Pull-Apart Garlic Bread

Serves 4-6

The best vessel for cooking this delicious bread is a cast-iron frying pan with a lid, which will allow you to turn the bread over to brown the crust. If you don't have a lid though, it doesn't matter, it just won't be as brown on top. It will still taste incredible.

For the dough:

• 500g (1.1lb) ‘00' flour

• 7g (0.2oz) instant yeast

• 300ml (10fl oz) warm water

• 25g (1oz) sea salt

For the garlic butter:

• 250g (9oz) vegan butter, softened

• 1 large head of garlic, cloves separated, peeled and crushed or finely grated

• Large handful of parsley leaves, finely chopped

1 Make the dough by combining all the ingredients in a bowl (or the bowl of a stand mixer with a dough hook). Bring together into a soft dough and knead for 5 minutes until you have a smooth elastic dough. Separate evenly into 8 balls and set aside in a warm place under a clean tea towel (dish towel) to rise until doubled in size — 30 minutes to 1 hour

2 To make the garlic butter, mash the butter in a bowl with the crushed garlic and parsley.

3 Prepare the barbecue for indirect cooking with the coals banked to one side.

4 Brush a cast-iron frying pan with neutral oil and place the dough balls into it, brushing them all over (gently) with lots of the garlic butter. Put the lid on the pan.

5 Place the pan on the side of the barbecue without any coals, put the lid on and leave the vents half open. Cook for 25-30 minutes or until cooked through and very crisp on the bottom. After this time, carefully turn the pan over (it will be incredible hot, so use heatproof gloves) and cook for a further 5 minutes.

6 Brush with as much of the remaining butter as you like and serve.

Recipe from Live Fire by Helen Graves (Hardie Grant, £26) Photography by Rob Billington.