Aug/Sept
Kate's Not-Cornish Pasties
Your favourite short-crust pastry recipe, enough to make two double-crust pies.
Naan Flat Bread
This teardrop-shaped, leavened flat bread originates in the Punjab region of northern India. Naan is traditionally baked by slapping the dough onto the side of a hot dome-shaped clay oven called a tandoor. The weight of the dough creates the characteristic oval shape. The core ingredients of this bread are yogurt and white flour, but it can be enriched with egg, decorated with seeds, or flavoured with garlic, onion, or spices. An essential accompaniment to any classic tandoori meat or chicken dish, home-baked naan is best eaten while still hot and fresh.
