Garlic Potato Salad (V)

A good thing to bring to a BBQ, picnic or an accompaniment for a meal or another recipe of mine (*cough* HERE *cough*)

Serves 4

600g Charlotte Potatoes, cut in half
Bunch of Spring Onions, chopped
Bunch of Chives, Chopped
2tbsp Half Fat Creme Fraiche
2 tbsp Mayonnaise
2 Garlic Cloves, crushed
Splash of White Wine Vinegar
Splash of Lemon Juice
Salt and Pepper

1. Boil the Potaotes for 5 - 10 minutes until soft. Drain and to cool.

2. Make the sauce, mix the mayonnaise, creme fraiche, Garlic, white wine vinegar, lemon juice and garlic cloves with salt and pepper.

3. In a large bowl add the potaotes, chives and spring onion with the sauce. Give a good mix until the potatoes are covered. Serve

Summer Roast Chicken

The weather outside is lovely and I want a lovely end of the week meal to reflect this. The main attraction is this chicken. Serve with potato salad, salad leave, couscous or whatever you want.

Serves 4-6 People

1 Whole Chicken
1 Lemon, cut into wedges
Handful of Rosemary Sprigs
Handful of Thyme Sprigs
200ml White Wine
Olive Oil
4/6 Strips of Streaky Bacon
Salt and Pepper
6 Garlic Cloves

1.Preheat the oven to 190c/170c Fan Assisted (If the packaging has different times follow those)

2. Begin by taking the chicken out of the packet and cutting the string. Prepare the chicken by putting lemon wedges around the chicken (between the legs and the wins) and any remaining in the chicken. Do the same with the garlic cloves. Pour the wine over the chicken.  Scatter the herbs around the chicken and a few in the chicken. Layer the bacon the strips over the breasts. Rub olive oil over the chicken and grind salt and pepper over the chicken. Cover with foil

3. General rule of thumb for roasting a whole chicken is 45 minutes per kg, plus 20 minutes. For my chicken it was in the oven for 1 hour and 45 minutes. (do the math and comment what the weight of my chicken was). Remove foil 30 minutes before the end of the cooking time.

4. Leave to rest for 10 minutes. Test the chicken is cooked thoroughly by sticking a skewer through the thickest part, if the juices are clear then it has cooked thoroughly. If they don't then put back in the oven. Cut up and serve.

Beast from the East Stew

Where is all this snow coming from? We need another cold weather warmer now. Bring in the stew

Serves 6-8

750g Stewing Beef

75g Plain Flour

250g Chestnut Mushrooms, quartered

1 Large Onion, chopped

1.25l Beef Stock

1 Sweede, Chopped

1 Turnip, chopped

1 tbsp Tomato Puree

2 tsp Dried Rosemary

2 tsp Dried Parsley

2, Garlic Cloves, crushed

1 tbsp Dijon Mustard

Couple of Shakes of Worcestershire Sauce

250ml Glass of Red Wine

Olive Oil

Salt and Pepper

1. In a freezer bag add the flour, salt and Pepper and the beef. Close up the bag and give a shake until the beef is coated. In a frying pan add the olive oil and heat over a medium heat and add the beef in batches. Cook the beef until it has browned. Put aside for later. 

2. In the frying pan add the onion, garlic and mushrooms. Fry for 2-3 minutes until onions have softened. Add more olive oil if not much oil in pan. 

3. In a slow cooker add the beef, onion, garlic, mushrooms and rest of the ingredients. Give this a good mix.

Leave for the following:

- Low - 7 - 8 Hours
- Medium -  5 - 6 Hours
- High - 3 - 4 Hours

4. Serve with mash and carrots

Moroccan Root Vegetable Stew (V)

I'm at it again with the slow cooker. Let combine this with something Vegetarian (also realised it's Vegan too). After mulling over I came up with this spicy yet fruity concoction. It's sure to warm you up in the cold nights. Key to cooking vegetarian is to utilise herbs and spices to amplify flavour. Should contribute to your 5 fruit and veg a day (So bonuses all round).

