This is the sequel to the superb “Nose to Tail Eating” book. It provides some more excellent recipes following the same ethos as the first book, but also covers quite a few desserts and breads, written by the St. John’s pastry Chef, Justin Gellatly.
Angela has created a bread “mother” from the instructions given in this book. What a black art that is! There are so many differing methods to create a mother, but one common thread goes through them all, once it gets started, it will not die! They are also an essential part of bread-making. St. Johns are famous for their breads, and their mother (5 years old and counting) is used in practically all of their breads, and makes all the difference to both flavour and texture