Category: Vegetarian

Stromboli

Serves 4-6

My husband loves pizza. I don’t think it’s too much of an exaggeration to say it was his main food source prior to our meeting; in fact he got through two thirds of a pizza before realising he was meeting me at an Indian restaurant for our second date!

Now, above all other pizza, this Stromboli has become his favourite, helped in part by it being cooked only very occasionally. I can even stuff it full of vegetables he can’t normally stand (courgettes are normally a no-go!) and he wolfs it down, declaring it to be utterly delicious!

Now, I make this a vegetarian Stromboli, because, quite simply, I prefer it. But there is nothing to stop you adding whatever filling you desire. In order to satiate my meat-loving husband, I serve it with a selection of Parma ham and salami on the side, so he can add what he likes as he eats, but I like it served with a large green salad.

• Ingredients:

• For the dough:
• 450g strong white bread flour
• 50g semolina
• 7g fast action dried yeast
• 2 tbsp olive oil
• 2 tsp salt
• 325ml warm water

• For the pizza sauce:
• 2 tbsp olive oil
• 1 onion, finely diced
• 2 cloves of garlic, finely diced
• 1/2 tsp chilli flakes
• 1/2 tsp dried oregano
• 500g passata
• 1 dsp caster sugar
• 1 dsp balsamic vinegar
• Salt and pepper

• For the roasted vegetables:
• 1 red onion, halved and sliced
• 1 white onion, halved and sliced
• 2 cloves of garlic, finely diced
• 1 red pepper, cut into 1 inch chunks
• 1 yellow pepper, cut into 1 inch chunks
• 1 courgette, cut lengthways in to thin slices
• 1/2 tsp dried oregano
• 1 tbsp olive oil
• Salt and pepper to taste

• You’ll also need:
• Flour for kneading and rolling
• 250g grated or fresh mozzarella
• Handful of fresh basil leaves
• Olive oil

Step 1: Make the dough by combining the flour, semolina and yeast in a large bowl.

Step 2: Separately combine the water, salt and oil.

Step 3: Using either a wooden spoon, or an electric mixer, add the wet ingredients to the dry ingredients and mix to form a smooth dough.

Step 4: Knead the dough on a floured surface for 5 minutes, then transfer to a bowl and cover with a tea towel or clingfilm, and leave to rise, until it’s doubled in size (this should take 30-45 minutes).

Whilst the dough is rising, roast the vegetables and make the pizza sauce.

Step 5: Combine all the ingredients for the roasted vegetables and spread on a baking sheet. Roast in the oven at 180c for 30 minutes.

Step 6: Whilst the vegetables are roasting, make the sauce in a frying pan. On a medium heat, soften the onion for 5-10 minutes and then add the garlic and soften for a further 2 minutes.

Step 7: Stir in the chilli and oregano, then add the passatta, sugar and balsamic vinegar and cook for 10-15 minutes on a medium-low heat. Season to taste.

Step 8: Remove the vegetables from the oven and the sauce from the heat and allow both to cool.

Step 9: Lightly flour a flat surface and roll out the dough in to a large rectangle (about 30cm x 45cm).

Step 10: Spread about half of the cooled pizza sauce onto the dough, leaving a 2cm gap around the edge. (The remaining sauce freezes well and can be used on pizza or stirred through pasta).

Step 11: Spread the cooled roasted vegetables over the sauce and then top with whole fresh basil leaves. Sprinkle over 200g of the mozzarella.

Step 12: Fold and tuck the short ends of the rectangle and then roll the dough lengthways, like a Swiss roll, and ensure the end is underneath to help it stay sealed.

Step 13: Leave to rise for 30 minutes.

Step 14: Rub 1 tbsp olive oil over the top of the stromboli and top with the remaining 50g of mozzarella.

Step 15: Using a baking sheet or pizza stone, place in a preheated oven (200c) and cook for 30-35 minutes until crisp and golden.

Serve with a green salad, and if you like, cured meats, such as salami and Parma ham.

Breakfast Pancakes with Berries and Yogurt

An indulgent breakfast is sometimes called upon and American-style thick fluffy pancakes ticks the box. I love these with crispy streaky bacon and lashings of maple syrup but if I pretend I’m being healthier, then topping them with berries and yogurt is my go-to.

This mix makes roughly eight pancakes, and so could serve eight or four… but sometimes, you just need to stack them high! So it can feed just two pigs people.

• Ingredients for the pancakes:
• 200g self-raising flour
• 1 ½ tsp baking powder
• 1 tbsp caster sugar
• Salt
• 3 large eggs
• 25g butter (melted)
• 200ml milk
• Melted butter or oil for cooking

• Ingredients for the compote:
• 300g frozen mixed berries
• Caster Sugar

• Greek yogurt to serve

Step 1: Mix together the flour, baking powder, caster sugar and a pinch of salt in a large bowl. Create a well in the centre and add the eggs, 25g melted butter and milk. Whisk together to make a smooth batter.

Step 2: Using a large frying pan (preferably non-stick) heat a little butter or oil over a medium heat. When the pan is hot, pour the batter from a jug or ladle into rounds roughly 10cm wide. Cook the pancakes on their first side for about 1-2 mins (you’ll see little bubbles popping on the surface). Use a spatula to turn the pancakes over and cook for a further minute on the other side. Once cooked, remove and keep warm whilst you prepare your berry compote.

Step 3: Place your frozen (or fresh!) berries in a pan and put on a medium heat. Add sugar to taste (1tbsp per 100g makes for a sweet compote, adjust accordingly). Stir every so often until the berries have defrosted and given out their sweet juice, and the sugar dissolved.

Step 4: Stack your pancakes on a plate and top with the berry compote and a spoonful of Greek yogurt.