Serves 6

Olive Oil

1 Onion, diced

2 Garlic Cloves, crushed

½ tsp Ground Coriander

½ tsp Cumin

½ tsp Cayenne Pepper

1 tsp Ground Ginger 

1 Cinnamon Stick

Few Strands of Saffron

1 Large Sweet Potato, peeled and diced

3 Medium Carrots, peeled and diced

3 Parsnips, Peeled and diced

Small Butternut Squash, peeled and diced

400g Can Chickpeas, drained

1.25ml Vegetable Stock

½ Mug Sultanas

3 tbsp Plain Flour

3 Handfuls Spinach

1. In a frying pan/removable pot in the slow cooker heat olive oil over a medium heat on the hob. Add the onion, garlic, flour and spices to the pan. Cook until the onions have softened.

2. Add the rest of the ingredients apart from the spinach and sultanas to the slow cooker. Give a stir. And leave for the following:

- Low - 7 - 8 Hours
- Medium -  5 - 6 Hours
- High - 3 - 4 Hours

3. An hour before the food is done add the sultanas and spinach to the slow cooker and give a stir then leave to cook.for the final hour. Then serve. 

Glamorgan Sausages (V)

These are very tasty. Vegetarians Approved and Meat Eater Approved. This is a recipe originating from Wales (Glamorgan in particular). These would be ideal with a nut roast (plugging).

Makes 6 - 8 Sausages

1 Medium Leek, sliced

160g Breadcrumbs (80g to coat, 80g for the sausage)

1 tsp Thyme

1 tsp Parsley

½ tsp Mustard Powder

2 Eggs (1 for Sausage, 1 for Coating)

Salt and Pepper

125g Caerphilly Cheese, grated

1 Garlic Clove, crushed

4 tbsp Plain Flour

Knob of Butter

1. Preheat the oven to 200c/180s fan assisted. Melt a know of butter in a frying pan over a medium heat. Add the garlic and leek to the frying pan. Cook until softened. Allow to cool. 

2. In a mixing bowl. Add 80g of breadcrumbs, thyme, parsley, mustard powder, 1 egg, Caerphilly cheese and the leek & garlic with salt and pepper, give a good mix. Shape into sausages. Then put on a plate and put in fridge for ½ an hour.

3. Place whisked egg, breadcrumbs and flour on individual plates. Take Each sausage and coat with the flour, egg and breadcrumbs (in that order). Then place on a baking tray and put in the oven for 25-30 minutes until the breadcrumbs are a golden colour.

Nut Roast (V)

So Christmas is fast approaching. You have guests coming for Christmas Dinner and your friend or family member is vegetarian. You want to make them something equally special so why not make them a nut roast. Can be prepared the night before so no rush, stick in the oven on the day. You will need a 2lb loaf tin.

Makes 1 Loaf

1 Onion, diced
2 Celery Sticks, diced
2 Garlic Cloves, crushed
200g Chestnuts, cooked and ready to use
200g Mixed Nuts
100g Breadcrumbs
100g Stilton, Smoked Cheese OR cheese with a strong flavour, grated or crumbled
1 Egg, beaten
2 tsp Sage
Butter
Salt and Pepper
Small savouy Cabbage, 6-8 leaves
1 Small Potato

1. Preheat the oven to 180c/160c fan assisted. Line a loaf tin with tin foil. Grease with butter.

2. In a frying pan add a knob of butter, fry the celery, onion and garlic until softened. Allow to cool slight and add to a large mixing bowl.

3. Blanch the cabbage in a pan of boiling water for about 2 minutes, take out the leaves should still have some firmness. Line the leaves. Leave some over hang.  Add the potato to the pan and boil until you can mash it. Add this to the mixing bowl.

4. Blitz the chestnuts and mixed nuts in a blender or with a hand blender until you get small pieces. Doesn't matter if there are a few bigger pieces. Then in the mixing bowl add the nuts, egg, breadcrumbs, cheese, sage and plenty of salt and pepper. Give a good mix until combined. Add this to the loaf tin. Cover with the savoy cabbage.

