Allotment bread

Place half of the flour in a blender with the leaves and lavender buds and blitz until thoroughly chopped and distributed through the flour

Combine with the remaining flour, yeast and salt and place into a food mixer with a dough hook attachment. Mix on a medium speed for 90 seconds before adding the water and continuing to mix for 3-4 minutes

Once a smooth dough forms, transfer the mix to a plastic container or bowl coated with olive oil, cover and place in the fridge for 12-20 hours - this is a slow fermentation and will help to develop more flavour and a better crust

Remove from the fridge and line a baking tray (30 x 45 x 4cm) with baking parchment. Transfer the dough to the baking tray and sprinkle the top with the rock salt, borage flowers and curry plant pollen

Press your fingertips into the dough to create dimples along the surface and leave to prove at room temperature for 2 hours

Preheat the oven to 220°C/gas mark 7

Bake the bread for 25-30 minutes until golden brown on top, then remove and cool for 1 hour before slicing and serving