Category Archives: What’s for dinner?

Posh “Pot Noodle”

This isn’t of course, anything like pot noodle. I’m not even sure why I call it that other than, when there are left overs, I put it in a glass Weck jar/pot and it’s so easy to reheat and before you know it you have something ludicrously tasty and nutritious to eat.

My children love this. The original recipe calls for chilli (1 red, sliced), salad onions and pak choi. You can still add the former at the same time you add the star anise, if you wish, and the latter when I add the ‘veg’.

It’s wonderfully fragrant, really amazing smelling, the kind of soupy meal that feels like it’s doing good just by raising a bowl of it to your nose and sniffing it in. If you’re going out for a family day out/walk (or even, you know, by yourself) it’s great to make in advance, stick in the fridge, and within minutes of coming home you can have something to eat.

Its original name is Fragrant Chicken Hot Pot and it’s adapted from a Waitrose magazine recipe from last year.

Serves 4

2 teaspoons of vegetable oil

4-6 free range chicken thigh fillets (or still on the bone see note later) cut into chunks

2 garlic cloves, chopped

4 star anise

1 tablespoon of light brown muscovado sugar

500ml chicken stock

1 tablespoon of fish sauce

Some green veg: spinach or French beans, whatever you like: a big handful.

Two nests of Vermicelli or other noodles (or more than that if you want a more noodley experience)

This is what you do:

Heat the oil in a large saucepan, then fry the chicken for about 10 minutes until browned.

If using whole thighs on the bone (see my note later) do this for the same amount of time but to make sure the chicken is cooked simmer the actual soup for longer than the ten minutes recommended below.

Now stir in the garlic, star anise (and chilli if using). Fry for a couple of minutes, then add the sugar and stir around for a minute or so until melted.

Now add the stock and fish sauce, cover the pan and simmer for ten minutes – fifteen if you’re using chicken thighs on the bone.

Whilst this is simmering, prepare the noodles according to your instructions. The vermicelli nests I use just have to sit in boiling water for five minutes, so are simplicity itself.

Now add any veg you are using and cook for a further 2-3 minutes, depending on what you are using. Taste and add more seasoning if needed (I never need to). Serve! It’s delicious. Any left overs can be stored in the fridge for a day or two and just reheated well making for a really lovely, quick, meal.

A note about the chicken. Ready filleted chicken thighs make this more expensive, but easier. I tend to use thighs on the bone with the skin on. You could either skin and fillet them before cooking or, what I do, is just take the skin off (otherwise it makes the dish way too fatty) and cook the thighs on the bone. I think it also adds to the flavour. Then when cooked, I take the chicken out of the stock (whilst the veg are cooking, say) and take off the meat whilst trying to not scald my fingers. This is also a good way to make sure the chicken is cooked as chicken thighs vary in size and you need to be sensible.

Because I make this to last over two meals, I can get away with just taking off the outer meat to get a meal ‘for now’ and then when the meat has cooled down, I strip it all off the bone, add it to the broth and then store ready to go, like that, in the fridge.

A very good shepherd’s pie for when the weather’s bad.

I cut this out of the Independent magazine last year. It’s called Bill’s Shepherd’s Pie, but I’m afraid I know no more than that. It seems a convoluted way of making a shepherd’s pie, but you need to trust me when I tell you that it’s very very good. Leftovers seem even better, of course. And the whole thing freezes beautifully for resuscitation just when you need it.

It doesn’t have a mash topping – gasp – but chunky potatoes on top. Try it. I don’t make shepherd’s pie any other way now.

It apparently serves four, but this really depends on the size of the lamb shanks. I find it generally serves at least six, with left overs.

2 tablespoons of olive oil, plus a little extra

1 large carrot, chopped up into the usual sized pieces

1 onion, same

2 celery stalks chopped up fine

3 tablespoons of plain flour

200ml of dry white wine, or vermouth, or low alcohol cider (these latter two are what I also sometimes use)

500ml chicken stock, I tend to freeze my stock in 600ml portions so I add 600ml of stock and 100ml of vermouth/white wine

3-4 lambshanks

4 sprigs of thyme

800g-1K Maris Piper or other floury potato, these you need to have peeled and cut into chunks that are, you know, chunk sized. We tend to use 1kilo as a) we are quite partial to a potato and b) the dish I use is quite large.