5. Cover with foil and cook in the oven for 45 minutes. Remove foil then cook for a further 5 minutes. Slice and serve with vegetables.

Garlic Flatbread (V)

Who doesn't love garlic bread? If someone says they don't they are either lying or they are people you shouldn't associate with. Or you could tempt them with this recipe

Makes 1 (Can serve 2)

100g Plain Flour, plus extra for dusting
1 tsp Dried Yeast
1 tsp Salt
75ml Lukewarm Water
Olive Oil

25g Salted Butter, at room temperature
1/2 a Bulb of Garlic
A few Parsley Leaves, roughly chopped

1. Put the oven on 200c/180c fan assisted. Wrap the garlic bulb in tin foil and put in the preheated oven for 30 minutes.

2. Mix the plain flour, dried yeast and salt. Make a well in the centre. Then add the lukewarm in the centre and mix, You should be able to form a ball shape. If too dry add more water, if too wet add more flour. Knead for 10 minutes. Then in a bowl rub olive oil around the bowl and add the dough and cling film. Leave to prove for 45 minutes - 1 hour. It should double in size.

3. While the dough is proving make the garlic butter. The garlic will be soft and can be pushed out of the cloves into a bowl. Mix with the butter and parsley. Season.

4. Once proved knead a bit to push out the air. Then roll thinly but don't let the dough rip. Then spread the garlic butter on top. But on a tray in the centre of the oven for 10 minutes. Serve as a side dish.

Spinach and Mushroom Gnocchi Bake (V)

I haven't done a Vegetarian recipe in a while and had the chance to test this recipe out. Went down a treat. Served with salad and garlic bread. It was bursting with flavour. 

Serves 4-6

500g Gnocchi
250g Chestnut Mushrooms, quartered 

1 Large Onion, diced

2 Garlic Cloves Crushed

200g Spinach, washed

Knob of Butter

75g Mature Cheese, grated

Salt and Pepper

1 tsp Fresh Thyme

Sauce

25g Butter

2 tbsp Plain Flour

400ml Whole Milk

Sprinkle of Nutmeg

250g Ricotta Cheese

1. Preheat the oven to 200c/180c fan assisted. 

2. Fry the onion and garlic on a medium to low heat for 3-4 minutes or until the onions soften. Then add the mushrooms and fry for 5 minutes, stir regularly. Then add the thyme and cook for a further minute. Take off heat.

3. In a large pan, melt the butter. Once melted, whisk the flour to create a roux. gradually add the milk while whisking. It should be a thick sauce consistency. If too thick add more milk. Then add the ricotta. Mix on a low heat until combined. 

4. Gradually add the spinach about a handful at a time. When wilted add more spinach until you have used the 200g. Then add the Gnocchi to the pan. And heat through for a couple of minutes.

5. Add the contents of the frying pan to the large pan, add salt and pepper and give a good mix. Then pour into an oven proof dish. Add the grated mature cheese to the top. Put in the oven for 20-25 minutes, until golden brown. 

Slow Cooker Chicken Tikka

I'm on  a roll with these slow cooker recipes. But lets get British with this one. There is much talk with where this meal originates from. Some believe it was first created in an Indian subcontinent and others believe is Glasgow, Scotland. Either way this dish is lovely and will bring everyone to the table.

Serves 4

5-6 Chicken Thighs, cut into chunks

1 tsp Cumin

1 tsp Paprika

1tsp Ground Coriander

1 Large Onion, finely chopped

3 Garlic Cloves. crushed

2 tbsp Garam Masala

1 tsp Fresh/Lazy Ginger

2 tbsp Plain Flour

2 tbsp Tomato Puree

2 Can Chopped Tomatoes

1 tsp Cayenne Pepper

400ml Coconut Milk

1 Red Chili, deseeded (keep seeds it you want hotter), diced
Olive Oil
Fresh Coriander (garnish)

1. In a frying pan/removable pot in the slow cooker heat olive oil over a medium heat on the hob. Add the chicken and cook until the chicken has changed colour. Add the onion, garlic and chili until softened. If using a frying pan put the chicken mixture mixture in the slow cooker. If not place the pot in the slow cooker.

