Cornish Blue Cheese, Pear & Walnut Focaccia and Easy Tomato & Red Pepper Soup

Directions

1. 1

   Put the flour in a mixing bowl, make a well, add the water, yeast and salt and mix well. Cover and put in the fridge for 14-16hours.

2. 2

   Add the olive oil to a deep rectangle baking tin approx 30cm by 20cm spread the oil around the bottom and sides so the bread doesn’t stick. Knock the air out of the dough and move it from the mixing bowl into the baking tray. Then stretch it using your finger tips to the edges of the tin.

3. 3

   Cover and leave for 2hours at room temp then put the pears, walnuts and cheese, olive oil and salt into a bowl and gently toss to combine, then scatter fairly evenly across the top of the dough. Then press your fingers into the dough firmly and jiggle to the bottom. Cover for another 20mins then turn on fan oven to 230 degrees C

4. 4

   Bake for 25mins. Run a knife around the edge on the bread before taking it out of the tin. Leave to cool for 30mins.

5. 5

   heat a pot on medium heat and add the oil, celery, onion and garlic and sauté for 5mins, add the red pepper, herbs and cayenne pepper, a pinch of salt and pepper and sauté for 12-15mins until the veg are soft

6. 6

   Stir in the tomatoes and stock/water, cover and bring up to a simmer on a medium heat for 15-20mins. Blitz with stick blender then stir in the cream/creme fraiche, sugar, salt & pepper to taste.