Ingredients

1 cup about 8 ounces discarded sourdough starter
¼ cup unsalted butter room temperature
½ teaspoon fine sea salt
1 cup dark rye flour plus more for rolling
flaky sea salt such as Maldon for sprinkling on top

Instructions

Combine sourdough starter, butter, fine sea salt and rye flour in a medium bowl. Mix and knead together with your hands until a cohesive dough forms. Wrap dough tightly in plastic wrap and place in the fridge until well chilled, 2 hours or up to 1 day.

Preheat the oven to 180 degrees. Remove dough from the refrigerator and tear off a piece that is about 2 inches in diameter. Using your hands, roll the piece of dough into a ball and place on a piece of parchment paper. Flaten slightly into a disk shape with your palm.

Sprinkle dough round with flour and roll with a traditional rolling pin until it is VERY thin circle, about 8 inches in diameter. Sprinkle with additional flour as necessary to prevent sticking.

Switch to the kruskavel. Roll back and forth creating dimples in the surface of the crispbread. Alternatively, you can use a fork to prick holes in the dough, but it won’t have the same appearance as crispbread that has been rolled with a kruskavel.

Using a 1 ½ inch biscuit cutter, cut a hole in the center of the dough round, leaving the circle in place while the crispbread bakes.

Sprinkle with flaky sea salt. Transfer parchment paper to a rimmed baking sheet and bake for 10-16 minutes or until crispbread is golden brown and crisp. Do not remove it from the oven too early! No one likes soggy crispbread.

Transfer to a wire rack to cool. Repeat with remaining dough. Store in an airtight container at room temperature for up to two weeks.

Makes 7 crispbread.

1 sprig fresh rosemary
1 ½ cup butter, salted
⅔ cup white sugar
2 ¾ cup all-purpose flour

Remove leaves from rosemary and finely chop (approximately 1 Tbsp or to taste).

Soften butter, blend well with sugar. Add rosemary and flour; mix well until dough comes together. Line 2 cookie sheets with parchment paper. Form dough into 3cm balls; press gently into pans until 1cm thick. Refrigerate at least 1 hour.

Preheat oven 190° C. Bake for 10 to 12 minutes, until bottom edges are golden. Do not overbake. Cool at least 10 minutes. Makes 45 cookies.

INGREDIENTS

500g chicken breasts

Marinade

Half a bunch coriander, stems and leaves chopped
2 tbsp parsley leaves
15g deseeded green chilli
3 garlic cloves, chopped
6g ginger, peeled
20ml extra-virgin olive oil
20ml lime juice
Cous cous

1 cup instant cous cous
1 cup chicken stock
½ stick cinnamon
1 star anise
1 tsp coriander seeds
pinch saffron
30g butter
40g flaked almonds
Pickled red onion

½ red onion
50ml lime juice
2 tbsp mint leaves, chopped
To serve

labne
lime wedges

METHOD

1. Firstly, make your marinade. Combine all the ingredients in a blender or small food processor and blend until smooth. Dice chicken into bite size cubes and sprinkle with salt. Place the chicken and marinade in a bowl and toss together to combine. Cover and refrigerate for at least two hours.

2. Before cooking, skewer the chicken onto bamboo or metal skewers and heat a grill pan on the stove or an outdoor charcoal grill. Allow the chicken to sit at room temperature while this happens so they temper and cook more evenly.

3. While the grill is heating up, thinly slice the red onion and rinse it under cold running water in a sieve. Then, place the onion in a small bowl with a pinch of salt and the lime juice. Set aside.

4. To make the cous cous, combine the chicken stock, a good pinch of salt, saffron, coriander seeds, star anise and cinnamon stick in a small pot and bring to the boil. Place the cous cous in another pot or bowl with a tight-fitting lid (a bowl with cling film works too). When the stock has come to the boil, strain it through a sieve directly onto the cous cous. Stir, then immediately cover for at least 5 minutes. In a small sautee pan, combine the butter and flaked almonds and set over medium heat. Cook until the butter has melted, caramelised and the almonds have caramelised as well (it should only take 2-3 minutes). Once this has happened, lift the lid and fluff it with a fork and pour the brown butter directly onto the cous cous, give it a stir and replace the lid.

5. To cook the chicken, make sure your grill pan is really hot. Add the chicken skewers and cook for 4-5 minutes per side. Try not to touch them or move them around too much so they get good grill marks. Remove from the grill and serve immediately. Serve with a scoop of the cous cous, a pinch of the pickled onions, a dollop of labne and a sprinkling of fresh mint leaves.

1 Kg potatoes, peeled
1 tbsp fresh thyme, plus extra
1 tsp oregano
3 garlic cloves, halved
1/3 cup olive oil
1 tsp black pepper
2 tsp chicken stock powder
1/3 cup hot water
1 tsp salt
1/4 cup finely grated Parmesan

Heat oven to 200 C and grease a 15 cm deep roasting dish.

Slice the potatoes thinly,2mm with a mandoline.  Place them in a bowl with water.  In a blender, combine the thyme, oregano, garlic and olive oil.  Blend until well combined and then set aside.

Dry the potatoes on a kitchen towel and place them back in a mixing bowl without any water.  Pour over the olive oil mixture and mix well to combine.    Start to place each potato upright in the roasting dish, making two or three rows.  Mix the stock powder and water together and pour along the centre of the potatoes.  Season with salt.

Bake for 30 minutes , remove from the oven and cover with foil.  Bake for another 40 – 45 minutes or until the potatoes are tender and the top is golden and crispy.

Serve with grated Parmesan and fresh thyme.