FROM FIELD TO PLATE
the diced tomatoes to the pan. Fry for just a minute or so before adding the crab meat, lemon zest and lemon juice.
4 Toss gently until the crab is heated through. Season with salt and freshly ground black pepper before mixing into the tagliatelle, basil and the remaining 1 tbsp olive oil. Serve straight away.
www.tenderstem.co.uk
TENDERSTEM AND MOZZARELLA PIZZA
You can’t beat homemade pizza. This recipe is kept simple by using a bought pizza base mix; however you can prepare your own dough if preferred. Alternatively you can speed things up even more by using a ready prepared base. The toppings are just a suggestion. Just about anything goes with Tenderstem, so you can easily customise this recipe to suit your taste.
Makes 2 pizzas (approximately 23-25cm diameter each)
serves 4
1 double packet of ‘pizza pizza’ base
Flour for rolling out 2 tbsp olive oil
red onion, chopped finely
2 cloves of garlic, crushed 1 tsp dried mixed herbs 400g tin chopped tomatoes 2 tbsp tomato puree Salt and pepper 150g grated mozzarella 150-200g Tenderstem red pepper, thinly sliced
6 button mushrooms, thinly sliced
1 Pre-heat the oven to 200°c, 400°f or gas mark 6.
2 Prepare the pizza dough according to the packet instructions, giving you 2 x balls of dough. Roll each one out on a lightly floured surface then sit onto lightly floured baking sheets, turning the edges under to create a crust. Leave to rise while you prepare the tomato sauce and toppings.
3 Heat 2 tbsp olive oil in a saucepan then gently sauté the chopped onion and garlic for about 8 minutes. Add the mixed herbs, chopped tomatoes and puree. Bring to a simmer and cook for 10 minutes until thickened. Season with salt and pepper.
4 Spread a generous amount of the tomato sauce over the pizza bases, leaving a 1cm crust. Scatter over the mozzarella and top with the Tenderstem (halved lengthways is they are particularly thick stems), red pepper, mushrooms and onion.
5 Add a twist of black pepper and drizzle over some olive oil. Place in the oven and cook for about 15-20 minutes until the top is golden and the dough is crisp. PS…If you fancy being creative with the dough, why not add some flavour such as 1 tsp dried flaked chilli, 1 tbsp chopped basil, small handful of finely grated parmesan or 1 tbsp finely chopped olives.
6 Serve with a side salad of mixed baby leaves.
www.tenderstem.co.uk
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