GAIL's, London Videos

Chocolate Hazelnut Bun
Brioche bun baked with hazelnut frangipane, topped with Gianduja mascarpone cream, @islandschocolate and hazelnut spread and candied hazelnuts. A decadent partner for a cup of @jingtea Jade Sword Green Tea.

Seeded Crackers Recipe
You might not think crackers are much to get excited about - so why make them at home? But these Great Taste award-winning crackers are so savoury and moreish, the only thing better than taking them home is a batch fresh out of your own oven. Ingredients: - 400g plain flour (plus extra for dusting) - 20g caster sugar - 1/2 tsp baking powder - 1/2 tsp fine sea salt - 100g butter, chilled and diced - 250ml buttermilk - 1 tsp flaked sea salt - 1 tsp each sesame, caraway, nigella, poppy, fennel and golden linseeds Method: - Sift together dry ingredients and then rub in the cubes of butter (or use a food processor) - Pour in the buttermilk and mix until you have a smooth dough. Wrap in cling film and chill overnight. - Preheat oven to 200 degrees and line two baking sheets with parchment. - Lightly flour surface, cut dough in half and roll out into a rectangle. Work fast to keep the dough cool. - Transfer dough onto the baking sheet and sprinkle over your seed mix, pressing them in with your palm or rolling pin. - Bake for 15 mins, rotating the baking sheets halfway through for an even bake. - Leave to cool and then break into uneven shards.

Tuna, Harissa & Potato Ciabatta
Tuna and potato with harissa, Kalamata olives, capers, preserved lemon and parsley. Finished with fresh herbs and sandwiched in our ciabatta.

Panzanella Recipe
If you’ve a leftover loaf to use up, tomatoes are your best friend. Panzanella couldn’t be simpler, but to make it even better, we recommend: - Tearing the bread, rather than cutting it, to get uneven chunks with a mixture of textures and maximum surface area - Soak red onion in iced water for ten minutes before using, to reduce harshness - Leave your tomatoes for ten minutes when you’ve seasoned them with salt, to draw out the moisture #easylunchideas #healthylunch #brunchideastahome #tomatoseason

Nothing says ‘high summer’ like tomato season. @natoora’s juicy Cuore del Vesuvio are layered into our chia-topped roll with fresh herbs, and a smear of Haverstock White, a fermented, plant-based spread, reminiscent of a sharp feta. #plantbased #vegansandwich #lunchideas #GAILs

Summer Pudding
A fitting goodbye to the season - call it end-of-Summer pudding. We used our challah sandwich loaf - a soft, slightly sweet bread. This recipe doesn't call for precision, but you'll need: - half a challah sandwich loaf - 100g caster sugar - 500g berries - a lemon - whipping cream - creme fraîche - vanilla essence 1. Slice bread and remove crusts. 2. Brush a pudding bowl with a neutral oil, then line it with sliced bread. Make sure there aren't any gaps. 3. Combine berries with sugar, a couple of tablespoons of water and a squeeze of lemon. Bring to a rolling boil to macerate. 4. Pour them into your bread-lined bowl, and add a 'lid' made from another slice of bread. 5. Cover the bowl and add something on top to weigh it down. Refrigerate overnight. 6. Lightly whip cream, then stir in some creme fraîche and vanilla. Serve.

Croissant dough, cinnamon, sugar and butter. Pure joy.

Jam or cream first? For us, it’s thick clotted cream first followed by Great Taste award-winning jam from our friends @teatogether. They simmer raw cane sugar and organic seasonal fruit together, so their conserves are on the runnier side.

This summer we've been brewing hyper-seasonal iced teas - here's a base recipe which you can customise with your favourite fruit and cordials. Find the full recipe and story on our journal: https://gails.com/blogs/journal/cold-brewed-iced-tea-recipe Now pouring our late summer recipes: - Darjeeling with Blackberry & Thyme - Sparkling Jasmine Pearl with Red Gooseberry

Gazpacho Recipe
A holiday in soup form. This traditional Andalusian soup is best enjoyed on a hot afternoon as a healthy pick-me-up. For a smoother soup, pass through a sieve to remove any remnants of tomato skin or seeds. You can add a little water for a thinner soup, add a clove of garlic if you wish, or try replacing half the tomatoes with melon or watermelon. Ingredients 1kg tomatoes 25g green pepper – seeds and white membrane removed 60g cucumber – skin and seeds removed 25g of mild onion – pink or red best, we use dry tropea 15g of sea salt 80g of good olive oil – we use Senia 10g of good red wine vinegar (or the more traditional sherry vinegar) 50g of leftover San Francisco sourdough soaked in 100g water #easylunchideas #healthylunch #brunchideastahome #tomatoseason

