1.

Sauté onion and leek in saucepan until well softened. Add potato and stock and bring to the boil.

2.

Cover the pan and leave to simmer for 15 minutes.

3.

Add paprika and half the chives and blend in food processor until a smooth puree. Add cream and refrigerate until cold

4.

Cube and fry bacon and sprinkle over soup with rest of chives just prior to serving.

1.

Prepare dough by combining flour, salt, sugar and yeast in a large bowl. Add water gradually until well combined.

2.

Turn onto floured work bench and knead until smooth and springy - approx 10 minutes.

3.

Put dough in clean bowl and cover with slightly damp tea towel until dough has doubled in volume - approx 1.5 hrs.

4.

Melt margarine in microwave and add garlic, mix well.

5.

Preheat oven to as hot as it goes.

6.

When dough has proved, weigh out a ball of 350g, flour and leave to rest for 10 minutes.

7.

Stretch dough out onto lightly greased pizza pan. Spread garlic butter around pizza base, making sure to go to edge.

8.

Poke holes in pizza base with end of spoon and cover in mixed herbs, grated cheese, fetta, oregano and pepper to taste.

9.

Bake in hot oven until crusts are golden brown – approx 10-15 minutes.