Get out all of your ingredients and utensils. Put half the bag of sushi rice into a bowl and wash a few times with cool water, then drain the rice in a sieve.
Place the drained sushi rice into a saucepan and pour in 330ml of water.
Cook the sushi rice, making sure it boils, then simmer for 10 minutes. Occasionally stir to stop it from sticking to the bottom of the pan, but keep the lid on all the time. Add in your chia seeds or poppy seeds.
After 10 minutes, remove the pan from the heat, and leave to stand for 25-30 minutes with the lid on.
Get all of your ingredients washed and ready while the rice is cooking.
After 30 minutes mix in the sugar, salt and rice vinegar in to the sushi rice.Tip the rice on to a clean baking tray and lay it out to cool further, cover with a clean damp tea towl until you are ready to use it.
Lay out your sushi rolling matt and place 1 sheet of nori on it. Wet your hands to prevent the rice sticking to your hands. Scoop a handful of rice and press it in to the nori sheet, leaving a good 3 inches at the top.
Layer in the middle of the rice your chosen filling (the more colour the better).
With guidance from the sushi matt, roll the sushi slowly and firmly. Wet the exposed nori so it sticks the edge down.
Roll the sushi in cling film and place in the fridge to cool for 5 minutes (the longer you leave it the better it is to slice).
When cool, un-wrap, lay the sushi on a flat surface, use a sharpe knife to slice the sushi into small sections (it’s a great idea to wet the knife with rice vinegar to prevent the knife from sticking to the sushi creating a sticky mess).
Your sushi is now ready to enjoy, but before you do, pour a little tamari on a plate and dip in the sushi to make it pop with flavour! You could also use wasabi paste or homemade carrot paste if you like which is equally as nice.
Heat oven to 200C/180C fan/gas 6 and dust a baking sheet with a little flour. Place a box grater on top of a clean tea towel and coarsely grate the courgettes. Lift the corners of the tea towel and, holding it over the sink, twist to compact the courgettes and squeeze out as much liquid as you can.
Put the flour, oats, bicarb and 1 tsp fine salt in a large bowl. Add most of the cheddar (save a little for the top), the thyme and the courgette. Mix the buttermilk and honey, then pour into the flour mixture. Stir with a wooden spoon until the dough starts to clump together, then tip onto a work surface and knead briefly to bring all the loose bits together – try not to overwork the dough or the bread will be heavy.
Shape into a round loaf and place on the baking sheet. Brush with egg and sprinkle with the remaining cheese. Use a sharp knife to score a deep cross on top of the loaf, then bake for 40 mins until deep golden brown. Best served warm, but leftovers will keep for 1-2 days.