Step 1 - In a Large bowl, mix both flours together. Then add the yeast and salt to the opposite sides of your bowl.

Step 2 - Then add the mixed seeds and nuts to your flours and then mix through.

Step 3 - Once mixed, create a well in the centre and add the rapeseed oil and honey.

Step 4 - Add 300ml water and with your fingers like a claw, mix thoroughly in the bowl until the sides of the bowl are clean. Slowly add the additional water into your mix. 

Step 5 - When all the water is added, tip the dough onto your work surface and knead for a good 10 -15 minutes. Hold the bread with one hand and push the dough away from you with the heel of your other hand, rotate the dough and keep repeating this process until the dough is smooth. To test if the dough is ready, take a piece of it and stretch until it is thin enough to see the light through it. If the dough rips while doing this, knead a little more.

Step 6 - Once it's ready, work your dough into a ball and place into an oiled bowl. Cover with oiled clingfilm and place in a warm room. Depending on the temperature of the room, it may take between 1 and 2 hours to prove.

Step 7 - When your dough proves (doubled in size), knock it back by punching the air out of the dough.

Step 8 - Tip the dough back onto your bench, to shape for your tin. Stretch the dough into an oblong shape. Then take the top of the shortest edge of the dough and fold a third over to the centre and then do the same with the bottom edge.

Step 9 - Once shaped, make sure the seam is on the bottom and tuck the ends under a little. Then Place the dough into your tin and cover again. It will take around 45 mins to 1hr to prove.

Step 10 - Just before your bread is ready to bake, heat your oven to 240°C / 220°C fan / Gas Mark 9 and place a tin with ice cubes on the bottom of the over, this helps the bread to rise and gives it a great crust. 

Step 11 -Place your tin in the oven and immediately reduce the temperature to 220°C / 200°C / Gas Mark 7 and bake for 30 minutes. The bread should sound hollow when tapped on the bottom; this will indicate when your loaf is cooked.

Step 12 - If you want a crisp crust, after the 30 mins have past, remove the bread from the tin and then place back into the oven for a further 5 minutes. 

Step 13 - Stand the bread on a wire rack and allow to cool fully before storing. 

Full the recipe along with some step by step photos to guide you, visit Robert's blog here.

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Step 1 - Preheat the oven to 200c/400f/gas 6. Line two 12-hole muffin trays with paper cases. 

Step 2 - Cream the butter and sugar together, preferably with an electric whisk, in a large bowl until the mixture is light and fluffy. (This can take 5-7 mins, so this stage should not be rushed).

Step 3 - Beat in the eggs, one at a time, until well combined. (If the mixture looks like it is curdling, add a spoonful of the flour). 

Step 4 - Fold in the remaining flour with a metal spoon until you have a soft, smooth mixture. 

Step 5 - Pipe or spoon the mixture into the paper cases until half full, add a teaspoon of jam and then cover with the remaining cake mixture. The finished cake case should be about three-quarters full.  

Step 6 - Bake in the oven for 12-15 mins, or until the cakes are pale golden-brown and spring back when pressed gently with a finger.

Step 7 - Remove the cakes from the oven and set aside to cool on a wire rack. 

Step 8 - Using a small knife make a well in the top of each cake by removing a disk of cake. 

Step 9 - Fill the well with whipped cream and top with a strawberry.

Step 10 - Serve with a generous dusting of icing sugar.

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Step 1 - Preheat the oven to 120 degrees (250F). Lightly grease your roasting tin.

Step 2 - Lightly beat your egg white, and add the water. Beat the mixture until frothy but not stiff (we're not making meringues!).

Step 3 - Add the almonds to the egg whites, and stir them until they are well coated.

Step 4 - In a clean bowl, mix the sugar, salt and cinnamon, then sprinkle this mixture over the coated nuts.

Step 5 - Toss the mixture together, then spread it out evenly in your prepared roasting dish. 

Step 6 - Bake the almonds in your prepared oven for 1 hour, giving them the occasional stir, until they are golden in colour.

Step 7 - If you're making your snack in advance, make sure you store them in an air tight container to keep them fresh. 

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Step 1 - Preheat the oven to 350 degrees. Butter and flour an 8-inch round cake pan. Then, in a medium bowl, whisk together flour, salt, baking powder and baking soda.

Step 2 - With an electric mixer, beat butter and sugar until it's light and fluffy. Add eggs one at a time, beating after each addition until incorporated; then mix in the vanilla. With the mixer on low speed, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture, Mix just until smooth (do not overmix).

Step 3 - Pour the batter into a prepared pan and smooth the top. Bake until a toothpick inserted in the centre of the cake comes out clean, bake for around 30 - 40 minutes. Then leave to cool for 15 minutes in the pan; turn the cake out onto a rack and leave to cool completely. Using a long serrated knife, halve the cake horizontally. 

Step 4 - While the cake is cooling, combine the strawberries and jam in a medium bowl.

Step 5 - Line sides of a 9-inch springform pan with a strip of waxed paper; wrap outside of pan with plastic wrap, then centre the bottom half of cake in the pan, cut side up. 

Step 6 - Spread 1 1/2 pints of ice cream over the top and down the sides. Spread the strawberry mixture on the ice cream, leaving a 1-inch border. Set top half of cake over it.

Step 7 - Spread the remaining ice cream over the top and down, and around the sides of the cake. Tap the cake on the counter to help the ice cream to settle. Smooth the top and freeze until firm, we suggest you leave it to freeze for at least 6 hours or if you have it covered, for up to 2 weeks. To serve, remove the plastic from pan, unmould the cake, and peel off waxed paper. Let the cake to rest at room temperature for 15 minutes before slicing.

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