This pizza dough recipe is incredibly simple and only requires one prove before its ready to use. This recipe is topped with tomato, mozzarella, prosciutto, parmesan and rocket but you can top with whatever you like!
Start by making the pizza dough. Place the flour into a large bowl and sprinkle in the Maldon salt, mixing well. Then make a well in the middle of the flour. In a jug mix together the warm water, yeast, sugar and olive oil and whisk it together. Let this sit for 3 minutes.
After 3 minutes pour the mixture into the well in the flour. Use a wooden spoon to slowly incorporate the flour into the wet mixture. When it starts to come together then use your hands to bring the dough together. Tip it onto a clean work surface and knead the dough to help bring it together. Then continue to knead for 10 minutes until you have a smooth, supple dough.
Lightly grease a large bowl and then place the dough into the bowl and cover with clingfilm. Place the bowl in a warm place and allow it to prove for 1 hour until it doubles in size.
Preheat the oven to 220C and place either a pizza stone (if you have!) or a large baking sheet into the oven so it warms up.
While the dough is proving, mix up the tomato base for the pizzas. In a small bowl mix together the passata, grated garlic, dried oregano and plenty of Maldon salt and cracked black pepper. Set aside.
After an hour the dough should have doubled in size. Then remove the clingfilm and knock back the dough by punching out the air from dough and giving it a quick knead. Then divide the dough into 4 equal balls.
On a piece of baking parchment sprinkle generously with semolina before rolling out one of the pizza balls to roughly 25cm in diameter, leaving a slightly thicker ring around the edge for the crust. Then spoon on some of the passata mix and spread out a thin, even layer on the base but leaving a gap for the crust. Top with some torn mozzarella and prosciutto. Then slide the pizza onto the hot tray in the oven and cook for 10 minutes.
The pizza is ready when the crust has puffed up and gone golden brown, and the mozzarella has melted and gone oozy. Remove the pizza from the oven and top with chilli flakes, parmesan shavings and fresh rocket. Finally drizzle with some extra virgin olive oil and a final pinch of Maldon salt and cracked black pepper. Cut the pizza up and enjoy.
We have teamed up with the talented Chef Ben Tish to create a British-loved classic with a twist – toast!This recipe is perfect as a breakfast or brunch to enjoy amongst friends and family on a dreary Sunday.
Ben whips creamy ricotta cheese to spread on each slice of homemade sourdough bread, toasted so that it is deliciously golden and warm. Laying cooked asparagus on top of the whipped ricotta creates a perfect flavour balance between sweet and savoury, which is only elevated further with a pinch of Maldon sea salt flakes!
Take this recipe even further by adding a perfect soft-boiled egg on top of the dish, sprinkled with an Aleppo pepper salt mix, which again incorporates Maldon Salt to enhance the fiery kick.
What is Aleppo pepper?
Aleppo pepper is named after the Syrian city of Aleppo, where it is largely grown in the area. It is also known as the Halaby pepper, where the pods, once ripened, are semi-dried, de-seeded and crushed to form the spice that we all know and love today.
It has a mild to moderate heat of around 10,000 on the Scoville scale, with almost cumin-like undertones. When combined with Maldon Salt flakes, it enhances the flavour to have a slightly sweet, raisin-like taste, counteracting the bitterness from the chilli itself.
What can you use instead of Aleppo pepper?
You can substitute Aleppo pepper with a mixture of paprika and cayenne pepper. It’s very easy to make! Since Aleppo pepper is mild in heat, we recommend only using 3-4 times as much paprika as cayenne pepper to replicate the gentle spice. Feel free to add more cayenne pepper if you desire a more fiery kick!
How to make asparagus, ricotta toast with egg and Aleppo pepper…
Firstly, place the eggs in a saucepan and cook for 6 minutes on medium heat.
After 6 minutes, carefully drain the water out of the saucepan.
Run cold water on the eggs for a minute. This will cool the shells off quickly and make it easier for you to peel the shell off.
When cool enough to handle, carefully begin to peel. Set aside in a bowl.
Set a pan of salted water on medium heat.
Add the asparagus and gently boil for 3 minutes until just tender.
Remove from the water and drain well.
Season with a generous pinch of Maldon Salt, black pepper, lemon juice and olive oil. Set aside.
In a small bowl, whisk the ricotta with the lemon zest and some black pepper.
