THIS week Isaac Bartlett-Copeland, chef-patron of Isaac At in Gloucester Street, Brighton, reveals the secret of his more-ish caramelised shallot brioche.

Ingredients:

10 shallots (approximately 40g once caramelised)

500g bread flour

5 eggs

60g white sugar

10g fresh yeast (dried yeast from your local shop works too)

40ml water

200g butter

To make the caramelised shallots (one day before the bread):

• Slice the shallots. Caramelise slowly in a pan on a medium heat, until golden brown. It’s important the pan is dry, so don’t add any oil or butter.

• Once they are caramelised, dry them out on a window sill in the sun for a day.

To make the brioche:

• Preheat the oven to 220ºC.

• Add the eggs, sugar, caramelised shallots, yeast and water to a blender and mix until it looks like a smooth milkshake. Add the flour and mix using a mixer on medium for two minutes.

• Chop the cold butter into 20 pieces and add one cube of butter every minute for 20 minutes, continuing to mix. This will make sure the flour absorbs the butter, piece by piece.

• Once the mixture is ready, roll it out and decide whether you are going to make a loaf or smaller brioche buns using a cup cake tin.

• Oil your chosen tray or tin, then add the mix and leave on the side until it has doubled in size.

To cook:

• If you are cooking a single loaf, add to the preheated oven, reduce the temperature to 160ºC and cook for 25 minutes.

• If you are cooking smaller brioche buns using cupcake tins, add to the preheated oven, reduce the temperature to 180ºC and cook for 10 minutes.

• Serve warm with South Downs butter and enjoy.

Isaac At will be hosting a Sussex Taste Tour supper on Tuesday, September 11 featuring four courses and three matched Sussex wines for £55. Tickets can be booked in advance at isaac-at.com/reservations