MORE PLEASE - BREAD

SANDWICHES, PUDDINGS, BALLS - BREAD TRULY HAS IT ALL

Bread is my most used ingredient. I consume bread more than anything else, more than pasta, more than garlic. It's the backbone of my eating, and my kitchen feels naked without it. It’s the solution to all my problems; it calms and nourishes me when I have no time to cook, it soothes me when I’m sick or tired, it fills me up even when it’s all I have, and it never, ever bores me. 

I was inspired to write about it because it was the only thing I could think about when I emerged, bleary eyed, onto the Heathrow tarmac at 5:30 am after the 14 hour flight home from Malaysia. I had eaten some bread but not much whilst away, and I was beginning to feel a little bit of withdrawal. Not to mention I was exhausted and needed a quick, easy and extremely comforting breakfast to look forward to. My boyfriend and I agreed whilst waiting for our bags that we would make cheese toasties, and then dreamed about them all the way home to Clapton. I truly believe the toastie I made when I got home that day played a pivotal role in preventing me from getting jet lag.

I should be clear at this point - I am not a bread maker. I’ve dabbled in it for work and can manage it fine, but it’s not something you’re likely to find me doing. When I do make bread voluntarily, it’s easy stuff like Wheaten bread, focaccia or flatbreads. I am not a patient enough person to do it regularly and I really don’t need to add to my cooking workload. 

Plus, there’s something about buying bread that makes me feel good. Like no harm can come to me because I have my bread. My old flat in Dalston is a 5 minute stroll away from the Dusty Knuckle Bakery, and I loved going there to pick up a loaf in the morning. Carrying it home, still warm in its brown paper bag, I honestly felt like Belle in Beauty and the Beast, with her nose in a precious book while strolling through her provincial life. Except it was me, wearing Veja’s, clutching an oat latte and scuttling away from someone shouting at me whilst they angle-grinded a bike off a railing. Beautiful memories, but I digress. 

I could write for pages and pages on this magical substance, in fact I could write a whole book just about things on toast. I certainly found choosing recipes for this episode extremely hard and there may well have to be a part 2 at some point. I wanted to demonstrate bread's versatility whilst also giving some of my favourites a space on the page - recipes for things that are second nature and not often written about. I don’t even think I landed on a perfect selection in the end. Three sandwiches and two “others”, and no reference to things on toast at all. IT WAS JUST SO HARD. Forgive me.

I couldn’t leave out my Ultimate Cheese Toastie that saved me from post holiday blues. It’s nothing extraordinary in its components, but it is bloody perfect. 

Similarly with The BLT, I’ve not changed anything up or rocked the boat as such. I just HAD to write about it, as it was my gateway sandwich and opened up a whole new world of bread pleasure for me when I was 9 years old.

My final sandwich entry is a bit more off the wall but in many ways shows the progression from gateway BLT to all out sandwich sex. If you’ve never had a Lambwich with Chimichurri and Sour Cream then I highly recommend you try it. I actually made it with the leftover lamb from The Spring has Sprung One and one of my favourite shop bought breads - ciabatta.

Then we go somewhere different with Polpette di Pane - these are little fried balls made with leftover bread, stuffed with mozzarella and then served in a tomato sauce. They are a great use of old bread and are a fantastic cheap snack or dinner that is just as satisfying as meatballs.

And finally the quintessential British dessert - Bread and Butter Pudding. It’s fabulous made with any form of bread or baked good, in fact my dad made a sensational one this past Christmas with panettone, malt loaf and banana bread. I’ve kept mine simple and seasonal with a mix of normal cheap white bread (good for sponginess) and hot cross buns (already packed with fruit) and with a bumper amount of custard because I can’t bear a dry pudding.

I have also done a little glossary of bread based recipes from old Dinner Party episodes at the end of this for you to peruse as well. PLUS. We have the second part of my Malaysia holiday round up - we’re in Borneo now and combining a little bit of rain, jungle and scary boat rides with majestic orangutans and 5 star hotels. It’s a rollercoaster!

CHILLI CHEESE TOASTIE

If toasties are a fine art then call me Michaelangelo. I adore the slow and methodical process behind them. The mistake people make is to think a toastie should be cooked quickly, when in reality it needs a gentle touch. This recipe is my blueprint for a spicy, cheesy delight but a great base for adding other flavours too. Toasties are rich af, so I always need to cut through that gooey glory with a chilli or two but feel free to ditch the spice if it’s not your thing. This cheese combination is my preferred mix for an oozy and stringy yet well rounded filling. If you have other cheese you need to get rid of then by all means swap where necessary, just remember the harder and more crumbly the cheese the less likely it is to melt well. Check the substitutions section after the recipe for some GREAT alternative toastie ideas.

For 2 toasties