A handful of parsley leaves, chopped up

The zest of 1 unwaxed lemon

2 garlic cloves, crushed or finely chopped

Now, this is what you do. I have given the conventional method first, then the slow cooker method.

You preheat the oven to 160C. You heat the oil in a large casserole dish – with a lid which you’ll need later – that can go in the oven.

Into this large casserole dish you add the chopped up carrot, onion and celery and season with salt and pepper (be aware the stock cube may also be salty). Cook until soft, about seven minutes.

Now add the flour and stir around and cook for a minute or two. Now you add the wine/vermouth/low alcohol cider, stock, shanks and thyme and bring it to the boil.

No, you don’t have to brown the shanks first.

Now cover the casserole and put the whole lot in the oven for two hours *, until the meat is tender and falling off the bone. Take it out, put it to one side for a moment, and turn the oven up to 200C.

*set a timer for about twenty minutes before times up, and put the potatoes into salted, boiling water for 20 minutes, until very tender. Drain then return them to the pan and add half each of the parsley, lemon zest and garlic. Add salt and pepper to taste and stir in a glug of olive oil, breaking up the potatoes a bit as you go. You want to rough them up a bit in an ‘Eastenders” way, not obliterate them entirely.

Lift the lamb shanks from the casserole dish, trying hard not to think of them as baby sheep’s legs. Let them cool so you can handle and then take the meat from the bones (if the meat didn’t fall off when you lifted the bone up) and break the meat up into bite sized chunks with your hands.

Return the chunks to the casserole it cooked in and now stir in the remaining parsley, garlic and lemon zest and simmer for five minutes or more until the sauce has reduced (you may need to do it for longer than five minutes). Now spoon the whole meat-sauce lot either into individual dishes, or into a suitable oven proof dish. Top with the roughed up potato chunks and bake for 20 minutes in that 200C oven until you get lovely golden bits.

Slow cooker version

I am presuming your slow cooker also has a saute function, if it doesn’t then do that bit in a conventional pan.

Put the slow cooker onto saute function and put in the olive oil. I put mine on low. Now add the chopped up carrot, onion and celery and season with salt and pepper (be aware the stock cube – if using – may also be salty). Cook until soft, about seven minutes.

Now add the flour and stir around and cook for a minute or two. Now you add the wine/vermouth/low alcohol cider, stock, thyme and lamb shanks. Don’t worry if the lamb shanks stick out a little, just try to submerge as best you can. If you cook this for a very long time (see later) then you may want to lift the lid and turn them round so that they all get a go in the juice.  Bring the heat up (still on saute setting) so it starts to bubble.

(No, you don’t have to brown the shanks first.)

Now switch off saute function, select slow cooker mode low (or medium or high if you don’t have too long) close the lid, and set for as long as you’ve got. I have done this in two 12 hour batches so that the lamb cooked for 24 hours. But you can do it on high for two hours or medium for four etc. I prefer a long, slow cook for this.

When time is up, lift the lamb shanks out – they fall apart – and put in a separate dish. Leave the juice in the slow cooker for now. Skim off the fat – there may be lots – and discard into the bin (not down the sink! We don’t want fatbergs).

Carefully take all the meat off the bones and separate out from any undesirable bits, tear the meat up into bite-size chunks and put back in the slow cooker. When all is done add half the parsley, lemon zest and garlic (the other halves will go with the potatoes) into the meat ‘n’ ting.

Now select the reduce function (again if you don’t have it at this point decant into a large pan) and reduce down for about 20 mins. It’s at this point I start attending to the potatoes, but you can do it before if you are more co-ordinated.

Now preheat the oven to 200C.

Put the potatoes into salted, boiling water for 20 minutes, until very tender. Drain then return them to the pan and add the other half each of the parsley, lemon zest and garlic. Add salt and pepper to taste and stir in a glug of olive oil, breaking up the potatoes a bit as you go. You want to rough them up a bit in an ‘Eastenders” way, not obliterate them entirely.

Pour the bite-size meat and juice into your casserole dish for the oven and top with the potatoes and cook for 20-25 mins until potatoes are tender and golden (if you have a fancy oven that can put the heat on the top only you can give them a blast for the last few minutes).

**Eat with some fortifying green veg and serve with my chocolate sponge and chocolate custard recipe.

Apologies for the picture. It’s not easy taking one that looks really good, but don’t let it put you off. At least my pics aren’t as bad as Martha Stewart’s photos of what she’s eating.

