French Baking with Marianne Bradley at One Mile Bakery

There really is nothing more inviting than the smell of freshly baked goods. A crusty loaf, a flaky pastry, a buttery brioche. Mmm. Just a waft of it in the air sends my stomach rumbling, and romantically reminds me of sunnier times, queuing at Parisian boulangeries whilst on holiday, desperate to get my croissant fix for the day.

Luckily I don't have to hop over the channel every time I want some decent dough; we're surrounded by fantastic bakeries here in the Cotswolds too (Cheltenham's Baker & Graze do some mean almond croissants FYI). But how about learning some knew skills and making your own tasty treats?... Think of it; that delicious scent every weekend (if you're extra keen)... Meet One Mile Bakery.

In 2012, journalist turned baker Elisabeth Mahoney launched the first One Mile Bakery in Cardiff, delivering artisan bread, seasonal soups and delicious preserves by bike within a mile of her domestic kitchen, and teaching inspirational baking classes to more than 2000 people. Earlier this year, two new branches with exactly the same ethos were launched; one with rugby player Nick Macleod in Rhiwina, Cardiff, and the other right here in Cirencester with the super-talented Marianne Bradley.

Now, Marianne and I have been following each other on Instagram for quite some time. Me admiring her flour based wizardry (in between pictures of kids, dogs and foraged foods) and her liking photos of my utter gluttony and love of booze. Despite having never met, it felt like we knew each other's lives pretty well, so when she invited me along to the French Baking Class she was doing in August, I jumped at the chance.

Coffee in hand, and three other eager bakers by my side, Marianne welcomed us to her home - this ain't no poncey cookery school - introducing herself and her helper for the day (India). We'd learn laminating, try our hands at enriched dough, and bang out some baguettes. Oui oui! Somewhere along the way would be a French inspired lunch with a glass of French wine too. Now you're talking. Sadly I was sans breton and beret, but let's just pretend that's what I was wearing, yeah?

Croissants were first on the agenda seeing as they're the most laborious thing to make. Though let's just stop right here to say that if you don't wish to know how much butter goes into your breakfast bake, just go and buy them; ignorance is bliss. I've come to terms with the slightly obscene amount, but I've never been able to master the art of lamination - the process of folding butter into dough multiple times to create very thin alternating layers of butter and dough. Ten minutes of kneading, patience, a fridge and a rolling pin are required… And a couple of hours pottering about the house. Just going to the shop sounds more appealing now, doesn't it? But that self satisfaction and knowing exactly what's in what you're eating - no hidden nasties - more than makes up for it. You can totally taste the love that's gone into them too!

Whilst our soon-to-be-croissants were doing their thing, we moved onto an enriched dough, where butter, sugar, eggs and milk are mixed into the dough. It was sticky business with another ten minutes of kneading, and even when it looks like there's no hope of rescuing the pool of gloop you've created, with some persistence it will come together in the end. Trust.

We did a sped-up version to create the perfect brioche loaf in class, but there's the option to do an overnight prove to take the pressure off. And since we'd been working so hard (aka we had a bit of time to kill before the next step) we stopped for a little tea break with treats. On Saturdays, Marianne bakes buns for Rave Coffee in Ciren, and thankfully she'd saved us some back. A semi-sourdough roll, with a sugary cinnamon swirl is her signature - amazing - but she also had a seasonal damson offering too.  Sweet jammy layers, with a sharp electric pink icing that was made purely from a combination of damson purée and icing sugar. I gladly wolfed one down and snaffled one to take home. Winner.

In between croissant rolling and folding, we managed to whip up some bread dough (much more confidently than at the start of the class) and shape our brioche ready for it's second prove in the tin. Then LUNCH.

With One Mile Bakery's local values in mind, everything Marianne had made was sourced from Abbey Home Farm, an organic farm shop just down the road from her in Cirencester. We started with a classic vegetable soup mopped up with some of her sourdough baguette slathered in fresh butter. Then a three onion and cheese tart, with garlic roast potatoes and a gem lettuce salad. Simple and delicious.