Meet the people who supply our cheese, chocolate, pickles, jams, kombucha and more. We invited our craft community for lunch, to share how they approach their craft. They had plenty in common: the use of natural ingredients, a commitment to healthy farming practices, slow fermentation and craft techniques.
 Production Company: @brother___film Producer: @cle0jackson DOP: @lorenedsp First AC: @rushilchoudhary Editor: @marcusellingham Music/Sound Design: @brother___music @hugoellingham

Brioche, pastry cream, crumble topping and Summer berries. #GAILsbakery #GAILs #danishpastry #bakerylondon

Brioche with pistachio frangipane, vanilla mascarpone, pistachio paste and fresh raspberries. Available in selected bakeries. #pistachiorecipeideas #pistachiodessert #bakerylondon

We’re saying hello to tomato season with pan con tomate - the ultimate quick Summer lunch. #easylunchideas #healthylunch #brunchideastahome #aestheticbreakfast #makebreakfastwithme

If you’re armed with recipes to use up leftover bread,  there’s no need to ever let your loaf go to waste. Polpette di Pane is one of our favourites – and a great one to make with kids. It’s a Puglian recipe for something akin to fritters, or meatballs, which are usually served with a tomato sugo. Find the recipe below: INGREDIENTS 400g/half loaf of stale bread
Fist full of parsley and half a fist of other herbs you have, such as dill, chives, chervil or mint
150g of Parmesan or Pecorino
100g/large dollop Ricotta
Zest of a Lemon
A good glug of olive oil
3 eggs
2 cloves minced garlic
Tsp of black pepper
Salt, to taste METHOD Slice and tear up bread into rough pieces, leaving crusts on for texture. Put in a large bowl of water and submerge fully, using an empty bowl to weigh down if necessary. Leave to soak for a couple of minutes until completely soft. Using your hands, squeeze as much of the moisture out of the bread and then rub between your hands into a dry clean bowl so you have a coarse bread crumb texture with some chunks of crust. Finely chop herbs and add to bread along with garlic, ricotta, olive oil and zest. Grate parmesan on the fine side of a box grater – it will look like a lot. The cheese will go tremendously crispy when grilled. Crack in eggs, then mix and knead the mix with your hands until you have a relatively dry ‘dough’ that can be formed into patties/balls. If your mix is still too wet, make some dry breadcrumbs from the left bread and incorporate a tbsp at a time. Form into golf ball size balls and flatten between palms to form small patties and add to a tray that has been brushed in olive oil. Keep covered in the fridge for up to two days before cooking. When ready to cook, brush the patties with olive oil and place them on a pre-heated BBQ grill. Don’t flip too early; you want the cheese to form a crust that will give the patties structural stability. You can also pan-fry these if the British wea

This is an egg mayo sandwich like you’ve never seen it before. Challah is traditionally eaten on Fridays, but we bake our version with your everyday needs in mind – like sandwiches. It has a soft and giving crumb, and we’ve kept the plaited crust because, well, it’s beautiful. We like to make an open sandwich and top it with chives, or anchovies for a salty kick. #GAILsBakery #sandwichrecipe #challah

Our take on a British classic: the crisp sandwich.

The craft baker’s ethos is to do everything to a high standard, to pay attention to details, to respect the ingredients and to share what we make widely.   We think that’s an ethos that’s worth living by, and we hope you agree.

There is so much to learn about coffee – allow our baristas to be your guide. Comment your question below and we’ll get back to you. #coffeemaking #coffeeathome #GAILsBakery #GAILsathome

Tomato Relish Recipe
For Father’s Day, we can think of no better gift than a jar of homemade tomato relish. The most useful and by far our favourite condiment to smear on a sausage roll (and all manner of bakes and toasts). It’s a slow-cooked relish, salty, sweet, sour and hot. We tend to leave out spices as we didn’t want to upstage our sausage meat, but feel free to tweak and amend the recipe as you wish - fennel seeds or a bit of cumin can work wonders here. Find the full recipe on our Journal: https://brnw.ch/21wKAjr