Winter cannellini bean soup
A freeze-ahead soup that's perfect for a festive meal - no more last minute panics
Cheesy bonfire bread
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 200g wholemeal flour
- 200g plain flourplus extra for dusting
- 1 tsp bicarbonate of soda
- 2 tsp cream of tartar
- 1 tsp salt
- 1 tsp caster sugar
- 25g buttermelted
- 300ml milkat room temperature
- 175g cheddarcoarsely grated
- 3 tbsp pumpkinseeds
- 85g ready-roasted pepperfrom a jar, drained and chopped
Nutrition: per serving
- kcal464
- fat21g
- saturates10g
- carbs53g
- sugars1g
- fibre5g
- protein19g
- salt3.5g
Method
step 1
Heat oven to 190C/170C fan/gas 5. Sift the dry ingredients into a large bowl and make a large well in the middle. Combine the melted butter and milk, then pour into the well. Mix to a soft dough.
step 2
Dust the work surface with flour. Add most of the cheddar, 2 tbsp of the pumpkin seeds and the chopped peppers to the dough. Gently knead to combine on the floured surface. Divide into eight lumps and shape into rough rounds two finger-widths deep.
step 3
Put the pieces side by side on a floured baking sheet, scatter the remaining cheddar and pumpkin seeds over the top and bake for 30 mins until golden brown and the cheese is bubbling. Cool on a wire rack and eat while warm. Can be frozen at this point. To reheat, wrap the bread tightly in foil and bake at 200C/180C fan/gas 6 for about 30 mins.