With full bellies and extra energy, we baked our brioche loaves, rolled, slashed and baked our baguettes, then turned our attention back to the croissant dough. Once you've worked hard to create those laminated layers, it's all in the shaping darling, and Marianne showed us how to roll both a traditional croissant and a pain au chocolat. I was pretty chuffed with my efforts having only ever attempted to do them (a little unsuccessfully) once before. Gold star for me and in the oven they went.

The house smelt incredible as the kitchen table was being piled high with all our French goods. Dished out to each respective baker, we smugly left with heaving bags, and despite still being full from lunch, I had to scoff a warm croissant as soon as I got home. Had to.

"Nothing beats the feeling of baking your own beautiful bread and sharing it with people you love," One Mile Bakery says. I couldn't agree more. And with OMB's informal but informative classes, you can sharpen your skills to do just that.

Unfortunately Marianne's Cirencester branch is no longer running classes, but if you fancy tripping across the Severn Bridge, then she highly rates Nick's One Mile Bakery in Cardiff. Whether you're a newcomer to bread or not, there's something for everyone, and with the C-word in our sights, there are even Festive Baking classes to get stuck into. No shop bought mince pies for Santa this year!

Meanwhile, Marianne is pursuing another baking venture; Bun Mistress. When you want to cheat on your diet, come to the Bun Mistress... I can vouch for their tastiness. There are plans to run 'buns & bubbles' evenings, bun baking classes, and also to team up with her friend India, who owns Jua Kali - a mobile coffee bar in the back of an old Land Rover. A decent flat white and a sugary bun is exactly what you want at festivals, right? Definitely one to keep an eye out for. In the meantime, I know who to call when I'm sick of salads…

Oyster Master Class at Bentley's London

When you get an invitation to an Oyster Master Class, it's pretty rude to decline the offer isn't it? And when it's at the prestigious Bentley's Oyster Bar & Grill - 'The Grand Dame of Swallow Street' in London's Piccadilly - it really is impossible to say no.

Having been there since 1916, it's currently under the watchful eye of the Michelin starred Chef Richard Corrigan, and is still famously serving up the best seafood fayre from the British and Irish Isles. Oysters and fizz (obvs), lobsters, langoustines and the freshest fish around. You can go all-out-fancy, sure, but you can also just get some honestly cooked fish and chips. No messin'. I've had a tip off that the Fish Pie is an absolute dream too... I've added it to the list.

Shucking nearly 1000 oysters a day, Bentley’s is somewhat a flagship institution for the best oysters prepared by London’s most knowledgeable teams. So to celebrate this, they run an Oyster Master Class on the third Saturday of every month costing £65 per person. You get to experience different varieties of oyster, learn how to open and prepare them at home (without injury), and ultimately have some fun with a constantly filled glass of Champagne. Perfect if you fancy gaining a niche skill, but it also has excellent date potential *wink*.

Feeling smug as I left work early to go on a jolly to London, the smile soon disappeared when my train ditched its destination, abandoning all passengers in Swindon. Ugh. And then when I finally made it to Paddington an hour and a half later than planned, the bloody Bakerloo Line was closed. Double Ugh.

 

Fourty minutes late, having missed the start of the class, I was quickly introduced to Master Shucker Helio Garzon and thrust a much needed glass of Champagne and a variety of oysters. Instantly all was fine and my nightmare journey forgotten about. The class takes place at the long bar, so it's pretty relaxed anyway.

Catching up, I soon got up to speed on the difference between Native and Rock, knocking back a fair few of each. Natives are the flatter round shelled ones that are wild, and only harvested in certain months of the year (where the saying comes from that you should only eat shellfish during the months with an R in). Rock oysters are the tear drop shaped ones, which are quicker to grow, and farmed all over the UK.

Simply a squeeze of lemon and a crack of black pepper is how to best compliment the saline creatures. There's Tabasco and shallot vinegar if you really must, but I'm defos in the nearly naked camp; I want to taste the sea!

We then learnt how to shuck our own, with some success and some failure. Helio made it look so easy, but it certainly takes some guns to slide the knife into those shells. I'm pretty sure I was battling with mine for a good five minutes, though I'm assured I'll get quicker with practice. Anyway, with all digits still in tact, and countless oysters down, we then moved onto the different ways you can cook them.

