GARLIC BREAD

It’s a staple at most braais. This recipe is quick and easy – and the bread can be frozen for later if you like.

SERVES 8 (4 LARGE ROLLS OR 1 LONG FRENCH LOAF) PREPARATION: 15 MIN COOKING: 25 MIN BACON BUTTER 100g bacon, chopped 125g butter at room temperature 60ml (¼c) each chopped spring onions and fresh parsley

8 garlic cloves, crushed BREAD 4 panini or ciabatta or 1 long French loaf 200g mozzarella cheese, grated Preheat the oven to 190°C. 1 Bacon butter Fry the bacon until crispy. Allow to cool and keep any excess fat in the pan. 2 Mix the cooled bacon and fat well with the rest of the ingredients. 3 Bread Slice the bread without cutting all the way through. Liberally spread the bacon butter between the slices, then stuff with the cheese. Freeze at this stage (see tip). Or transfer to a baking sheet and toast in the oven for 15 minutes or until the cheese has melted.

(Turn over)

To freeze the bread, wrap it in foil, then in clingfilm and freeze until needed. Remove from the freezer two hours before needed and toast as described above. Or remove the clingfilm but not the foil, then braai over the coals.