• “Fish should smell like the ocean. If they smell like fish, it's too late.”

  • Scale by scale, We strip off The delicacy And eat The peaceful mush Of its green heart.

  • Give me a good sharp knife and a good sharp cheese and I’m a happy man

A quick and easy bread to prepare with self raising flour, fresh rosemary and sunflower seeds. This recipe is inspired by the Australian Bush Damper Bread. Ideal when you have unexpected guests.

Difficulty: Very Easy
Serves 8
Preparation: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes
Calories: total 2490 kcal, per serving 311 kcal

500g (1lb 2 oz) self raising flour
5 tbsp of oil
1 pinch of salt
3 tbsp sunflower seeds
2 sprigs of fresh rosemary, finely chopped
100ml (3½fl oz) milk
100ml (3½fl oz) water

1. Put all the ingredients in a large bowl. Mix with a fork initially then by hands.
2. Shape into a round loaf and place it on an oiled baking tray.
3. Score the top with the handle of a wooden spoon to make eight wedges.
4. Bake at 180C for about 40 minutes until is golden brown. Once cooked, let the bread cool on a rack. Serve the bread warm and eat it during the day (this type of bread tends to dry out quickly so it is important to keep it covered with a kitchen towel).