I have seen a few iterations of salad with these components – the thing I love about this version is the addition of both crumbled salty feta and torn milky fresh mozzarella to contrast the peppery watercress, fresh herbs and sweet peas and beans. The
4 cups flour (I used high grade) 1 teaspoon salt 250ml warm water (use more for a stickier dough) 1 teaspoon sugar 2 teaspoons dried yeast granules* 4 tablespoons olive oil olive oil, for cooking butter, to serve jam, to serve Put your flour and salt in a big bowl and give it a
Miggs is Good’s resident recipe creator and botanical cuisine specialist. Find her at callmeishbel.com, and follow her on Instagram at @call.me.ishbel. This egg and dairy free Hot Cross Brioche is light, spicy and full of fruit with that decadent buttery brioche texture. If your favourite
