I made this loaf last night and it has already gone, too good to hang around! 250g strong white bread flour 250g tipo 00 flour, or double the quantity of strong white flour if you can't get hold of any) 1 tsp fine sea salt 5g active dry yeast 100ml extra-virgin olive oil (70ml for the dough; 30ml for the topping) 1 tsp salt flakes rosemary sprigs 2 tbsp coarse semolina or cornmeal (optional) Put the flours in a large mixing bowl with the salt and yeast. Whisk well to combine,

I recently made these for a friend, Lucy's birthday tea! Sadly she could see but not eat them via Zoom! Luckily for me my son soon devoured them. for the cakes 110g butter, softened 110g caster sugar 2 eggs 1 tsp vanilla extract 110g self-raising flour ½ tsp baking powder 1 tbsp milk 1 lemon for the buttercream 300g icing sugar 150g butter, softened raspberries and blueberries to decorate Line a muffin/cupcake tin with 12 paper cases . To make the sponge, put the butter, sug