Waitrose & Partners Weekend Issue 628

31 8 DECEMBER 2022 Food&Drink Food for sharing with JohnWhaite Makes 12 Prepare 20 minutes + cooling and proving Cook 50 minutes 3 whole heads garlic, or ready-roasted ones (see tip) Up to 1½ tbsp olive oil, plus more for greasing 125g unsalted butter, softened ½ x 25g pack chives, nely chopped 4 salad onions, nely chopped Pinch ground white pepper 150g ball mozzarella, drained and grated 150g mature Cheddar, grated 100g Parmigiano Reggiano, nely grated 1 British Blacktail Free Range Large Egg, beaten, to glaze For the dough 120ml whole milk 50g unsalted butter, diced 250g plain our 250g strong white bread our, plus extra for dusting 10g ne salt 5g fast-action yeast 1 British Blacktail Free Range Large Egg 1 If you’ve already roasted the garlic (see tip), move to step 2. If not, start here. Preheat the oven to 220ºC, gas mark 7. Slice the stalk end from the garlic heads and drizzle the exposed esh with oil. Wrap each head in an individual foil parcel, then pop into the oven and roast for 35 minutes, until soft and squishy. Remove from the oven and allow to cool. 2 For the dough, put 140ml water, the milk and butter into a small pan and heat until the liquid is lukewarm and the butter just melted – don’t let them get too hot. You can also do this in a bowl in the microwave. Put the ours, salt Roasted garlic & cheese swirl buns Roasted garlic is magic. A brief stint in the oven turns acrid alliums into sweet manna. Bundled together with amixture of cheeses in a soft bun, these will bring comfort to winter soups, stews and lunchboxes One thing I missedmost about life during those strange 18months or so that we lived through recently was the opportunity to share food. Apart from the odd doorstepdrop of basic provisions for my grandma, I didn’t get a chance to share with family and friends. Life was generally scaled down, and the foodwe cooked didn’t escape that minimising curse. So it was with great joy that I created these festive recipes – they’re ideal for sharing and you can also double up (or freeze for another day). John is a food writer and baker, whose latest book is A Flash in the Pan. He was a Strictly Come Dancing finalist in 2021 and winner of The Great British Bake O 2012. You can watch himmake these buns at youtube.com/waitrose now and also the pie (p32) from 14 December and yeast into a mixing bowl and toss together. Add the egg and warmed milk mixture to the bowl with the dry ingredients. Bring everything together into a scraggy dough, then knead until smooth, about 10 minutes. This is best done in a freestanding mixer tted with a dough hook, as the dough will be quite soft. If doing by hand, add a little our to the worktop for kneading, but no more than a light dusting. 3 Once the dough is elastic, put it into a bowl and coat in a little oil. Cover with a clean tea towel or plate and allow to prove until doubled in size – this will take at least 1 hour, depending on the temperature of your kitchen. 4 Meanwhile, squeeze the esh out of the roasted garlic into a mixing bowl and add the butter, chives and salad onions. Beat to a smooth paste and season with sea salt akes and the white pepper. Put the cheeses into a second mixing bowl and toss together to mix. 5 Once the dough has risen, lightly our the worktop and roll it into a square of about 45cm. Spread the butter mixture over the dough, then scatter all but a handful of cheese on top. Roll the dough up into a tight spiral and pinch the seam to seal. Slice o the ends of the dough log and set onto a separate small baking tray to bake as an optional cook’s perk. 6 Cut the log into 12 evenly sized portions, and place these, spiral-side-up, into a greased 23x33cm baking tray. Cover with a tea towel and allow to rise until doubled in size again. 7 Preheat the oven to 220ºC, gas mark 7. Once the buns have risen, glaze them with the beaten egg, then sprinkle over the reserved cheese. Bake for 12-15 minutes, until golden brown and the cheese has melted and burnished. Allow to cool before digging in. Per bun 1795kJ/430kcals/25g fat/15g saturated fat/ 34g carbs/1.5g sugars/2.3g bre/16g protein/1.3g salt JOHN’S TIP Save turning the oven on several times by roasting the garlic in it when cooking something else at the same temperature.