Taste for strength and strain if you are happy with the flavour.
Once you're happy with the flavour, transfer to a sterilised jar and keep in the fridge.
When you are happy with the flavour, divide the mixture into 100g balls and then mould them into patty-style shapes.
Taste carefully and continue to season until you are happy with the flavour: it may need a little more lemon juice or even a little mustard.
I'm not too happy with the flavour, or lack thereof, in the ones from the local bakers though, so I decide to make my own, based on a recipe from Elizabeth David's English Bread and Yeast Cookery: as a concession to the rich savouriness of the bacon, I've replaced some of the milk in the dough with water, cut the salt, and added a little brown sugar instead.
This most human moment in the 144-minute film raises the stakes, and does double duty as product placement, set as it is at a McDonald's drive-thru, Happy Meals references flavouring the wholesome family sentiment.
For a lovely scented result, add a little rosewater or orange flower water: stir in just a few drops at a time, until you get the depth of flavour you're happy with.
It's fresh, fast, full of flavour and makes you happy.
It comes in the form of a lemon and Earl Grey posset with fennel, a silky mixture of bergamot and aniseed flavours that sit in very happy union, while being mildly sweet.
Ottolenghi loves the versatility: "They've enough going on flavour- and texture-wise to allow for a very simple dish to suffice," he says, "but they're also happy to be paired with very robust flavours such as preserved lemon skin, sharp barberries, or piquant sumac, if you want to scale things up and produce something big and bold".
