Paul Hollywood. The man of the moment. Overnight success many years in the making. I remember watching him opposite Jeni Barnett on Great Food Live a decade ago and he was clearly a font of all bready knowledge. His patented double-claw-rolling-out-dough technique was well practiced even back then.

Post Bake-Off, he is fronting the most appropriately titled vehicle for him: Bread. Blogs are awash with how decent his recipes are; and his myth-busting tips are pure gold. Such as: you don’t need warm water for yeast to prove dough. In fact tap-cold water is better as the slower growth will develop the flavour. Genius.

I have a handy recipe for garlic bread which I really like but it’s a bit more suited to a barbecue. His garlic bread involves folding roasted garlic cloves into baguette dough, and as you might imagine this creates the most amazing smell whilst baking. Mine didn’t even get the chance to get bathed in mozzarella like his before being scoffed; maybe next time!

The garlic bread recipe is over on the BBC site and well worth trying.