2. Add the rest of the ingredients apart from the coconut milk to the slow cooker. Give a stir. And leave for the following:

- Low - 7 - 8 Hours
- Medium -  5 - 6 Hours
- High - 3 - 4 Hours

3. Half an hour before the curry has finished add the Coconut Milk. Serve with rice and/or naan bread. Optional Garnish with Coriander.

Slow Cooker Red Lamb Shank

Reason for the name red wine and redcurrant jelly are both key in this recipe. Another Slow cooker recipe for the blog.

Serves 2

2 x Lamb Shanks
2 tbsp Red Currant Jelly
250ml Red Wine
750ml Lamb Stock
Handful of Rosemary
1 Onion, Diced
2 Garlic Clove, crushed
Knob Of Butter
4 tbsp Plain Flour, seasoned
2 tbsp Plain Flour (Optional)

1. In the removable part of the slow cooker or a frying pan melt butter over a medium heat. Coat the lamb shanks in the seasoned flour. Brown the meat in the butter for 5 minutes turning so its all browned.

2. Add the Onion and garlic and low the heat and sweat for 2 minutes. Then add the wine, stock, Redcurrant jelly, rosemary and season. Put in the slow cooker.  Give a stir. And leave for the following:

- Low - 7 - 8 Hours
- Medium -  5 - 6 Hours
- High - 3 - 4 Hours

3. Remove meat from the slow cooker. Put on mashed potato and serve with vegetables. If you want the sauce/gravy to be thicken put the sauce over a hob and mix in flour. It should thicken. Should be about 10 minutes.

Slow Cooker Chilli Con Carne

Days are getting shorter and colder. We need to warm our bellies and this dish delivers.

Serves 6

Before cooking

1 tbsp Plain Flour
1 Onion, chopped
1 Red Pepper, Chopped
2 Red Chillies, de seeded and roughly chopped
2 Garlic Cloves, crushed
500g Mince Beef
400g Can of Chopped Tomatoes
600ml Beef Stock
1 tsp Smoked Paprike
1 tsp Chilli Powder (strength your own choice, I used Hot)
1 tsp Cumin
2 tbsp Tomato Puree
400g Can Red Kidney Beans
50g Dark Chocolate
Olive Oil

1. Turn your slow cooker on. If you want to cook for longer put on low. If you want a quicker cook turn to high. If there is a removeable hob safe dish take out and put on hob with a bit of olive oil over a medium heat. If not use a frying pan. Add the onion and mince beef. Leave in til the meat begins to brown and the onion soften. Put the pan back in the slow cooker or add the frying pan contents to the slow cooker.

2. Add the rest of the ingredients apart from the chocolate and season. Give a stir. And leave for the following

-Low - 7 - 8 Hours
- Medium -  5 - 6 Hours
- High - 3 - 4 Hours

3. 30 Minutes before end add the dark chocolate and stir. Leave for 30 minutes. Serve with rice or other side you would like. Can be stored and eaten later. Allow time to cool before putting in containers and storing in Fridge or Freezer.

After Cooking

Serving Suggestion

Creamy Tomato and Basil Soup (V)

Days are getting colder and we need to keep warm. This is a very good recipe to take to work and it's simple to make. Make it on the Sunday and it can last you for the month.  Or maybe have as a starter.

Serves: 5/6 Servings of Soup

1 Onion, finely chopped

1 Garlic clove, crushed

1 celery stalked, roughly chopped

20g Basil, roughly chopped

1kg Tomatoes

1 Carrot, chopped

100ml Single Cream
Knob of Butter

Salt and Pepper

2 Pints Vegetable Stock

1, In a deep large pan melt the butter and soften the onions, garlic, celery and carrot. This should take a couple of minutes.

