Mulino Marino Organic Coarse Maize (Cornmeal), Ideal for Polenta

I really like the contrast made between the jet black ciabatta burger buns topped with contrasting sesame seeds, and the deep yellow crispy-coated halloumi, topped with a spicy sauce - they are fun to make and are a tasty treat for a Halloween night. The buns are soft and airy - softer still with the addition of the carbon powder -  and sprinkled with sesame seeds for a little contrast and ... Read more

Get yourself a decent stainless steel dough cutter and make these very easy no-knead Hand-Cut Cornmeal & Olive Oil Rolls. Great flavour and crust but the star is really Mulino Marino’s extra coarse cornmeal which adds these very visible flecks of golden corn through the door, and on top too if you like. You can either make the dough in one go, will take about 3-4 hours, or leave the ... Read more

A crisp, nutty, sugary topping for panettone, with a slight crunch from the ground cornmeal and a hint of chocolate from the cocoa. It can be made up to a week ahead and stored in a sealed container in the refrigerator. Rice flour gives a more enjoyable texture to the ‘glassa’ when you chew it – in Italy a mixture of potato starch and rice flour is often used – but if you need to ... Read more

This is the basic pizza dough that I use when I want a good thin crust. And to get an extra-crisp base I bake them on a Welsh Baking Stone, place on a rack in the oven, and just shovel the pizza onto it with a pizza peel. Personally, I add a little more water than the recipe uses here to make the dough extra soft and easy to shape and toss, but try this wetter approach later when you’ve got the ... Read more