Bob - Steps Toward Meal Inspiration

Bob - Steps Toward Meal Inspiration Small steps towards building a wholesome life
🥬 Whole food meal inspiration
🌎 Conscious consumption

08/05/2026

My Sourdough Guide is finally here! 🌾🍞

I know sourdough can be incredibly temperamental. Every time I post about it, I’m flooded with questions asking about my method… so I’ve made an in-depth guide with step-by-step videos to help you along the way.

You can grab it in the 🔗 in my profile now! I can’t wait to see your loaves 😌

Once you’ve made your sourdough, you can use it to make this delicious French Toast.

Ingredients:
2 slices thick cut sourdough
3 eggs
1/2 tsp cinnamon
Pinch ground nutmeg
Pinch sea salt
Dash of milk
Topping — fresh berries, whipped cream, honey, or anything you like best!

Beat the eggs, spices, salt and milk together in a shallow bowl, then add in the bread and push it down to submerge. Flip the bread over and make sure it’s well coated in the egg mixture, then leave it in the bowl for a few minutes so it can soak up as much as possible.

Meanwhile, heat a skillet or frying pan over medium heat. Add a k**b of butter and once melted, use a fork to carefully lower in the bread. Allow it to cook for a few minutes on each side until all the egg is cooked and it’s looking golden brown and crispy.

Transfer to a plate and top with whatever you like— there’s no sugar in the egg mixture, so if you like sweet French toast, drizzle it with honey or maple syrup. Dig in while it’s warm and enjoy!

07/18/2026

Crumble recipe 👇🏻🫐🍓

Crumble is the perfect dessert, because you can make it in just minutes with any soft fruit you have. Remember the ratio below and you can’t go wrong!

Ingredients:
Soft fruit
Cold butter
Plain flour
Caster sugar

Add the soft fruit to the bottom of a baking dish until it is about two thirds full. You want to leave enough space at the top for your crumble.

To make the crumble topping, use the ratio of 2 parts flour, 1 part butter and 1 part sugar. For example, in this video I used 240g plain flour, 120g butter and 120g caster sugar. If you’re making a larger crumble than me, you’ll need to increase the quantities. Don’t worry if you make too much topping — you can always pop it in the fridge to use later.

You can also add in some oats if you’d like a more textured crumble — just substitute some of the flour with oats. You can try using brown sugar instead of caster sugar if you’d like a more golden brown topping, and you can reduce the sugar if you’d like to make a less-sweet version.

To make the topping, add the flour, butter and sugar to a mixing bowl and rub the ingredients together until they form a fine crumb. When adding the topping to the fruit, squeeze some of the crumble topping together to create nice chunks. Pop in the oven at 200°C (180°C fan) for about 20 minutes or until the top is golden brown and the fruit is bubbling and juicy below. If the top starts to go brown before the fruit is cooked, cover gently with a piece of foil and allow to cook further.

Serve with cream, ice cream or custard and enjoy nice and warm.


06/28/2026

Fluffy Flatbreads & Lemon Posset Recipes👇🏼🍋

Flatbreads:
14 g dried yeast
650 g white bread flour
4 tsp sugar
50 g melted butter
300 ml Greek yoghurt

Add 250ml lukewarm water to a jug, then stir in the yeast and leave for 5 mins. Add the flour, sugar, butter, yoghurt and a pinch of salt to a large mixing bowl, then pour in the yeast and water mixture. Stir to combine into a rough dough, then knead on a lightly floured surface for 10 minutes until smooth and elastic. If the dough is sticky, sprinkle with more flour. Place in a bowl, cover and leave to rise for 1 hour.

Transfer the dough onto a lightly floured surface and cut into 12 equal sized balls. Heat a large frying pan over high heat, then roll the dough balls out one at a time, stretching them with your fingers so they have a thick edge and thinner centre. Fry without oil in the pan for a few mins each side until they’re golden and puffed up. Once cooked, brush with extra melted butter and sprinkle with herbs.

Lemon Possets:
800 ml pure or double cream
200 g caster sugar
zest and juice of 5 lemons

Combine the cream, sugar and lemon zest in a medium saucepan. Heat over medium–low heat for 3–4 minutes, stirring regularly until the sugar has dissolved and the cream is just hot to the touch but not boiling. Remove from the heat and leave to cool for 2 minutes, then stir in the lemon juice. If you’d like the lemon possets to be completely smooth, you can strain out the zest using a fine sieve.

Pour or ladle the mixture into 8 glasses or ramekins (about 150 ml
capacity). Transfer to a tray and chill in the fridge for 6–8 hours, or ideally overnight.

🎵 - Talk of the Town, Theo Gerard (via Uppbeat)

06/08/2026

Honey Ice Cream & Beeswax Paper Recipes 🍯🐝 thank you so much to my friends at ehthornebeehives who very kindly gifted me some of my wonderful bee equipment. These hives are straight out of a picture book!