Soy and ginger chicken

This is a fantastic recipe. So easy to put together, so tasty and pretty healthy too. It’s from the excellent Donna Hay magazine. I’m sure you could make it with cheaper chicken cuts too, like thighs or drumsticks. You may need to give it a bit longer if so.

I found that my chicken was done but the sweet potatoes weren’t quite as frazzly as I wanted them, so I took the chicken out and turned the heat up for another five minutes. You could easily prep it when you’re not so busy and put it all together at the last minute. Which means you’ve pretty much got dinner on the table in 25mins. Even if you don’t, the most tiresome thing is the peeling of the sweet potatoes. I served this with wilted spinach. Serves four.

for the marinade

60ml soy sauce

finger’s worth of fresh ginger, peeled and grated or chopped finely

2 cloves of garlic, crushed or finely chopped. I HATE garlic crushers so I chop mine

60ml of vegetable oil

2 teaspoons of caster sugar

the rest of it

4 x chicken breasts with skin on or other chicken pieces

The recipe calls for 600g sweet potatoes, scrubbed clean but unpeeled and thickly sliced. I only used two for us (four of us), peeled them and sliced into thin wedges

1x 400g chickepeas, drained, rinsed

sea salt and black pepper, natch

A cup of chopped mint leaves – save this til last

Green stuff to serve

Preheat oven to 220C if you’re going to cook this straight away. Place the marinade stuff in a jar and mix together.

Place the chicken, sweet potatoes and chickpeas in a large baking tray. Drizzle half the marinade over the top and season with salt and pepper. Roast for about 20mins or the chicken is cooked and the potatoes are as you like them.

Now, add the mint to the rest of the marinade, mix together and pour over just before serving.

Delicious.

Polenta, that which binds us to the stove.

So. My dad is from the north of Italy. Parma. Yes where parmesan comes from and Parma ham, which obviously we just called prosciutto crudo (‘raw’ ham, as opposed to cooked ham: ‘prosciuto cotto’). And polenta is a big thing up there.

I’ve never made polenta. We always have some in the house, but I just sprinkle it onto trays before I make sourdough bread or pizzas. I love it though and far from being the peasant food of yore I see it as a real treat. Today, I saw this recipe from Angela Hartnett. Chard with polenta and blue cheese.

Looked nice. Looked easy. Looked warming.

“Cook the polenta according to packet instructions,” says Harnett, after you’ve added the milk and butter she recommends “the coarser type takes longer – about 20 minutes compared to five – requires more attention and stirring, but in my opinion is far better.”

Waitrose sells a polenta that is £5 for a bag. But hey, I thought, it’s the main component of the meal, I’ll get it. Bound to be nicer. Organic. Nice bag, from Italy.

What could possibly go wrong?

Lots. I’m not going to tear apart a recipe written by a Michelin starred chef, because I haven’t made it and if you make it with the readily available polenta it’s probably delicious and entirely do-able. I’ll never know. What I can tell you is that the polenta I bought – the lovely old fashioned kind – requires 90 minutes NINETYFUCKINGMINUTES of cooking. And it sucks up the liquid Hartnett tells you to put in within five seconds.

I rang my mum. This couldn’t possibly be true. She talked me through how you cooked polenta. You boil the water until it’s really angry boiling, put some oil in, then you sprinkle in the polenta and stir. If you get lumps in it at this stage, they never come out. Then she regaled me with tales of how in the old days, you had to cook it for two hours! And stir it continuously because otherwise it lumped up and if it lumped up at, say, the last moment, it was as if those preceding 119 minutes of stirring had never happened. She said this with a laugh as if she were telling me about how people used to send telegrams and could now just pick up a phone.

“I bought polenta that takes 90 minutes to cook” I told her.

“Whya didn’ta youa buy the quicka cooka polenta Annalisa?” she said, incredulous, quite rightly thinking what was the POINT of progress if her daughter had just spent so much money to go back in time, and not in a good way. Not to see Jesus and find out if he was, as I have always suspected, married. Or shoot any number of dictators or find out what happened to Lord Lucan. But to root myself to the spot for an hour and a half, stirring, have I mentioned, continuously.

I had no answer. I had created my own ball and chain.

