Vegetarian recipe ideas
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Heat the milk in a small pan until warm, then tip in the yeast and whisk to combine. Leave for 10 minutes to rehydrate. Put the flour, sugar and 10g of fine sea salt into a bowl, then pour in the yeasted milk. Mix until combined, then tip onto a lightly floured worksurface and knead for 10 minutes until smooth and combined. Put into a clean, lightly oiled bowl and leave to prove for 1 hour 30 minutes until doubled in size.
Tip the dough onto a lightly floured worksurface and roll into around 30 balls the size of golf balls. Stuff each with a tsp of grated mozzarella, then seal and shape into balls again. Oil a bundt tin really well (or oil and line the bottom of a 23cm loose- bottomed baking tin and put a heatproof ramekin in the centre). Add the dough balls in layers until they fill the tin. Leave to prove for another 1 hour 30 minutes until risen and puffy.
Heat the oven to 180C/fan 160C/gas 4. Bake for 45 minutes until risen and golden. Heat the butter in a small pan with the garlic and cook for a few minutes. Add the sriracha and honey, and whisk to combine. Cool in the tin on a wire rack for 5 minutes, then carefully remove the tin. Brush all over with the sauce and serve.