Richard Bertinet dough knots with cheese, rocket, walnut and mint pesto recipe on James Martin’s Saturday Morning

Richard Bertinet served up tasty dough knots(savoury doughnuts) with garlic, cheese, rocket, walnut and mint pesto on James Martin’s Saturday Morning.

The ingredients for the dough are: 1kg strong white bread flour, plus extra for dusting, 200g full-fat milk, 400g water, 20g fine sea salt, 10g caster sugar, 1 medium egg, 50g cold unsalted butter and 40g fresh yeast.

For the filling: 3 heads of garlic 400g mozzarella cheese.
for the Rocket, walnut and mint pesto: 350g rocket, washed, 100g walnuts, Small bunch of mint, leaves picked, A lemon, 1 to 2 cloves of garlic, peeled and crushed, 75g parmesan cheese, grated, Extra virgin olive oil, Salt and pepper.




See recipes by Richard in his book titled: Dough available from Amazon now.