Ice Cream:
12 egg yolks
200 g caster sugar
1200 ml double cream
500 ml milk
100 g honey
Pinch sea salt

Honeycomb
200 g caster sugar
100 ml honey
2 tsp bicarbonate of soda

Add the egg yolks & sugar to a large mixing bowl & whisk together for 1 min until pale. Add the cream & milk to a large saucepan & heat until just steaming. Pour the liquid into the egg yolks slowly, whisking until combined. Pour the mixture back into the saucepan & cook over low heat until it starts to thicken (at about 80ºC or when it coats the back of a spoon). Once thickened, transfer to a large container, allow to cool, then pop in the freezer. Every hour or so give it a stir with a whisk. After 3-4 hours it should have started to set. Add the honey & sea salt, stir & place back in the freezer to finish setting.

For the honeycomb, heat the sugar & honey in a saucepan until the sugar has dissolved & the mixture is bubbling. Add the bicarb & stir quickly. Once it bubbles & foams, quickly pour into a large metal tin. Leave to cool until set. To remove from the tin, flip it over onto a tray, then firmly tap the base with a rolling pin. It should come away in shards.

To serve, crumble the honeycomb over the set ice cream & enjoy.

Beeswax Papers:
100% cotton fabric
Beeswax
*Note — use equipment you’re not too precious about as the beeswax can be tricky to remove!

Cut your fabric into any size you like using pinking shears. Melt a small amount of beeswax in a small glass jar. Heat a large baking tray in the oven, then remove & lay a piece of fabric onto it. The tray will keep the beeswax hot as you brush it on. Take an old paintbrush & brush a thin layer of wax over the fabric, then peel it from the tray, hold in the air for a few seconds to dry, then set aside. Repeat until all your squares are covered.

06/01/2026

This time of year is all about using what you have on hand. Just simple, familiar ingredients, used in slightly unexpected ways to get you through the lull between seasons.

It was great to see you Hugh, and thanks for having me at last week. It’s always such a pleasure to learn new perspectives and ways of doing things. We made the delicious Pressed Cabbage Salad from his book, High Fibre Heroes.

If you’re looking for the feta recipe, it’s in the caption of my midsummer video from last year.


(🎶 Synod, Simple Life - from Uppbeat)

05/29/2026

Bakewell & Brioche Recipes ⬇️🍒

Brioche
Makes either 1 loaf, flower buns, or cinnamon buns

400 g white bread flour
50 g caster sugar
7 g dried yeast
2 tsp salt
100 ml buttermilk/milk
3 eggs
175 g soft butter

Combine the flour, sugar, yeast, salt, buttermilk & eggs in a bowl until it comes together into a ball. Knead for 8 mins, then add the butter and knead for another 8 mins or until well combined. This is a sticky dough, so a mixer is helpful! Place into a clean, lightly oiled bowl, and allow to rise for 1 hr or until doubled in size. Next, shape your dough. For the loaf, cut it into 6 balls then add to a lined loaf tin. If making flower buns, cut the dough into smaller pieces, roll into balls & form flower shapes. If making cinnamon rolls, roll the dough into a large rectangle. Mix 150 g brown sugar, 150 g soft butter & 2 tsp cinnamon into a smooth paste, then spread over the rectangle. Fold the dough in half, cut into 1 inch strips, then twist & roll into buns. Whatever you’re making, leave it to rise for 30 mins - 1 hr or until doubled in size, brush with egg & bake at 200ºC (180ºC fan) for 12-20 mins or until golden brown on top.

Bakewell Traybake

Pastry:
300 g plain flour
150 g cold butter
70-90 ml cold water

200 g raspberry jam
400 g butter
400 g caster sugar
8 eggs
1 tsp almond essence
200 g ground almonds
50 g plain flour
200 g cherries, pitted & halved (optional)
400 g icing sugar
2 tbsp flaked almonds

Rub the flour & butter together until it forms a fine crumb. Add enough water to bring it together into a dough, then roll it out to 3-5mm thick & layer in a large rectangle tin & cut off any excess. Smooth the jam into the pastry case, then add the cherries.

For the filling, cream the butter & sugar together, gradually beat in the eggs & almond essence, then fold in the ground almonds & flour. Spoon into the pastry case. Bake at 200ºC (180°C fan) for 45 mins - 1hr or until risen, firm and golden. Allow to cool completely. Mix the icing sugar with water a tablespoon at a time until smooth, then spoon over the Bakewell, sprinkle with almonds & leave to set.

🎵Northwestern- Piece by Piece
from Up

04/25/2026

Shortcrust Pastry recipe 👇🏼

Ingredients:
2 parts plain flour
1 part butter, cubed
1/2 part water

For example:
200 g plain flour
100 g butter, cubed
50 ml cold water (you may not need all of it, or you may need a little extra if it’s too dry)

In a large mixing bowl, rub the flour and butter together between your fingers until it resembles fine crumbs. Add water, little by little and mixing each time, adding just enough until the mixture comes together and forms a dough. The dough wants to be smooth and pliable, but not too dry so that it’s crumbly, or too wet so that it’s overly sticky. If you add too much water, you can add a little extra flour.

Gently tip out the pastry onto a lightly floured surface and bring together with your hands to form a ball. From here, you can roll out and shape the pastry depending on what you’re using it for.


