Apricot & Stilton Wholemeal Buns

I can't stop thinking about my next holidays. I love browsing through the airlines websites and play with different combinations of dates and destinations. I read travel blogs and I wonder whether their authors make a life of it or just have enough money to travel around the world constantly.

I wish I could do that. Like spending 3 months going all over Latin America, from Buenos Aires to Rio, meeting new people, making new friends, relaxing in a lost paradise in Brazil or celebrating All Saints Day in Mexico. Or going to Japan for a geek Studio Ghibli route, eating sushi and enjoying the amazing cherry blossom season.

I always arrange my holidays myself, I cannot really understand those strict and minutely organized holidays where you feel more like a flock of sheep shoved from here to there. I love discovering things, getting lost and being free to do whatever I fancy. Yes, I'm such a untameable person!

And now I wish I had started a travel blog instead of a food one. Or at least a food and travel blog, where I could write about eating grasshoppers covered in chocolate (white or dark, that's up to you), wasp crackers (yes, I'm not making this up!), worms or who knows... even Marmite!!

No, I don't really think I'll be brave enough to eat that. Marmite, I mean.

Anyway, I can't wait until my next holidays. I will probably end up going somewhere completely unexpected and in a last minute flight that fits within our budget. 

And because bread always inspires me, I've prepared this delicious recipe that can go with a broccoli or courgette soup, but is so good it can be eaten just on its own.

WHAT YOU NEED

250g Wholemeal Plain Flour

100g Plain flour, plus extra for dusting

1tsp Bicarbonate of Soda

1tsp Sea salt

1tsp Sugar

1 Large Free-range Egg

300ml Buttermilk

200gr Blue Stilton

250gr Dried Apricots

WHAT YOU DO

Preheat the oven to 190°C. 

Put the flour, bicarbonate, salt and sugar in a large bowl and mix together.

In a separate bowl beat the egg and buttermilk together. Stir the egg mixture into the flour mixing with your hands to bring the dough together. Tip: Be careful not to over-mix the dough – stop mixing as soon as it comes together otherwise you’ll end up with tough, dense bread.

Shape the dough into small balls, approximately the size of a tennis ball, and place onto a lightly floured baking tray. Flatten the balls slightly and score a cross into the top of the bread with the blunt edge of a knife.

Bake in the centre of the oven for 50 to 60 minutes, or until a firm crust has formed.

Put the bread out in a wire rack to cool. Serve warm and enjoy!