FOCACCIA WITH ASPARAGUS, OLIVES & SUN-DRIED TOMATOES
PIZZA RUSTICA
HOUMOUS, COURGETTE & AUBERGINE TART
SHALLOT & POTATO CAKE
BEETROOT WELLINGTON
BEETROOT DAUPHINOISE POTATO
Focaccia with asparagus, olives and sun-dried tomatoes
SERVES 8
500g strong white flour
7g dried yeast 1tsp salt
½tsp sugar
300ml warm water, mixed with
1tbsp olive oil
250g British asparagus, cut into
5cm (2in) pieces