Cameron McKeans SLOW BOIL GINGER BEANS

SLOW BOIL GINGER BEANS

1 can ginger beer (jamaican if you have it)
1 can baked beans
some mustard seeds
salt / pepper
oregano or basil
1 teaspoon golden syrup (NOT OPTIONAL)
Some unsweetened yoghurt (optional)

Pour everything in together (except yoghurt) and let that slow boil for like 40 mins until all the liquid has evaporated into the beans. Serve with some doughy bread, like sourdough. or even add some unsweetened yoghurt to make it look more interesting.

Dan Jones Spelt Bread Dead

Spelt Bread Dead

500g wholemeal Spelt flour
400g plain live yoghurt
Seeds, herbs and stuff, oil and sea salt.
1 level teaspoon of bicarb.
Fairies.

You need about 500g of wholemeal Spelt flour - but be brave and just guess the amount.

Don't bother sifting it, add a heaped teaspoon of sea salt and a level teaspoon of bicarbonate of soda (be exact with that one).

Then, make a little well and add 400g of plain live yoghurt and maybe add a little splash of good olive oil. Stir it up so it looks all weird and stringy and lumpy.

Then tip out the mixture onto some flour and fashion it into a ball shape and put on a baking tray.

Press loads of seeds and herbs and stuff into it, maybe olives or dried tomatoes, rosemary or nuts or something.

Then make it look all neat again and then... Let the fairies out.

Do this by scoring the loaf 4 ways and opening it out a bit, like a jacket potato. That way, the fairies don't get trapped inside and burn to death.










Then sprinkle some more seeds and stuff, oil and a little salt on the top, and cook at 180 degree or so for about 35 mins - or until you're sure the middle isn't gooey anymore.

Let it cool a little and EAT!

It's real good the next day, too.

Yeah!