2. Add the tomatoes and basil, stir and heat through for a minute. Then add the stock to the pan, increase the heat so it boils. Once it begins to boil reduce to a simmer. Put the lid on and leave for 10-15 minutes, until everything is softened.

3. Take a hand blender and blend until everything is smooth. Add the cream and blend. Taste and season if needed.

Work: If having for lunch leave to cool completely and put in microwave containers. At work, put in a microwave to warm for a minute stir then heat for a further minute. Take a crusty roll into work to dip.

Starter: Serve immediately, drizzle with single cream and top with basil leaves. Have with some crusty bread

If you need something to take soup into work I would recommend these:

Slow Cooked Cola Ribs

My slow cooker feels neglected recently. So I put him to work today and created this lovely summer dish. Can do the last part on the BBQ instead on the grill. If you want to feed more people then get a bigger rack and make more marinade.

Serves 2

Rack of Ribs (Went to my local butcher and I go for about 3 per person, as local butchers have a lot of meat on them)

650ml Pork Stock

250ml Coca-Cola 

Chinese 5 Spice Powder

Marinade

4 tbsp Tomato Sauce

1 tbsp Soy Sauce

1 tsp Chinese 5 Spice Powder

1 tbsp Honey

1 Garlic Clove

Salt and Pepper

1. Rub both sides of the ribs with the spice powder. Then put Cola and stock in the pan. It needs to cover the ribs. If the ribs aren't submerged then top with more cola, stock or water. Cook on low for 6-7 hours. 

2. For the marinade mix all the ingredients with 2 tbsp of the stock/mixture in the slow cooker. Take the ribs out,  meat side up and put on a tray and lather with 3/4 of the marinade on the ribs. Then put under a grill for 10 minutes. Flip over then use the rest of the marinade and grill for 5 minutes. 

Serve with salad, wedges/chips, sweetcorn or coleslaw

Serving Suggestions

Lemon Chicken with Greek Roasted Vegetables

So it's Sunday and in the middle of the Summer? You don't want to spend too much time in the kitchen. Here is a lovely recipe to sink your teeth into. Full of summer flavours.

Serves 4-6

1 Large Whole Chicken

Lemon and Garlic Dressing
1 Lemon, juice (But keep the halves after getting the juice out)
3 tbsp Olive Oil
3 Garlic Cloves, crushed

Roasted Vegetables
2 Red Onion, cut into wedges
3 Courgettes, sliced
2 Red Peppers, cut into large chucks
1 tbsp Olive Oil
6-8 Garlic Cloves, left whole
3 tbsp Green Olives
3 tbsp Black Olives
400g Can of Chickpeas, drained
150g Feta Cheese, crumbled
Handful of Oregano
Handful of Mint

New Potatoes (Optional)
500g New Potatoes
Knob of Butter
About 8 Mint Leaves

1. Preheat the oven to put 200c/180c fan assisted. Place the chicken in the roasting tray and score the front of the chicken and on the legs. Make the dressing by mixing the lemon juice, garlic, olive oil and seasoning in a bowl. Take 4 tbsp of the dressing and rub all over the chicken. Then place the two halves of the juiced lemon and place in the chicken. Cover with tin foil and put in the preheated oven for 30 minutes.

2. While in the oven mix the courgettes, garlic cloves, red peppers, red onions, oregano and mint in a bowl and mix with 1 tbsp of dressing and 1 tbsp of olive oil. Toss in the bowl so the dressing/olive oil covers the vegetables.

3. After the 30 minutes uncover the roasting tray and place the vegetables in the tray around the chicken and drizzle the remaining dressing over the chicken. Then place the foil back over the tray and place back in the oven for a further 30 minutes.

4. After 30 minutes remove the tin foil. Then place back in the oven for a further 30 minutes.

5. After the 30 minutes remove the chicken and rest on a tray. While it rests add the chickpeas and olives to the vegetables and mix. Then top with feta cheese and black pepper. Put back in the oven for 10 minutes.

