a friend gave me some quince from her garden last week. another friend steve makes membrillo (quince paste) each year which always tastes great with cheese. so... i asked him…

i had a very successful crop of basil in the greenhouse this year so made some pesto which went nicely with homemade foccacia (of course)...

following my doughnut course i did bread ahead's intro to french baking which involved making three kinds of bread - baguette, a country loaf and fougasse. they turned out pretty…

for christmas i was given a voucher for two workshops at bread ahead bakery school. nearly ten years ago i did one there to make sourdough which i have made…