Home
Recipes
Starters & Light meals

Nasturtium and wild sorrel pesto pasta

10 minutes

Baby marrow cake and cheat’s bearnaise

30 minutes

Pepper recipes

Mozzarella and roast red pepper salad

40 minutes

Labneh meze platter with bubble bread

15 minutes

Duck recipes

Duck egg ravioli with exotic mushroom sauce

15 minutes

Pizza recipes

Meat-free mushroom and artichoke polenta pizza

30 minutes

Avocado recipes

Avocado and poached-egg toasts

Egg recipes

Spicy poached eggs with pepper, brinjal and tomato

30 minutes

Fish recipes

Crunchy summer pizza

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 1 hour 20 minutes

Cooking Time 25 minutes

Ingredients

For the pizza dough:

2x7 sachets instant yeast
11/2 cups lukewarm water
1 kg cake flour
Pinch sea salt
2 T olive oil

For the topping:

8 radishes, rinsed and sliced
200 G spinach or Swiss chard (stems only), rinsed and sliced
200 g ripe gooseberries
2 t red wine vinegar
1/2 lemon, juiced
2 T olive oil
Sea salt
1/4 cup fresh mint chopped
Freshly ground black pepper

Method

Add the yeast to the lukewarm water and whisk. Allow to stand for a few minutes.

Place the flour in a mixing bowl and make a well. Add the water and yeast, a little at a time and, using your fingertips, incorporate to form a soft dough.

Knead briefly until the dough becomes smooth. Place in an oiled bowl, cover with a clean tea towel and leave in a warm place to rise for 30 minutes.

Preheat the oven to 180°C.

Once the dough has risen, divide into 4 balls and roll each out on a floured surface. Brush with olive oil, scatter with sea salt and bake for 10 to 15 minutes, or until golden and crisp.

To make the topping, place the radish, spinach or chard and gooseberries into a large bowl and squash the gooseberries to release the juices. Add the remaining ingredients and mix. Sprinkle with sea salt.

Divide the topping between the cooked pizza bases and serve.

Cook’s note: Alternatively, top the pizza bases with warm falafel balls, baby marrow shavings marinated in lemon juice and olive oil, sundried tomatoes, chilli and garlic.

Hot-and-sour soup

Pot bread

DIY LemonGold® Creams

Nasturtium and wild sorrel pesto pasta

Baby marrow cake and cheat’s bearnaise

Mozzarella and roast red pepper salad

Double cheese souffle

Seasonal gazpacho

Labneh meze platter with bubble bread

Duck egg ravioli with exotic mushroom sauce

Meat-free mushroom and artichoke polenta pizza

Avocado and poached-egg toasts

Spicy poached eggs with pepper, brinjal and tomato

Japanese-style seafood salad