• 1 tbsp olive oil

• 4 rashers smoked streaky bacon, finely chopped

• 2 medium onions, finely chopped

• 2 carrots, trimmed and finely chopped

• 2 celery sticks, finely chopped

• 2 garlic cloves finely chopped

• 2-3 sprigs rosemary leaves picked and finely chopped

• 500g beef mince

For the bolognese sauce

• 2 x 400g tins plum tomatoes

• small pack basil leaves picked, ¾ finely chopped and the rest left whole for garnish

• 1 tsp dried oregano

• 2 fresh bay leaves

• 2 tbsp tomato purée

• 1 Knorr Red Wine Stock Pot

• 1 red chilli deseeded and finely chopped (optional)

• 6 cherry tomatoes sliced in half

To season and serve

• 75g parmesan grated, plus extra to serve

• 400g spaghetti

• crusty bread to serve (optional)

https://youtu.be/YNJYPv2t6-c?si=LYAoMvo2HHySwmaa

for 16 servings

• 2 ½ cups warm water(600 mL)

• 1 teaspoon sugar

• 2 teaspoons active dry yeast

• 7 cups all-purpose flour(875 g), plus more for dusting

• 6 tablespoons extra virgin olive oil, plus more for greasing

• 1 ½ teaspoons kosher salt

• ¼ cup semolina flour(30 g)

Optional Toppings

Tomato Sauce

• 28 oz canned whole tomatoes(795 g)

• 1 tablespoon kosher salt

Margherita

• tomato sauce

• fresh mozzarella cheese, torn into small pieces

• fresh basil leaf

Tasty’s Bianca

• extra virgin olive oil

• fresh mozzarella cheese, torn into small pieces

• ricotta cheese

• fresh basil pesto

• dried oregano

Pepperoni

• tomato sauce

• fresh mozzarella cheese, torn into small pieces

• spicy pepperoni slice

• freshly grated parmesan cheese

• 2l vegetable or ham stock

• 150g red lentils

• 6 carrots, finely chopped

• 2 medium leeks, sliced (about 300g)

• small handful of chopped parsley, to serve

Method

• STEP 1

  Heat the stock in a large pan and add the lentils. Bring to the boil and allow the lentils to soften for a few minutes.

• STEP 2

  Add the carrots and leeks, and season (don't add salt if you use ham stock as it will make it too salty). Bring to the boil, then reduce the heat, cover and simmer for 45 mins-1 hr until the lentils have broken down. Scatter over the parsley and serve with buttered bread, if you like.

• 500g strong white flour, plus extra for dusting

• 1 ½ tsp salt

• 50g sugar

• 2 x 7g sachets fast-action dried yeast

• oil, for greasing

• 300g butter, at room temperature

• 1 egg, beaten

  Method

  • STEP 1

    Put the flour, salt and sugar in a mixing bowl. Measure 300ml cold water into a jug, add the yeast and stir. Make a well in the flour and pour in the liquid. Mix, then knead on your work surface for 10 mins. Shape into a ball, put in a lightly oiled bowl, cover and chill for at least 2 hrs.

  • STEP 2

    Put the butter between 2 sheets of baking parchment. Using a rolling pin, bash and roll it into a rectangle about 20 x 15cm. Leave wrapped in the baking parchment and chill.

  • STEP 3

    Transfer the chilled dough to a floured surface and roll into a 40 x 20cm rectangle. Place the unwrapped slab of butter in the centre of the dough, so that it covers the middle third.

  • STEP 4

    Fold one side of the dough up and halfway over the butter.

  • STEP 5

    Fold the other side of the dough up and over the butter in the same way, so that the two edges of the dough meet in the centre of the butter.

  • STEP 6

    Fold the dough in half so that the point where the ends of the dough meet becomes the seam. Wrap in cling film and chill for 30 mins.

  • STEP 7

    Repeat the rolling, folding and chilling process (steps 3-6) twice more in exactly the same way – rolling the pastry while it’s still folded – without adding more butter. Wrap and chill overnight.

  • STEP 8

    The next day, roll the dough out on a floured surface into a large rectangle, measuring about 60 x 30cm. Using a sharp knife or pizza cutter, trim the edges to neaten.

  • STEP 9

    Cut the dough in half lengthways so that you have 2 long strips, then cut each strip into 6 or 7 triangles with 2 equal sides.

  • STEP 10

    Take each triangle in turn and pull the two corners at the base to stretch and widen it.

  • STEP 11

    Starting at the base of each triangle, begin to gently roll into a croissant, being careful not to crush the dough.

  • STEP 12

    Continue rolling, making sure the tip of each triangle ends up tucked under the croissant to hold in place. If adding any fillings (see tips, below), place across the widest part of the triangle before rolling up.

  • STEP 13

    Bend the ends of the croissants inwards, then transfer to baking trays lined with baking parchment, spaced well apart. Cover with lightly oiled cling film and leave to rise for 2 hrs, or until doubled in size.

  • STEP 14

    Heat oven to 200C/180C fan/gas 6. Mix the beaten egg with a pinch of salt and use to generously glaze the croissants. Bake for 15-18 mins until risen and golden brown, then cool on wire racks.

  
  

  
  

• 1 (14.1 ounce) package pastry for a 9-inch double-crust pie

• ¾ cup white sugar, or more to taste

• 1 teaspoon ground cinnamon

• 6 cups thinly sliced apples

• 1 tablespoon butter

Methods

• STEP 1

Gather the ingredients. Preheat the oven to 450 degrees F (230 degrees C).

• STEP 2

Line a 9-inch pie dish with one pastry crust; set second one aside.

• STEP 3

Combine 3/4 cup sugar and cinnamon in a small bowl. Add more sugar if your apples are tart.

• STEP 4

Layer apple slices in the prepared pie dish, sprinkling each layer with cinnamon-sugar mixture.

• STEP 5

Dot top layer with small pieces of butter. Cover with top crust.

• STEP 6

Bake pie on the lowest rack of the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until golden brown and filling bubbles, 30 to 35 minutes more.