To make the dough

1. If you're a beginner to bread dough, pour the water into a mixing bowl, stir in the yeast and spelt flour then leave it to bubble for one hour. Then whisk in the beer, stir in the flour and salt and mix to a smooth dough, adding more flour if it's too sticky. Leave it to rest for 30 minutes. Then go to step three.

2. If you're experienced in bread baking, you'll get a better texture if you pour half the water into a small bowl, stir in the yeast and spelt flour then leave it to bubble for an hour. Meanwhile, mix the remaining water with the beer and flour to a soft dough, and leave it for one hour. Then add the yeast mixture and salt to the dough and mix everything smoothly. Leave it to rest for 30 minutes, then go to step three.

3. Oil a small patch of bench, tip the dough onto it and stretch and fold it in by thirds, then place it back in the bowl. Repeat this every hour until the dough looks puffy and aerated, when it's ready to use.

To make the ajvar

1. Place the capsicum on a tray and bake at 220C (200C fan-forced) for about an hour, until the skin burns and the flesh becomes tender.

2. Meanwhile peel the eggplant, cut into small cubes and place on another tray lined with non-stick paper, sprinkle with the garlic and salt then drizzle with olive oil. Bake for about 25 minutes at 220C (200C fan-forced) until the eggplant starts to char at the edges.

3. Leave both to cool then puree the eggplant cubes in the food processor with 50ml olive oil. Peel and de-seed the capsicum, and puree these with the eggplant. Spoon into a bowl, season to taste and serve.

To make the slow-cooked pork and onions

1. Take a large ovenproof lidded pot, such as a Le Creuset (check that the knob on the lid is heatproof; some aren't). Put the onions in the bottom, sprinkle with salt and drizzle with oil.

2. Remove the rind from the pork and cut meat into six big chunks, then place the meat on top of the onions, place the rind on top, then place the lid on and bake at 160 (140C fan-forced) for two-and-a-half to three hours, until the meat is tender. Leave to cool and use as required.

To make the calzone

1. Divide the dough into six equal pieces. Roll one piece out flat on a floured bench to measure 20cm in diameter; or if you're experienced, pat and stretch it out as you would make a thick pizza base.

2. Spoon on some ajvar, leaving a two-centimetre rim around the edge, top with cooked pork and onions (and mozzarella if you like), then wet the edges of the dough, fold it over and pinch the edges to seal it.

3. Brush with olive oil and either bake in the oven at 200C on a tray lined with non-stick paper for 30 minutes until golden, or grill on the barbecue over hot coals, flipping it carefully, then finish in the oven at 200C for 10 minutes.

VIDEO: Watch Dan Lepard make a calzone