Ocado has teamed up with some top chefs – including Nigel Haworth and Lisa Allen of Northcote – to showcase the best of British summer dining, online at greatbritishchefs.co.uk.

Here Jersey-based chef Shaun Rankin shares a bread recipe, perfect for the base of any al fresco feast.

SHAUN RANKIN’S SUN-DRIED TOMATO BREAD (Serves 6)

250g strong plain flour, plus extra for dusting 1 tsp salt 7.5g dried yeast 50g sun-dried tomatoes, kept in oil, 1 tbsp of the oil reserved 1 tbsp sun-dried tomato oil 110ml water, room temperature Add the flour, salt and yeast to an electric mixer. Using a dough hook, start the mixer on a slow speed and mix for two minutes. Add the water, followed by the sun-dried tomatoes and the oil. Mix on a medium speed for four minutes.

Cover with a clean, damp cloth and leave in a warm area for 25 minutes.

When the dough has doubled in volume, remove from the bowl, place on a work surface and knock the dough back with your palm.

Place the dough back into the bowl and cover with the cloth. Repeat the same process after a further 25 minutes. Preheat the oven to 180ºC/Gas mark 4.

After the second knock back, shape the dough into a round ball and place onto a floured baking tray and leave until it doubles in size.

Sift a small amount of flour onto the dough before placing in the oven. Bake for 35 minutes, or until cooked.

To check if your bread is cooked, tap the base of the bread with your fingers - if it sounds hollow, then it's ready.