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Recipes by

James Morton

Great British Bake Off Star showcases Graham’s The Family Dairy

We are delighted to partner with The Great British Bakeoff’s James Morton in helping Sunday Mail readers and keen home bakers to hone their cooking and baking skills.

James will be writing a column for The Sunday Mail every week in association with Graham’s the Family Dairy.  We'll also be publishing the recipes right here.  Just the excuse you need to don your apron and get out all your Graham’s butter, milk and cream.

James, who was a runner up on the hit BBC TV series, was the only Scottish contestant and became known for his quirky approach to baking.  Originally hailing from Shetland, he became almost as well known for his jerseys as we are for our award-winning Jersey herd.

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Recipes Results

Fougasse
This bread looks, on the face of it, fiendishly difficult to master - but it isn’t!
Prep Time
3 hours
Difficulty
Medium
Cook Time
35 minutes
Servings
4
Feta Avocado and Roast Pepper Focaccia
This may well be the best-tasting bread we’ve ever had. Just make sure you use plenty of oil. And the best salt you can find. Lots of it.
Prep Time
3 hours
Difficulty
Medium
Cook Time
40 minutes
Servings
8
Fruit Biscotti
Biscotti are perfect for eating as soon as they are out the oven, but they stay edible for absolutely ages.
Prep Time
20 minutes
Difficulty
Medium
Cook Time
1 hour, 20 minutes
Servings
14
Bannocks
The word ‘Bannock’ can refer to many slightly different non-yeasted breads, each with their regional variations from Scandinavia to northernmost...
Prep Time
20 minutes
Difficulty
Medium
Cook Time
20 minutes
Servings
24
Pepperoni Pizza
That million calorie takeaway pizza you’re thinking of ordering might be pretty delicious, but you’ll regret it in the morning. Why not learn a new...
Prep Time
2 hours
Difficulty
Medium
Cook Time
15 minutes
Servings
4
Raisin Bread
This is one for those of a curious disposition: those of you who won’t be happy to just to give a bread recipe. This is for you, who want to dive in...
Prep Time
2 hours
Difficulty
Medium
Cook Time
45 minutes
Servings
8