Even with the vast number of recipes available on the internet these days, there’s nothing quite like leafing through a beautiful book full of recipes. It’s a medium that’s stronger than ever before, with cookbooks topping bestseller charts throughout the year. If you’re anything like us then you’ll have shelves upon shelves of them in your home – some kept in pristine condition, others earmarked, stained and scrawled over after years of use.
It’s this national love for cookbooks that has prompted us to start our very own cookbook club. Each month we’ll select a cookbook that we think stands out from the rest and ask you, the Great British Chefs community, to cook a recipe from it. We’ll publish a small selection of recipes on our site so, even if you don’t already have the book, you can still get involved and see how your cooking compares to everyone else’s. Apply to join the Facebook group here and take a look at this month's book (and recipes) below. We've also included the winning post from last month's book, as well as some of our other favourite entries.
Baking can get complicated very quickly, requiring a whole cupboard full of kit, a mastering of different techniques and an understanding of the scientific processes going on when things are mixed or heated. This book, however, makes it as easy as can be, with each of the seventy recipes being created in a single tin. We thought it was the perfect book for March, keeping us busy during lockdown and before spring kicks into full gear.
Below are three of the dishes from the book to give you an idea of the full recipes featured, but if you want to buy it for yourself, you can get it here.
Babka is a wonderful thing to bake, working with enriched brioche dough and rolling it up with the filling to create a beautiful loaf at the end. Here, the idea is reimagined into buns, with nutty tahini joining the chocolate in the filling.
Matcha and white chocolate are brought together in these little Japanese-style buns, with a sprinkling of Panko breadcrumbs on top for crunch. Perfect for snacking on.
A classic that's been enjoyed in Basque for decades, this cheesecake is incredibly simple to make and works so well thanks to the contrast between scorched, smoky top and soft, gooey centre.
Last month you worked your way through our latest book Hacks, incorporating the micro-recipes into your own dishes or having a bash at what our own chefs came up with. Congratulations to Lyn Waldron who took the top spot this month – she wins a prize! Take a look at her dish and all the other honourable mentions below.
Make sure you post photos along with commentary of the dishes you cook using One Tin Bakes in our Facebook group to be in with the chance of winning.
