We don’t know who first came up with the idea of coupling intensely sweet raisins with the crunch of walnuts but we’re glad they did. This dynamic duo crops up in everything from pastas to salads and stuffings but we like them best of all in bread, where they’re natural companions for cheese of all kinds—hard or soft, aged or fresh. These dense, fruity, rustic breadsticks are a Lesley Russell original, inspired by her many visits to France. Lesley has been making these for years, and now she has adapted her recipe for the Thermomix. You’ll need to start this recipe well ahead of time to allow the dough to rise properly. Lesley notes that using semolina rather than flour gives the finished bread an artisanal touch, an added bit of texture that also looks great on a cheese board. You may freeze them if you wish.