Spicy roasted parsnip soup
Aromatic flavours transform the ordinary parsnip into a delicious warming soup
Cracked black pepper & figgy bread
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Cuts into about 12 slices
Skip to ingredients
- 650g strong white flour
- 2 tsp cracked black pepper
- 2 tsp salt
- 7g sachet easy blend yeast
- 2 tbsp olive oil
- 425-450ml/¾ pint-16fl oz warm water
- 350g dried, ready-to-eat figroughly chopped
Nutrition: nutrition per slice
- kcal266
- fat3g
- saturates1g
- carbs56g
- sugars0g
- fibre4g
- protein8g
- salt0.88glow
Method
step 1
In a large bowl, stir together the flour, pepper, salt and yeast. Stir in the olive oil and enough warm water to form a soft dough. Turn out onto a lightly floured surface and knead for 10 mins until smooth and elastic.
step 2
Put the dough in a lightly oiled, large bowl. Cover with oiled cling film and leave in a warm place for about 1 hr or until doubled in size. Heat oven to 200C/fan 180C/gas 6. When the dough has risen, knead it again to incorporate the figs, by pushing the dough and lightly kneading them in. Don’t overwork the dough; it can look quite rough.
step 3
Shape the dough into a rough oval and put on a lightly floured baking sheet. Using scissors, slash the top of the loaf and sprinkle over a little flour. Leave it to rise again, uncovered, until slightly swelled, about 10-15 mins (if the kitchen is warm). Bake for 40-45 mins until it sounds hollow when you tap it underneath, then cool on a wire rack.
