• 1 red onion
• 1 clove garlic
• 1 stalk celery
• 1 carrot
• 200 g bacon
• 400 g can chopped tomatoes
• 400 ml chicken or vegetable stock
• 400 g can of beans

Chop the raw vegetables and bacon and heat in a large pot with a little oil, until the meat is cooked.  Add the stock, tinned tomatoes and beans until the vegetables are soft.  Season with salt and pepper and garlic with fresh parsley and serve with crusty bread.

• 3 cups of plain flour
• 1 ½ tsp salt
• 1 ½ tsp sugar
• 1 tsp baking soda
• 1 tsp cream of tartar
• ¾ c milk
• ½ c plain unsweetened yoghurt

Peheat the oven to 180 C

Sift the dry ingredients into a large bowl.  Mix together the milk and yoghurt in a small bowl and the fold into the dry ingredients.  Don’t over mix.

Tip the dough onto a floured board and shape into a round.  With a sharp knife make a deep cross on the top of the dough so it will open up when baking.

Bake for 45-50 mins until golden and sounds hollow when tapped.  Serve warm from the oven with lots of butter.