeast, 2 tbsp of caster sugar and 1 tsp of salt, mixing on a medium speed until a soft dough forms. Switch to a dough hook and mix on medium until the dough is even, soft and stretchy. Turn out onto a lightly floured surface and shape into a ball. Place in a greased bowl, turn to coat, and cover with a damp tea towel. Let it rise at room temperatur­e for 1½ hrs. Turn out onto a floured surface and shape into a rectangle. Divide into six pieces, shaping each into a ball. Place, spaced apart, on a piece of greaseproo­f paper brushed with olive oil and brush the tops of the balls with olive oil. Cover with a damp tea towel or reusable wrap and leave to rise at room temperatur­e for 30 mins. Brush two large rectangles of greaseproo­f paper with olive oil. Place a ball of dough onto one of the sheets of greased paper and brush the top with olive oil. Flatten and carefully stretch it out into a 25cm (10in) square. Brush some of the sauce over the square and fold the right side over to the centre. Fold the left side over the centre to make a trifold. Turn the dough 90° to the right and place seam side down on the other piece of greaseproo­f paper. Repeat with the remaining dough balls. Using a sharp knife, cut each piece of dough in half down the middle. Roll into swirls and shape them into 12 ovenproof flower pots. Cover, and leave to rise at room temperatur­e until puffed, approximat­ely 45 mins. Meanwhile, preheat the oven to 180°C/160° fan/gas mark 4. Bake the breads for 20 mins. Reduce the oven to 170°C/150° fan/gas mark 3 and continue baking for 10-15 mins until risen, browned and cooked through. Remove from the oven and brush any remaining sauce on top. Allow to cool before serving.

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