Chickpea and tomato brunch loaf: 61p (Makes 4-6 portions)

Ingredients:*

250g plain white flour (10p. £0.60/1.5kg)
7g dried yeast (11p. 87p/8 sachets)
1/3 can chickpeas (23p. 69p per can)
Handful of chopped rosemary (free, grows on my window ledge)
1 large tomato, chopped (7p. 68p for a punnet of approx 10)
Zest and juice of half a lemon (10p. 79p for 4)

How to:

1. Drain the chickpeas and put into a large mixing bowl. Mash with a masher to loosen the skins and pick off as they separate; not an essential step but definitely worth it for the end result!

2. Add the flour, yeast, chopped rosemary and finely grated zest of half a lemon to the chickpeas and stir together with a wooden or silicone spoon.

3. Squeeze the lemon juice into a measuring cup, and add lukewarm water to make up to 160ml of liquid.

4. Chop the tomato into small chunks, and add to the flour mix. Make a well in the middle and add half of the lemon/water liquid, mixing into a dough. Add the remaining liquid gradually until a soft, sticky dough is formed.

5. Lightly flour your work surface, tip the dough out and knead and stretch for ten minutes. Pummel it, pound it, mush your knuckles into it, it’s like a stress ball but much more satisfying…

6. Shape into a rugby ball shape, pop into a lightly greased 1lb loaf tin, cover with a tea towel or cling film and leave to rise for TWO HOURS. This sounds a lot but I left this one by fluke for much longer than my usual half hour rising time, and the end result was a light gorgeous loaf with a proper crust around it.

7. Cook at 220 degrees for half an hour, until risen and golden.

8. Remove from the loaf tin and allow to cool.

Serving suggestion: try as a brunch with a fried or poached egg on top…