Martha's English muffins

Place the flour, yeast, salt and caster sugar in a large mixing bowl, or the bowl of a stand mixer. Combine 125ml warm water with the milk and oil in a measuring jug.

Add ¾ of the liquid to the dry ingredients and mix, using one hand (or the dough hook attachment of a stand mixer), until a rough dough forms. Continue to add the remaining liquid until you have a sticky dough and no floury patches remain in the bowl.

Tip the dough out onto a lightly oiled work surface and knead by hand for around 10 minutes (alternatively knead for 6-8 minutes using a dough hook). The dough should feel silky and stretchy. Shape into a ball and place into a lightly oiled bowl. Cover and allow to rise for 1 hour, or until noticeably larger in size.

After an hour, knock back the dough (see my tip) to get rid of any large air bubbles and place onto a surface dusted in flour and semolina. Roll out the dough to a thickness of around 2cm and use an 8-10cm round cutter (or similar-sized drinking glass) to cut out 6-8 muffins. Place onto a baking tray dusted with semolina, cover and leave to rest for 30 minutes before cooking.

Preheat a large frying pan or flat-bottomed skillet over a very low heat. Once the pan is evenly heated, cook the muffins for 10 minutes on each side. They should turn a dark golden brown on the top and bottom, and no longer feel doughy on the sides. Serve warm or cold. Store the muffins in an airtight container for up to 3 days. Slice and toast before enjoying.