1. In the bowl of your stand mixer fitted with a dough hook, stir together splet flour and instant dried yeast. Make a well in the center and add in the pumpkin puree, milk, maple syrup, walnut oil and salt.
   
2. Mix on the slow speed until all the ingredients blended. Then increase the speed and knead on medium until dough forms. Now lower the speed, and gradually add in the sourdough starter and knead it into the dough, about 2 minutes. Increase the speed and knead until the dough is smooth and elastic in appearance. The sourdough starter here adds extra depth of flavor and moisture, and also speeds the fermentation slightly even in dough using the usual amount of instant yeast.
   
3. Remove the dough from the bowl and shape into a ball. Grease the mixing bowl with a little walnut oil, return the dough ball, and cover with a plastic wrap. Leave it at room temperature for 1 hour or until it’s doubled in size. Turn out the dough onto a lightly floured work surface. Punch down the dough, knead briefly and cut into two 200 grams pieces and four 160 grams pieces.
   
4. Shape two 200 grams of dough each into a round and place them in a loaf pan lined with a baking paper. Cover with oiled plastic wrap and proof for 45 minutes until doubled. To make the braid, form each of four 160 grams of dough into strands of about 25-cm in length, tapered so the center of each piece is thicker than the ends. Pinch the 4 strands together at one tapered end. Cross strand 1 over strand 3, strand 2 over strand 3, and strand 4 over strand 2. Repeat until you get to the end of the strands. Pinch all loose ends together. Now pinch two tapered ends together and place it into a 18-20 cm greased springform pan. Cover with oiled plastic wrap and proof for 45 minutes until doubled.
   
5. Preheat the oven to 190C/375F. Once the dough has doubled, brush the tops of two loaves with well-beaten egg white and sprinkle the poppy or sesame seeds atop. Make a cross on the top of rectangular loaf and bake in the center of the preheated oven for 35 minutes until golden brown.

1. Cook pasta in a large pot of boiling salted water, following packet directions, until just tender. Meanwhile, heat the olive oil over medium heat. Cook diced shallots, minced garlic and bacon for 5 minutes until golden.
   
2. Beat together eggs, wholemilk, half of grated Parmesan and black pepper. Drain the spaghetti and return to the pot, off the heat. Add in parsley, the bacon and egg mixtures, and toss together until the spaghetti is evenly coated. Divide pasta between two bowls and then serve with the rest of Parmesan cheese.

1. Preheat the oven to 200C/400F. Line a 30x40cm baking tray with paper. Beat the creme fraiche and sugar in a mixing bowl until the mixture is smooth and thickens. Add in eggs, one at a time and beat until fully incorporated. Stir in the ice cream until combined.
   
2. Gently mix in flour and baking powder, until just combined. Spread the batter evenly into the prepared baking tray and bake in the center for 10 minutes.
   
3. While the cake is baking, melt the butter, caramel ice cream and caramel sugar syrup in a pot. Turn the heat off and fold in cornflakes. Remove the cake from the oven and spread the cornflake mixture over. Return it to the oven and bake for a further 10 minutes.

1. Cut the pumpkin flesh into small dices. Place them in a pot with water over medium heat. Cook until soft and puree the pumpkin with a blender.
   
2. First add milk, honey, olive oil, salt and pumpkin puree in the pan of your bread machine. Then add in flour. Make a dry well in the center and add the yeast to the well. Program the bread machine the "Dough" cycle.
   
3. Scrape the dough out onto a lightly floured work surface and press it down to flatten. Form the dough into a roll and place into a greased 30cmx11cm loaf pan. Cover and let rise until doubled. Preheat the oven to 200C/400F. Make a 1cm deep slash in the center along the length of the dough. Bake the bread in the preheated oven for 30 minutes. Remove the bread pan and cool on a rack.

1. Blanch the pork trotters in a pot of boiling water. Remove and rinse with cold water. Drain and place them in the inner pot of your electric pressure cooker.
   
2. Add in shredded ginger, dried chillies, smashed garlic cloves, peppercorns, rice Vinegar, dried haws, Maggi, sugar, caramel colour if used, oyster sauce, chopped spring onion and sherry. Pour in the chicken stock to cover the trotters.
   
3. Cover and secure with the lid. Plug in the pressure cooker and turn the knob to pork cooking cycle. Once it is done and cools down, then open the lid and transfer the pork trotters into a baking dish. Strain the soup into the baking dish. Bake at 180C/350F for 15 minutes. Sprinkle the top with some spring onion and garnish with a tomato rose if desired.

1. Preheat the oven to 200C/400F. Place the pumpkin cubes in a baking pan, drizzle with olive oil and season with salt. Toss until the pumpkin cubes are well coated. Roast for about 15 minutes until tender.
   
2. Divide the rocket salad into two serving bowls, and arrange the chickpeas and roasted pumpkin cubes on top. Combine the argan oil and balsamic vinegar in a bowl, season with salt and pepper, and stir until well-blended. Pour the dressing over and top with the roasted sesame seeds.

1. Preheat the oven to 165C/330F. Line two baking trays with paper. Whisk the spelt flour, baking powder and salt in a mixing bowl. Melt the Mocha chocolate beans and butter in a bowl over a small pan of simmering water until smooth. Cool slightly.
   
2. Beat the eggs and sugar with an electric whisk until pale, about 2 minutes. Reduce the speed and add the mocha chocolate mix and vanilla extract. Sift in the flour mixture and fold until combined. Cover the bowl with a plastic wrap and chill for 2 hours until firm, or up to overnight.
   
3. Put the icing sugar in a small bowl. Shape the dough into 32 balls and roll in the icing sugar. Put them on the prepared baking trays 4-cm apart and press down lightly to flatten. Bake for about 12 minutes until the edges set. Let cool on the baking sheets for 5 minutes and then put on a rack to cool completely.

And last, sure not the least, I want to thank Alisha and Alison for passing on all these inspirational AWARDS to me! Thanks, my friends, for your continuous support and constant encouragement!

The Ardent Epicure	Alison Trials

1. In a small bowl combine all the ingredients of the gyro mix
   . Slice the chicken of the grain and add in the seasoning mix. Rub it into the meat with your hands. Cover with a plastic wrap and chill overnight or at least 3 hours.
   
2. Remove meat from the refrigerator and grill in a roasting pan in the oven until crispy. Or dry fry (without any oil) in a non-stick skillet until browned and slightly crisp.
   
3. Slice the pita from the top open to create a pocket. If it is a long oval pita, then slice each pita open in half so that it forms 2 small pockets. Gently open the pocket and fill with the tzatziki, salad and meat.