Bex Carter cooked a carrot soup with homemade rolls on Come Dine With Me North Essex
For the crusty rolls
For the rolls, sieve the flour and salt into a large bowl. Add the sugar and yeast to the warm water and allow to stand for 10 minutes.
Gradually work the yeast mixture into the flour, then remove the dough from the bowl and knead on a lightly floured surface until smooth, springy and silky.
Place in a clean bowl, cover with a tea towel and leave in a warm place for about 1½ hours, or until doubled in size.
Tip the dough out and knock out the air, then knead for a couple of minutes more. Cut into portions, shape into rolls and place on a lightly floured baking sheet. Leave to rise for a further 30 minutes.
Preheat the oven to 200°C/gas mark 6. Mix about ½ teaspoon of salt with 100ml water and brush over the rolls. Bake for 25 minutes until golden brown.
For the soup, heat the oil in a large pan and fry the onion, garlic and carrots until soft. Add the coriander, season and allow to soften for a further 2-3 minutes.
Add the stock and bring to boil, then cover and simmer until tender, approximately 20 minutes.
Blitz in blender till puréed then for seasoning and if happy return to the saucepan and reheat to serve.
Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
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