MENU dorset issue 16 MENU16..dorset pdf issue 16 | Page 35

Dorset Bakers
make a balance of different flours. That’s why I make
my flour mixes. The science is already done for you.
You need different ratios for different bakes. There is no
danger of overworking the dough as there is no gluten
to overwork. It is more forgiving. If you make a mistake,
you can squidge the dough and start again.
What local ingredients do you use?
I use Ford Farm cheese in my quiches and pies. My
flours I get online. I grow a lot of the fruit and veg in
my garden. I like to have local farm eggs. That makes
a big difference to the rise. I buy them through the
Southbourne Food Assembly from Fluffetts Farm. I
make all my own jams, jellies, preserves and syrups,
like gingerbread syrups and caramel.
What is your signature product?
My pureed aubergine chocolate torte and my sweet
potato curry pasties. Pasties are always a hit. Aubergine
is beautiful. I use really good quality gluten-free, dairy-
free dark chocolate. The aubergine is the mousse
structure so you don’t need any butter. And then it’s
browned almonds so it’s sweet. So I don’t need to add
any sugar. It tastes very naughty, but it isn’t.
35
www.menu-dorset.co.uk