Dough balls with garlic butter & tomato sauce

Instead of pizza, make dough balls and serve the toppings on the side.

SERVES 4 PREP 20 mins plus rising COOK 30 mins EASY

50g butter

300g strong white bread flour

7g sachet dried yeast 1 tbsp caster sugar oil, for the bowl and tin For the garlic butter 100g butter

1 garlic clove, crushed leftover tomato sauce from the meatloaf recipe on p62, warmed through crudités and cured meat, to serve (optional) – use up any leftover celery and carrots from the week

1 Warm 175ml water in a saucepan until steaming, add the butter and set aside to cool until warm but not hot. Mix the flour, yeast, sugar and 1 tsp salt in a large bowl or table-top mixer. Add the cooled water and mix to make a soft dough. Knead for 10 mins by hand, or 5 mins in a mixer until the dough feels bouncy and smooth. Return to a clean, oiled bowl and cover with oiled cling film. Leave somewhere warm to rise for 11/2-2 hrs or until doubled in size.

2 Oil a baking sheet. Knock the air out of the dough and knead again for several mins. Take a small piece of dough (about the size of a walnut) and roll it into a ball. Place the ball on the baking sheet and repeat with the remaining dough, spacing about 1/2 cm apart. Cover with and leave to rise for 30 mins. Melt the butter in a pan, stir in the garlic. Season.

3 Heat oven to 180C/160C fan/gas 4. The dough balls should be almost touching by now. Bake for 25-30 mins until cooked through. Brush with some garlic butter and leave to cool for 5 mins. Serve with the remaining butter and the tomato sauce for dipping, crudités and cured meat, if you like.

GOOD TO KNOW 1 of 5-a-day

PER SERVING 621 kcals • fat 33g • saturates 20g • carbs 67g • sugars 10g • fibre 4g • protein 11g • salt 1.9g