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

1. For this recipe you require 2 mixing bowls: 1 big and 1 small. The small bowl when placed upside down on the big bowl can act as a lid.
2. Pre heat the oven to 250˚C / 500F / Gas 9 with a tray at the bottom.
3. Mix the strong white flour, wholemeal flour, dark malt powder, salt and bicarbonate of soda (remember to sift if lumpy) in a small mixing bowl and set aside. This is the dry mixture. Make sure all the ingredients are thoroughly combined.
4. Weigh out the milk and the beer together in the large mixing bowl.
5. Mix the dry ingredients together with the wet mixture until it comes together and there are no dry lumps.
6. Transfer the mixture into a greased 500g baking tin.
7. Place the loaf in the oven and pour a cup of water on to the hot tray to form steam, then lower the oven to 200˚C (fan) / 400F / Gas 6.
8. Bake through for 30 to 35 minutes.
9. Remove the loaf from the tin and allow it to cool on a wire rack.
10. If you can’t hear the hollow sound when it’s tapped on the bottom, pop it back in the oven for another 5 minutes