Out came a selection of breads, of which the treacly Irish soda bread was the standout - no surprise with Richard Corrigan being the owner - and the seaweed butter really was the best I've had. We had wine to match too; a refeshing Picpoul de Pinet from the Languedoc. A classic fishy accompaniment, and with the richness of some of the cooked oysters, the acidity was spot on.

We were instructed to start with the Vietnamese; "cooked" like ceviche in its own spicy lime dressing with crispy shallots and teeny shoots of coriander. Probably a good choice for anyone who hasn't eaten oysters before and wants to try them; the texture's basically the same, but there's a bit hit of flavour to ease you in. Next I went for the one which was deep fried and served with a sizzling slice of chorizo and a squeeze of lime. Salty, smoky and tasty, but frying them is not quite my thing.

All the health benefits of an oyster had well and truly been eliminated with the one baked in garlic butter and topped with crunchy breadcrumbs. YUM. And finally the Florentine, accompanied with wilted spinach and a citrusy, buttery hollandaise, was a hit with us all.

Feeling rather boozy and verging on having an oyster overdose, I left Bentley's with a swanky goody bag, which contained a stripy chefs apron, a shucking knife, Richard's recipe for an Oyster Croque Monsieur, and an Oyster Passport so you can make notes and keep tabs on what oysters you prefer. I'm hoping I'll be an expert in no time.

If you like the sound of Bentley's Master Class, then check on their website for dates and availability. It really was a wonderful way to spend an afternoon in London, and I've even used my new shucking skills since... Helio would be proud.

‘A slice of old London, lovingly revived by people who really care about such things’ 

Tim Hayward, Financial Times

Cookery Class with East India Café Cheltenham

Easter Sunday is usually the time where you and your family get together over a hoofing lamb roast, stuff yourself full of Easter eggs and watch some kids film on the telly. This year I strayed from tradition because I was invited to a cookery class at Cheltenham's East India Café.

The Anglo-Indian place on the prom has been on my radar for quite a while; word of mouth, I've only ever heard good things, so it was great to be able to get in on this lunchtime experience (cheers Honeybourne Line!).

Truth be told, The Chap and I were pretty hungover after a few too many bank holiday beverages on the Saturday night, but boshing a hot cross bun and a pint of tea for breakfast sorted us out, and off we went.

East India run their 'Cookery Masterclasses' on the last Sunday of every month, with the themes and menu changing each time. Their general cooking style is a bit different to your average Indian, with their inspiration coming from the years of the British Raj (1858 - 1947). The lifestyle - particularly the dining - of the British Raj was said to be incredible, prompting East India to dip into the recipes and creations of that time, giving them a slightly more updated twist.

The class that we attended was all about the colonial dishes that originated from the kitchen of Dak Bungalow - guest houses erected by Indian rulers. With four courses to make (and eat), we started swiftly.

Non-alcoholic Shorbot drinks in hand - a herbal concoction originally used for medicinal purposes - we took to our seats. Although brightly coloured, it was actually delicately flavoured with rose and lemon, and it had added texture with soaked chia and basil seeds floating around in there too.

The set up was different to other cookery classes I've been on (here), this was much more like a demonstration as opposed to a hands on kind of thing... Though I did fry some onions like a pro! An induction hob on a table was the makeshift kitchen, with eight of us observing from our tables - all facing outwards, it was a little like being an X-Factor judge for the day. Prep work was fully explained and shown for each course, with the kitchen team assembling the full dishes behind the scenes. You're basically guided through the foundations of the recipe before being presented with the finished article to tuck in to - no lengthy waiting around for things to cook. Plates cleared, then onto the next one.

Dish 1: Samosa Chaat. The ultimate street food snack, it's essentially a deconstructed samosa, or a sort of scrambled samosa, mixed with extra filling and veg. It makes it a bit healthier than just munching on the deep fried goods alone, and looks much more appetising than a few beige triangles on a plate. With a combination of fresh ingredients, herbs, spices, and the most amazing mint sauce I've ever tasted, it felt like a great way to start to an Indian feast, and is something I'll definitely recreate at home.