As regular readers of this blog will know, I am no slackard in the kitchen, but this was insanity. The fury of generations of Italian women before me welled up. (No wonder women didn’t have bingo wings back then. Stirring polenta for ninety minutes is a serious work out.)

My mum gave me this advice: “Just stirra it for as longa as you can stand it, then put itta in a tray, leave it and cooka it in the oven or slicea itta up and fry it.”

And this is what I’ve done. I’ve rebelled.

Be warned people, if you buy this polenta be prepared to spend 90 minutes chained to the hob. If you hate someone, buy it as a present for them.

Flatbreads, can also be used to make very fine chicken wraps

I LOVE these. I love them just as they are, sprinkled with some olive oil and salt. But you can also make them go really crispy and use them in dips. Or with Indian food (sorry I don’t know how authentic that is). But in our house, they are  mostly used to make wraps.

Wraps are great things. You can buy them ready made in the supermarket but have you ever read the ingredient list? Horrifying. So we make our own. They are easy, so easy my nine year old makes them. Granted the rolling out and cooking them takes a bit of confidence and practice. But not much. Just remember not to muck about with the dough too much at the end because the more rested the dough is the stretchier you can make the wraps. If you’re finding it too hard to roll them out, give them a rest for five minutes and go back to them (careful if you’ve put the frying pan on to warm up!). This shouldn’t happen however, unless you’ve panicked and tormented the dough too much. That said, if you let it relax too much, it’ll be really stretchy and difficult to handle. Now I’m talking too much and you’ll think this is hard. It isn’t.

You need:

250g plain flour – not strong

a teaspoon of sea salt ground up in a pestle and mortar

150ml warm water

1 tablespoon of olive oil (not virgin)

Put the oil in the water and pour over the dry ingredients. Or just mix them all together as we frequently do, use a fork for the last bit. It will make a sticky dough. When it’s all together let it rest for ten minutes.

Then, turn out onto an oiled chopping board or surface. Knead gently for ten seconds. Leave for ten minutes under an upturned bowl. After ten minutes, knead gently for ten seconds again. Leave for ten minutes.

I think you know what’s coming up next? Knead for ten seconds, then leave it for 15 minutes or even a bit longer. When you’re ready to go put a large, heavy based frying pan (I use a cast iron skillet) on a hot heat. Cut a bit of the dough off, roll it into a ball and then roll it out onto a lightly oiled surface until it looks like, you know, a wrap shape sort of. If you make it too thin once it’s cooked it will go brittle and break, too thick and it will be a bit doughy but experiment with what works.

Put the wrap into the pan – no oil, nothing – and after about a minute, check underneath. You’re aiming for cooked brown spots as in the picture. Flip over and cook until the other side is like that too. Sometimes they puff up beautifully, other times not. Whilst you cook the others place them under a clean, damp tea towel. Very important or they’ll go cold and brittle.

Use as you wish. I make little bowls of shredded chicken, salad, julienned carrots (get ME) for my children to serve themselves and then roll it all up in the wrap to eat in front of The Simpsons.

This makes about eight wraps.

Variations: you can add half wholemeal and half white (always plain flour, not strong), you will need to add a touch more water. These are still really nice but I find they take a bit longer to cook. You can also just halve everything if you’re cooking for just a couple of you.

Poor man’s roast chicken

This recipe was one of those happy mistakes. Except I don’t, now, remember what I was trying to do that I erred at.

The reason it’s called poor man’s roast chicken originally came about because this isn’t a whole chicken dish, but one made of pieces and I thought that looked like a poor man’s version of a roast chicken dinner. But given that, these days you can often buy fairly cheap whole chickens, even in posh stores like Waitrose, and chicken pieces aren’t as cheap anymore, I’m not sure that still holds true.

However, it also conveniently covers up a slight, controlled fear I have of cooking whole roast chickens. Even though they were one of the first things I learned how to cook, as a child. When my mum was at work, I’d quite often start the dinner off and it was usually either roast chicken or bolognese. I’m also a bit scared of roast chicken because I never really know when it’s done (my mum was always home for that bit). If you overcook it it’s awful and like eating the contents of your shredder, undercook it and everyone dies. Plus I really HATE carving up a cooked chicken or jointing up a raw one.

