Ottolenghi's Hawaij onion and chickpea soup with cheesy toasts; Ottolenghi's Butter beans with preserved lemon, chilli and herb oil; Sesame-crusted feta with black lime honey syrup; Smooshed carrot and garlic with coriander - pistachio pesto, lime yoghurt and pickled onions; Puffy Pita breads; Roasted potatoes with aioli and buttered pine nuts; Grilled confit parsnips with herb and chilli vinegar; Butternut squash with orange oil and burnt honey.

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240 ml luke warm water

2 tsp dried yeast

2 tsp caster sugar

300 g plain flour (I use Type "00")

50 g of wholemeal flour

1 tsp salt

1 tbl olive oil

Mix together the water, yeast, sugar and 1 tbl of the plain flour. Leave for the yeast to activate, approx. 15 mins.

Combine the flours and salt, whisk the oil into the yeast liquid and work the liquid into the flour mixture. Kneed for 8-10 minutes (do not be tempted to add more liquid).

Oil the inside of a plastic bag. Transfer the dough to the bag, seal it and leave for 12-18 hrs in the fridge.

Next day Pre-heat the oven to (fan) 240°C with the baking tray in the oven.- Divide the dough into 6 x 100g pieces and roll each into a ball on a lightly floured surface.

Place two balls of dough per lightly floured baking sheet and roll them into approx. 12 cm rounds.

Transfer one baking sheet at a time to the pre-heated baking tray and quickly return it to the oven to bake for 4-5 minutes until lightly golden. Repeat with the remaining dough.

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