Crunchy malted brown buns
There’s nothing better for a meal starter than those small freshly made buns that good restaurants provide. They have a nice crunch when opened up, and a soft interior that’s light and easy to eat (with or without butter). I’ve been trying now for quite some time to get better at making this kind of bread.
Rosemary and Garlic Potato Wedges
Often when making pizza or even a main course I like to make a side dish of potato wedges. What better side dish than this? It ticks all the boxes: Easy to make, really good value and really tasty. You can vary this recipe to use pretty much any herbs available to taste. For this recipe to work, it’s best to use potatoes that are good for roasting such as Maris Piper, but to be honest I’m not too fussy and have made these wedges with just about every kind of potato imaginable.
