Three Simple Recipes for Real Bread Week
For Real Bread Week 2025 (15th-23rd February), we've pulled together three of our favourite bread recipes for you to try at home
Honeyed Wheaten Bread with Jumbled Nuts, Seeds and Fruit
If your store cupboard (pantry) is littered with half-used packets of nuts, seeds and dried fruit, stop here. This loaf doesn't care if nuts are soft and past their prime, or whether you add particular seeds or dried fruit. Tumble in what's lurking in your store cupboard and you'll be rewarded with a highly moreish loaf that's heavenly spread thickly with good salty butter and/or golden syrup or served with cheese.
Cherry Tomato & Olive Focaccia
This colourful loaf, studded with red cherry tomatoes and black olives, makes a great mealtime centrepiece, accompanied by cheeses and charcuterie.
Bread Tart with Greens, Pine Nuts and Raisins
Here's a beautiful way to use up surplus bread and vegetables. It's miraculous how bread can be repurposed in such an elegant way. I've made this tart case with white bread, sourdough and a sliced seedy loaf - both stale and fresh - and they all work well. The type and freshness of your bread will dictate how much water you need, so add it gradually. You can top the tart with leftovers other than greens, too, such as roast squash/pumpkin, sweet pepper, red onion and root vegetables, or griddled/fried mushrooms, asparagus or courgettes.
