Beat the flour and eggs together until it forms a smooth paste

Add the milk gradually and whisk until it becomes the same consistancy as double cream

Melt some of the butter in a hot frying pan then pour out the excess

Add a thin layer of the batter to the pan

Cook for 1 to 2 minutes then flip and cook the other side for another minute

Repeat steps 3- 5 until all the batter is used up (should make about 6)

Mix the flour, baking powder, sugar and a pinch of salt in a large bowl

Create a well in the centre and add the eggs, melted butter and milk

Mix together using an electric whisk

Heat a small knob of butter and 1tsp oil in a pan over a medium heat

Once the pan is hot, spoon in 2tbsp of the batter into the pan

Cook on the first side until lots of small bubbles start to appear and pop on the surface

Flip the pancake over and cook for another minute

Repeat 4-7 until all the batter is used up (you can keep the pancakes warm before serving by putting them in an oven on a low temperature)

Heat the oil and butter in a large saucepan over a medium heat

Add the onions and fry until they start to brown

Add the garlic and ginger and fry for a couple of minutes

Add the garam masala, cumin and turmeric and fry for a minute to cook out the rawness of the spices and then add the tomato puree and cook for another 2 minutes

Add the vegetable stock and cook for 5 minutes

Before serving, add the spinach to the pan and cook until wilted

Season to taste with salt and pepper

Mix all of the ingredients together in a large bowl using dough hooks on a handheld electric whisk or stand mixer on a low setting for a couple of minutes

Turn up the speed and mix for about 10 minutes

Put the dough in a lightly oiled bowl with oiled cling film covering it and prove (leave to rise) for 3 hours

Turn out the dough and split in two and shape into two round loaves

Flour the dough baskets and place the shaped doughs into it

Prove for a further 2.5 hours

Preheat the oven to 220 degrees

Put some cold water into a baking tray at the bottom of the oven to create steam

Turn out the loaves onto two separate baking trays with semolina

Slash the dough in a cross and bake for about 20-25 minutes or until it sounds hollow when tapped underneath

Leave to cool

Drizzle a layer of oil over a large flat baking tray

Put the flour in a large bowl, with the salt on one side and the yeast on the other

Add the oil and enough water to make a soft but not sticky dough

Knead the dough for about 10 minutes on a lightly floured surface

Mix the finely chopped rosemary into the dough by kneading it in

Shape the dough into a flat oval and place it in the prepared tray

Flatten it out until it fits the tray and cover loosely with oiled cling film or an inverted baking tray

Leave to prove for about an hour or until it's doubled in size

Preheat the oven to 180 degrees fan

Once proved, with a floured index finger, press holes into the dough at regular intervals

Press the sprigs of rosemary into the holes

Drizzle some oil on top and sprinkle over the salt

Bake for about 25-30 minutes or until pale-golden brown and well risen

Remove from the oven, drizzle with some more oil and leave to cool on a wire rack

Add the flour to a large bowl and add the salt to one side and yeast to the other

Add the oil and most of the water and mix together, adding more water until you get a soft, sticky dough and all the flour is mixed in

Lightly flour a clean surface and knead the dough for about 10 minutes (the dough should be smooth by the end)

Put the dough in a lightly oiled bowl and prove for 1-2 hours or until doubled in size

Once risen, tip the dough onto a floured work surface and do a few kneads to knock back the air

Flatten the dough into a rectangle, with the long side facing you. Fold the long sides into the middle, one on top of the other

Turn the dough over so the seam is on the bottom and fold the open sides underneath. You should have a rough oval shape

Place the bloomer on a floured baking tray and cover with an inverted baking tray. Leave to prove for about an hour until doubled in size

Preheat the oven to 200 degrees

Once the bloomer has risen, spray with water and then dust with some flour

Score three diagonal slashes across the dough and place in the oven along with a baking tray at the bottom filled with water to create steam

Bake for 25 minutes, then turn the oven down to 180 degrees and continue baking for 15 more minutes

Take the bloomer out of the oven (the base should sound hollow if you tap it underneath) and leave to cool on a wire rack