Novice pepperoni pizza tart

I love a pizza, but it isn’t always practical to make the dough from scratch.

By getting yourself a packet of ready made puff pastry, you cut down so much time, and it’s really easy to divide the tarts into the sizes you want.

For this recipe, we made two tarts out of one pastry, and topped with the ingredients we wanted to replicate a pepperoni pizza – but you can fill it with whatever combinations you like!

Ingredients

  • x1 ready rolled puff pastry sheet
  • Basic tomato sauce for the base
  • Half a red onion diced
  • Half a standard Mozzarella ball
  • Six-eight slices of pepperoni (or as much as you want!)
  • Salt and pepper for seasoning
  • Chilli flakes options

Method

  • Preheat the oven to 200c
  • Roll out the pastry, leaving it on the paper it comes with, and place it on a baking tray.
  • Slice the pastry in half (or quarters if making four)
  • Score (but don’t cut clean through) around a one CM boarder on each tart
  • Now build…
  • First spoon on your sauce (maybe some pasta sauce you made yesterday) and next add the onions
  • Dot on the mozzarella
  • Finally add the meat so this crisps up a bit
  • Add a little salt and some pepper and the chilli flakes if using
  • Cook in the top shelf of the oven for around 15 minutes but keep an eye on it
  • After 15 minutes, use a spatula to gently lift under the pastry to see if it feels cooked.
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Jamie Oliver’s quick crispy chicken with tomatoes and asparagus

If you were to compare the image alongside Jamie’s recipe to mine, you would not think they were the same dish. I did plate it differently, as well as far less elegantly, but the flavours were there!

I have to say that the standout thing on the plate is the basil, olive, butter, tomato and wine sauce. It is absolutely delicious. I will use it again with other chicken dishes.

This is a really good recipe, and actually works well adapted for lunches on top of some couscous, as it soaks up all the buttery/winey sauce.

Oh, and I added a poached egg to the asparagus because they needed using up!

You can access Jamie’s recipe, here.

Asian duckbreast with roast potatoes and greens

This is a slightly odd one, admittedly.

Almost an Asian twist on a roast dinner – but what’s not to love?

A duck breast seasoned and drizzled with honey and Chinese spice rub, panfried and roasted, served on a bed of roast potatoes and greens. perfect

Method for the duck

  • Score the duck along the skin and season with salt and pepper. Rub in some Asian spice rub and a little honey.
  • Fry in some oil on a medium-high heat, skin side down, until the skin is browning off.
  • Next place in an oven at around 180c for 10-20 minutes depending on how you like you duck.