INGREDIENTS
by Paul Hollywood

Serve this richly flavoured bread with a ploughman’s lunch of chutney, pickled onions, apple and celery slices, radishes and your favourite cheese.

Cakes and baking

Buyer's guide

The style of ales produced in Britain and elsewhere varies greatly. Reading the label and experimenting are the best ways of discovering which style you prefer.

Storage

With a few exceptions, ales are made to be consumed soon after bottling. Store in a cool place away from sunlight.

Preparation

Ales, particularly high-quality bottled ales, make good cooking ingredients and are widely used in meat stews and casseroles.