Cottage Loaf - This loaf can be made with wholemeal or plain flour and, as it is baked in the traditional cottage loaf shape, you will not need a loaf tin but just a baking sheet.
Herbed Granary Bread Stick - Perfect for bread-and-cheese lunches, or as a partner for home-made soups, this crusty loaf with its fragrance of herbs is very moreish.
Hot Cross Buns - A much-loved recipe, hot cross buns were traditionally eaten for breakfast on Good Friday and are still sold widely at Easter
Hot Fish Loaf - Hake, a cousin of cod, is available all year round. It has a good, flaky texture and is ideally suited to this recipe, where the flavour is sparked up with prawns, garlic and anchovy essence to make a tasty loaf, served with a cheese sauce.
Malted Fruit Teabread - Malt is the raw material from which beer and malt whisky are made and it's this that makes this sticky cake particularly moreish. Serve thinly sliced and spread with butter.
Marbled Chocolate Teabread - The Victorians were very fond of marbled cakes. The recipe is so called because the feathery swirls of chocolate that are revealed when it is sliced make a pattern similar to that of Italian marble.
Rich Pancakes - An outrageously extravagant version of an everyday dish, this recipe produces wickedly rich pancakes which melt in the mouth.
Sage And Onion Bread - This is a mouth-watering savoury bread that fills the kitchen with an aroma of herbs as it bakes.