6. (Optional) For the new potatoes, put the new potatoes (if too big cut in half), the mint leaves, a pinch of salt and top with water in a large pan. Boil until you can stick a fork in the potato with ease (should take 10 minutes). Drain the water and add butter and give a good shake in the pan.

7. Carve the chicken and serve with potatoes (And white wine, if you have it).

Καλή όρεξη! (Greek for enjoy your meal)

Slow Cooked Bolognese

Bolognese is one of those mid week meals that we all love. But sometimes making it can be a drag especially after a long day at work.. Sometimes you just want to throw it all in a pot, leave it to cook and then enjoy later. Well lucky for you I have a recipe for slow cooked Bolognese. Fry off a few things then stick it all in the slow cooker for later.

Serves 5-6

1 Onion, Diced
2 Garlic Cloves, crushed
500g Minced Beef
100g Bacon Lardons
1 Red Pepper, chopped
1 Carrot, chopped
8 Mushrooms, sliced
100ml Beef Stock
2 tbsp Plain Flour (to thicken)
1 Small Glass of Red Wine
2 Cans of Chopped Tomatoes
2 tbsp Tomato Puree
Splash of Worcestershire Sauce
1 tsp Oregano
2 Bay Leaves
1 tsp Thyme
Olive Oil
Salt and Pepper, to season

Serve with a bit of parmesan

1. Take the pot out of the slow cooker and put on the hob. Heat a bit of olive oil, Then add the beef mince and bacon. Cook til browned. Then add the garlic, onions, peppers and mushrooms, cook for a further 2 minutes.

2. Put back in the slow cooker and put on a low heat. Add the rest of the ingredients to the pot and give a final stir. Leave to cook for 6-8 hours.

3. Just before the Bolognese is done, boil your favourite pasta (follow the instructions on the pack). Top with grated parmesan and it's ready to serve.

Dough Balls and Garlic Butter (V)

A good side or starter. Got the idea from having them from a packet by a famous restaurant chain (you know the one).

Makes 20 Balls

Dough Balls
500g Strong White Flour, plus extra for dusting
1tsp Yeast
1 tsp Caster Sugar
1½ tsp Salt 
300ml Warm Water
1 - 2 tbsp Olive Oil

Garlic Butter
100g Salted Butter
Handful of Chopped Parsley
2 Large Garlic Cloves, crushed

1. For the dough balls in a large bowl mix the flour, salt, sugar, yeast. Then make a well in the bowl and pour the water and give a good mix. It should stick together. If too wet add flour and if it isn't combining add a bit more water. 

2. Take out of the bowl and dust a work surface with flour and knead for 10 minutes (gives those shoulders a workout).

3. Clean the bowl and cover the bowl with olive oil by rubbing it to the side. Add the dough to the bowl and cover with cling film. Leave to prove for an hour or until it doubles in size.

4. Preheat the oven to 200c/180c fan assisted. While the bread proves, mix the butter, garlic and parsley together in a ramekin.

5. Put greaseproof paper on baking trays. Take the dough give a final knead and split into 20 balls (roll between your hands to get the shape). Then put in the middle of the oven for 15 minutes. Serve Warm.

Coq Au Vin

So I got a new toy for the kitchen. The time saving slow cooker! For my first outing, I decided to make Coq Au Vin.

Serves 4

600ml Red Wine
300ml Chicken Stock
4 Large Chicken Thighs
150g Smoked Bacon Lardons
2 Bay Leaves
2 Cloves Garlic
2 Sprigs Rosemary
2 Sprigs Thyme
150g Baby Chestnut Mushrooms
4 tbsp Plain Flour
8 Shallots, peeled and left whole
2 Carrots, chopped
25g butter

1. Put the flour in the bag with the salt and pepper. Add the chicken thighs to the bag and shake well till the thighs are covered.

2. Take the pot out of the slow cooker and put on a medium heat add the butter till melted and covers the base of the pot. Add the chicken thighs and flour and fry to seal the chicken (all sides should be white). Add the bacon to the pan and fry for a further 2-3 minutes.

