We are on holiday, so this weeks recipe is one of our evening meals, with the soup being kept as simple as possible.

Cheese n Onion Bread

serves 4

Find the video here

• 600g of strong bread flour
• 2½ tsps of fast acting yeast
• 300mls of lukewarm water
• 1tsp of salt
• 2tbls of oil, I use rapeseed or olive oil
• 100g of strong cheddar
• 1 medium onion diced
• Into a large bowl measure your flour, yeast and salt keeping those two ingredients separate
• Add the cheese and onion and gently mix through
• Create a well in the centre and add the oil and ¾ of the water
• Bring all the ingredients together adding more water if needed
• Turn out onto a floured surface and knead until the dough feels smooth and complient
• Put into a lightly oiled bowl, cover and leave somewhere warm to rise (prove) this will take between 1 hour and 1½
• Knock the bread back with your knuckles
• Turn out onto a tray and shape into a round, tucking the edges in as you go
• Set aside to rise again for around 1hr
• With a sharp knife score a cross in the top, sprinkle over some flour
• In a pre heated oven 220°C 400°F Gas mark 5/6 bake for 25mins
• Carefully remove and tap the bottom, your bread should sound hollow, cook for a further 5mins if required.

Lamb Broth

• 2-2½ pints of Lamb stock or other
• 1 packet of Scotty Brand Broth vegetable mix with Barley
• 1 leak sliced
• ½ cup of rice (optional)
• Salt and Pepper as required
• ½ tsp garlic granules
• 25g of butter

1. In a large pan melt the butter
2. Add the leak and saute for a few minutes
3. Add the rest of the ingredients, bring to the boil and cook for approx 1½hrs
4. Salt and pepper to taste