Woo-Hoo! It’s here… The Hemsley sisters’ eagerly awaited second book. Just like the first it is packed with unbelievably delicious and nutritious recipes. And as the title implies, all 140 are super simple. So whether you’re a little rusty in the kitchen or just too plain busy for master chef, this book will get you eating well, feeling happier, healthier and with more energy.
Good + Simple, Hemsley + Hemsley £25SHOP NOW
After making variants of flaxseed bread for years, we’ve now simplified it to a nut-free version using just butter, eggs and flaxseeds. You can bake this in a tray focaccia-style, but we’ve taken to making buns. The dough keeps really well, so just cover and store somewhere cool, such as in the fridge or even on your countertop, for up to a week. Make double batches and freeze (pre-sliced) for last-minute breakfasts and lunches – just defrost and go. Sprinkle the top with sesame seeds before baking, for a proper burger-style bun.
Team with our Mushroom Lentil Burgers (page 258) and some BBQ Ketchup (page 278) or try a Chicken Kiev (page 186) for an out-of-this-world burger! See the recipes that follow (in Hemsley + Hemsley’s Good + Simple) for various filling options, or just try them spread with butter and raw honey to accompany a cuppa.
Preheat the oven to fan 180°C/Gasmark 6 and line a baking tray with baking parchment.
Mix the dry ingredients together in a bowl using a fork. Beat in the remaining ingredients (except the sesame seeds) and leave the batter to rest for 5 minutes to thicken up. If using whole flaxseeds, mix with just the water and beaten egg first then allow to stand and thicken for 30 minutes before mixing with the rest of the ingredients.
Take 4–5 tablespoons of batter and shape into a bun with your hands. Place on the prepared baking tray and use wet hands to shape/smooth the top and to press down lightly so that the bun is 5mm-1cm thick. Repeat with the rest of the batter, sprinkling the tops with the sesame seeds (if using) and gently pressing the min.
Bake in the oven for 20-22 minutes until the buns spring back to touch.
Remove from the oven, transfer to a wire rack to cool completely, then slice in half and fill.