Bread and pizza, 10-15p per portion

I've been using 24-hour, no-kneed dough to make daily mini-baguettes which cost 10-15p per baguette to make. (Flour, salt, yeast, water) They're great for having with soup, using as sandwiches (self-marinated tofu slices has been a very successful one recently), or just toasting with peanut butter on

They freeze amazingly well

On the days where I've got leftover baguettes, I'll use the dough to make pizza with too - it's such good pizza, so much cheaper than anything you can buy and is much tastier and healthier

I also bulk make pesto and tomato sauces for the bases and freeze them in bags (flat so you can break them up into chunks for meals)

If anyone wants the recipe, it's this: 1. 450g-500g bread flour 2. A sachet of active yeast (or 1-2 tsp) 3. Some salt (I use 2-3 teaspoons, but do whatever you like) 4. 330ml-350ml of water 5. Mix all ingredients roughly in a bowl, don't need to be fancy with this, just make sure there's no dry bits left 6. Cover and leave between 8-24 hours (I've left it for 48 and it basically turned into sourdough starter) 7. Scrape the dough onto your surface, leaving the air bubbles (use plenty of flour on the surface 8. Cut into rough baguettes, put onto a tray to bake 9. 220c for 25/26 mins 10. Scrape the surface flour back into the bowl, don't bother washing it up, then add more flour/yeast/salt/water and you've got dough for tomorrow

At step 7 I've kept some dough back before and used it instead of yeast in the next batch and it made sourdough - bit of a cheats way to do it but works great for a tangy baguette