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Popcorn Brioche Loaf – Two Ways

Poached Strawberries & Honey


2 thick slices of Popcorn Brioche
2 knobs of butter
2 punnets of halved strawberries
200 ml white wine
400g sugar
Zest of ½ a lemon
2 Tbsp Honey
Flaky salt
Dill to garnish


1. Add a punnet of strawberries to a pan on high heat.
2. Add white wine, sugar and lemon zest and reduce the liquid rapidly for about 5 minutes until the mixture starts to thicken and is red in colour.
3. Remove from the heat whilst strawberries are still medium tender, not falling apart and leave on a plate to cool.
4. Next add a knob of butter to a pan on medium heat.
5. Add your thick slice of Popcorn Brioche and toast until both sides are golden brown.
6. Place your toast on a plate and layer on a generous portion of the poached strawberries. Finish off with a drizzle of honey, flaky sea salt and garnish with dill.

Soldiers With Pate, Goat’s Cheese & Quince


2 thick slices of Popcorn Brioche
2 knobs of butter
Pate of your choice
Quince paste
Flaky salt
Chives, finely sliced
Dill, finely chopped
1C. Goats curd (chevre)
½ C. Creme Fraiche
1 tsp sugar
Zest of ½ a lemon


1. Soften quince paste in a bowl and lightly season with salt. Set aside in a piping bag.
2. Combine your goat’s curd, crème fraiche, lemon zest and dill. Fold until smooth. Season with salt if necessary.
3. Prepare your soldiers by removing the crust of the popcorn brioche, and cutting into 3 even rectangular pieces.
4. Toast in butter, until all four sides are lightly browned.
5. Pipe* two of your soldiers with the herbed cheese mixture and sprinkle with chives.
6. Layer your third soldier with quince paste, pate and garnish with dill fronds.

*We used a piping bag, but you could just as easily layer with a spoon or knife.

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