DAILY DINNERS

Place the flour in a large mixing bowl. Add the yeast to one side and the salt to the other. Add the egg, butter and three quarters of the warm milk. Use your hand to bring all the ingredients together. Gradually add the remaining milk to form a dough. Tip the dough on to a lightly floured surface and knead for 5 to 10 minutes until smooth. Place into a lightly oiled bowl, cover and leave to prove for about an hour.

To make the filling, melt the butter and oil in a large wide-based pan, add the onions and stir so they are coated in the butter. Cut a circle of baking paper the same size as the pan, wet the paper and screw it up, then flatten out and place on the onions (this helps to stop them catching as they cook). Very gently cook the onions, stirring every now and again, until they are soft and turn a golden caramel colour. Be patient, this takes a long time. Remove from the pan and leave to one side.

In the same pan, increase the heat to medium and add the bacon and the caraway seeds. Cook until the bacon is just turning crispy round the edges. Add the bacon to the bowl with the onions and leave to cool.

Preheat your oven to 200C/ 180C Fan/ Gas 6. Grease a 23cm x 7 cm deep spring form cake tin with butter.

Tip the dough on to a lightly floured surface and roll into a large circle 7 mm thick. Line the prepared tin with the dough and trim the edges to neaten.

Beat the eggs and egg yolks with the double and soured cream and season with a pinch of salt and a little white pepper. Add the onions, bacon and caraway and stir. Pour into the lined tin. Don't worry if there doesn't seem to be enough filling: the dough will shrink and the filling will rise.

Bake for 15 minutes, then lower the heat to 180C/ 160C Fan/ Gas 4 and bake for a further 25 - 30 mins until the crust is crisp and the filling is set and golden. Leave to cool in the tin for 15 mins. Serve warm or cold.