These tear-apart batch rolls are soft in texture and perfect for a saveloy.

about 400g onions, peeled and sliced
50ml sunflower oil, extra for kneading
2 tsp black onion (Kalonji) seeds, or fennel seeds
75ml cold milk
2 large eggs
1 1/2 tsp fine salt
500g strong white flour, plus more for shaping
100g strong wholemeal flour
1 1/2 tsp dry instant yeast

Cook the onions and oil for 10 – 15 minutes until they’re soft, golden brown and lost most of their moisture. Scrape into a bowl, and mix in the seeds, milk, one egg, salt and 200ml warm water. Add the yeast and flours and mix to a sticky dough, adding more water if needed, then leave the dough 10 minutes. Oil a 30cm area of the worktop and your hands. Knead the dough for 10 seconds. Leave 10 minutes then repeat the quick knead twice more at 10 minute intervals, return the dough to the bowl and leave an hour. Divide into 8 pieces and shape into balls. Roll each out to about the size of a pita then roll up tightly into a long sausage. Place these seam-side down and touching on a tray lined with non-stick paper. Cover and leave for 1 1/2 hours then brush with beaten egg and bake at 200°C/fan 180°C/390°F/gas 6 for 25 minutes.

If you have any questions about the recipe you can ask on our forum

a soft crust of almonds hides chunks of fresh pineapple baked in a real vanilla syrup

Baked pineapple with almonds
from The Guardian

With a little vanilla syrup, pineapple baked in this way is to serve on it’s own, either hot with ice-cream or at room temperature with a little sorbet. So to respect the delicacy I’ve added a soft almond pudding crust that bolsters the texture so it feels more filling when the weather is cold or if you’re just in need of a little comfort.

1 large ripe pineapple
about 125g caster sugar, more if needed
juice of half a lemon or lime
75ml brandy or orange juice
1 split vanilla pod
75g butter, softened
1 large egg
75g ground almonds
25g plain flour
flaked almonds

Trim the skin from the pineapple, quarter, cut out the core then slice into 1cm pieces. Place the pineapple in a baking dish big enough so the pieces half fill it, then sprinkle on 50g sugar, lemon juice, 50ml brandy and 75ml water. Submerse the vanilla pod in the dish, cover with foil and bake at 180°C/fan 160°C/350°F/gas 4 until hot and tender. Make the frangipane crust by beating the butter and 75g sugar until smooth, then beat in the egg, almonds, flour and 25ml brandy. Just before serving spoon the mixture over the pineapple, sprinkle with flaked almonds and bake at 200°C/fan 180°C/390°F/gas 6 until brown on top.

If you have any questions about the recipe you can ask on our forum