A Pretend Chef

This is a favourite of my kids, great for school lunches and a general crowd pleaser. You can make one or two large loaves, or six to eight small ones. I prefer to leave the dough overnight in my fridge to prove, however you can just let it rest for 2 hours if you don't want to wait. Leaving it overnight improves the flavour and adds a degree of light chewiness to the finished bread, almost like an Italian ciabatta. These can be frozen and consumed at a later time, reheated or at room temperature.  Ingredients For the dough 600gms strong plain white flour 2 x 7gm packets dried yeast 400ml warm water 20ml extra virgin olive oil 30ml milk extra flour on hand for kneading and dusting For the stuffing 2 x Chorizo sausages, diced 4 onions, roughly chopped 2 Tbs fresh thyme leaves 1 Tbs olive oil (not extra virgin) for frying Salt and pepper to taste Method Pour the warm water into a small bowl or jug and add the yeast. Stir thoroughly

Both the lamb and haloumi recipes are from Pete Evans' cookbook, Grill http://www.peterevanschef.com.au . This is one of the best BBQ cookbooks I've come across and it includes a range of cocktail recipes that make this book a unique addition to the cookbook library. The cocktail is truly undervalued as a great partner to any Aussie barbie! The original Spiced Lamb recipe from the Grill cookbook has these as skewers, however I've made them as small skinless sausages in this instance. Either way works. I just avoided using skewers for this recipe so it's a little more 'child friendly'. My youngest daughter, Emma, in particular can get very animated at the dinner table and skewers mixed with wild flourishing hand movements don't mix. The original lamb recipe includes hot paprika which I've not included, again aiming to make the meal more child friendly. I've also slightly changed the haloumi/chorizo salad recipe, again to better suit the palate of the