Peter Reime

Onion powder • to taste Salt and black pepper • tube (about 35g) Tomato concentrate • Whole plum tomatoes (canned) • Basil (sprig) • Garlic (crushed) • Onion (grated) • Artichokes in oil (drained and chopped) • balls Buffalo mozzarella (roughly chopped) • Dried oregano • Very strong white bread flour • Ground white pepper •

cherries • fresh basil • Italian style salad leaves • fat bulbed spring onion • small to medium courgette • halloumi • Olive oil • honey • Lemon oliveoil • fresh garlic • Ground black pepper • whole grain mustard •

plain flour • salt • sodium Bicarbonate • wholemeal flour • Jumbo Oat flakes • black treacle • buttermilk • Optional: Brotgewürz

self raising flour • milk (might need a little more if too dry) • sugar • salt • baking powder • oil • garlic powder and onion powder

flour (see recipe for details) • lukewarm pickle jar liquid • instant or easy bake yeast • salt • sugar • good glug of olive oil (about 1-2 tbsp) • Lukewarm water if dough needs more moisture

alphonso mango pulp (unsweetened) 450g • coconut milk (ideally without emulsifier) 400ml full fat • condensed milk 397g • Vegan alternative: condensed coconut cream • Golden syrup if it needs sweetening

baked potato • Cooking oil of choice (I use sunflower oil) • spice and herb mix of choice, (or just plain salt and pepper) • Square of tin foil (approx 25x25cm) • lemon

chickpeas • Tahini • garlic cloves • baking soda • fresh lemon juice (1-2 lemons) • salt • cold sparkling water • Good quality olive oil to taste (approx 1/4 cup) • ground cumin • Some smoked paprika for sprinkling

eating apples • porridge oats plus a little extra for sprinkling • brown sugar plus a little extra for sprinkling • salted butter (room temperature) • cinnamon • vanilla essence • Ice-cream or cream to serve