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  • Good Together: Breads, Dips & Drinks

    Dedicated to "everyone who regularly helps me bring to life what I love", cocktail creator (and the man behind White Lyan and Dandelyan bars in London), Ryan Chetiyawardana's new book 'Good Together' celebrates the joy of sharing a feast of flavour and taste with the people you love.

    The ultimate guide to entertaining with style, 'Good Together' pairs drinks and dishes that fit a particular mood or occasion, with Ryan creating cocktails to suit each recipe contributed by his many famous chef friends. As good food, good drink and good company are his recipe for a good time.

    For the 'Bread' chapter of his delicious-combo cookbook, Ryan called upon the legendary head baker at Tartine Bakery in San Francisco, Richard Hart. Here, the pair share their recipes for sharing with friends and family, from moreish flatbreads to a delicious frosé margarita...

    Spinach Dip & Flatbreads

    "I moved to California from London nearly ten years ago. At every party across America, without fail, there is a spinach dip. Spinach dip is exactly what you want to slather over your warm bread. I’ve never seen it in England, so I wanted to share it with you guys who don’t live here. I have yet to meet someone that doesn’t love it."

    For the Spinach Dip

    I N G R E D I E N T S 

    300g (10½oz/1⅔ cups) cooked, drained, chopped spinach (you can use frozen that has been thawed and drained) 150g (5½oz) chopped water chestnuts 1 bunch of spring onions (scallions), chopped 450g (1lb/3¾ cups) sour cream or crème fraîche 225g (8oz/1 cup) mayonnaise 10g (1⅓ tbsp) garlic powder 20g (3 tbsp) onion powder 5g (1 tbsp) red chilli flakes (optional but it’s good with a little kick) 50g (1¾oz/¼ cup) fine-grated parmigiano reggiano Juice of half a lemon

    For the Stuffed Flatbreads (serves 3) 

    I N G R E D I E N T S 

    700g (1lb 9oz/5½ cups) plain (all-purpose) flour, plus extra for dusting 300g (10½oz/2⅓ cups) wholemeal (wholewheat) flour 800ml (1½ pints/3¼ cups) water 25g (1oz/1½ tbsp) salt 21/2g (¾ tsp) instant dry yeast Olive oil, for brushing

    M E T H O D 

    For the spinach dip, combine all the ingredients in a bowl. Refrigerate for at least 2 hours. I like to make it a day in advance. The longer it sits, the better the flavour.

    For the bread, mix all the ingredients together in a large bowl until the flour is incorporated – it takes about 3–5 minutes. Scrape the sides of the bowl down, cover the bowl with cling film and leave it on your counter for 1 hour. This starts the dough activity. After the first hour, place the bowl in the fridge for at least 12 hours, but 24 is better.

    When you are ready to make your bread, preheat the oven to 260°C (500°F/highest possible gas mark).

    Put the dough on a lightly floured surface. Using a dough scraper or a knife divide the dough into three equal portions. Push each portion into a square roughly 20 x 20cm (8 x 8 inches) and 2cm (¾ inch) thick. It doesn’t need to be exact.

    Top each square with the filling of your choice. Be generous but use your own judgment – and leave space around the edges. You need to be able to wrap the dough around the filling.

    Work your way around the edge of the dough, pulling the edge into the centre, encasing the filling inside the dough. Lightly dust the top of the dough with flour, then lift and lightly flour underneath the dough. Press the dough together to ensure it is sealed and flatten it back to the original 20cm square.

    Line a baking sheet with baking paper. Place the dough on the baking paper and score each one with a series of cuts. The cuts should go all the way through the dough. Then gently pull open the cuts. Rest the dough for 45 minutes in a warm place, such as on top of the oven.

    After 45 minutes, brush each loaf with olive oil. Bake in the hot oven for 30– 40 minutes until fully baked. The final loaf should be nice and dark. If you are worried about it being underbaked, you can take the internal temperature of the loaf, which should be 92°C (198°F).

    Filling Ideas...

    Mixed olives; lemon zest and thyme; chorizo, potato and rosemary; roasted pumpkin and pumpkin seeds with marjoram; mixed mushrooms; loads and loads of goat’s cheese. Really anything you want. The combinations and possibilities are endless! 

    Frosé Margarita

    "I usually deplore frozen margaritas as they’re often made with cheap tequila and pre-made sour mix (which sadly often comes powdered). Here I’ve embraced the ability of the margarita to get the party going – but I’ve used real ingredients!"

    Serves 5 

    I N G R E D I E N T S 

    6 shots (150ml/6oz) blanco tequila 6 shots (150ml/6oz) rosé vermouth 4 shots (100ml/4oz) lime juice 1 tsp Peychaud’s bitters 4 shots (100ml/4oz) wildflower honey water (honey mixed 1:1 with warm water) Limes and amaranth shoots, to garnish

    M E T H O D 

    Add everything to a blender with 2 scoops of crushed ice, and blend until smooth.

    Serve in frozen coupettes with a slice of lime and some red amaranth shoots.

    Dandelion Mojito

    "When bottled up, this is super-convenient to serve out. Dandelion flowers are an easy pick while they’re in season (and the great thing about weeds is there are plenty of them about). Gorse, marigold or carnations are suitable substitutes that all add a lovely coconut note without being heavy or cloying."

    Makes 1 bottle

    I N G R E D I  E N T S

    1 bottle white or gold rum
    1 bunch mint
    75g (21/2oz) demerara (light brown cane) sugar
    2 tbsp dandelion flowers
    Half a lime, to serve
    Soda, to top
    Mint, to garnish

    M E T H O D 

    In a jug, infuse the rum with a washed bunch of mint (cut the lower woody stems away, then add to jug, leaves down), sugar and dandelion flowers.

    Leave for 3 hours. Ensure the sugar is dissolved, then strain and bottle.

    To serve, add 2 shots (50ml/2oz) to a glass filled with ice, squeeze in 2 wedges of lime, top with soda and garnish with a sprig of mint.

    Recipes from 'Good Together: Drink & Feast with Mr Lyan & Friends' by Ryan Chetiyawardana, order here