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Parsnip and apple soup & Spelt bread

From: Come Dine With Me, West Midlands, Jules
Serves 5

Knob of butter.
1kg parsnips, cut into chunks.
1 apple, peeled and sliced.
½ tsp curry powder.
Mead, to drizzle.
For the beer bread
800g strong white bread flour.
800g spelt flour.
Approx. 2½ tbsp fresh yeast.
500ml bottle real ale.

1.Start by making the bread. In a large bowl mix the flour, spelt flour, yeast and beer. Bring together into a dough then knead for 8-10 minutes until smooth and stretchy. Place in a clean bowl and allow to rise for 1 hour, or until doubled in size.

2.Preheat the oven to 200°C/gas mark 6. Separate the bread dough into two and drop into small terracotta plant pots lined with baking paper. Bake for 30 minutes until golden and hollow sounding when tapped underneath.

3.For the soup, melt the butter in an ovenproof casserole or pan and gently fry the parsnip, apple and curry powder until soft. Cover with water and simmer until the parsnip is tender.

4.Blitz the soup until smooth then add more water if, necessary, and the curry powder. Reheat and serve drizzled with mead, with the homemade bread.