Mix the Aleppo pepper with 1 tsp of Maldon salt.
When ready to serve, toast the sourdough lightly on both sides. Spread each slice with the whipped ricotta and then top with the asparagus.
Cut each egg in half and place this on the toast with the asparagus.
Finally, sprinkle the Aleppo pepper salt over the top and finish with a small pouring of olive oil.
Serve immediately.
Can you make this vegan?
You can easily make this vegan by replacing the soft-boiled eggs with tofu. Tofu is made out of pressed soybean curd which contains a high protein content. Since tofu contains moisture, it allows the texture to replicate that of an egg, making it a great alternative for vegans wanting to gain that flavour/taste experience of this recipe.
The classic galette. Ours is a deliciously golden, flaky pastry loaded with ricotta and spring vegetables including courgette, asparagus and fresh peas. Think of it as the close relation to the humble pie…but easier to make!
‘Galette’ derives from the Norman word of ‘gale’ meaning flat cake. In French cuisine ‘galette’ is often used to describe baked treats that do not require tin, which is why galettes are very popular to make due to the simplicity in it’s preparation. You simply roll out your pastry, fill it with your desired sweet or savoury toppings, and fold it up!
Start by making the wholewheat spelt pastry. In a large bowl mix together the spelt flour and Maldon Salt. Add the cold, cubed butter and rub it into the flour until it resembles fine breadcrumbs – it is ok here to have a few larger lumps of butter as it is a rougher textured pastry. Once the butter is incorporated, make a well in the middle and add the beaten egg. Mix this in, along with 1 or 2 tbsp of cold water to make it come together to form a smooth and slightly tacky dough.
Wrap the dough in clingfilm and allow it to rest in the fridge for 40 minutes.
While the dough is resting, prepare the fillings for the galette. In a small bowl mix together the ricotta, lemon zest, chopped chives and dill plus some cracked black pepper and Maldon Salt.
Heat a griddle pan and brush each side of the courgette slices with olive oil. When the pan is hot, grill the courgette slices on each side for 1 minute or so until they have nice char lines and have softened. Do this in batches and remove the slices from the pan as they are cooked onto a plate.
Preheat the oven to 180C.
Once the dough has rested, remove it from the fridge and remove the clingfilm. Lightly dust a surface with flour and then roll the pastry out until it is roughly ½ cm thick. The edges can remain fairly rustic as that is the style of this galette. Roll the pastry around your rolling pin and transfer onto a large baking tray lined with parchment paper.
Spread the ricotta mixture across the pastry, leaving a 1-inch gap around the edges. Top the ricotta with the fresh garden peas, and then scatter across the asparagus spears. Drizzle this with olive oil. Then carefully fold the edges of the pastry in and slowly crimp and fold as you work your way around. Brush the pastry edges with the beaten egg.
Place the galette in the middle of the oven and bake for 15 minutes. After 15 minutes, add the charred courgette slices to the top of the filling, giving them texture and shape by curling them amongst the peas and asparagus. Place the galette back in the oven for a further 5 – 10 minutes until the pastry is lightly golden brown and the courgette is warmed through.
Remove from the oven and sprinkle over some dill fronds, some cracked black pepper and some Maldon Salt.
What is the difference between a pie, a galette, and a tart?
Firstly, pies are baked normally in sloped pie pan, with a top crust or crimped edges.
In contrast, galettes are freeform which a baked on a baking sheet. A distinctive galette has the edges folded over the centre filling, which leaves a wide opening where the delicious toppings can be seen.
Alternatively, tarts are baked in which can be unmolded before serving, usually within a pan with a removable bottom, to showcase the beautiful bottom crust.
How to avoid the bottom of a galette from getting soggy?
Soggy bottoms are the worst! Here are a few top tips to make sure your galette stays delicious crisp and sound in structure:
1. Brush the interior crust of the galette with egg white. Brushing egg white onto the crust will create a protective seal which prevents excess moisture from your chosen fillings from soaking into the crust.
2. Add an extra layer You can coat the bottom of the galette with flour or breadcrumbs before adding your filling in. This is because the extra flour or crumbs will soak up the juices from the fillings you have chosen. causing the bottom of the crust to stay nicely protected. Not only this, is also adds another layer of texture to the galette, enhancing that deliciously good crunch.
