There’s plenty of chilli left for lunch today. But my daughter has an egg and mayonnaise roll. I think she wants a normal packed lunch for a change. We made scones last night as the cookies and brownies have been finished up now

We decide to have a TV dinner tonight, as we got in quite late from work. Fresh bread toast with baked beans and an egg. Student food! but sooo… comforting.

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Friday
Breakfast
Porridge with raisins or toast and lemon curd

Lunch
Egg and tomato rolls or leftover chilli

Dinner
Egg and Beans on homemade toasted bread

Snack
Scone and butter

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RECIPES

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Scones

Makes 18

Ingredients

225g self raising flour
pinch of salt
55g butter
25g caster sugar
150ml milk
1 Handful of dried fruit
1 beaten egg, to glaze (alternatively use a little milk)

Method

Heat the oven to 220°C / Gas Mark 7. Lightly grease a baking sheet.

Mix together the flour and salt and rub in the butter.

Stir in the sugar and then the milk to get a soft dough. Then mix in the dried fruit.

Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/3/4 inch thick.

Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet.

Lightly knead together the rest of the dough and stamp out more scones to use it all up.

Brush the tops of the scones with the beaten egg.

Bake for 12-15 minutes until well risen and golden.

Cool on a wire rack and serve with butter and jam.

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Basic bread recipe

This is a recipe for handmaking. If using a Bread machine follow the handbook guidelines

Ingredients

500g strong white flour, plus extra for dusting
2 tsp salt
7g sachet fast-action yeast
3 tbsp olive oil
300ml water

Method

Mix the flour, salt and yeast in a large bowl. Make a well in the centre, then add the oil and water, and mix well. If the dough seems a little stiff, add 1-2 tbsp water, mix well then tip onto a lightly floured work surface
and knead.

Once the dough is satin-smooth, place it in a lightly oiled covered bowl. Leave to rise for 1 hour until doubled in size.

Line a baking tray with baking parchment. Kneed the dough, then gently mould the dough into a ball. Place it on the baking parchment to prove for a further hour until doubled in size.

Heat oven to 200°C / Gas Mark 7. Dust the loaf with flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.

Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.