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Method

Spaghetti Bolognese

 

  1. Cook the spaghetti according to packet instructions / your own preferences. Drain when cooked.
  2. Meanwhile, place the olive oil in a large frying pan over a high heat for 1 minute. Add the beef mince, break up with a spatula and fry for 5-10 minutes, until nicely browned, stirring regularly.
  3. Add the chopped tomatoes and tomato puree, and crumble in the stock cube. Add about 100ml water (about 1/4 of the now-empty chopped tomatoes tin – you can use this water to get the last bits of chopped tomatoes out of the tin!) Stir everything together and bring to the boil. Turn the heat down to medium and simmer for 15/20minutes.
  4. Drain spaghetti and plate, top with the bolognese sauce and sprinkle over the grated cheese.

Basic White Bread

 

  1. Put the flour (300g), yeast (1 tsp) and salt (1 tsp) into a large bowl - Put the salt and yeast on opposite sides of the bowl to prevent the salt killing the yeast before it's had a chance to work.
  2. Make a well in the centre and add half the water (75ml), mix well with your hands.
  3. Keep adding water a little bit at a time until all of the flour has been incorporated into the dough. The dough should be slightly sticky but not sloppy - You may not need to full 150ml listed, keep adding a little water at a time until all the flour is incorporated into the dough. If you accidentally add too much water add a sprinkle of flour and combine until you have the right consistency.
  4. Spread a little of the olive oil onto a clear work surface and knead the dough in the oil, keep adding a little oil until the full 1 tbsp has been incorporated.
  5. Keep kneading the dough until it is smooth, springy and if you stretch it in front of a light source you'll be able to see the light coming through without the dough breaking.
  6. Put the dough into a lightly oiled bowl and cover with cling film. Leave to prove for 30 mins.
  7. Shape the dough into an oval shape and place on the tin you're planning to cook the loaf on.
  8. Loosely cover with a tea towel and leave to prove for a further hour until it has doubled in size.
  9. Pre-heat the oven to 220°C/200°C fan
  10. Bake in the oven for roughly 30 minutes. To check if the loaf is cooked, turn the loaf over and tap the bottom - it should sound hollow.

Once the loaf is cooked leave to cool on a wire rack

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