1kg strong bread flour, 60g fresh yeast, 27g sugar, 27g salt, 68g butter
(Makes 2 Loaves)
At The Corner House Restaurants we believe bread has to be fresh each morning, made by hand with love and care. It will always be the first job in our kitchen and our guests can taste and appreciate the difference. The smell of fresh bread in the restaurant at midday is amazing!
The beauty of this recipe is its very simple to make and the only bit which takes the time is the proving, if you follow these simple steps you will be able to impress your friends and family with your very own Corner House bread. Most importantly make sure you have fun with it, making bread is seen as a very therapeutic job so take your time and enjoy!
8 eggs, 400g sugar, 1 litre whipping cream
The Corner House Restaurant ice cream is always a big hit with our guests and this recipe shows its so easy to make and well worth a bit of extra effort. I suggest making a big batch of it and keeping it in the freezer as I think you will want to go back for more. What makes this recipe special is it allows you to be creative and you don’t need to use an ice cream machine either!
At the Corner House Restaurants we make our own brown bread ice cream, honeycomb, vanilla and Tonka bean. This recipe gives you the base mix and from there you can take it in whichever direction you wish. You can soak raisins in rum, add crunchie chocolate bar pieces, cut up your chocolate bar of choice or simply add a vanilla pod. So without further delay here it is!
3 large red onions (roughly chopped), 1.5 bulbs fennel (roughly chopped), 3 sticks of celery (roughly chopped), Ginger (3 fingers worth, peeled and roughly chopped), 6 cloves of garlic, 1.5 red chilli (deseeded and finely chopped), 3 bunches fresh basil (leaves picked, stalks chopped), 3 tbsp coriander seeds, 6 cloves, 3 teaspoons freshly ground black pepper, Sea salt, 1.5 kg cherry or plum tomatoes (halved), 1.5 kg tinned chopped plum tomatoes, 600ml red wine vinegar, 210g soft brown sugar