So I always buy chicken pieces if I can, even though my partner always, always says “but you can buy a whole chicken, it’s better value and I’ll joint it for you”. This is a nice gesture, isn’t it? Utterly lovely. But it makes me feel wretched because I feel at once dependent and useless. Which is a hideously bad combination for me, like smocks and dirndl skirts. So when he is away, I rebel and BUY CHICKEN PIECES.

Thighs are best for this recipe because they are the tastiest meat I think. They are also not mentally expensive. But whatever you use, you do need chicken pieces with bones in. Leave those breasts for something else.

This is what you do. There are no exact measurements, sorry. Today I used six thighs and this is what I did.

Get a roasting tray with sides. The idea is to have just enough room for the meat, so not too big, otherwise you need to use a bucket load of stock. Now, put the meat in and then some lengths of carrot and celery. Over the top, pour about half a litre of stock made using a stock cube. Stock cubes scare me (there does seem a high level of fear in this post doesn’t there?), so I always, always buy organic ones, even though we’ll probably discover, in time, that they contain MDF dust. You want enough stock so that it comes about half way up the chicken pieces, no more. The idea, you see, is to keep the chicken moist. As it cooks, the stock renders down, and the whole thing goes really wonderfully concentrated.

Put it in the oven, uncovered at 200C on FAN. You want the stock to evaporate. The other beauty of this dish is that you really don’t have to be madly accurate about timings and I never am. I probably cook it for about 60 minutes, maybe even longer (don’t tell Heston). You will need to turn the chicken pieces regularly, so set a timer, and each time you do, baste the chicken. Ideally, you cook this until the stock has rendered down to a slick at the bottom of the tray – see pic above – but you may need to use your common sense here. If the chicken is starting to desiccate, you know, stop before this. But this is why you don’t want to put too much stock in.

Now, if you’re serving this up as roast chicken, serve up a piece per person or whatever. If you’re going to use the chicken for sandwiches or wraps, then take the meat off the bone, and throw the discarded bones, skin etc in a pan with whatever’s left in the roasting tin: carrot, celery, the almost not there anymore stock juice. Add about 500ml of water and simmer for about two hours. To give it even more oomph, I put in half a stock cube.

Even if you serve it up as roast chicken, when people have finished eating put all the detritus in a pan to make stock as above. And the stock you get from this is glorious stuff. However, if you serve this up as a roast chicken dish, back up a bit. When you take the chicken out of the roasting tin and you leave behind the cooking juices/carrot/celery, put the roasting tin on the hob, add a bit of water to loosen if up only if you need it, but then swirl everything around, mashing the carrot and celery up as you go. When it’s all bubbly, take off the heat and put through a sieve and serve this as gravy. It’s delicious (put through a fat separator jug if you want, so you take off the fat).

Chicken done like this is so easy and really, really tasty. It probably has posh, kennel name. I don’t know what it is.

Chorizo, courgette gnocchi

 

Gnocchi – aka potato dumplings – are big in northern Italy. My paternal grandmother, from Parma, used to make them and I would help her by swooshing them along the prongs of a fork, which is how you get the pattern on them if you make them at home. She made it look so easy so of course I thought it was easy.

It isn’t. I don’t try to make them now as it’s so dependent on things like ambient temperature, how much water the potatoes take up. Well that’s how I’ve found it anyway. Hard and with unpredictable results. So gnocchi is not something I try to make.

I originally got this from the now defunct Easy Living and, as time has gone on, I’ve adapted it and made sure it has more veg. My children love this.

 

This dish is so easy but so delicious. I thoroughly recommend it. It serves four.

This is what you need:

Olive oil

120g chorizo – but I never weigh it and just use what I have/fancy

1 clove of garlic, crushed

3-4 courgettes, julienned (I use a peeler from Lakeland), easy as.

350-500g gnocchi

Basil leaves to serve (not essential)

grated Parmesan.

This is what you do:

Heat 1 tbsp of the oil in a large frying pan, everything in the ingredients list will end up in this pan so make sure it’s big enough. Add the chorizo and throw it around the pan for about 2 mins.

Have a pan of boiling, salted water on the go.

Now to the frying pan, add the garlic and courgettes and cook, stirring, for about 3 mins. Meanwhile cook the gnocchi according to the instructions (1-2 mins usually), drain when ready and then mix into the frying pan with the courgettes, chorizo etc. Mix and serve with sprinkled Parmesan and basil.

An easy summer dessert

My summer dessert special. If you come to my house during berry season, this is likely what you’ll get.

