EASY OVEN BAKE RECIPES

Steps:

• Tip the flour into a bowl and mix in the yeast with the salt. Stir in the water, oil and honey. Now bring together to make a soft dough – I use my hands, but a wooden spoon or knife from the cutlery drawer is fine. Tip onto a lightly floured surface and knead for 10 mins. It is worth putting in the time to do this as it will pay off later with lovely airy bread.
• Don’t keep adding flour, a wet dough is better than a dry one, which will bake to a tough texture, so if you don’t like the dough sticking to your hands, lightly oil them. If you are adding flavourings, knead them in gently now.
• Turn the dough into an oiled 1kg bread tin and cover with oiled cling film (or better still, a free unused shower cap from your last hotel stay!). Put in a warm place until the bread fills the tin, it should take between 1-2 hrs.
• Uncover and bake your bread at 200C/180C fan/gas 6 for 30-35 mins until golden. Tip out of the tin and tap the base of the loaf. It should sound hollow when fully cooked. If not cooked, put loaf back in the oven out of the tin and test again after 10 mins. Cool.

Steps:

• Preheat the oven to 180 degrees

  Cook the salmon en papillote, with some olive oil, clove garlic, squeeze of lemon and season with salt and pepper to taste, for 15 minutes

  Boil the pasta for 15 mins until al dente

  Cook the leeks in the butter and garlic, once softened season and add the flour to coat all the leeks

  Add the milk a little at a time until you have a thick creamy sauce, now add the yogurt and mustard along with the parsley and mint and stir well – season well with black pepper 

  Add your cooked pasta to an oven proof dish, then add the salmon layer, flaking across all the pasta removing any bones.

  Now add the creamy leeks over the top covering right to the edges

  Sprinkle over the breadcrumbs and season lightly again

  Put this in the oven until golden brown on top – about 15 minutes should do the trick!