8 Ways To Use Your Loaf Tin

Begin by making the dough. Add the flour, oregano, sugar, salt and yeast to a large bowl, or the bowl of a stand mixer, making sure to keep the salt and yeast on separate sides until you begin. Then mix everything together.

Make a well in the centre, add the water and mix the dough until it starts to come together.

Now either flour a work surface and knead the dough by hand, or attach a dough hook and knead in the stand mixer. If you are doing it by hand it should take about 10-12 minutes of continual kneading. If you are doing it by machine, 6 minutes on a medium speed should do the trick.

What you are looking for is a stretchy dough that is smooth, shiny and still just a little bit tacky.

Once it is ready, cover the bowl with greased cling film and leave the dough to prove until doubled in size.

Generously grease the inside of a 900g loaf tin with oil.

As soon as the dough has risen, tip it out on to a flour-dusted work surface and roll it out to a rectangle 25 x 35cm.

Brush the top with the sriracha, distribute the 8 squares of cheese evenly over the top, dot with a few slices of the pepperoni and pop a basil leaf on top of each.

Now cut the rectangle into 8 equal squares. Take each square and fold it in half like a book. Stack them side by side in the tin with the filling bit exposed at the top. Then leave, covered in greased clingfilm, to prove until it has doubled in size again.

Preheat the oven to 200°C/180°C Fan/Gas mark 6.

Once it has risen enough, take off the clingfilm and bake for 25 minutes.

Take it out of the oven and brush all over with olive oil, then leave in the tin for 20 minutes before pulling apart and tearing and sharing!

Mix together the dry ingredients in a mixing bowl. Make a well in the middle with a wooden spoon.

Mix in the water and oil and stir to form a smooth, wet dough.

Spoon the wet dough mix into a well-oiled bread tin. Top with seeds.

Preheat your oven to 220°C Fan/Gas mark 7.

Cover the dough and set it aside somewhere warm to rise. The bread won't rise a lot, usually just reaching the top rim of the tin.

Bake for 25-30 minutes. Remove from tin. The loaf should sound hollow when tapped. If it doesn't, return to the oven for a few minutes, out of the tin.

Cool on a wire rack.

Preheat the oven to 200°C and oil a 9-10-inch loaf tin.

Mix together the semolina, yoghurt, water, vegetables, ginger, spices, salt and sugar. Allow the semolina to soften in the liquid for 20 minutes. Taste, it should be slightly tart, if not then add a little lemon juice. Adjust seasoning and sugar to taste and add a little lemon juice if it is not tart.

Heat the oil in a small saucepan. Add the seeds and curry leaves and cook for 15-20 seconds or until the mustard seeds have popped and cumin is aromatic, it will spit so cover the pan if you are worried. Stir half of this into the batter, reserve the rest. The batter should be of a medium thick consistency. If not, add a splash of water.

Stir in the bicarbonate of soda, give it a few minutes and pour into the tin and bake for 1 hour or when a toothpick comes out clean. The deeper it is in the pan, the longer it will take. The upper surface should be nice and crusty. Pour/scrape over the remaining curry leave and spicey.

Leave to cool in the tin, cut into 2-inch squares and serve as they are or with a coriander and mint chutney.

Preheat the oven to 175°C/Gas mark 4. Grease and line a 900g loaf tin with baking parchment.

In a large bowl, mix the sugar, flour and baking powder together.

Add the grated parsnips, poppy seeds and lemon zest, then give everything a really good stir.

Pour in the sunflower oil, yoghurt and eggs, and mix well.

Pour the batter into the prepared loaf tin and bake for 50-55 minutes, until a cake tester comes out clean.

Meanwhile, mix enough of the lemon juice with the icing sugar to make a runny icing.

Once the cake has cooled, turn it out of the tin and drizzle over the icing. Allow to set a bit before cutting into slices.

Leave aside 1 tbsp of marmalade.

Line loaf tin with greaseproof paper.

Mix marmalade, butter, sugar, eggs, flour, baking powder and spices for approximately 2 minutes until smooth.

Stir in about 75g of nuts.

Pour into the loaf tin, smooth and sprinkle over the remaining nuts.

Bake at 180ºC /160ºC Fan for 1 hour-1hour 15 minutes (cover very loosely with foil after 45 minutes).

Once cooked remove from the tin.

Heat the remaining marmalade until it resembles a smooth, thick liquid and spread over the warm loaf.

To make your custard whisk the eggs, sugar, milk, salt and vanilla together.

Slice your croissants in half and fill with a generous layer of caramel followed by half a banana.

Line a loaf tin with greaseproof paper.

Slice four of your filled croissants and layer them inside your tin, once you have completed your first layer soak it with your custard mix and add half your chopped chocolate.

Arrange your second layer of croissant slices and soak again with the custard and adding in the chocolate.

To finish, cut the final 2 croissants in half and place them along the top of the loaf tin - pouring the last bit of custard over them.

Leave soaking for at least an hour or overnight in the fridge.

Sprinkle with demerara sugar and bake at 170ºC for around 1.5 hours until it has puffed right up and is firm to touch but with a bit of wobble.

Serve warm with extra caramel.

Preheat the oven to 160°C Fan. Grease and line a 900g loaf tin.

Add the unsalted butter and golden caster sugar to a large mixing bowl. Using a hand mixer, whip the butter and sugar until combined and light and airy.

Sift the self-raising flour and baking powder into the mixing bowl and grate in the zest of two limes.

Add the eggs and mix together again using the hand mixer until the mixture is a smooth consistency.

Fold in the raspberries and white chocolate.

Pour the mixture into the greased loaf tin. Bake for 45-50 minutes in the oven until a skewer poked into the middle of the cake comes out clean.

Remove from the oven and set aside to cool while you make the syrup.

In a small saucepan, add the juice from two limes and 50g of golden caster sugar. Set over a medium heat and stir until the sugar has dissolved into a slightly thickened syrup.

Using a skewer, poke holes all over the top of the warm cake. Then slowly pour the lime syrup all over the surface so it seeps into the sponge. Leave to cool fully.

Meanwhile, melt the white chocolate in a piping bag or a small bowl.

Once the loaf is cooled, drizzle over the white chocolate and top with fresh raspberries.

Line the bottom and sides of a 900g loaf tin with baking parchment. For the cheesecake base, blitz the toasted nuts and ginger biscuits in a food processor to a fine crumb.

Add the melted butter and continue to pulse until the mixture comes together. Spoon the crumbs into the lined tin and press firmly into an even layer. Place in the refrigerator for 40 minutes to firm up.

For the ice-creams, mix together the condensed milk, maple syrup and vanilla in a large bowl until combined. In a separate bowl, lightly whip the cream to a soft dropping consistency. Gently fold the cream into the condensed milk mixture until smooth.

Divide this mixture between two bowls and stir the cinnamon into one half. Pour the cinnamon ice-cream mixture over the biscuit base and freeze for 4-5 hours or overnight, until firm.

Meanwhile, gently mash the blackberries and brown sugar together to produce a heavy, dark mixture. Stir this through the reserved ice-cream base and combine until well mixed.

Cover with clingfilm and place in the refrigerator until ready to pour over the cinnamon layer. It will happily sit overnight. Once the cinnamon layer has frozen hard, spoon over the blackberry layer and return to the freezer for 4-5 hours.