Honey and
Ricotta
a food journal

Sunday, 9 November 2014

My New Roots: Grilled Pumpkin Bread with Honeycomb


Last Christmas, mama and I fell in love with Ottolenghi's banana bread, drizzled with tahini, with honeycomb crushed on top, and a pinch of sea salt sprinkled over the top.


So it put a huge smile on my face when I found this recipe in the newest Ottolenghi bible. The discovery of a play on this recipe with My New Roots' grilled pumpkin bread made this week ever more exciting.


The easiest loaf to put together late on a Saturday night so it can be grilled on a sleepy Sunday morning, before being covered in tahini, honey and a little bit of sea salt, eaten alongside a cup of tea with your favourite person. 


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