Smoked Duck and Roasted Sweet Pepper Pizza

I've been experimenting with no-rise pizza dough, which is pretty much the same as the two ingredient flat bread but rolled out to pizza size, but I've been having some trouble getting it crispy all the way through. I can't really justify buying a pizza stone right now but with a pizza shaped baking tin, a very hot oven with a very hot baking sheet I've managed to get  a crisp crust and a well cooked middle.

Squirrelface approves and as you all know, when it comes to Italian cooking if Squirrelface approves I feel like I've done a great job. I found the delicious sliced smoked duck I mention in Punchy Smoked Duck Stir Fry this morning, which melds beautifully with the smoky roasted sweet peppers and salty-sharp black olives.

I won't tell you how to top a pizza, you can do it however you want. I will tell you how to make a Kick-Ass Multi-Use Tomato Sauce you can double or triple up on and freeze. I added oregano as it's a pizza herb for me.

This is an easy and adaptable base for mid-week cooking and eating that will taste better and be better for you than any supermarket bought pizza.

Smoked Duck and Roasted Sweet Pepper Pizza

1 potion Kick-Ass Multi-Use Tomato Sauce

1 portion no rise pizza dough

1 ball low fat Mozzarella

5 thin slices smoked duck, snipped up with kitchen scissors

1 sweet red pepper, skinned and finely chopped.

Hand full black olives

Put a large, flat baking sheet in your oven  and preheat at top temperature.

Mix together flatread ingredients with your hands and roll out on a floured surface.

Transfer to a floured baking tray, I used a round one with holes in, and roll until the dough is evenly distributed.

Top with tomato sauce and then whatever it is you’d like on your pizza.

Pop in the oven and leave for  5 – 6 minutes and then turn the pizza around 180 degrees and then bake for another 5-6 minutes.

The heat of the oven will differ from appliance to appliance – what you’re aiming for is golden brown crispy crust, bubbling cheese and tomato sauce.

Kick-Ass Multi-Use Tomato Sauce

A good tomato sauce is a lifesaver when you're tired and can't be bothered leaving home for something delicious but nutritious. It's one of the quickest and easiest things to knock up with store cupboard ingredients and utilise in any way you want.

My mum taught me how to do this when I was in my mid teens, on those rare occasions when we talked during my adolescence it was about food, now we talk about other things too but still share a passion for cooking and food.

You can embellish this sauce with whatever you like for a bit of variation. A few suggestions that can be added on their own or in different combinations:

A tsp of French mustard
A tsbp of vinegar
A glass of red or white wine
Fresh or dried herbs
Chilli

Ad infinitum.

Keeps in the fridge for a good 3-5 days and freezer for an age. Recipe easily doubled.

Kick-Ass Multi-Use Tomato Sauce

1 tin chopped tomatoes

1 onion, diced

1 fat garlic clove (or two medium)

1 tbsp tomato purée

A pinch of sugar

! tbsp oil

Salt & pepper

Fry onion in oil for 5-7 mins or until translucent.

Add garlic and cook for a further 2 mins, be careful not to brown it or it will go bitter.

Add chopped tomatoes, purée, sugar and any additions you wish and simmer for 10 mins.

Serve as you wish.

Healthier Cauliflower & Macaroni Cheese

I made some parsnip, Cheddar and mustard tarts the night before last but didn't blog them so I thought I'd recreate some of the flavours and create a slightly healthier version of a winter warmer - macaroni cheese.

This week's veg box supplied us with a nice big head of cauliflower, which gave me some food for thought as I've seen so many interesting recipes and ideas using it in different ways recently. I was tempted to experiment on cauliflower rice, lemon pudding and cake but in the end it seemed like an old favourite with a healthy twist was called for.

By using half milk/half water and infusing the mixture with garlic, bay and peppercorns to make the cheese sauce and using mustard to flavour the sauce meant I used much less cheese that a usual macaroni cheese would call for. The use of cauliflower bulks the dish up without using carbs and adds a lightness to a sometimes very stodgy dish.

You can serve it as soon as you've poured the sauce over if you're short on time, grill it until the cheese bubbles or bake it so the sauce infuses into the pasta and cauliflower and the flavours mingle.

Healthier Cauliflower & Macaroni Cheese

Serves 2

1 head cauliflower
130g pasta
60g Cheddar cheese
1/2 pint semi-skimmed milk
1/2 pint water
2 garlic cloves, peeled
2 bay leaves
5 black peppercorns
1 tbsp butter
2 tbsp plain flour
1 tbsp Dijon mustard
Salt and pepper

Pre heat the oven to 200c/Gas Mark 6 if baking.

