Jay’s Harvest Table Recipes

Recipe by Jay Miller
See more of Jay’s creations: instagram.com/jasonderrickmiller

Jay's Harvest Table

500g bread flour
10g dried yeast
25g castor sugar
10g salt 
20ml olive oil
400ml warm water 

6 tablespoons sesame seeds
3 tablespoons dried thyme
3 tablespoons dried marjoram 
Salt and pepper to taste 
Olive oil


  1. Preheat oven to 230C. Mix together the flour, salt, sugar and yeast. Add the olive oil and 2/3 of the water. Using your fingers, mix the ingredients together. Gradually add the remaining water until all the flour has come away from the sides of the bowl and you have a soft dough. 
  2. Place the dough on top of a lightly oiled work surface and knead for 5-10 minutes. The dough will be wet in the beginning but will form a smooth dough once kneaded. It’s important not to incorporate anymore flour at this stage so persevere in it and you’ll be fine! 
  3. Place the dough into a clean oiled bowl, cover and leave until double in size. This should take between 45 minutes to an hour.
  4. Tip the dough onto an oiled work surface. Knock the dough back by folding it on itself, repeating this until all the air is knocked out and the dough is smooth. Split the dough into three and roll into large circles. 
  5. Place onto lined baking trays and cover the dough lightly with cling film. Leave to rest for 20 minutes.
  6. Mix the topping ingredients with a little olive oil until you have a thick paste.
  7. Just before baking, spread the topping over each of the breads evenly and bake for approximately 15 minutes.
  8. Remove from the oven and transfer to a wire rack to cool.

Aubergine Curry 
2 aubergines 
4 tomatoes, chopped 
1 onion
2 garlic choices
Olive oil
1/2 cup tomato paste
2 tablespoons masala 
1 tsp cumin
2 tsp smoked paprika
Salt and pepper to taste 

  1. Place aubergines in a roaring tray and roast in the oven until well charred. Don’t be scared to take them all the way.
  2. Remove from over, allow to cool completely before removing the skins and roughly chopping the flesh. Set aside.
  3. Chop the onion and garlic cloves and braise in a bit of olive oil over medium heat.
  4. Add the spices and stir for two minutes.
  5. Add the tomato paste and tomatoes and allow to simmer for 5 minutes until well reduced and tomatoes begin to break down.
  6. Add the aubergines and cook until they become nice a creamy. 
  7. You may need to add a splash of water along the way.
  8. Add salt and pepper to your liking.
  9. Garnish with freshly chopped coriander. 


Snake Cake 
3 cups almonds 
3/4 cup icing sugar
1/2 tsp cinnamon
1/4 tsp ground cardamom 
3/4 cup unsalted butter 
2 egg yolks 
1 tablespoon orange liquor 
1 tablespoon orange zest
1 tsp vanilla 
1 tablespoon orange juice
10 Sheets of Phyllo pastry 

2 egg yolks,
2 tablespoons water ,
1/2 tsp of cinnamon 

  1. Add all the ingredients (except the phyllo pastry) into a food processor and blitz until you have a nice smooth paste. Set aside.
  2. Lay out two clean damp tea towels on a large work surface, side-by-side, with the longest edges facing you. Working quickly lay out 3 sheets of filo side-by-side with the short edges towards you, overlapping each one and brushing between the overlaps with water to make sure they stick. It is important to keep your pastry damp to avoid any cracks. 
  3. Lightly brush the sheets with melted butter, place 3 filo sheets directly on top, then repeat with another 3 sheets. Save the remaining sheet for any patching up.
  4. Spoon your filling in a line along the long edge closest to you in a log like shape.
  5.  Working slowly and carefully, use the tea towels to help you roll it up and away from you into a giant cigar, keeping it on the damp tea towel at all times. Roll it into a large pin wheel. Be careful because if you know anything about phyllo pastry, know that it is quite fragile.
  6. Gently slide it onto a large greased baking tray, and patch up any gaps, if needed
  7.  Mix together the ingredients for the topping and gently brush over the top. Feel free to sprinkle some cinnamon sugar over the top for extra texture. Bake for 45 to 50 minutes, or until gloriously crisp and golden.
  8. Remove from the oven and allow to rest for 10 minutes before serving.

All three of these dishes are lovely served either hot or cold making them extremely versatile and perfect for any harvest table spread!