Sunny side up

S imple cakes, perfect served with a cuppa

PREP: Set aside time for stretching and folding the dough, plus overnight proving COOK: 25 minutes MAKES: 6 portions INGREDIENTS For the focaccia dough: ■ 100g sourdough starter ■ 380ml warm water ■ 1

Stale bread is transfigured into pure poetry in panzanella , one of Tuscany’s culinary star turns, says Tom Parker Bowles

SOURDOUGH bread has long been considered one of the best food options to support a healthy gut, thanks to its natural fermentation process. In fact, the best sourdough uses just water and flour for it

Christbrot is very similar to a stollen, but lighter in texture, and is best eaten freshly baked without needing time to mature. It isn’t hard to make Christbrot, but the method involves a triple rise

■ Cuts into 8-10 slices ■ Prep 20 mins plus cooling ■ Cook 45-50 mins 1 x loaf cake base ingredients(see left)4 tbsp elderflower cordial4 tbsp granulated sugar (or usegolden granulated sugar) 1 Heat t