Bring milk, water, garlic, bay and peppercorns to a simmer in a heavy bottomed pan then leave to stand with the lid on.

Break cauliflower into florets and wash in cold water, steam in a colander over the boiling pan of pasta for 10 minutes.

Meanwhile, make the roux by melting the butter over a medium heat and whisking in the flour for 2 minutes, then remove from the heat.

Strain the infused milk to remove the aromatics and whisk into the roux until smooth and put back on the heat and whisk until it thickens, around 3 - 5 minutes. Turn off the heat and stir in 25g of cheese and the mustard.

Remove cauliflower from colander and put in baking dish, drain the macaroni in the colander and add to baking dish, mix and then coat in sauce and mix again. Top with the remaining 35g cheese, season and bake in the oven for 25-30 minutes until lightly browned and bubbling.

Roasted Beetroot with Soft Cheese Mousse and Sprout Tops

Beetroot needs a creamy foil, well - I think it tastes good with a creamy foil. The beetroot's earthy sweetness gets carried and mingles with a soft and salty cheese but isn't muted. A hunk of cheese and a whopping great beetroot might be someone's ideal but not mine.

Instead with a little bit of finesse with a leftover egg-white, some seasoning and something green, sprout tops in this case thanks to my veg bag from Local Greens (insert link), makes for a pleasing on the plate and pleasing on the palette meal.

I love the simplicity of winter vegetables, in the same way as summer veg can be made in to a delicious salad with a simple dressing, winter veg can be gussied up with a hot oven to expose their sweetness. Last week one dinner was swede and carrots roasted with some fried onions and kale and dressed in a lemon spiked bean dip thinned out with yogurt and tahini.

Dairy + roasted winter veg = match made in heaven. If you need the carbs then a hefty slice of walnut bread would go excellently.

Roasted Beetroot with Soft Cheese Mousse and Sprout Tops

1 large beetroot
1 egg white
200g soft cheese
150g sprout tops (any other dark green will work well)
1 tbsp balsamic vinegar
Salt and pepper

Preheat the oven to 150C/Gas mark 2. Scrub the beetroot of any earth and rinse clean. Wrap in foil and leave on the middle shelf of the oven for around 4 hours. Once the skin is slightly wrinkled and comes away when you pull it means it is done.

Whip the egg white to stiff peaks with a pinch of salt. Set aside.

Whip the cream cheese with salt, pepper and oregano and then fold in a third of the egg white mixture until combined. Then fold in the remaining egg whites gently. Transfer to a small bowl or ramekin, cover with cling film and leave in the fridge.

Remove the stalk form the middle of the greens, wash and then shred. Melt a nob of butter in a big heavy bottomed pan and cook on a low heat for about 10 minutes with the lid on, stirring occasionally.

Once the skin of the beetroot comes off and it is hot enough to handle, halve and then cut into semi-circles.

Put balsamic vinegar on a low heat until reduced by half. Turn off.

Make quenelles out of the mousse using wet metal table spoons.

Arrange the component parts on the plate as your wish and drizzle with the balsamic reduction - I think I spent too much time this week watching Masterchef - The Professionals - look at the slick...

We ate this with this walnut bread by James Martin but used half the ingredients and it was a delicious accompaniment.

Sweet Potato Falafel with Homemade Flatbreads

I hold my hand sup with this one, it is time consuming but it is devilishly easy and holds up to different seasoning depending on how you're feeling.

I always make a big batch of these sweet potato falafel, by roasting two gargantuan sweet potatoes, because they work so well for dinner as they do for lunch. If you make an excess of the flatbreads you can have a jazzy lunchtime wrap, or you can have them with cous-cous or a rice salad, their versatility is ace.

Neither of these are my original recipes the sweet pottao falafel come from the inimitable Allegra McEvedy and the flatbreads come by way of BuzzFeed. As you might expect, I've tweaked the flavours to suit myself, the falafel have added lime juice and fajita spice and the flatbreads are embossed with za'atar, which means you can do the same yourself, experimentation is fun.

I've been debating on making some beetroot falafel by adapting this recipe, the main thing is, you don't want the falafel to be too dry, or they can be claggy in your mouth and not the leftover delicacy I rave about.

Sweet Potato Falafel with Homemade Flatbreads

For the falafel

2 fat sweet potatoes

150g gram (chick pea) flour

Juice of 1 lime

1 packet of fajita seasoning

1 clove garlic

Salt and pepper

For the flatbreads

160 g self raising flour

140g low fat Greek yogurt

2 tsp za'atar

1 tsp salt

Bake the sweet potatoes for around an hour at 200C, when soft all the way thorugh remove and cut in half to cool. If they're still too hard on the inside you can wrap them in foil and put them back in the oven for 10 - 15 minutes.