Dish 2: Grilled Yellowfin Tuna Steak. A super easy recipe that would be perfect for a summer BBQ (if the sun ever gets a look in). All that's required is marinating the fish overnight in a mixed pickle and mustard-y sauce, then searing both sides on a grill, and you're done! They tarted the plate up with a parsley and coriander gremolata, tartare sauce, and mango, along with a few strewn leaves. It was probably my favourite course of the day, and it's on their a la carte menu if you fancy it too.

It was at this point we had a palate cleanser of Mango Sorbet with Lemon Jelly, and I ordered myself a White Negroni. This was nothing like any White Negroni I've had before; less boozy and more sweet than usual, I presume to pair up to the spices in the food better? It certainly gained points on its beauty nonetheless.

Dish 3: Chicken Jalfrezi. A classic, made with both chicken drumsticks and breast strips, along with a healthy amount of peppers. Taste-wise, amazing (and definitely kicked out our hangovers), but my only qualm would be on the presentation. It came in a cabbage leaf bowl, which we were instructed not to eat, and then had three little buckets on the side; one with a fragrant lemon rice (yes), one with a bengali spice salad (double yes), and one with extra jalfrezi (huh?). I can see that East India are trying to be a bit different, but it just felt clumsy to eat, especially trying to cut chicken off the bone in a cabbage leaf.

Dish 4: Chilli Chocolate Truffle. Chilli and chocolate are a dream team, and when you throw in some rose flavoured jam and a handful of chopped nuts... Now you're talking. I've already hunted down some of the rose spread they used; I expect I'll be making these truffles a lot. We had a mini cup of Chai made with soy milk too just to round things off.

So, not only did we enjoy four courses of Colonial Indian food, we also got the chance to learn about Indian cookery and intermittently don an apron.

The classes at East India Café are priced at £49.95 and it lasts about 4 hours. I'd maybe say that it's aimed more at people who dabble in cookery, or those who love Indian food but never attempt to make it at home - the long lists of ingredients can be quite daunting! I feel that adventurous cooks would probably be familiar with a lot of the processes that were explained, but they'd still gain some exciting recipes and get the chance to eat some lovely food with a group of people too.

Our hosts were incredibly funny, though I'm not sure it was always intentional, and couldn't have been more welcoming. The Chap and I left with our recipe sheets, goodie bags containing spices and chai tea, and a new motto;"be your own chef".

Check out Lewis Loves blog post of the event too. 

Fast Days & Feast Days with Elly Pear

Last October I won a competition with Harper Collins for a cookery class with Elly Curshen, better known as Elly Pear, at The Bertinet Kitchen in Bath.

But what did I know about Elly Pear?

Firstly, she owns Pear Café in Bristol, serving up the most jazzy looking fritatas, soups and hoofin' sarnies (the Chicken and Avocado Caesar with Chicken Crackling was listed as one of Buzzfeed's 17 Must Eat Sandwiches Before You Die). So I'm told, they also make the best brownies in town - Butterscotch & Plain Chocolate! 10 years it's been open, and sadly I've not tried any of the above because the café's only open Monday - Friday... I'll make it one day!

Elly is friends with all the good food folk, and will often be seen hanging out with them at the coolest bars and restaurants in London/elsewhere. Well jel.

She used to run the Basement Supperclub with her mate Dan (@essexeating - who manages Grillstock in St Nick's Market and has his own BBQ book out).

Elly loves sherry. Fino shez and salty snacks are her fave, and Tio Pepe's where it's at.

When not in her chef's apron, she's usually spotted in a Boden striped breton and Grenson shoes.

Decent bread, avocados, pickles, radishes and a runny egg always feature on Elly's colourful Instagram feed. There's lots of fish too (she's not a meat eater), and tofu... Don't ever say a bad word about tofu.

Probably the most important thing to note is that she's the queen of the 5:2; that "diet" - though lifestyle choice is probably more apt - where you can eat what you want for five days and restrict yourself to just 500 calories for two.

Despite always being conscious of weight, I've never been one for counting calories. Slimming World was my diet of choice in my late teens; it was all red and green days - no calculations involved. I managed to lose 3 and a half stone, and even with all my current eating adventures, thankfully it's not crept back.

