Camembert dish:

400g terracotta clay

1 bucket of tin glaze

1 pot of blue underglaze

Flower pot:

160g of terracotta clay

1 bucket of tin glaze

1 pot of blue underglaze

Ramekin:

160g of terracotta clay

1 bucket of tin glaze

1 pot of blue underglaze

Fennel

1 x fennel seeds

1 x bag of Perlite

1 x bag peat free seed compost

Rosemary & strawberries

1 x small rosemary plant

1 x strawberry plant

1 x soil

Camembert

1 x camembert

4 x sprigs rosemary

1 x Malden salt

1 x cracked black pepper

1 x rosemary oil

Sough dough bread

500g organic, stoneground, unbleached white bread flour

350g water

10g salt

5g fresh yeast

100g starter

Semolina for dusting

Strawberry & fennel seed preserve

1.5kg strawberries

400ml water

1.5kg granulated sugar

2tsp fennel seeds

Method

4months Out

Fennel seeds

Propagate your fennel seeds in the potting compost / Perlite

Or don’t plant them and use them directly in the recipe

Plant the rosemary

Plant the strawberry plant

1 month out

Harvest your strawberries & fennel seeds

Make the preserve by top and tailing the gooseberries, putting them in a preserve pan and adding the water. Simmer till they form a pulp. Add the sugar, bring to the boil, it will dissolve.

Simmer for 30 to 40 mins

Put a small amount on a plate and put in the fridge to ensure it is set.

Drop in the fennel seeds

Leave set in sterilised Kilner Jars

Make the rosemary oil by adding the rosemary sprigs to the extra virgin olive oil and leave.

2 weeks out

Throw the camembert dish to 12.9cm. It will shrink and a camembert is 11.9cm wide. 3cm high.

Throw the flowerpot dish to 7.5 cm and 7cm wide

Throw the ramekin to 6cm wide

Throw the pourer to 12cm high

Leave to dry to bone dry, they do not need turning. Smooth with a damp sponge. Biscuit fire to 1120 degrees c.

1 week out

Dip all pieces in tin glaze and leave to dry overnight. Decorate with underglazes Glaze fire – 1080 degrees c on stilts.

Day of

Make the bread

In a mixer with a dough hook, in the order add the water, salt, flour, yeast. and starter. Mix on a slow speed for 4 mins, then medium speed 4 mins and finally fast speed for 2 mins.

Transfer dough into a large bowl, cover with a tea towel and leave in a draft proof place for 1 hour.

After 1 hour turn the oven to 220 degrees c

Knock the bread back and portion into 200g balls, shape into a baguette.

After 30 to 40 mins the dough should have doubled.

Place a tray of ice in the botton of the oven and leave the oven to come back to 220 c.

Score the bread with a sharp knife or razor.

Place in the oven

After 5 mins, bring oven down to 200c

Bake for another 15 to 20 mins. The bread should pop out and sound hollow to the tap.

Leave to cool on a wire rack

To serve

Decant the preserve into the ramekin

Place the camembert in the dish, push in the sprigs of rosemary, add a pinch of Malden Salt and cracked black pepper. Drizzle over the rosemary oil. Bake in hot oven 180 degrees for 12 mins.