You want a decent amount of flour, and to help it raise to get the classic texture so that when you bite into it… heaven.

You can freeze the raw cookie dough easily, and bake from frozen if you don't want to bake the entire batch! Away With Media PostedI’m a huge fan of cornflour in cookies, and replacing 25g of the flour with cornflour always keeps the texture spot on. So you’ll need for example to track down mustard frills, chickweed leaves and three cornered garlic flowers for a asparagus and morel starter, and some Ultratex (and a Pacojet) to make a herb puree for a cod and Jersey Royal dish. Lee’s recipes tend to be relatively wordy and this, combined with ingredients lists that feature those extra recipes to prepare in advance, can make the dishes look like a lot of work. However you choose to serve this, finish it by sprinkling a generous amount of freshly chopped chives on top. Described by The Times as “the godfather of modern Birmingham food”, Andreas Antona is a legend of the British fine dining scene.

Annoyingly the only thing I am missing is bicarbonate of soda, but I do have baking powder, SR flour, plain flour and cornflour. Though both are creating dishes for consumption, the context, methods, and sheer scale of their work differs tremendously.Tonight I’ve made another batch with chopped up milkybar and some giant chocolate buttons (it’s all we had).