My parents and a few friends have dabbled in the 5:2 with some great results, so I was interested in trying it out. But it wasn't until I went to Elly's class that I realised how easy it could be. You don't have to skip meals and starve yourself all day, you've just got to be clever about it.

The following Monday I was inspired to do my first ever fast day, and I've stuck to it ever since. I'm not doing it to lose weight, rather to balance out all the food and drink I like to indulge in. Also, having been diagnosed with an IBD a few years ago, I've found this to be a great way to give my stomach the break it needs on a weekly basis. It has helped me out no end!

So last week saw the publication of Elly Pear's Fast Days and Feast Days; a book full of fresh, uncomplicated food to get stuck into. A collection of more than 100 of Elly’s favourite recipes from both fast days and feast days, her home kitchen and her café. With good advice on how to shop better, cut down on waste, and stock your fridge and cupboards more sensibly, this isn't just a book for those doing the 5:2. It's more like a guide for a new way of eating delicious, nutritious food all year round – whether you're fasting or feasting.

At the class back in October, a group of us got a sneak preview of some of the Fast Days and Feast Days recipes, which we vowed not to share until the book was released. We had such a fun day cooking, assembling, eating, drinking, and we all went home with epic doggy bags!

Fast day wise, we made the Raw Winter Veg Salad (pg 67), Smoked Salmon & Radish Salad (pg 74), and the Courgette, Chilli and Herb Salad with King Prawns (pg 77, though in the book it suggests feta).

For feast days, we made Root Veg & Halloumi Fritters with Frying Pan Flatbread (pg 137), Roasted Cauliflower & Butter Bean Salad with Orange & Olives (pg 140), Impatient Rainbow Pickles (pg 225) and Chocolate & PX Pots with Cream (pg 253). Oh, and we got the secret Pear Café Flapjack recipe, which isn't in the book - score!

As a testament to how great Elly's recipes are, since the class I've made a number of them over and over again - particularly those halloumi fritters, flapjacks and chocolate pots!

In the run up to the book launch, her In Style column teased us with a few recipes; I've batch cooked a load of Courgette Dhal (pg 101), and I make the Beetroot Soup with Wild Garlic or Spinach (pg 116) almost every week. Her free Amazon E-Short contained a now fast-day-fave of mine too - All-Day Breakfast Polenta - along with some other dishes that didn't make their way into the book.

Basically, if you hadn't already guessed it, I've been fan-girl-ing over Elly Pear for flippin' ages. And since Fast Days and Feast Days landed on my doorstep last week, I've looked at nothing else.

Saturday I made Tahini Noodles with Greens & 6-Minute-Egg (pg 127), Sunday saw both the Salmon Rice Bowl (pg 166) and Jen's Banana & Apple Loaf (pg 261), and tonight is calling for the Sweet Potato, Lentil, Kale & Coconut Curry (pg 134).

Tomorrow is a fast day, and with so many exciting options for breakfast, lunch and dinner, pimped out with Elly's sauces and pickles, I know it's not going to be boring...

Hobbs House School // Bread Masterclass with The Fabulous Baker Brothers

I just wanted to tell you that I must have been really good last year. Father Christmas was extraordinarily generous. Not only did he get me a swish winter coat, but he also booked me on to a Bread Baking Masterclass at Hobbs House School in Chipping Sodbury. I had been dreamily looking at the courses there for ages, which makes me think he'd been keeping tabs on me, or that someone tipped him off. Either way, I'm eternally grateful.

I had just over a month to wait, and all I knew is that Tom Herbert, one of The Fabulous Baker Bothers (you might have caught them on the TV), would be leading the class, teaching us - hands on - how to make the perfect loaf, from sourdough to soda. I was informed that the day started with coffee and pastries at 9am, then would end with dinner at 5pm, so the promise of being fed for the day definitely added to my excitement. Anyway, the weekend before last saw me tootle on over to the South Cotswold town, both nervous and eager eyed.

The school is above the award winning bakery and butchery on Chipping Sodbury's high street, in what was once the Herbert's family home - its a beautiful building, with quirks and character, and yep, the bathrooms do actually have baths in. Hobbs House was established in the 20s, and is now proudly in it's fifth generation. The school is a recent addition to the business; the leading brothers (Tom and Henry) aim to use it to share their enthusiasm, and in turn pass on their experience and traditions for many generations to come.