When cool, scoop all the flesh out into a bowl and add the spicing, gram flour and salt and pepper and stir together. When combined add the lime juice and stir in well. If a little stiff add some olive oil or water.

With wet hands scoop up the mixture and roll into walnut sized balls and place on an oiled baking tray or roasting tin. I advise re-wetting your hands every second or third falafel. If you don't like having dirty hands just use two soup spoons to shape them.

Add to the oven and bake for 10 minutes and the turn so top and bottom of the falafels are nicely browned. Put a griddle pan on a high heat and keep an eye on it as you make the flatbreads.

While the falafel are in the oven, combine the yogurt, flour, za'atar and salt in a bowl, then set out on to an oiled work surface and knead for 2 minutes. divide into 4 even sized pieces and roll out in to side plate size rounds.

The flatbreads will only need 2-3 minutes on each side if the griddle pan is hot enough so keep an eye on them and don't be alarmed if they puff up.

Serve the falafel with the flatbreads and whatever you fancy going in them, I had some kale to hand and added some mayonnaise.

I'll report back when I attempt the beetroot ones.

Preserved Slow Roast Tomatoes

I'll be banging on about preserving every time I get a glut of something worth covering in sugar, salt or oil and shoving in a sterilised jar. It's only September - this means we have plenty of time.

Post parental France holiday I had some lovely plum tomatoes that were not all going to get used in salads and sauces before spoiling. They got seasoned, oiled and roasted on a low heat for a long time then shoved in a kilner jar with olive oil once cool.

These little flavour bombs are great for adding sparingly to anything from cheese on toast to pasta, antipasti boards to pizza, old weather salads to savoury baked goods.

We all like a bit of autumn/winter food, the squashes, the brassicas, the apples, the sloes but to be able to pair them with ingredients you actually had during summer is a guiltless pleasure.

You can embellish with different vinegars and herbs or spices when roasting if you want, I prefer to leave that to when I'm preparing a particular dish, your call.

Preserved Slow Roast Tomatoes

As many tomatoes as you can find, halved. 

Generous glug olive oil for tomatoes, plus however much you need to fill kilner jar.

Salt & pepper

Preheat oven to 120C

Oil the baking dish you're using and put the tomatoes in cut side down. Then turn right side up, season and place in oven.

Roast for 2-3 hours, or even overnight on a super low heat, until they reach a semi-sun dried tomato look.

Leave to cool, put in sterelised kilner jars and fill with oil.

Walnut Pesto (with Purple/Green Beans & Fusili)

Cheap store bought, or even upmarket brands of fresh pesto have become less appealing the further we come form the 1990s. Once as bohemian and middle class as houmous, now you get pesto topped houmous, this craze has to stop. can all be used

Fresh peppery leaves, such as basil, rocket or nasturtium can form the base of a great home made pesto, you don't need to be a slave to Genoan tradition - native Italian, Squirrelface, even said he preferred this walnut type to the traditional made with pine nuts.

Garlic can be a contentious issue, with the peppery leaves you don't want too much of a punch in the mouth from excessive allium use, one fat clove is adequate without being over-powering.

I'm definitely an Italian hard cheese purist in the case of pesto, vegetarians can use the 'Italian style hard cheese', my insistence on the use of these cheeses is their ability to be grated finely without clumping - essential for a good rustic pesto.

I use a pestle and mortar here as I like to get my frustrations out and I prefer a more coarse textured pesto, smooth green gloop makes me think of soylent green. But use your food processor if you prefer a more uniform consistency.

I served the pesto with dried whole-wheat fusili and a handful of purple runner beans, from my parent's garden in France, which turn green on cooking. I chucked the sliced beans in halfway through cooking the pasta.

Walnut Pesto (with Purple/Green Bean and Fusili)

Serves 2

Half the leaves on a plant fresh basil
50g walnuts, chopped
1 fat garlic clove
25g hard Italian cheese (I used Gran Padano), finely grated
Glug olive oil
Glug walnut oil
Salt & pepper

Pulverize the garlic to a paste with salt in the pestle and mortar.

Crush the walnuts in to the garlic to form a coarse paste.

Add basil and pound until a light green.

Add cheese and mix.

Add a glug of each oil and incorporate until desired consistency is reached.

It stores well in an airtight jar in the fridge, make sure there's oil covering the top of the pesto.