Cheddar and green chilli cornbread
Everyone’s cooking and baking again, and posting their stories online, which is lovely to see. For professional chefs, this has been a stressful time, not being able to cook and feed people every day (it’s not just a day job, it’s basically a calling). With just two of us at home during lockdown, I’ve had to fight the urge to keep creating loads of dishes that we just can’t eat. The freezers are full, and there really is only so much one can eat in a day. (Trust me, we've tried.) I’ve been making sourdough bread for decades with my starter called Elvis (and documenting the results endlessly on Insta) and once the strong flour issue was resolved I started baking bread for friends and neighbours, which has scratched the itch somewhat. Then, seeing the lovely cheese and chilli cornbread recipe posted by Rosalind, the founder of Cookery School at Little Portland Street reminded me that I have a savoury muffin recipe which I used to bake as a loaf