(For all ingredients, please use organic versions if available)
Sun-Dried Olive No-Knead Bread
3 cups flour
1 sachet (10 grams) instant yeast
1 handful dried chopped olives
½ chopped onion or 1 handful dried onion flakes
1 teaspoon sugar
1 teaspoon salt
1½ cups warm water
1 tablespoon olive oil

Faux Gras
250 grams sliced fresh mushrooms
20 grams dried chanterelle mushrooms
soaked in ½ cup boiling water for 30 minutes
1 cup toasted walnuts (or cashews)
1 cup strong rooibos tea
1–2 tablespoons nutritional yeast
1 tablespoon soy sauce
2 teaspoons balsamic vinegar
2 teaspoons coarsely chopped fresh sage
2 teaspoons coarsely chopped fresh rosemary
1 teaspoon coarsely chopped fresh thyme
1 teaspoon ground nutmeg
1 chopped onion
2 teaspoons crushed garlic
1 teaspoon Himalayan salt
Few grindings black pepper
2½ cups water
2 teaspoons powdered agar-agar (or 2 tablespoons agar-agar flakes)

Directions (to make vegan faux gras):

1. Now we are going to boil the tea (about cup with 2 teabags so that it’s a bit stronger)
2. Chop up the mushrooms and they’re all going to be blended up later on
3. Turn on the stove
4. Put the chopped mushrooms
5. While those are warming up, is just grab some dried mushrooms and put them into warm water as well (use whatever dried mushrooms come to hand)
6. Chop up an onion. If you find you’ve got red onion, if you want to use shallots, i’m quite sure you could use leeks as well – anything from the onion family
7. Add boiled tea into the pan
8. Add some himalayan salt
9. Add white pepper or black papper
10. Leave that for now and let that simmer
11. Add 2 tablespoons of chopped sage
12. Add about half a teaspoon of grated nutmeg
13. Add a couple of tablespoons nutritional yeast, it adds just a little depth of flavor to it
14. Add the balsamic vinegar and 1 tablespoon of soy sauce.
15. Add garlic
16. Is now going to be blitzed down into a pâté.
17. And then while that’s cooling, drain the cashew nuts
18. Chop up the mushrooms that were soaking earlier on, put our herbs and our nutmeg
19. Put chopped mushrooms and drained cashew nuts into the blender
20. Added 1½ cups of water to this
21. Blend them into a paste
22. Boiled 1 cup of water in a pot to make agar
23. Add a good couple of teaspoons of agar agar
24. Stir for about 7 minutes to ensure that it’s properly dissolved
25. Add it to my mushroom mixture
26. Mix well then pour this into containers
27. They will cool down and they will set. Put them into the fridge to firm up
28. Vegan faux gras is ready

Directions (to make no-knead bread):

1. Add 3 cups of stone-ground flour (feel free to use whatever flour you have available)
2. Add roughly a teaspoon of himalayan salt
3. Add yeast
4. Add about a tablespoon of sugar in to activate the yeast
5. Add some olive oil. It makes it a little bit more moist
6. Mix all of this together first, just to sort of spread everything
7. Add chopped up sun-dried olives quickly
8. Add dried onion
9. Add 1½ cups of warm water
10. Mix well
11. Pour them into container that you can bake in
12. That is going to rest for a while
13. Cloth over it, and let it rise
14. You can add anything you like to the bread
15. Pop it into the oven which has now come to temperature
16. Leave it in there at 195˚c for 10 minutes, and then i’m going to reduce the temperature
    To 180 and leave it for about an hour
17. You can always tell if your bread is cooked when you turn it out, if you rap on the bottom
    And it sounds hollow, it’s done.
18. Don’t be tempted to cut into the bread straight away. Let it rest for 10 minutes so that everything can settle. Otherwise you end up with a glutinous mess when you cut and it all falls apart and it looked so wonderful
19. Take the pate and put it on the plate
20. Take a sprig of sage, and a piece of rosemary and plop that in
21. Cut the bread and ready to serve