First, slice the red onions and fry them off.

Whilst frying, add the runny honey over the onions and stir to make sure the onion slices are covered. Allow to caramelise gently. They will be ready when they are smaller in size and have browned off (not burnt!). Leave to cool in the frying pan.

Chop the olives in half and put to the side.

Prepare three large bowls for your three doughs and sieve 500g of the strong white bread flour into each one.

Add the salt into each bowl, tipping it into one side of the bowl.

Do the same with the yeast, tipping it into the OPPOSITE side of the bowl to your salt.

Then mix together in each bowl. You should now have three bowls of the necessary dry ingredients to make three doughs.

Make a well in the middle of each bowl and add the olive oil and water.

Mix each one well until you get a rough ball of dough.

Add the olives to one dough, the onions and rosemary to another and leave one dough plain.

Doing one at a time, tip your ball of dough out onto a clean and lightly floured surface and knead by hand for around 10 minutes. If using a standing or hand mixer with a dough hook, knead for around 5 minutes.

Oil a clean bowl and place your first dough in the bowl.

Move onto your next dough and knead for the same amount of time.

Place in another clean and oiled bowl.

Finally, knead your last ball of dough and place into another clean and oiled bowl.

Cover all three bowls with either cling film (or beeswax covering as a greener alternative) or a damp tea towel over each one.

Leave to prove for 1 hour or until each dough has doubled in size.

Once your dough has proved, tip each one out onto a clean and floured surface and knock back your balls of dough (punch each one a bit and knead again very briefly).

Now comes the fun part: shape your dough!

For Aslan’s head, make sure his nose area is higher and narrower by adding more dough on top. Shape the bottom of his head so that it sort of resembles a skull. Place on a very large pizza dish or tray (I had to bake mine on a huge upside down cake tin!)

For Aslan’s mane, divide the plain dough up into about 11 pieces weighing around 75g each. Place around Aslan’s head, leaving space between each one as they will grow during the second prove.

For the book, cut the onion and rosemary dough into four equal pieces with a knife. Take one piece, cut a piece off it and shape into a roll, then roll the rest out in a narrow rectangle to make the middle (binding) of the book. Set to the side.

Roll the rest of the pieces into rough rectangles (no need for perfection, it’s a replica of an old book!).

Layer the rough rectangles to resemble pages and place rolls of tin (aluminium) foil between each one to give the pages some lift.

Finally, place the book ‘binding’ in the middle and press down slightly. Then add the roll (which will be decorated) wherever you fancy around the edge of the book. I placed mine on the top end of the ‘binding’.

Cover your masterpieces with a damp tea towel each and leave to prove for at least 30 more minutes. It took around 45 minutes for my Aslan mane to come together in the airing cupboard so it depends on the temperature of your house/kitchen. Aslan will be ready when the rolls that make up his mane are all touching and the book will be ready when it looks slightly ‘inflated’.

Whilst your dough is in its second prove, preheat your oven to 220 or 200 fan [430F] and grate your cheese if not already grated.

When your dough is ready, remove the tea towels. Sprinkle the grated cheese over Aslan’s mane.

With a sharp knife, slice in some detail in Aslan’s face: whiskers/fur/mouth etc.

Bake for 30 to 35 minutes until golden brown. Keep an eye on it after 30 minutes. The bread will be done when it sounds hollow when tapped on (on top and underneath).

Leave to cool for around 15 minutes before serving.