This is, actually, really, a dessert I invented myself. You can tell by just how imprecise everything is. It was probably borne out of that great motivator: greed.

This is what you need:

Some amaretti biscuits

Mascarpone, you need about 1-2 tablespoons per person depending on size of glass.

Some yoghurt

Lemon curd

Some berries

Some icing sugar

Some pretty glasses

Long spoons

 

Crush the amaretti biscuits. Whip up the mascarpone with the yoghurt and lemon curd – to taste. I tend to have a 60/30/10 split mascarpone/yoghurt/lemon curd. And when I say whip up, I mean just kinda loosen it with a fork until it’s all homogenised.

Take some of the berries and whizz them up in a liquidiser with the icing sugar. Just a tablespoon or so of the icing sugar! This is for the syrupy part.

Then you just layer everything, a layer of crushed biscuits, a layer of fruit, layer of the mascarpone mixture, a bit of the syrup repeat, etc. The syrup makes things really tasty, so don’t skimp on it. I like to end up with a  sprinkling of the amaretti or some chopped hazelnuts on top of a top layer of the mascarpone mixture.

You can make these in advance and bring them out at the end. With a flourish.

 

Pete’s pizza dough

This isn’t sourdough, and it’s a bread machine recipe. But it’s a lovely pizza dough, and one which Pete, my partner, has perfected over the years.

I don’t understand people who ooh-ahh over the fact that we make our own pizzas. It’s simplicity itself and you can make them in advance.

I make these in two Mermaid trays – but I like them thin. If you like your pizzas thick well, I’m not sure I have much to say to you really. Pizzas shouldn’t be thick.

From start to finish you can have pizzas on the table in about fifty-five minutes. The pizza-dough cycle on my bread machine takes 40 mins, then you just roll out, put toppings on and they’re cooked in 8-10 mins. And for those of you who have children, this is a lovely thing to get them involved in.

Here’s what you need (Pete works in ounces, I work in grams, I’ve kept true to his recipe here):

8floz hand hot water
2tablespoons olive oil
12oz of plain white, soft flour (note: not bread flour)
1teaspoon caster sugar
1teaspoon salt
2teaspoons yeast

You put all the ingredients in your bread machine in the order the manufacturer recommends, above is the order I put mine in as that’s what Panasonic recommends. The pizza dough cycle is, as I said, 40 mins long on my machine. (The regular dough cycle is 2.20mins so that should give you an idea, you don’t want a long cycle.)

The pizza dough before rolling

When it’s done, oil a suitable surface (I use a very large chopping board so that I can move it about if need be) and your hands, and take the dough out. Sometimes this dough is really sticky, other times more manageable. It makes for a better dough when it’s stickier (higher hydration) so there is a compensation.

Because I use the dough across two baking trays, I cut mine in half; but if you’re making – say – four round pizzas, cut into four..etc. I’m sure you can work it out..

Roll out the dough, as thin as you can, to fit your tray/tin. If you can do that thing of throwing the dough up in the air to make it thin, great: do teach me how to do it too!

When it’s rolled out to an approximate size, I lay it on the tray (note: I oil the tray and coat it with polenta/cornmeal), rest if for five mins and then stretch it into the corners/sides.

Now you can, at this stage, go straight into doing the toppings and either cook it or put it in the fridge (naked or with all the toppings on, I put mine in naked). You can also freeze it (in which case cook straight from frozen, just give it a few more mins). I cover mine with cling film place one tray on top of another (if no toppings on) to save space in the fridge.

When you’re ready to cook, if you haven’t already, put on whatever toppings you want. For the tomato bit on the top, I use Waitrose Sundried Tomato paste – a tiny amount spread on the pizza base (it’s quite salty so go carefully). Then I put on artichoke hearts, salami slices, olives, ham, mushrooms, mozzarella, asparagus if in season etc. Or just the tomato paste and some mozzarella for those who like it really simple (boring..) Just before it goes into the oven, splash some olive oil on it and cook it for 7-10 mins. My oven is very hot and has a pizza setting, yours might too. You can tell when it’s done as it will have bubbled up and be golden.

Take out and slide onto a chopping board, slice up, eat and feel very virtuous. Pizza doesn’t have to be unhealthy..or at least whilst not pretending this is a health food, it’s as healthy as pizza can be.

La pizza, I put the rocket on after it came out of the oven