“These cookies are inspired by Tartine bakery in San Francisco. I love the combination of chocolate and buckwheat – earthy, nutty, bittersweet, slightly salty” – Michael and Pippa James.

“The pastries at Neighbor Bakehouse in San Francisco’s Dogpatch neighbourhood are a standout” – Michael and Pippa James.

“A couple of years ago I attended the Grain Gathering – a conference with some of the best bakers, brewers, grain growers and malters in the world – at the University of Washington State in Skagit Valley. One evening, we were served a galette of wholegrain spelt pastry filled with perfectly ripe stone fruit and a large dollop of fresh cream. It was simple yet extraordinary” – Michael and Pippa James.

“My gran made pasties using good skirt steak with onion, potato, swede and generous seasoning – great ingredients, simply handled, can create amazing food” – Michael and Pippa James.

“These spiced, enriched yeasted buns are typically Swedish, although similar variations are popular throughout Scandinavia” – Michael and Pippa James.

“This treacle and oat soda bread is great with a hearty stew on a cold winter’s evening, but my favourite way to eat it is slathered with excellent butter and a sprinkle of sea salt” – Michael and Pippa James.

“Poppy seeds are ubiquitous in Austria. They are sprinkled on pastries, ground to make sweet fillings, and tossed through savoury dishes for a lovely crunch” – Michael and Pippa James.