Three Easy, Classic Bakes from Peter Sidwell

FOR THE BAGELS
Add the flour, malt powder, yeast, and salt into a mixing bowl, and use your hand to blend the ingredients together. Make a well in the centre of the flour and pour in the water. Use your hand in a claw shape to roll it around the bowl, then mix until it forms a soft ball of dough.

Transfer the mixture onto a lightly floured work surface and knead for 10 minutes until smooth and stretchy. Return the dough to the mixing bowl, cover and leave to prove for one hour or until it doubles in size. You can also place the dough in the fridge overnight to prove it, as the cold temperature of the fridge will slow the proving process down and help develop the flavour.

When ready, scoop the dough out of the mixing bowl onto a lightly floured work surface. Dust the top with a little flour and knock all the air out using your hands. Roll the dough out to approximately three centimetres thick and use a nine centimetre cutter to cut out approximately nine circles. Using a three centimetre cutter, cut out the centre of the dough to make a bagel shape, then transfer them onto a non-stick baking tray. Brush the bagels with the beaten egg, then sprinkle with the mixed seeds. Leave the bagels to prove for another hour until they’ve doubled in size, then bake in a preheated oven at 200C for 20–25 minutes, or until golden and fully-baked.

FOR THE CREAM CHEESE
Mix the yoghurt and salt in a bowl. Place a sieve over a separate bowl and transfer the yoghurt mix to the sieve. Leave to drain for a few hours or overnight to create a lovely, thick, cream cheese texture.

Once drained, add the chopped garlic and chives and mix well. Serve smeared on your seeded bagels for a delicious lunchtime treat

In a bowl, whisk together the flour and baking powder and set aside. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract to the butter-sugar mixture and combine. Gradually add the dry ingredients to the wet mixture and mix until the dough comes together. If the dough is too dry, add two to three tablespoons of milk as needed to achieve a soft and pliable consistency. Shape the dough into a thick disc, wrap it in plastic wrap, and refrigerate for at least an hour to firm up.

Preheat the oven to 180C and line a baking tray with parchment paper. On a lightly floured surface, roll out the chilled dough to a thickness of about five millimetres. Then, using a round cookie cutter, cut out biscuit rounds. You’ll need an even number of rounds for sandwiching. Place the rounds onto the prepared baking sheet and bake for 10–12 minutes or until firm to the touch.

Remove from the oven and let them cool completely on a wire rack. While the biscuits are cooling, prepare the marshmallow filling. In a microwave-safe bowl, combine the marshmallows and water. Microwave in 10 second intervals, stirring in between, until the marshmallows have melted and are smooth. Spread a teaspoon of jam on the flat side of one biscuit, then top with a spoonful of the marshmallow filling. Place another biscuit on top to create a sandwich. Repeat with the remaining biscuits.

Put a heatproof bowl over a pan of simmering water, then melt the dark chocolate and vegetable oil together, stirring until smooth and well-combined. Dip each biscuit sandwich into the melted chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off, then place the coated biscuits onto a wire rack. Let the chocolate set at room temperature or place the biscuits in the refrigerator to set faster. Once the chocolate is firm, your homemade Wagon Wheels are ready to enjoy!

To make the pastry, place the flour and butter into a mixing bowl and rub together until it looks like a crumble. Then, add the sugar and lemon zest, and stir in the water. Mix to form a ball of dough, then transfer to a clean worktop and knead for 30 seconds to bring the pastry together.

Place in the fridge to rest for 10 minutes before rolling out to approximately half–a–centimetre thick and use it to line a 25cm fluted tray tin. Place back in the fridge and rest for a further 10 minutes. Once rested, remove from the fridge and place a sheet of baking parchment into the pastry case and cover with baking beans (or uncooked rice) and blind bake in the oven for 15 minutes at 170C.

While the pastry case bakes, make the filling. First, beat the butter and sugar together for about one minute until light and fluffy. Add the eggs and continue to beat together, then stir in the ground nuts and flour.

After 15 minutes, remove the pastry case from the oven and lift off the parchment paper and baking beans. Carefully spread the blueberry jam on the base of the pastry, making sure to get it into all the edges. Then, spoon the frangipani mixture on top of the jam, using the back of a metal spoon to push the mixture around and cover the jam completely. Scatter the blueberries and chopped hazelnuts over the top of the filling and press them down gently.

Bake in the oven at 170C for 30–40 minutes or until the filling is firm to the touch. Once the frangipani is baked, remove from the oven. Mix the lemon juice and icing sugar and drizzle over the tart while it’s still warm so it absorbs into the sponge top and adds a zingy touch. Allow to cool before serving.