There were ten of us attending the course, all of varying ages and baking competence; we sat around the long table in the dining room, chatted over coffee and picked out our favourite pastries (I went for the almond croissant - it never fails to hit the spot - buttery bliss). We heard all about the history of Hobbs, and how the brothers have got to where they are today. They're just as they appear on screen, jokey, passionate, and not an ounce of arrogance, which made for a laid back environment. Having introduced ourselves and attached name badges - classic - we went through to the classroom with Tom to kick things off. (Henry was to be bound to the kitchen for the day, making us food and drink, and generally acting as 'baking bitch'.)

Now, I don't want to divulge too much as I'd much rather urge you to go and participate in a masterclass yourself, so I'll just give you a brief run through of what we got up to. Each armed with a Hobbs School notebook and dough scraper, we started with sourdough as it takes the longest to make. Scribbling down the weights of the ingredients from the old fashioned black board, we then watched Tom mix a massive amount of dough on the table top, before he dished it out to us to knead for a good 15 minutes. We talked about many of the misconceptions we have in bread baking, he gave us tips on what to do/not to do, and discussed different flours. Shamefully, I'm a "flour floozy", I never stick to the same one - I'm a changed person now, honest.

Morning exertion out of the way, we put the dough in front of the fire to prove whilst we moved on to soda bread. But before we busted out the flour, we had a little task to make our own butter; the process of over-whipping double cream separates the solids from the liquids, producing super soft butter (which you can roll up and whack in the fridge), and buttermilk, which is key for making soda bread. It's the best bread to make in a hurry as it doesn't require time to rise, just mix and go, hey presto!

With little loaves in the oven, we moved on to 'The Great White' before lunch. We split into four teams, and following the recipe, we competed to see who could make their dough the quickest - I think we may have been last. Once kneaded until smooth and stretchy, all four were combined and left to prove. I think thats what's nice on the course, you don't make your own personal selection of bread to take home, it's a group effort and everything is shared out evenly. How lovely.

Lunch involved our soda bread, hot from the oven, with the homemade butter and some accompaniments courtesy of Henry; houmous, a blue cheese dip, and pickled cucumbers; toasted with a glass of prosecco. Afternoon boozing and baking? This is my kind of course..

A quick shape up of the sourdough, ready for it's second rise, and we returned to the white dough to play around with the endless possibilities of how you can adapt it - not just your average loaf dont'ya know. We made pittas (mine looked like a comedy speech bubble), ate pittas, rolled the most spherical dinner rolls, made focaccia, tossed pizza bases - then topped them with swanky cheeses and meats fresh from the butchers below, baked them in a Chadwick Pizza Oven, and scoffed them too - twirled cheese straws, plaited a jewish sweet bread called Cholla.. And I think that was it.

All palmed off to Henry to cook, we ended where we began, the sourdoughs. Luckily, we each had a kilner jar of the Hobb's 50+ year starter to take home with us, so Tom talked through the process of keeping "The Monster" alive and how to plan your weekly/monthly cycle of baking bread. The bubbly beasts were put in the oven, and we finished the day with a hearty puff pastry pie - chicken, bacon, leeks and herbs - with a dollop of fluffy mash, and fresh green veg on the side. Oh and a chilled glass of white vino too.

I'm pretty sure I ate more pastry/breaded goods over the course of this one day than I did in the whole of January; I was totally stuffed, and it was totally worth it (you can see our greedy grins in the snap of all of us). I'm still surprised at how much we made during the day, dividing it up at the end seemed like I was robbing the joint.

So, whether you're a beginner in the bread department, someone who has had a few failing attempts, or even if you consider yourself a dab hand with the dough, I'd 100% recommend Tom's masterclass (they have plenty of other classes too, if bread isn't your thing). Hobb's provides a day full of foodie fun, smothers you with confidence, and inspires you to go home and perfect what you've learnt - along with a beefy bag of hand crafted goodies.

Normally you'd go to school with a packed lunch, not expect to take one home with you; that's a sign that this is a school with a difference. So thanks F.C. - I had a blast!