Kimchi, Callaloo & Garlic Knots

Bread: Every country has its own. Be it the Crisp Baguettes of France, only good if devoured fresh from the oven, or the slipperesque chewy Ciabatta of Italy, fluffy pillows of Bao from Taiwan or rich, fruited, cake like Bun from Jamaica.

Bread is to be shared and enjoyed. That’s why I cross continents with my flavours. Kimchi has my heart, and always will. That spiced, fermented funk from Korea is just so addictive. But Callaloo, green Amaranth from Jamaica has that rich herbabceousness, like spinach but deeper, that pairs so well with spice.

These knots are heavenly as they are, positively ethereal with a wedge of salted cheddar….


150ml Whole Milk

150g Unsalted Butter, room temperature, plus extra to fill

115g Plain Flour

135g Strong White Bread Flour

30g Caster Sugar

½ tsp Salt

7g Fast Action Dried Yeast

2 Large Free-Range Eggs, beaten separately


50g Unsalted Butter, room temperature

110g Callaloo, from a can, drained well

50g Kimchi, drained well and finely chopped

3 Cloves Garlic, minced

Pinch Salt (depending on how salty your kimchi is)


1. Warm the milk and 50g Butter in a pan until melted and allow to cool to body temperature. Add the yeast and stand for 5 minutes while you weigh out the other ingredients.

2. In a bowl of a stand mixer, add both flours, the salt, and the sugar. Add one beaten egg to your yeast mixture and pour this into the flour. Mix well with a wooden spoon then attach a dough hook.

3. With the speed on medium, knead for 15 minutes or until you have a glossy, smooth, loose dough, it will be looser than regular bread dough.

4. Add the remaining butter, a small piece at a time, ensuring you turn the speed to low, so it doesn’t fling to the sides of the bowl. Only add more butter when the previous has been incorporated.

5. Knead for 5-8 minutes more or until smooth and slightly tighter than before.