1. To make bread, preheat oven to 200C. Grease a 10cm x 20cm loaf pan. Combine flour, yeast and salt in a large bowl. Make a well in the centre, then add water and olives. Using a wooden spoon, stir until combined, then use hands to bring dough together.

2. Turn dough out onto a lightly floured work surface and knead for 10 minutes or until dough is smooth and elastic. Shape into a ball, then place dough in a greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size. Punch down dough.

3. Turn dough out onto a lightly floured work surface and knead or 2-3 minutes or until smooth and elastic. Place in prepared pan. Brush top with melted butter and stand 30 minutes.

5. To make stock, heat oil in a large saucepan over medium heat. Add onions, carrots, parsnips, celery, leek and garlic. Cook, stirring occasionally, for 10 minutes, then add remaining ingredients.

6. Bring to a boil, then simmer, uncovered, for 1 hour. Strain and discard solids.

7. Heat butter in a large stockpot over medium heat. Add garlic and chilli, then cook for 1 minute or until fragrant.

8. Stir in tomatoes, beer, sweet chilli sauce, parsley and sugar. Add stock. Bring to a boil, then simmer, partially covered, for 30 minutes. Season with salt and pepper.

9. Add mussels and cook, covered, for 4-5 minutes or until mussels open (discard any that do not).