Sticky treacle-glazed ham
James uses the steam-roast method to cook his Christmas ham, so you don't need an enormous pan to boil it in
Courgette, dill & feta breads
Makes 12 rolls
Easy
Prep:
Cook:
plus rising time
These easy to bake rolls are delicious stuffed with your favourite sandwich fillings for picnics, buffets or just as a snack
Skip to ingredients
- 500g pack white bread mix(we used ciabatta)
- 450g courgetteshalf grated, half thinly sliced into rounds
- small pack dilltwo-thirds finely chopped
- 100g fetacrumbled
- 2 tbsp good olive oilplus extra for oiling
Nutrition: per roll
- kcal148
- fat5g
- saturates2g
- carbs18g
- sugars1g
- fibre1g
- protein6g
- salt0.8g
Method
step 1
Tip the bread mix into a big mixing bowl and stir in the grated courgettes and chopped dill before making up following pack instructions – but only adding half the liquid the pack states (the courgettes will add moisture, the longer they are left in the dough). Knead in a bowl for a couple of minutes (don’t worry if it is a bit dry), then leave to rise in an oiled bowl covered with oiled cling film, until doubled in size.
step 2
Line a baking sheet with parchment. If the dough is still a bit dry, knead in dribbles of water until it is pliable. If too wet, do the same with dustings of flour – it will depend on how watery your courgettes are. Divide the dough into 12 pieces (weigh them if you want them to be identical in size). Shape each ball into a roll and line up on the baking sheet in 2 rows of 6, with space for rising between them. Cover loosely with more oiled cling film and leave to double in size again.
step 3
Heat oven to 180C/160C fan/gas 4. Toss the sliced courgettes with 1 tbsp of the oil to coat. Top each risen roll with 3 courgette slices and some crumbled feta, plus a frond or 2 of dill. You should have just under 1 tbsp oil left, so dab this over each roll with a pastry brush and season lightly (the feta is salty). Bake for 30-35 mins until golden and cooked through. If you like a soft crust, cover immediately with a tea towel. Will keep for 1 day in an airtight container, or freeze for up to 2 months, defrost and warm in the oven at 180C/160C fan/gas 4.
