Garlic dough balls wrapped in prosciutto

subheading: 1 To make the dough, add the yeast, flour, salt and a dash of olive oil to a mixer with dough hook attachment and mix until thoroughly combined - this process can also be done by hand:

5g of dried yeast

235g of plain flour

1 tsp salt

1 dash of olive oil

subheading: 2 While the mixer is running, slowly pour in the warm water. Let the mixer work the dough for 5 minutes until smooth and elastic:

160ml of warm water

subheading: 3 Turn onto a lightly oiled work surface and knead by hand for 5 minutes:

1 dash of olive oil

subheading: 4 Wipe the inside of a large bowl with olive oil. Place the dough into the bowl and cover with cling film. Leave to prove at room temperature while you make the garlic butter:

1 dash of olive oil

subheading: 5 Preheat the oven to 200°C/gas mark 6:

subheading: 6 Place the garlic cloves in a small ovenproof pan. Pour in the oil, then cover the pan with tin foil. Cook in the oven for 30 minutes:

½ garlic clove, peeled

50ml of olive oil

subheading: 7 Meanwhile, mix the softened butter with the parsley:

125g of butter, at room temperature

2 tbsp of flat-leaf parsley, chopped

subheading: 8 Once the garlic is roasted, remove from the oil and transfer to a blender. Blitz into a smooth paste:

subheading: 9 Combine the garlic paste with the butter and parsley mixture in a bowl, mixing well. Season to taste and store in the fridge until required:

1 pinch of salt

1 pinch of pepper

Directions at greatbritishchefs.com

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