Recipes worth
the bread.

Ingredients

• 2 slices Multigrain Pullman
• 1 ripe avocado
• 2 eggs
• Chilli oil
• Chives, flaky salt, black pepper
• Butter for the pan

Method

1. Take the Pullman out of the freezer the night before. Slice and toast until the edges crisp.
2. Fry the eggs in a little butter over medium heat until the whites set and the yolks stay soft.
3. Slice the avocado and fan it over the toast. Sit an egg on each slice.
4. Drizzle with chilli oil, scatter chives, finish with flaky salt and pepper.

Ingredients

• 2 slices Seeded Sourdough
• 1 ripe avocado
• 60 g soft goat cheese
• A handful of dill and chives
• Lemon, olive oil, flaky salt

Method

1. Toast the Seeded Sourdough straight from frozen until the seeds smell nutty.
2. Mash the avocado with a squeeze of lemon, a pinch of salt and a little olive oil.
3. Spread thickly, crumble the goat cheese over, and pile on the dill and chives.
4. Finish with a thread of olive oil and more salt.

Ingredients

• 2 slices Seeded Sourdough
• 120 g smoked or cured salmon
• Cream cheese or crème fraîche
• Capers, dill, chives
• Lemon, black pepper

Method

1. Toast the Seeded Sourdough and let it cool for a minute so the cream cheese does not melt.
2. Spread the cream cheese or crème fraîche edge to edge.
3. Drape the salmon in loose folds; do not press it flat.
4. Scatter capers, dill and chives; squeeze lemon over and finish with pepper.

Ingredients

• 1 Demi Baguette
• Good salted butter, at room temperature
• 3 or 4 slices of ham
• Swiss or Comté, thinly sliced
• Cornichons, optional

Method

1. Warm the baguette from frozen, 10 to 12 minutes at 425°F, and let it rest a few minutes.
2. Split it lengthwise and butter both faces generously. The butter is the point.
3. Layer the ham and cheese, close, and press lightly.
4. Slice on the diagonal. Cornichons on the side.

Ingredients

• 1 Multigrain Pullman
• Ploughgate Cultured Sea Salt Butter
• Flaky salt or honey

Method

1. Take the Multigrain Pullman out of the freezer the night before and let it thaw on the counter.
2. Slice thick and toast to the crispness you like.
3. Spread the Ploughgate Cultured Sea Salt Butter on while the toast is hot; finish with flaky salt or a thread of honey.