For the Brioche

1. Cake Flour 500g
2. Sugar 30g
3. Salt 10g
4. Yeast 25g
5. Malt Flour 10g
6. Eggs 150g
7. Milk 100g
8. Butter 150g

For the Curry

1. Carrot, brunoise 100g
2. Potato, brunoise 100g
3. Onions, brunoise 50g
4. Courgettes, brunoise 100g
5. Cauliflower, brunoise 100g
6. Red chilli, deseeded, brunoise
7. Coriander seeds 5ml
8. Turmeric 5ml
9. Cumin seed 10ml
10. Mustard seeds 5ml
11. Vegetable stock 500ml
12. Coriander shoots 100g
13. Fresh coriander 50g

Method

For the bread:
• Combine the malt flour, cake flour, sugar and yeast, add the milk and eggs to form a dough.
• Knead the dough for 20 minutes, add butter cube by cube and knead for another 10 minutes until glossy.
• Prove to double in size, then knock the dough back, shape into miniature brioche moulds. Egg wash; allow to prove to double in size then egg wash again.
• Bake at 180˚C until golden.
For the curry:
• Sauté the onions, carrots, and chili together in oil until the onions are soft.
• Add the coriander seeds, cumin seeds, turmeric and mustard seeds and sauté until fragrant.
• Add the potatoes, cauliflower and courgettes.
• Make sure all the vegetables are coated with spiced oil, then add the stock and bring to a simmer. Cook until the carrots and potatoes are soft. There should be enough liquid left to create a sauce, add more stock if needed.
• Add the fresh coriander.
To Compile:
• Hollow out the bread, then fill with the hot curry, make sure you add enough sauce.
• Garnish with the coriander shoot and replace the “lid” of the bread.

325g cake flour
200g bread flour
125g bulrush flour
1 packet instant yeast
5ml salt
5ml castor sugar
30g unsalted butter
125ml water
250ml milk

[Bulrush flour is grown mainly by the Sotho community, but you can substitute this for whole wheat or rye flour if need be]

1. Sieve dry ingredients. Rub in butter with your fingers
2. Combine water and milk and heat in microwave for 45 seconds
3. Mix this into the flour mixture with a wooden spoon
4. Transfer to a floured surface and knead till elastic
5. Place in buttered bowl to rise for 30min
6. Knead it down and place in loaf tin
7. Let rise again for 15 min 8. Bake at 210 for 45 min.