3 1/2 cups of flour

1 table spoon of dry yeast

4 table spoons of sugar  

1.250mls of hot water to desolve sugar

2.Add cold water to 500mls in total stir in dry yeast wait 20 mins for bubbles to form on top of the liquid

3.Stir in flour to form a dough

4.Knead to a soft dough(place in oven tray with lid)

5.Place in a warm oven 90 degrees for 20 mins to let rise

6.Turn oven up to 150 degrees to cook for 1 hour.

300g macaroni or other small pasta shapes

4 tbsp olive oil

4 tbsp flour

2 tsp mustard

2 cups milk

1 cup grated edam or gruyére cheese

3 medium tomatoes, coarsely chopped

2 ham steaks, cubed

3 tbsp chopped fresh parsley

Salt and freshly ground black pepper

1/3 cup grated parmesan cheese

1. Heat oven to 180°C. Cook pasta in plenty of boiling salted water for 10 minutes (or according to packet instructions) until just tender to the bite. Drain well.

2. At the same time, combine oil, flour and mustard in a saucepan and place over a medium heat for 1 minute, stirring to form a smooth paste. Blend in milk and cook for 2 to 3 minutes, whisking continuously until a smooth sauce forms. Add grated cheese and stir until melted.

3. Stir in cooked pasta, tomatoes, ham and parsley, then season with salt and pepper.

4. Spoon mixture into a greased oven dish or 6 individual ovenproof dishes. Scatter with grated parmesan cheese and bake for 25 to 35 minutes or until macaroni cheese is hot and the cheese on top is golden brown. Serves 6.

Ingredients:

• 1 butternut pumpkin, peeled de-seeded and cubed


• 1 large potato, peeled and cubed


• 1 large carrot, peeled and roughly chopped


• 1 onion, diced


• 2 tbsp olive oil


• 4 tbsp chicken flavoured stock powder


• Salt and pepper

Method:

Heat oil in a pan and fry all vegetables until golden.

Add 2 L boiling water to the pan and stir in stock powder.

Bring to the boil and simmer for 20 minutes until all vegetables are soft.

Using a stick mixer liquefy all the soup until it’s nice and smooth.

Taste and season with salt and pepper accordingly.