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| Here’s an extra incentive to feed your sourdough starter: waffles! Orfhlaith Noone keeps the daily discard in a jar in the fridge and once she has enough she makes a batch of waffles for a weekend breakfast treat. |
These waffles are great with traditional sweet toppings like maple syrup and berries, but they also work well with a savoury breakfast spread. If you're going savoury, reduce the sugar to 1 tsp - but don’t leave it out entirely. The sugar gives the dormant starter a little boost.
The batter will keep well in the fridge for a few days, so you don’t need to cook them all at once. Cooked waffles also freeze well, just pop them in the toaster to reheat.
If you don’t have a waffle iron the batter makes excellent pancakes too.
Makes approximately 10 waffles, depending on your waffle iron.
IngredientsThe night before:
The next morning:
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Method
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This rustic galette recipe from India Mathews is a celebration of simple, honest ingredients and using the whole of the grain. Made with wholemeal flour, the pastry has a beautiful depth of flavour: nutty, buttery and subtly sweet. Beyond the taste, baking with wholemeal flour reduces food waste in the milling process.
This beginner-friendly sourdough bread is a great sandwich bread, inspired by the Danish panini-style rye bread used at Joe & The Juice and the rågkusar rye sandwich thins popular in Sweden and Finland. Slice it horizontally and fill generously with your favourite sandwich filling.
Piyaz is a traditional Turkish bean salad, but in Antalya it takes on a unique and beloved twist. More than just a simple side, it becomes a hearty, flavourful dish in its own right, rich with tahini, olive oil and cumin, layered with herbs, eggs and tomatoes. Creamy flageolet beans form the base, while the tang of lemon and vinegar keeps it bright and refreshing. Finished with fragrant dill, parsley, and a sprinkle of sumac, this is a salad that’s as satisfying as it is vibrant, perfect served alongside grilled dishes or enjoyed simply with good bread.
