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Biscuit recipes

Green bean salad with red vinaigrette

20 minutes

Coconut recipes

Fluffy coconut crumpets with mango brulee

7 minutes

Cheese recipes

Rose-and cardamom-poached baby figs with chocolate biscotti and almond cream

45 minutes

Jasmine oil-poached salmon with pea puree, pickled cucumber, crisp prosciutto and passion fruit sauce

20 minutes

Flapjack recipes

Guinness beer bread

40 minutes

Potato, leek and goat’s cheese pizza

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 20 minutes

Ingredients

125 ml tepid water
5 g dry yeast
1 t sugar
1/2 t salt
4 T olive oil
120 g flour, plus extra for dusting
250 g baby or fingerling potatoes, sliced lengthways
1 T butter
100 g baby leeks, roughly chopped
80 g goats milk cheese, sliced into 4 rounds
1 t fresh rosemary, chopped

Method

Pour the water into a mixing bowl, add the yeast and stir until dissolved. Add the sugar, salt and 1 T olive oil and mix. Gradually add the flour while mixing to form a dough.

Turn out onto a floured surface and knead until smooth, about 5 to 7 minutes. Shape into a ball, place into an lightly oiled bowl, cover and leave to rise for 30 minutes.

Preheat the oven to 200°C.

Lay the potatoes on a lined baking tray, drizzle with 2 T olive oil, sprinkle with salt and roast for 5 to 7 minutes, or until they start to soften. Set aside until ready to assemble.

To prepare the leeks, melt the butter and remaining olive oil in a frying pan over a high heat. Fry the leeks until soft and starting to brown.

When the dough has risen, turn out onto a lightly floured surface and knead for 1 minute. Roll out to a thickness of 5 mm and transfer to a floured baking tray. Scatter the potatoes and leeks over the base, top with slices of cheese and sprinkle with rosemary.

Bake for 15 to 20 minutes, or until the pizza base is golden and the cheese melted.

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Potato, leek and goat’s cheese pizza

Potato, leek and goat’s cheese pizza

Ingredients

Method