Our day is marked by what comes out of the pastry section, and there's always something good on the way: sticky buns full of cherries and pistachios in the morning; a loaf of rich dough rolled with chocolate, hazelnuts and cinnamon that has been proving since dawn and comes out of the oven fresh for elevenses. Lunch is a crisp, crumbly shell of pastry filled with spiced lamb or burnt aubergine, and at teatime there are cheesecakes and fruit cakes, small cakes and massive cookies - so many cakes that it's hard to choose one. (There's no need to worry, whatever you choose will be great!) After dinner there might be poached peaches with roses or something more traditional, sweet and salty Knafe drenched in orange blossom syrup, or maybe just a small piece of fresh marzipan. There's something sweet, something in the oven for everyone, all day long - welcome to Honey & Co.
Chapters include:
How to be good at baking: general notes; Store cupboard; Sweet & savoury breakfasts; Elevenses; Lunch; Teatime; Traditional desserts
Industry Reviews
Srulovich and Packer were one of the star turns at this year's Ballymaloe Litfest and this is crammed with recipes from their London restaurant. The Middle Eastern sensibility is still trendy, and these recipes are all crowd-pleasers. Highlights include sticky buns crammed with cherries and pistachios; loaves of rich dough rolled with chocolate, hazelnuts and cinnamon; and crumbly shells of pastry filled with lamb or aubergine.
