The COLLECTION

For better-tasting food and your own peace of mind, use free-range eggs and sustainable, local ingredients wherever possible. 1 teaspoon is 5ml; 1 tablespoon is 15ml. 'Salt' refers to fine salt, unless otherwise stated.

COOK’S ESSENTIALS – FLOUR POWER PAGES 46-51

Fugazzeta

SERVES 2-4

60ml whole milk 1tbsp clear honey 7g sachet fast action dried yeast 265G QUINOA flOUR 4TBSP CORNflOUR 1TBSP ROCK SALT, fiNELY GROUND 7tbsp extra virgin olive oil, plus extra for greasing and drizzling 300g onions, halved and thinly sliced 2 mozzarella balls, sliced 3tsp dried Greek oregano, crushed 3TSP PUL BIBER CHILLI flAKES 115g Gruyère, grated 50g Italian hard cheese, grated 6 pitted black olives, halved salad, to serve

Put the milk and 175ml water in a pan and heat until warm, then transfer to a small bowl, stir in the honey and whisk in the yeast. Set aside for around 5 minutes until slightly bubbly.

Sift the quinoa flour and cornflour into a large bowl and mix in the yeast mixture followed by the salt and 1tbsp of the oil. Tip on to a clean surface and knead for 5 minutes until elastic, then bring the dough into a ball. Pour a little extra oil in the bowl, add the dough, cover and leave in a warm place for around 1 hour.

Meanwhile, soak the onions in cold, lightly salted water for 20 minutes. Drain well and pat dry with kitchen paper.

Heat a large pan, add 4tbsp oil and fry the dry onions for 8 minutes until soft and slightly golden. Transfer to a tray to cool.

Preheat the oven to 210C/ 190C F/Gas 6. Tip the dough on to a work surface and cut in half, then form each piece into a smooth ball.

Put the remaining 2tbsp oil in a 22cm pizza pan or heavy iron ovenproof pan. Put 1 ball in the centre and push it out evenly to the edges of the pan.

Bake for 5 minutes, then arrange the mozzarella slices over the dough. Mix the oregano and pul biber with the Gruyère and sprinkle half over the mozzarella along with a third of the Italian hard cheese.

Dampen the edge of the dough a little. Oil a clean work surface and roll out the remaining dough to fit the baked dough. Place on top of the dough in the pan and seal the edges together.

Top with the remaining Gruyère and the onions and finish with the remaining Italian cheese. Drizzle a little oil over and bake for 20 minutes. Lower the oven to 190C/170C F/Gas 5, add the olives and bake for 10-15 minutes until golden and crispy, covering if the onions over-brown. Serve with salad.

Spiced vegetable fritters with onion chilli relish and mango chutney yoghurt

MAKES 18-20 FRITTERS

450g courgettes 2TSP SEA SALT FLAKES 250g sweet potatoes 2 green chillies, deseeded AND FINELY CHOPPED 4 GARLIC CLOVES, FINELY GRATED 3cm piece fresh ginger, peeled AND FINELY GRATED 1tsp garam masala 1/2tsp turmeric powder 11/2TSP CUMIN SEEDS, FINELY ground 11/2tsp coriander seeds, FINELY GROUND 3TBSP FINELY CHOPPED FRESH coriander 4 eggs 4tbsp thick coconut cream 150G PUMPKIN SEED FLOUR, SIFTED SUNFLOWER OIL, FOR DEEP FRYING

For the mango chutney yoghurt and onion chilli relish 4tbsp thick yoghurt 1tbsp good-quality mango chutney 150g onion, chopped 1TSP SEA SALT FLAKES 15g coriander leaves 1 green chilli, deseeded and chopped 1cm fresh ginger, peeled and chopped

Make the mango chutney yoghurt by mixing the yoghurt and chutney together in a bowl, then transfer to the fridge. To make the onion relish, put the onion in a bowl of cold water with the salt and leave for 15 minutes. Drain well and pat dry, then transfer to a mini processor with the remaining ingredients and blitz to a rough texture – it shouldn’t be a purée. Keep in the fridge until ready to serve.

Using the largest holes on a box grater, grate the courgettes, put in a colander with the salt and leave for 15 minutes.

Grate the sweet potatoes in the same way and put in a large bowl with the chilli, garlic, ginger, spices and fresh coriander. Break the eggs into a small bowl and whisk with the coconut cream.

Squeeze as much of the liquid from the courgettes as possible and add those to the sweet potato mixture. Sift in the flour and mix well so there are no lumps, then stir in the egg mixture. Divide into roughly 50g portions and put on a tray.

Pour the oil into a large wok, large, deep pan or deepfat fryer and heat to 160C.

If you don’t have a cook’s thermometer, stick the end of a wooden spoon into the oil. If lots of bubbles form around the wood and they start to float up, your oil is ready for frying. If it is bubbling hard, the oil is too hot, so let it cool a bit and check the temperature again.

Fry 3 to 5 fritters at a time for around 3 minutes on one side, then turn and cook until just golden and cooked through. Keep turning them if they brown too quickly and adjust the heat so it doesn’t get too hot. Serve with the yoghurt and relish.