Beef and stilton doughnut with cumin and pear jam
Use braised beef such as cheeks bound in its cooking juices to form a ball around a cube of stilton and freeze. Cover with the dough and make into a ball. Deep fry and serve with a pear and cumin jam.
Orange, chocolate and cinnamon roll
Roll out a defrosted doughball, spread with melted chocolate and then sprinkle with cinnamon sugar, chocolate chips and orange zest. Roll tightly and cut cross sections. Bake at 180°C until golden.
Defrost dough and mix in diced sausage, crispy bacon, dried tomatoes and mushrooms. Place in a deep tray and make indents with fingertips. Drizzle over bacon fat and cook at 180°C. When nearly cooked, crack quail eggs into the indents and return to the oven.
Lemon and Earl Grey bread and butter pudding
Bake bread, sliced and butter and line a deep bread tin. Cover with sultanas and an anglaise infused with Earl Grey. Cook in a bain-marie until set.
Really quick to do. You can use whatever topping you like or have in the fridge! A personal favourite is tomato sauce, Gruyère, chorizo and roasted veg.