How do you get an even bake on a galette?
To gain an even bake on your galette, we recommend rotating the baking tray every 15 minutes. This will allow you to have a balanced, crispy texture on each side of the baked good!
Cut the swede into equal- sized chunks, drizzle with 2 tbsp of the oil, season and roast for 50 mins or until completely soft. Leave to cool slightly, then pulse in a food processor until broken down. Add flour, Parmesan and some seasoning, then pulse again to form a sticky dough.
Bring a large pan of salted water to the boil in which to cook your gnocchi later. Flour your hands and divide the dough in three. On a floured surface, roll each portion into a sausage about 1cm in diameter. Using the back of a table knife, cut into pieces 2.5cm in length – this gives a tapered edge to the pieces of gnocchi.
Working in batches, cook the gnocchi in the water for 30 secs or until they rise to the surface. Remove with a slotted spoon and drain on a tray lined with kitchen paper.
Heat the remaining oil in a large frying pan over a medium heat. Fry the gnocchi in batches for 2 mins on each side until browned.
Melt the butter in the pan, add the sage leaves and fry until crisp. Divide the gnocchi between bowls then spoon over the crisped sage and buttery sauce. Serve with pepper, Maldon Salt and grated Parmesan.
Preheat oven to 200°C.
2. Peel the sweet potatoes, cut up into 1 inch pieces, toss with the olive oil and spread evenly on a baking sheet.
3. Roast the sweet potatoes in the oven for 20 to 25 minutes. After 10 minutes, stir the sweet potatoes and return to the oven. Cook the sweet potatoes until tender and caramelised.
4. Whilst the sweet potatoes are roasting, cook the quinoa as per the package instructions. Add the stock cube to the water before bringing the quinoa to a boil. When done, set aside to cool slightly.
5. Wash and roughly chop the greens and the red onion, roughly chop the pecans and dice the feta.
6. Whisk together the dressing ingredients of olive oil white wine vinegar and dijon mustard.
7. Toss the roasted sweet potatoes with the warm quinoa and greens. Add the red onion, pecans and feta cheese. Drizzle over dressing and toss gently to combine. Finish with a pinch of Maldon salt and pepper.
This recipe is warm and hearty – perfect for a cold, damp winter’s day! With the bulk of the recipe being made with beetroot, this dish is packed full of essential nutrients including magnesium, potassium and vitamin C. If you are interested in more salad-based recipes, check out our Great British Spring Salad and Caprese Salad recipe.
Set the oven to 200°C / 400°F / Gas Mark 6
Wash the beetroot. Cut a large piece of foil and place all but two of the beetroots on the foil, drizzle with a little olive oil, 2 tablespoons of water, salt and pepper and wrap the beetroot up into a parcel and place on a baking tray.
Bake for 35 minutes in the centre of the oven. Open up the parcel and continue to bake for 25 minutes or until cooked through.
In the meantime prepare the remaining beetroot, wash, peel and slice very finely, if you have a mandolin this will do the job perfectly. If you’re using different coloured beetroot you’ll have to pickle them separately as the colours will bleed.
Mix the water, vinegar, sugar and Maldon Salt and stir until dissolved. Place the beets into a non reactive bowl and pour over the pickling solution. Leave to pickle for at least 25 minutes.
Brush the rye bread with a little olive oil and roughly chop the walnuts, bake in the oven until crisp and the nuts golden, approximately 5 minutes.
Wash and de-vein the kale, cut into approximately 4cm pieces. Have a pan of salted boiling water ready and blanch for 3 minutes, plunge into ice cold water. Drain and squeeze out any excess water, unfurl the leaves and place onto a piece of kitchen paper ready to sauté.
In a frying pan add a little olive oil and heat to high add the kale and season, sauce for a couple of minutes.
Pour the milk into a saucepan, heat to boiling point and reduce the heat to low, crumble the chèvre into the pan and whisk vigorously.
Spoon the chèvre cream onto the plate, cut the roasted beetroot into quarters or sixths, depending on the size. Arrange on top of the chèvre cream along with the kale and then the slices of pickled beetroot. Top with the rye crisps and roasted nuts, serve warm.
Celebrate the festive season with the ultimate Christmas cheese board, ideal for sharing with friends and family at this time of year. Treat your loved ones to a large cheese board brimming with artisan cheese, creamy delights, cold meats. Let the Christmas cheese selection take centre stage, and delight every cheese lover in your life with the perfect Christmas sharing platter!
