Einkorn Cheesy Rolls and Chicken Stew.

Some Celt comfort food to make Jon happy, even if I’m not exactly doing great. I know it worries him to see me sad, so comfort food it is!

The einkorn rolls can be made with any version of wheat and with self-raising flour, but the yeasted, brown version definitely has a more impressive taste.



  • 500g brown flour
  • 2 eggs
  • yeast mix (I used dry yeast, a bit of sugar and warm water)
  • 100g cheddar cheese
  • 2tsp salt


  • chopping board and knife
  • mixing bowl
  • greased or nonstick baking tray


  1. Mix the flour and salt. Fold in the eggs.
  2. Prepare the yeast and incorporate slowly.
  3. Fold in the cheese and salt.
  4. Leave somewhere warm to rise as you preheat the oven to 160C.
  5. When the oven is ready, reknead the dough and make 4-6 rolls.
  6. Bake the rolls for 25-35 minutes, until brown and solid outside, but very light.
  7. Serve warm with a little butter.



  • 500g roast chicken
  • 300-500g butter beans
  • 3 stems celery
  • 1 aubergine
  • 400g mixed brassica leaves
  • 300g broccoli
  • 1-2 leeks
  • 300ml double cream
  • salt and pepper to taste


  • chopping board and knife
  • blender
  • large pot


  1. Wash, chop and boil the aubergine, leaves, broccoli and leeks.
  2. Once the vegetables are tender, allow to cool a little.
  3. Blend together with the cream and salt and pepper.
  4. Wash the celery, chop the celery and chicken.
  5. Simmer the celery, chicken and beans in the soup.
  6. Serve very hot.

What’s your favourite food this week?


For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.

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