A blend of white and wholemeal flours charged with whole nuts - walnuts, brazil nuts, hazel nuts, almonds and cashews - giving texture and flavour to every bite. Enhances quality cheeses and excellent with natural honeys. Responds well to toasting. Baked in an earthenware pot for shape and crust. Why not serve quartered and lightly toasted slices with cheeses to end a dinner party. more...
Criss-Cross Crossing
21 March, 2008 at 14:09:00
Only for 2 weeks a year - but that feels like plenty! This is Alan putting crosses on soon-to-be hot buns for Easter. So now you know how it's done!