Garlic & chilli tear 'n' share rolls

Make the easy homemade bread dough, then divide it into 12 pieces and roll them on a clean surface until smooth. Place into a greased roasting tray, leaving 3cm gaps between them (they will expand), then cover and leave to prove for 1 hour, or until doubled in size.

Meanwhile, make the flavoured butter – this is a big batch, so you can freeze the extra for another day. Place the parsley (stalks and all) into a food processor. Peel and add the garlic, finely grate in the lemon zest and add a pinch of sea salt and black pepper, then whiz until smooth. Add the softened butter to the mix and pulse until combined.

Lay out an A4 sheet of greaseproof paper on a baking tray, then use a spatula to evenly spread one third of the flavoured butter across the sheet, then sprinkle over the dried chilli. Lay another A4 sheet of greaseproof on top, then carefully place it in the freezer. Spoon the remaining butter onto another sheet of greaseproof, roll it up into a log and twist the ends like a Christmas cracker, then pop into the freezer for a rainy day (see the tip below).

Preheat the oven to 200°C/400°F/gas 6. When the time's up on the bread, brush all over with a little olive oil, then bake for 30 minutes, or until golden and risen.

Remove the garlic butter sheet from the freezer, peel back both sheets of paper and place it on top of the baked rolls, allowing it to slowly melt over each one, then let everyone tear off their own pieces – heaven!