FLATBREADS 1 tsp instant dried yeast

150ml lukewarm water


100g fine polenta 200g strong bread flour, plus extra for dusting 1 tsp sea salt 2 tsp extra virgin olive oil, plus extra for greasing and to serve 2 tbsp plain yogurt

TO SERVE Tomato Salsa 250g mozzarella cheese, patted dry and torn into pieces 6 handfuls of rocket leaves 4 tbsp Dukkah

1 Mix the yeast with a little of the water and leave until slightly frothy. Mix together the polenta, flour and salt in a large mixing bowl and make a well in the middle. Pour in the yeasted water, the remaining water, the olive oil and yogurt, then gradually draw

the dry ingredients into the wet using a fork and then your fingers to make a ball of dough.

2 Knead on a lightly floured work surface for 10 mins until smooth and elastic. Put the dough into a lightly oiled mixing bowl, cover with cling film and leave in a warm place to rise for 1.5 hours or until doubled in size.

3 Tip the dough out onto a lightly floured work surface and divide into 6 balls, then roll into large, thin rounds. Heat a large non-stick frying pan until hot, brush with oil and cook the flatbreads, one at a time, for 2–3 mins on each side until slightly golden and cooked through. Cover with a cloth or foil to keep warm while you cook all the flatbreads.

4 To serve, top each warm flatbread with salsa, mozzarella, rocket and dukkah and finish with a drizzle of olive oil.

The Part-Time Vegetarian by Nicola Graimes, published by Nourish Books


400g large smooth potatoes, peeled 175g self-raising flour

1 tsp baking powder 2 tsp mixed herbs 150ml milk

TOPPINGS 150g broccoli florets 2 tbsp tomato puree 2 tomatoes, sliced 75g wafer thin ham 50g smoked cheese, grated

1 Cut the potatoes into even size pieces and boil for 15 mins in lightly salted water until tender. Drain well and allow to cool, then mash.

2 Meanwhile, cook the broccoli florets in a small pan of water for 3 mins, drain and set aside.

Sift the flour and baking powder into a bowl, add the potato and herbs and stir to combine.



Add the milk and mix to form a soft dough. Turn onto a lightly floured surface and knead lightly to form into a smooth ball.

3 Place on a greased baking sheet. Press out evenly to a 23cm. Put into the oven 225C/gas 7 to bake for 10 mins. Remove the pizza base and lower the temperature of the oven to 200C/ gas 6.

4 Spread the tomato puree over the surface, arrange the tomatoes on top, then scatter over the broccoli and ham. Finally add the cheese, then bake in the oven for a further 8-10 mins until the cheese has melted and the edge of the base is crisp.


GOLDEN LABNEH 260g plain yoghurt 1 tsp ground turmeric Half tsp salt


FOR THE BASE 300g broccoli 45g baby spinach leaves 15g basil leaves 150g ground almonds 25g finely grated parmesan 2 eggs

Half tsp pink Himalayan salt 3 tbsp pesto 12 thin slices spicy salami Extra virgin olive oil, for drizzling 1 handful rocket leaves

1 To make the labneh, mix all the ingredients together in a bowl. Line a sieve with muslin (cheesecloth) or 5 layers of damp paper towel. Put in the yoghurt mixture and twist the top tightly to enclose. Stand the sieve over


2 courgettes 3 peppers 2 aubergines 1 tbsp oil, for roasting

2 tsp chilli flakes Salt and pepper 2 garlic cloves, crushed 2 tbsp pesto 500g passata 1 bunch of basil

FOR THE PIZZA BASE 1 tbsp plain flour 1 egg Pre-rolled puff pastry sheet

1 Pre-heat the oven to 180C/ gas 4. Roughly chop the courgettes, peppers and aubergines and place in a roasting tin. Sprinkle with the oil, chilli flakes, salt and pepper and toss. Roast for 25 mins until vegetables are tender, then set aside.

2 Roll out the puff pastry onto


a bowl in the fridge for 48 hours. Squeeze out excess liquid and store the labneh in the fridge until ready to use.

2 Preheat the oven to 180C/ gas 4. Line a baking tray with baking paper. To make the pizza base, put all of the ingredients in a blender with 125ml of water and blend until smooth. Spread the mixture out in a 1 cm thick round on the prepared tray. Bake for 20 mins or until just cooked through.

3 Remove the base from the oven, top with dollops of pesto and the salami and bake for another 5 mins. Remove from the oven, top with the golden labneh, then drizzle with olive oil and serve immediately, scattered with rocket.

A Whole New Way to Eat by Vladia Cobrdova, published by Murdoch Books

a lined baking tray and using a blunt knife, gently score a 4cm border around the pastry sheet. Using a fork, prick the inside of the border and bake in the oven for 15 mins.

3 Gently fry the garlic in a little oil for 1 minute then add the passata and a handful of roughly chopped basil and season. Cook over a gentle heat for 5-6 mins to reduce.

4 Remove the pastry from the oven and push down the centre of the puff pastry if it has slightly risen. Spoon the passata within the border and top with sliced mozzarella. Gently whisk the egg and using a pastry brush, egg- wash the border. Return to oven for further 25 mins until golden.

5 Remove the pizza from oven and top with roasted vegetables and drizzle with the pesto. To serve, scatter with fresh basil leaves.

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