2. S&J

A little boy holidaying with his family in a derelict pink house in the French countryside felt peckish one afternoon. Not a bad corner of the world to be hungry in. The fridge was filled with figs, fresh lemons, bunches of thyme, olives, honey, dozens of pâtés, cheeses, cold meats and large jars of ‘je ne sais quoi’ all fighting for space. The fridge appeared to have engulfed a small portion of the local market. The boy dragged a stool across to explore the chilled cabinets of tasty treats. A Jambon Beurre you may suggest? Or a Croque monsieur? Instead the boy plucked a jar of jam, some salami and butter from the fridge. With sliced bread he encased the ingredients remedying his afternoon cravings and carving his first kitchen creation into his long term memory.

18 years on I still eat the same sandwich regularly. Don’t knock it till you’ve tried it.

Ingredients

Granary loaf:

1 tsp dried yeast

300g strong white flour

200g granary flour

1 tbs sugar

25g soft butter

1 tsp salt

180ml milk

180ml water

Filling:

Your favourite raspberry jam

Butter

Salami

Method

Bread

1) Mix the flours together with the salt, sugar and yeast, then make a well in the middle. Add the softened butter, milk and water. With your hands bring it all together into a wet dough.

2) Tip the dough out onto a lightly floured surface and knead for around 10 minutes until the dough it smooth and elastic.

3) Lightly oil a mixing bowl and place the dough inside and cover with a tea towel. Leave the dough to prove in a warm place until it has doubled in size.

4) Tip the dough out onto a lightly floured surface. Shape the dough into the size of a 1lb loaf tin and place inside. Cover the loaf with a tea towel and allow to prove, until the dough has doubled in size.

5) Preheat the over to 200C/400F/Gas mark 6. When the loaf has doubled in size place in the over and bake for 20 minutes until well risen and golden brown.

6) Tip the bread out onto a cooling rack and allow to cool. Store in an airtight container or it can be frozen for up to 3 months.

Filling

1) Slice the freshly made bread and spread salted butter onto one slice.

2) Lay 3-4 slices of salami onto of the butter.

3) Slather the jam onto of the salami and place second bread slice on top.

4) Cut in half, and enjoy.