Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

* 2 ounces chopped pancetta
* 1 cup chopped onion
* 3/4 cup chopped celery
* 3 garlic cloves, chopped
* 1 head cauliflower
* 3 1/2 cups chicken broth
* 1-inch cube Parmigiano, or any other strong cheese. I made this with Gorgonzola recently and it was AMAZING. Reserve some cheese to sprinkle over the top to serve.
* 1/2 cup half and half
* White or black truffle oil (for drizzling)

Sauté pancetta until brown. Add onion, garlic and celery and cook until vegetables are soft - a little over five minutes. Add cauliflower, broth and cheese. Bring to boil and simmer, covered, for around 20 minutes.

Puree soup with a hand-held blender, add half and half. When ready to serve, ladle into bowls, drizzle with truffle oil and sprinkle cheese on top.

Ingredients
Serves 8

* 4 large heads garlic
* 3 tablespoons olive oil
* All-purpose flour, for dusting
* Shortcrust pastry or pie crust
* 2 ounces Italian fontina cheese, grated (about 1/2 cup)
* 1 1/2 pounds firm but ripe tomatoes (4 medium), cored and sliced 1/4 inch thick
* Coarse salt and freshly ground pepper

Directions

1. Preheat oven to 350 degrees. Drizzle oil on garlic heads, wrap them in aluminum foil and bake for one hour. Remove and set aside until cool. When cool enough to handle, slice off the ends and squeeze the cloves out into a bowl. Mash with a fork.

On a lightly floured surface, roll out dough to a 1/8-inch-thick circle, about 12 inches in diameter. With a dry pastry brush, brush off the excess flour; roll the dough around the rolling pin, and lift it over a 10-inch tart pan with a removable bottom. Line the pan with the dough, pressing it into the corners. Trim the dough so that it is flush with the edges; transfer to the refrigerator to chill, about 30 minutes.

3. Spread roasted garlic evenly on the chilled crust. Sprinkle with half of the cheese. Arrange the tomatoes on top of the cheese, in an overlapping circular pattern. Season with salt and pepper. Sprinkle with remaining cheese, and drizzle with remaining 2 tablespoons oil. Transfer to oven. Reduce temperature to 400 degrees. and bake until crust is golden and tomatoes are soft but still retain their shape, 45 to 55 minutes. Transfer to wire rack to cool for 20 minutes, and serve warm.

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1 onion, finely chopped
3 cloves garlic, finely chopped
1/2 teaspoon Curry powder
1/2 teaspoon Ground Coriander
1/2 teaspoon Cumin
1/2 teaspoon Ginger
1/2 teaspoon Garam Masala
Chilli powder to taste
1 can of chick peas with juice
2 tablespoons lemon juice
1 cup chopped tomatoes
Cilantro to serve (optional)

Sautee the onions and garlic until soft, then add all the spices. Add the tomatoes, chick peas, lemon juice. Bring to boil, then turn down and simmer uncovered for 15 minutes to reduce the juices. Garnish with Cilantro leaves to serve.

Lemon tartlets

Pre-heat oven to 350.

Blend box of ginger snaps with stick of butter until crushed and fine. Press into small greased tart tins with removable bases.

Delia's filling:
1 jar lemon curd (you could make your own, but really, who has the time?)
zest and juice of one large lemon
1 egg, beaten
2 tablespoons half-fat creme fraiche.

Mix filling together. DON'T FORGET THE EGG. Pour into cases. Bake for 20/25 minutes

Jane's alternative filling, which can be used either as topping, or on its own. If used on its own, no baking required, just put in fridge.
1 can condensed milk
1 small carton heavy cream
juice of 5 lemons
zest of 1 lemon

Blend condensed milk and cream together. Hope it thickens. When it doesn't, WHIP UNTIL THICK. Spoon into cases and decorate with either lemon zest or candied ginger.