Mushroom soup

• 1 tbls of oil
• 250g of mushrooms finely chopped
• 2 onions finely chopped
• 2 peeled potatoes grated
• 2 tsp of garlic
• 1/4 tsp of dried Thyme
• 1/4 tsp of dried Rosemary
• 1/4 tsp of black pepper
• 2 stock cubes or 2 tsp of dried stock powder
• 1&1/2 litres of liquid, usually 1 litre of water to 1/2 litre of milk
• Cream if desired

1. Heat the oil in a large pan.
2. Fry the onion for 3-4 minutes until soft.
3. Add the mushrooms and further fry for a couple of minutes.
4. Add the remaining ingredients and cook for around 1 hour stirring occasionally.
5. Taste and adjust seasoning.
6. If you want a smooth soup then carefully liquidise it.

Crusty Rolls

• 400g of strong bread flour
• 2 tsp of yeast
• 1 tsp of salt
• 2 tbls of oil, I used Scottish Rape Seed
• 200mls of warm water

1. Measure the flour into a large bowl.
2. Add the salt and the yeast to opposite sides.
3. create a well and pour in the oil and 2/3 of the water.
4. Bring together with your hands and add the remaining water as needed.
5. Tip out onto a floured surface.
6. Knead the bread for around 5 minutes until it feels smooth.
7. Cut into 8 or 9 rolls depending on the size you want.
8. Place onto a large tray and set aside to rise. This normally takes around 1 hour.
9. In a hot oven  225’c, 400’f Gas Mark 6 cook for about 15 mins until golden on top.
10. Serve with the soup and enjoy.