Twenty million kilograms of cheddar is a lot of cheese – enough to make roughly 200 million slices of cheese on toast, for one.
Put the cumin, coriander, peppercorns, cardamom and cinnamon in a small frying pan on a medium heat, and toast for three to four minutes, until the spices start to brown and go aromatic.
Stir in the rice, bay leaves and cinnamon, toast for three minutes until the rice is well coated, then return the chicken to the pan and cover with the water and stock.
"Everything to me was contrived and focused on fame and celebrity, rather than 'I want to make music and I'm going to eat beans on toast for five months so that I can buy a sequencer.'" What hasn't changed, she says, is how female musicians are perceived.
For the roulade 100g hazelnuts 250g caster sugar A little sunflower oil 5 large egg whites For the filling 100ml plain wholemilk yoghurt 400ml double cream 2 tbsp caster sugar Finely grated zest of 1 orange 250g raspberries, plus extra to serve Heat the oven to 180C/350F/gas mark 4. Spread the hazelnuts on a baking sheet and toast for five to eight minutes, until golden.
For the meringue 100g blanched hazelnuts 4 medium egg whites 250g demerara sugar For the quince 1 unwaxed lemon, washed 75g honey 100g demerara sugar 1 star anise 3 bay leaves 2 quince, peeled, quartered and cored 50ml brandy (optional) 450ml double cream Heat the oven to 180C/350F/gas mark 4. Spread the hazelnuts on an oven tray and toast for eight to 10 minutes until golden brown.
But it's the more exotic toast ($14.50 for two) that is the drawcard here: toast with Nutella, candied hazelnuts and fresh mint; toast with hummus, cucumber and chilli flakes; toast with thyme-grilled pears, blue cheese and walnuts; toast with vanilla-poached quince, ricotta, honey and black pepper... you get the idea.
Just before you take your chips out, pop your buns in the oven so that they toast for about two minutes.
Once the ingredients are soft and translucent, add the rice and toast for about three minutes, stirring constantly.
On a recent Friday he was trying to cook pancakes and French toast for his three children who range in age from 4 to 13.
