The beaver is a proud and noble animal

Sponge:
4 large eggs
100g caster sugar
65g self-raising flour
40g cocoa powder

Chocolate ganache:
300ml double cream
300g dark chocolate (around 35-40% cocoa solids), broken into small pieces

Cream filling:
300ml double cream, whipped

Preheat the oven to 200C/400F. Lightly grease a 33x23cm/13x9in Swiss roll tin, and line with non-stick paper or baking parchment, pushing it into the corners.

For the sponge, in a large bowl whisk the eggs and sugar using an electric hand whisk until the mixture is pale in colour, light and frothy. Sift the flour and cocoa powder into the bowl and carefully cut and fold together, using a spatula, until all the cocoa and flour are incorporated into the egg mixture. Be careful not to beat any of the air out of the mixture.

Pour the mixture into the lined tin and spread evenly out into the corners. Bake in the middle of the preheated oven for 8–10 minutes, or until well risen and firm to the touch and the sides are shrinking away from the edge of the tin.

Place a piece of baking parchment bigger than the Swiss roll tin on the work surface. Dust with icing sugar generously. Carefully invert the cake onto the paper and remove the bottom lining piece of paper.

Cut a score mark 2.5cm/1in in along one of the longer edges. Starting with this edge, begin to tightly roll up the sponge using the paper. Roll with the paper inside and sit the roll on top of its outside edge to cool completely.

While the cake is cooling, make the ganache topping. Heat the cream in a pan, just so as you can keep your finger in it. Remove from the heat and add the chocolate, stirring until it is melted. Cool to room temperature, then put into the fridge for 1h to firm up (this icing needs to be very thick for piping).

Uncurl the cold Swiss roll and remove the paper. Spread the whipped cream on top, and re-roll tightly. Cut a quarter of the cake off from the end on the diagonal. Transfer the large piece of cake to a serving plate and angle the cut end in to the middle of the large cake to make a branch.

Put the chocolate icing into a piping bag fitted with a star nozzle. Pipe long thick lines along the cake, covering the cake completely so it looks like the bark of a tree. Cover each end with icing or, if you wish to see the cream, leave un-iced. Alternatively, just use a palette knife to spread on the icing and create rough bark texture with a fork.

4 medium-size navel oranges
350g mix of red-leaf Boston, Bibb lettuce and/or rocket
120g burrata cheese

2 tbsp olive oil
2 tsp honey
2 tsp lime juice
2 tsp rice vinegar
1/2 tsp whole-grain mustard
1/2 shallot, minced
salt and pepper

Using a sharp knife, slice both ends off oranges and remove the peels and white pith; discard. Cut the oranges into 1/4-inch-thick slices.

Whisk honey, lime juice, vinegar, shallot, tarragon, mustard, salt and pepper in a large bowl. Slowly whisk in oil. Reserve 3 tablespoons of the dressing. Toss lettuce with the remaining dressing in the bowl.

Arrange the lettuce and orange slices on a platter. Tear burrata and scatter over the top. Drizzle with the reserved 3 tablespoons dressing.

Tip: Look for Cara Cara oranges, as they don’t have much pith. They also have a sweeter, more complex flavor than a standard navel and a more crimson color, closer to a red grapefruit or blood orange. You can also quickly char the the oranges with a blowtorch to given them a sweet, smoky flavour.

50ml warm water
100ml warm milk
1 tbsp active dry yeast
4 tbsp sugar, divided half
2 tbsp light-tasting vegetable oil
300g all purpose flour
1/4 tsp salt

Combine warm water, milk, active yeast, half the sugar and oil. Whisk to let yeast and sugar to dissolve then let it sit until years activate, about 5 to 10 minutes.

Meanwhile combine flour, remaining sugar and salt in a stand mixer.

Pour the wet ingredients to dry ingredients mixture. Start on a low speed to slowly incorporate all the ingredients together then on medium speed until it becomes a dough shape. Keep kneed for 3 to 4 minutes on medium speed. The dough should be elastic and really soft but not stick to your fingers or on the mixing bowl.

Take the dough out form the hook and form as a ball. Place back to the mixing bowl, cover with a plastic wrap and let it rise in a warm place until it becomes triple size, about 2 hours. Let it sit longer if needed.

Place the raised dough on a working surface. Roll out the dough 1/4-inch thick. Sprinkling four is not necessary but if you do, use as least as possible. Cut the dough using a 9cm circle with a ring mold or glass (I used a wine glass). This recipe should make 14 to 16 baos.

Lightly brush or spray oil on one surface of the baos and fold in half as a half moon shape. Gently press each bao with a roller and place on a parchment paper lined steamer. Cover with a lid and let it rest for additional 30 minutes.

Meanwhile, bring water to boil on a wok or steamer pot. Carefully place the steamer with the baos on top of boiling water wok/pot. Make sure water is not touching the baos. Cover and steam for 8 to 12 minutes. When they are done cooking, tilt the lid slightly to allow for a slow air circulation, about 2 to 3 minutes before open the lid. Serve baos as a side or make sandwiches by filling them with pulled pork or fried chicken and coleslaw.