04/04/2026

Easter Hot Cross Bun recipe 🐣👇🏼

600 g bread flour
90 g caster sugar
2 teaspoons mixed spice
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
finely grated zest of 1 lemon (I used a lime as that’s all I had!)
1 teaspoon salt
4 teaspoons dried yeast (or 2x 7 g sachets)
360 ml milk
50 g butter, melted and cooled
1 large egg

DRIED FRUIT (feel free to swap out with 250 g of any dried fruit you have on hand!)
150 g sultanas
50 g dried cranberries
50 g mixed peel

TOPPING
80 g plain flour
2 tablespoons golden syrup,
to glaze

Combine the flour, sugar, spices, lemon zest, salt and yeast in a large mixing bowl and make a well in the centre. In a small saucepan, warm the milk until lukewarm. Add the melted butter and egg to the dry ingredients and stir to combine. Gradually add the milk, stirring until you’ve added just enough milk to bring the mixture together into a soft dough ball (you may not need it all).

Knead the dough on a lightly floured surface for 5 mins, place into a clean bowl and leave to rise until doubled in size, which can take up to 2 hours depending on how warm your room is.

Turn the dough out onto a lightly floured work surface and knead for 2 minutes.

Roll out to a large rectangle and sprinkle over the dried fruit. Fold to cover the fruit and knead it into the dough until fully incorporated. Divide it into 12 portions, roll them into balls and transfer to a large baking tray lined or sprinkled with flour. Place them close together but not quite touching, then leave to rise until doubled in size, which should take about an hour.

Preheat the oven to 220ºC (200°C fan-forced). When the buns have finished rising, mix the flour with 100 ml water in a small bowl to form a paste. Add to a piping bag, snip a small hole in the end and pipe crosses across the tops of the buns. Bake for 15–20 minutes or until golden brown.

While they’re still warm, melt the golden syrup in a small saucepan over low heat until runny, then brush it over the buns to make them shiny.

hotcrossbuns

04/02/2026

Ad Giveaway 📦 and Carrot Cake recipe 🥕

Like Pyrex cookware, carrot cake is a long-standing classic for a reason — it just works.

📦 Giveaway - If you’d like to win some of your own Pyrex cookware, they are very kindly sending one lucky person a box of their goodies. To enter, just…
• Have a UK postal address
• Make sure you’re following pyrexukofficial
• Leave a comment below saying the first thing you’d cook with your new set of Pyrex cookware (closes 4th April)

I used the pyrexukofficial 2.6L glass storage dishes. They double up as a baking dish so you can take them from the oven to the fridge by popping on the glass lid.

Ingredients
450g self-raising flour
280g dark brown sugar
2 tsp baking powder
1/2 tsp ground ginger
1/2 tsp ground nutmeg
80g walnuts or pecans, chopped
300ml melted butter or oil
4 eggs
220g grated carrot

Frosting
200 g very soft butter
100 g cream cheese, at room temperature
400 g icing sugar

Preheat the oven to 180ºC (160ºC fan). In a large mixing bowl, combine the flour, sugar, baking powder, spices and nuts. Pour in the melted butter, add the eggs and carrot, and stir well until combined. Grease your glass dish with butter then dust lightly with flour so it will become non-stick. Spoon the cake mixture into the dish and spread out, then transfer to the oven to bake. The cook time will depend on the size and depth of the dish you are using. I cooked mine for about an hour, but just keep checking back until the cake is firm to the touch, and a skewer inserted into the middle comes out clean.

Once the cake is cooled completely, make the frosting. Beat the butter in a bowl for 2-3 mins or until light and fluffy. Beat in the cream cheese, then gradually add the icing sugar until you have a smooth frosting. If you’d like to pipe little carrots onto your cake, add two tbsp of frosting to a small bowl for the orange, and two tablespoons to another bowl for the green. Add food colouring, then transfer to piping bags with a small nozzle. Level the top of your cake then slice and place back into the dish. Pipe or spread the cream cheese frosting over the top of the cake, decorating with the orange and green icing if you wish.

03/17/2026

Baked beans 🫘🧀 recipe 👇🏼

1 tablespoon olive oil
½ brown onion, finely chopped
1 clove garlic, crushed
½ teaspoon smoked paprika
½ teaspoon Dijon mustard
200 ml tomato passata
1 tablespoon brown sugar
30 ml apple cider vinegar
½ tablespoon Worcestershire sauce
400 g tin beans (such as haricot, cannellini, butter, or a mix), rinsed and drained

Preheat the oven to 200°C (180°C fan-forced). For the baked beans, heat a small flameproof, ovenproof casserole dish over medium heat. Add the olive oil, onion and garlic and fry for 2–3 minutes until golden brown. Stir in the paprika and mustard and cook for a further minute. Add the passata, brown sugar, apple cider vinegar, Worcestershire sauce, and beans. Stir well, then measure out 60 ml water and add it gradually, stirring until you have a glossy sauce that coats the beans – you may not need all the water. Bring to a simmer, season well with salt and pepper, cover and bake for 15 minutes.


(🎶 Alan Silvestri - Snow Scene)

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