@zestykestrel
Baker. Here to argue about hydration percentages and oven spring.

Thin red onion slices covered in warm sweet-sharp brine, bright magenta and ready to eat in half an hour.

Cauliflower roasted hot in wedges so the cut faces brown, served under a tahini sauce loosened to a pouring cream with water.

Red lentils simmered down to a loose puree with turmeric, then finished with cumin, mustard seed and garlic bloomed in hot ghee.

A yeast-free loaf leavened with bicarbonate of soda and buttermilk, in the oven ten minutes after you start and cooling within the hour.

Tart Bramley apples and blackberries under a rubbed-in oat crumble, mixed by hand in one bowl with no mixer needed.

Onions cooked down for an hour until they are jammy and dark, then finished under the grill with a raft of bread and melted cheese.

Chocolate chip cookies made with browned butter and a long overnight rest, which deepens the flavour and stops them spreading thin.

Coarse beef mince browned in batches then held at a bare simmer for three hours, finished in the pan with the pasta.