3. Add the remaining ingredients to the pot, return to the slow cooker and put on a low heat for 7 hours. If the sauce is too watery then add flour and leave for 20 minutes.

4. Serve with mashed potatoes

Cheese Twists (V)

Quick and easy snack food. Ideal for dinner parties, buffets, pre dinner food etc. Little effort but maximum flavour.

Makes 12-14

375g Roll Out Puff Pastry
1 Egg
2 Cloves Garlic, Crushed
1-2 tsp Oregano
2 Handfuls Gran Padano or vegetarian alternative
Salt and Pepper

1. Preheat the oven to 220c/200 fan assisted. Roll out the Puff Pastry and lie on the baking sheet.

2. Beat the egg and add the garlic cloves. Wash the pastry with the egg and garlic mix. Sprinkle the cheese and oregano. Then grind salt and pepper over the pastry. Slice pastry with 1-2cm depth and slice leghtways. With each strip take either end and twist 4 times then lay back the greaseproof paper.

3.  Put on baking tray and put in the oven for 12-15 minutes or until golden brown. Serve by themselves or a sour cream and chive dip.

Pepperoni Stuffed Crust Pizza

My 100th Post! Time to celebrate with some Pepperoni pizza. Let's make it stuffed crust. Obviously pick and choose your favourite toppings. 

Makes 1 Pizza

Base
175g Strong Bread flour, extra for dusting

100ml Lukewarm Water
1 tsp Yeast
1 tbsp Olive Oil
Salt

Crust

Butter

1/2 Cloves of Garlic

6/8 Hot Dog Sausages (depending on length)

Tomato Base

250ml Passata 

Basil Leaves, torn

1 Clove of Garlic

1 tsp Oregano

Toppings

Mozzarella Cheese, grated

Pepperoni

Salt and Pepper

1. Preheat the oven to 220/200 fan assisted. Take a circular baking tray or normal baking tray and line with baking paper. For the base add the flour, yeast and salt to a mixing bowl and stir. Make a well in the centre of the bowl and gradually add the water and mix. Once the water is gone add the olive oil and mix. The mixture should be soft and be able to stay together. If too dry add more water, if too wet add more flour.

2. Tip the dough onto a floured surface and knead for about 5 minutes. Then put back in the bowl and leave to prove for 30 minutes (cover with cling film)

3. While it is proving, make the sauce by mixing the tomato ingredients with seasoning in a measuring jug.  Also for the crust melt the butter and mix the garlic. 

4. After it has proved tip onto a floured surface and foll out to a circular shape. If you want to be adventurous try some pizza tossing as this makes it quicker to get the round shape. Then put on the tray. If making stuffed crust make sure it is big so you can overlap the dough over the hot dogs. 

5. Begin with the hotdogs and place them near the edge of the dough. Then cover with the dough so you can't see the hot dogs. Then wash with the melted garlic butter. Then ladle on the tomato sauce, layer the pepperoni and finally add the grated mozzarella cheese. Season with a bit of salt and pepper.

6. Put in the oven for 20-25 minutes. The dough should be cooked through and the cheese golden. Leave to cool for 5 minutes. Serve with green salad, garlic mayo dip, chips, garlic bread or anything you want to party.

Dauphinoise Potatoes (V)

I said a good serving suggestion for my Beef Wellington was dauphinoise potatoes. Made those too and here is the recipe. Try having this as a single serving is difficult but if you have any left save it for another meal. 

Serves 2/3

800g Potatoes (ones you could use are; King Edwards, Marfona or Maris Piper), peeled and sliced (about a half centimetre thick)

Butter

3/4 Garlic Cloves

300ml Double Cream

Salt and Pepper

1. Preheat the oven to 200c/180c fan assisted. Rub some butter on an ovenproof dish.

2. Part boil the potato slices for about 5 minutes. Drain and line the dish with the potato slices. 

3. Then add the garlic and pour the cream over. Then season with salt and pepper. Put in the oven for 40 minutes or until golden like the picture below. Enjoy this side with steak or anything because it is gorgeous.