What do you put on a Christmas cheese board?
Go all out for the perfect Christmas cheese board this year with an impressive range of creamy holiday cheeses, dried fruits and nuts, a selection of meats, pickles and chutneys.
Paxton & Whitfield, London cheesemongers since 1797, advice that a balance of cheese is required for the perfect grazing board. Three to four cheeses is usually enough when creating a cheese board. You should go for a selection of both soft, semi-soft, semi-firm and firm.
Soft Cheeses:
Brie, Camembert , feta, ricotta, Chevre and gorgonzola.
Semi-Soft Cheeses:
Fontina, muenster and Gouda.
Semi-firm Cheeses:
Manchego, Gruyere and Comte
Firm Cheeses:
Aged cheddar, white cheddar and Parmigiano-Reggiano.
As a rule of thumb, you should allow 80-100g of cheese per person for your cheese board.
Once you have chosen your selection of cheeses, you can then look at which cold meats you would like to include for your festive board.
What meats and cheeses go together?
Cheddar cheese with chorizo
Swiss cheese and prosciutto
Chevre and pepperoni
Chorizo and Manchego
Parmesan and prosciutto
Gouda and Salami
Pepper Jack Cheese with capicola
What fruit and nuts go well on a cheeseboard?
When choosing the fruits for your festive cheeseboard, we recommend always using seasonal fruits to brighten up the board. You can use citruses like orange and clementines, apples and pomegranates. All bring a delightfully sweet flavour to the board to provide the perfect balance.
If you are wanting to include dried fruits to your board, try adding dried apricots, dried pineapple rings, dates and raisins. Dried fruits are all naturally very sweet to begin with, but the fruit flavour is elevated further due to the addition of refined sugar and oil coating the fruit.
The final pairing of nuts goes hand in hand with the cheese. Recommended nuts for a cheeseboard include: walnuts, pecans, almonds, cashews and pistachios (ideally de-shelled to avoid making a mess with your guests!).
Best cheeseboard crackers
Morrisons offers a delicious Cracker Selection Box, where six varieties have been included to perfectly compliment your favourite, festive cheeses:
Beetroot & Seed Cracker – A the perfect partner for a soft cheese like Brie.
Cracked Pepper Water Cracker – Ideal for a crumbly Cheddar Cheese
Rosemary Cracker – Suited best for Stilton
Sea Salt & Chive Cracker – Perfect for a creamy, mature Cheddar
Stone Ground Wheat Cracker – Paired for Wensleydale and cranberries
Sweet Wheat Cracker – Iconic with a white Stilton
How to make a Christmas cheese board:
Get your wooden board ready. A standard size is between 8-20 inches in length. You could opt for a star shaped, tree shaped, or a simple, classic cheese board.
Place your selection of cheeses first on the board. Soft cheeses, like brief, can be served as it is. For hard cheeses, like cheddar and parmesan, we recommend cutting them into slices or cubes. This makes it easier for your guests to grab a piece without having to cut the hard cheese themselves – which can be time-consuming and messy! Provide a cheese knife or spreader with each cheese. Add a pinch of Maldon Salt over the cheeses to elevate the natural sweetness and nuttiness.
Add your sliced/rolled meats, separating them with your pots of chutneys and dips. You can provide a spoon or butter knife with these if you wish.
Next the crackers! Fan out your crackers or crostini along the edges of the cheeseboard to make them easy to grab for your guests.
With the remaining spaces on the board, you want to place the mixture of fruits, olives and nuts.
Once completed, let the cheeseboard rest for at least an hour to allow the cheeses and meats to adjust to room temperature.
Your Christmas cheese board is now ready to be relished – enjoy!
Why salt is important for cheese?
According to Cheese Science, salt is essential for major functions in cheese:
Regulates microbial growth. When salt is added to cheese, it can control the growth of microbes. This process can allow more salt-tolerant microbes to grow.
Altering texture. Salt draws out the moisture content of cheese, which is why you are left with different ratings of firmness from how much salt is added to the cheese: soft, semi-soft, semi-firm and firm.
Enhancing flavour. Salt not only gives a salty taste to cheese, but it can help enhance other flavours present, or to counteract the bitterness.
