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170g Strong White Flour

170g Wholemeal Flour

30g Dark Malt Powder

6g Salt

4g Bicarbonate of Soda

170g Whole Milk

170g Dark Beet

Vegetable Oil for Greasing the Tin

After sharing dreams of starting his own micro-bakery, Tess and Andrew suggested he bake bread for the pub. Nearly a year later here he is, using up kitchen leftovers and dregs of kegs. ‘You can put anything in bread,’ Emmanuel explains. Potato, hummus, beer, onion and dill with smoked salmon, seaweed and mackerel, beetroot, pumpkin, liquorice, charcoal, the list is never-ending. You name it, he’s tried it

  • pictures: David Merewether
  • styling: Helen Barton

A Very Berry Jelly

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