With a long-held passion for food I eventually got the confidence to move to Italy where I got a job in a restaurant in Florence.

Seven years ago we (my husband and I) opened the Kingham Plough. We are lucky that it has gone from strength to strength with a great team to support us.

My cooking style is traditional recipes, using modern methods of cooking We change our menu every month to allow for the different produce available.


Makes eight individual portions:

Brioche dough:

* 250gr Bread flour 
* ½ tsp salt 
* 8gr yeast 
* 40ml milk 
* 2 eggs 
* 115gr butter 
* 15gr sugar

The lardy cake:

* 350gr Brioche dough 
* 120 gr lard 
* 120gr caster sugar 
* 120gr diced and poached rhubarb with a splash of water and a tablespoon of sugar.

For the brioche: Combine the dry ingredients in a mixer with a kneading hook.

Place the eggs in a bowl.

Place the milk and butter in a pan and very gently melt (do not take above blood temperature).

Melt the yeast in the milk and butter.

Turn on the mixer and slowly add the butter and milk.

Add the eggs.

Mix slowly for a further 10 minutes.

Leave the dough to do its first prove – until it has doubled in size.

To make the lardy cake: Mix together the lard and sugar to a paste.

Knock back the brioche dough and roll out to a square, 3/4cm thick.

Spread with the lard and sugar paste. Sprinkle with the rhubarb.

Roll the dough into a roulade.

Take a muffin tray and brush with butter and then dust with flour.

Slice the lardy cake barrel into eight pieces.

Place the lardy cake, cut side up in the muffin tins.

Let the dough prove again until the dough reaches the top of the moulds. Bake in the oven at 175 degrees for around 10 – 12 mins.

Leave them to rest for five minutes and all of the melted lard to absorb back in. Then turn the tray upside down for a further five minutes which will allow them to glaze the tops. Serve immediately with some clotted cream ice cream.

(If you are wanting to prepare in advance they can be reheated in a microwave for one minute – I would not recommend the oven as they will dry out).