Quick pepperoni pizza

Ingredients

For the dough

300g/10½oz strong white bread flour, plus extra for dusting

2 tsp baking powder

½ tsp sea salt

2 tsp rapeseed oil

150–175ml/5–6fl oz lukewarm water

freshly ground black pepper

For the topping

120g/4½oz passata

1 tbsp tomato purée

½ tsp dried mixed herbs

½ tsp sea salt

1 mozzarella ball, torn into small pieces

10 pepperoni slices

30g/1oz cheddar, grated

See…

Ingredients

125g/4½oz self-raising flour, plus extra for rolling

pinch fine sea salt

125g/4½oz Greek-style yoghurt

125g/4½oz halloumi, cut into 6 slices

4 slices Parma ham

1 heaped tbsp finely shredded fresh basil, plus a few whole basil leaves to garnish

1 tbsp extra virgin olive oil

freshly ground black pepper

For the pizza sauce

150g/5½oz tinned chopped tomatoes

2 tbsp fresh white breadcrumbs

25g/1oz Parmesan, finely…

Ingredients

For the base

1kg/2lb 4oz sweet potatoes, peeled and roughly chopped

200g/7oz oat flour

salt and freshly ground black pepper

For the sauce

1 tbsp olive oil

1 onion, finely chopped

4 garlic cloves, finely chopped

2 x 400g tins chopped tomatoes

1 tsp sugar or maple syrup

small handful fresh basil, roughly chopped

For the topping

pitted black olives

vegan mozzarella

fresh basil leaves

1 tsp olive…

Ingredients

2 large corn or wheat tortillas

180g/6oz tinned chopped tomatoes

1 tbsp tomato purée

2 sprigs oregano, leaves picked, finely chopped

1 garlic clove, grated

sea salt and freshly ground black pepper

For the topping

2 mushrooms, thinly sliced

2 small courgettes, very thinly sliced

30g/1oz pitted black olives, halved

3 salted anchovies, finely chopped

2 tsp baby capers

6 sun-blushed tomatoes, halved

3 slices Parma…

Ingredients

For the pizza base

butter, ghee or coconut oil, for greasing

140g/5oz cauliflower (about ¼ of a head without the stalk)

1 egg white, beaten

50g/1¾oz ground almonds

40g/1½oz buckwheat flour

½ tsp sea salt

½ tsp black pepper

¼ tsp bicarbonate of soda

For the topping

1 medium mozzarella ball

2 handfuls fresh tomatoes (a mixture of colours look good)

chilli flakes (optional)

handful fresh basil

drizzle of…

Ingredients

For the pizza

300g/10½ oz strong white flour, plus extra for dusting

7g instant yeast (one sachet)

1 tsp salt

2 tbsp olive oil

175ml/6fl oz tepid water

For the tomato sauce

200g/7fl oz passata

1 tbsp tomato paste

2 garlic cloves

1 tsp dried oregano

handful fresh basil leaves

salt and freshly ground black pepper

For the toppings (enough for 2 pizzas)

4 fat sausages, peeled and broken up into small…

Ingredients

For the dough

450g/1lb strong white flour, plus extra for dusting

50g/1oz semolina

1 x 7g/¾oz sachet of fast-action dried yeast

2 tsp flaked sea salt

2 tbsp olive oil, plus extra for greasing

325ml/11fl oz warm water

For the filling

2 tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, crushed

400g/14oz can chopped tomatoes

½ tsp dried oregano

1 tsp caster sugar

8 slices of…

Method

1.To make the pizza dough, put the water, yeast and half the flour in a food processor and mix for 5 minutes. Add the rest of the flour and the salt and mix for 10 minutes. Turn up the speed for a further 3–4 minutes.

2.Put the dough in a bowl and leave to prove in a warm place (approximately 15-18C) overnight, until it has doubled in size.

3.Cut the dough into 300g/10½oz pieces and roll out on a floured surface. Put the pieces onto lightly oiled baking trays. Leave out…

Method

1.Sift the flour into a large bowl with the salt, then stir in the yeast. Make a well in the centre of the flour. Stir together the warm water and olive oil, then stir the liquid in to the flour and mix to make a soft, moist dough (you may need to add a bit more water or olive oil).

2.Place the dough onto a clean, lightly floured surface and, with floured hands, knead for 5-10 minutes, until it's smooth and elastic.

3.Place the dough into a large, warmed, lightly oiled…

Method

1.For the sweet pizza dough, mix the yeast with the warm milk in a large mixing bowl. Mix in the flour, sugar, eggs and salt. Mix well to form a soft dough. Transfer to a lightly floured work surface and knead for 5 minutes, until smooth and elastic. Add the butter to the dough and knead for a few more minutes, until the butter is incorporated.

2.Transfer to a clean bowl, cover with a damp tea towel and leave to rise for about 1 hour, or until doubled in size. When the dough…

Beef stir-fry

Method

1.For the beef, place the beef strips into a bowl and add the light soy sauce, rice wine and cornflour and mix well. Leave to marinate for 10-20 minutes.

2.Heat a wok until very hot and then pour in the oil.

3.Add the marinated beef and stir-fry for one minute, or until browned all over. Remove the beef with a slotted spoon and set aside.

4.Add the onions to the wok and stir-fry for 1-2 minutes

5.Pour in the water and cook for three…

Firecracker prawns with stir-fried greens

Method

1.Toast the fennel and cumin seeds in a small frying pan for 1–2 minutes, or until fragrant. Crush with a pestle and mortar and tip into a mixing bowl. Add the spring onions, chillies, coriander, lime juice, oyster sauce, star anise, vinegar and soy sauce. Stir in the prawns and marinate for 10 minutes.

2.Preheat the grill to its highest setting.

3.Spread the prawns on a grill rack and grill for 3–4 minutes, or until pink…

Method

1.To make the refried beans, place the beans in a large saucepan, pick out any stones and cover with about 2 litres/1¾ pint water. Add the 1 onion, 2 garlic cloves, 1 bay leaf and salt and bring to the boil. Skim off any scum that comes to the surface and boil for 10 minutes. Simmer for 45 minutes – 1 hour on a low heat until tender but not disintegrating. Remove the bay leaf and mash the beans with either use a potato masher or blend in a food processor for a smoother…