Tasty Pizza

Good morning! Forget takeaway pizzas and encourage kids to cook their own pizzas with the following recipe!

Rainbow pizzas


- 2 plain pizza base.
- 6 tbsp passata (tomato sauce).
- 400g mixed red and yellow tomatoes, sliced.
- 74g sprouting broccoli, stems finely sliced.
- 8 green olives, pitted and halved (optional).
- 150g mozzarella cherries (bocconcini).
- 2 tbsp fresh pesto.
- Hanful fresh basil leaves, to serve.


1- Heat the oven to 180C/160C. Put each pizza base on a baking sheet and spread each with half of the passata. Arrange the tomatoes on the top in rings or wedges of colour and add the broccoli and the olives, if using. Squish the mozzarella cherries (bocconcini) a little before dotting them over the pizzas, then drizzle 1 tbsp pesto over each. 

2- Bake for 15-20 minutes or until the top is bubbling and just starting to crown a little. Scatter over the basil leaves before serving. 

Enjoy it and see you in the next update!

Happy St. Patrick's Day!

Today is St. Patrick's Day and we are going to celebrate it sharing with you two tasty recipes!

Irish Stew


- 1tbsp sunflower oil.
- 200g smoked streaky bacon, preferably in one piece, skinned and cut into chunks.
- 900g stewing lamb, cut into large chunks.
- 5 medium onions, sliced.
- 5 carrots, sliced into chunks.
- 3 bay leaves.
- Small bunch thyme.
- 100g pearl barley.
- 850ml lamb stock.
- 6 medium potatoes, cut into chunks.
- Small knob of butter.
- 3 spring onions, finely sliced.


1- Heat the oven to 160C/fan. Heat the oil in a flameproof casserole. Sizzle the bacon for 4 minutes until crips. Turn up the heat, then cook the lamb for 6 minutes until brown. Remove the meats with a slotted spoon. Add the onions, carrots and herbs to the pan, then cook for about 5 minutes until softened. Return the meat to the pan, stir in the pearl barley, pour over the stock, then bring to a simmer.

2- Sit the chunks of a potato on top of the stew, cover, then braise in the oven, undisturbed, for about 1½ hrs until the potatoes are soft and the meat is tender. The stew can now be chilled and kept in the fridge for 2 days, then reheated it a low oven or on top of the stove. Remove from the oven, dot the potatoes with butter, scatter with the spring onions and serve scooped straight from the dish.

Guinness chocolate puddings


- 150g unsalted butter, plus extra for the ramekins.
- 200g dark chocolate (70% cocoa), roughly chopped.
- 90g golden caster sugar.
- 3 large eggs.
- 90ml Guinness or other stout.
- Clotted cream or thick double cream, to serve (optional).


1- Butter four 9 x 5cm ramekins and set aside. Tip the butter, chocolate and a generous pinch of salt into a heatproof bowl. Set over a small pan of just-simmering water and stir until melted, the remove from the heat and leave to cool a little.

2- Put the sugar and eggs in a large mixing bowl and beat with an electric whisk until pale, almost doubled in volume and thick enough to leave a trail when the beaters are lifted up. Gently fold in the melted chocolate and the Guinness. Spoon the mixture into the ramekins, then chill in the fridge for 1 hour. Heat oven to 200C/180C and put a baking tray on the top shelf to heat up.

3- Place the ramekins on the hot baking tray and bake for 18 minutes. Remove from the oven and leave to stand for a minute, then serve with a dollop of cream, if you like.

See you in the next update! Enjoy cooking!

Crusty Garlic Bread


- 60g butter, softened
- 2 garlic cloves, crushed
- 1 part-baked white baguette (about 150g)


1- Put the butter in a bowl, add the garlic and mix well. Spoon the butter out onto a sheet of cling film and roll up to make a sausage-shaped log. Chill for 10 mins.

2- Heat oven to 200C/180C fan/gas 6. Slice the baguette into about 12 slices but not all the way through, leaving the base intact to hold it together.

3- Remove the cling film from the butter and thinly slice on a chopping board. Press each butter slice between the slices of bread.

4 - Wrap the baguette in foil, place on a tray and bake for 5-6 mins, then peel back the foil. Cook for a further 4-5 mins to crisp up.

See you in the next update and enjoy our recipes!