JENNIFER WONG joins me as guest host again (don't worry Simon, we miss you!) - and we talk about her amazing book 'Chopsticks or Fork?' - discovering where the name comes from! (It's pretty funny.)

I have an opinion on where some of the truly buried treasures might be found in cookbooks and we unearth one from Belinda Jefferey's 'MIX AND BAKE'. (I said I'd post a link to buy it but unfortunately it's out of stock everywhere! My local library has it - good luck.)

BELINDA JEFFEREY'S SUNDRIED TOMATO NO-KNEAD FOCACCIA

THE DAY BEFORE:

Mix the flours: 250g plain flour and 250g spelt flour, 1tsp salt, 1/4tsp dried yeast

1tbs honey

Stir through 500ml water and 3tbs olive oil. It will be a wet, shaggy dough. Do your best to mix well.

Put it into a clean, oiled bowl, and leave in a calm spot for 12 hours.

Knock it down by kneading and folding it a couple of times and then stretch out the dough to fit a baking tray. Set it aside for 2 hours.

When ready, pre-heat the oven until it's properly hot 200C.

Dimple the top of the dough with your fingertips, drizzle it with good oil and flaked salt, rosemary and olives (or sundried tomatoes).

Bake for 30 - 35 mins.

Eat on the day!

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