Bread makes me so happy. Whether a traditional Irish batch loaf, a crusty French baguette or a piece of naan to sop up a curry, I'm not picky about the type of bread I eat, but I want to know that it was well made. There are a few producers making excellent bread within my locality, but a lot of the time, if I'm craving good bread I just make it myself.

It is usually a two-day process. I like to make the dough and let it cold ferment overnight in the fridge. I do this with yeast breads and sourdoughs – the end flavour will be that much better by letting your dough have a nice, cold rest before baking.