Dishes hot off the hob
A simpler way to cook – on the stove-top!
I love this recipe because it means I’m able to get a homemade pizza on the table in under 15 minutes! The yeastfree dough is thin and beautifully crisp, and the mozzarella and pesto combination is melt-in-the-mouth.
Makes 1 pizza Ready in 15 mins
110g plain flour, plus extra for dusting 1tsp olive oil, plus a little extra for frying
Salt and freshly ground black pepper 1tbsp tomato purée
1tbsp tomato ketchup
½ ball of mozzarella
1-2tsp green pesto
Pinch of dried oregano
1 First, make the pizza dough. In a bowl, mix the flour and olive oil together with 50ml water and season with salt and pepper, combining to a dough. Tip out the dough onto a floured work surface and knead for 1 min or so, until smooth. Roll out to roughly a 20cm diameter circle. 2 Brush a thin layer of oil around the bottom of a non-stick frying pan. Heat the pan on a medium heat and add the dough circle. Fry for 3-4 mins until crisp, golden and partially cooked through.
3 Meanwhile, mix the tomato purée and ketchup together. Finely slice the mozzarella nice and thinly using a serrated knife, then cut each slice in half.
4 Carefully, turn the dough over in the pan and take the pan off the heat. Spread the purée mixture right up to the edges of the pizza base. Lay the mozzarella evenly over the top. Drizzle a little pesto around the cheese. Sprinkle with the oregano and a grinding of black pepper.
5 Cover the pan with foil and return to a medium heat. Fry the pizza for a further 3-4 mins. If there is a little liquid from the mozzarella sitting on the pizza, just gently tip it, letting it run off into the hot pan. Remove the pizza from the pan and leave to rest for 1 min on a chopping board before cutting into slices to serve.
I love lasagne, but I hate the pile of dishes it creates and how long it takes to cook. This is a one-pan version that tastes just as good as the real thing, with half the fuss. Serve with salad.
Ready in 35 mins
Olive oil, for frying
1 onion, finely chopped
500g beef mince
1 garlic clove, finely chopped
1tbsp tomato purée
1tsp dried oregano
400g can chopped tomatoes
500ml beef stock
Salt and freshly ground black pepper
5 sheets of fresh lasagne, each cut lengthways into 7 or 8 strips
100g ricotta cheese
Handful of grated mature Cheddar cheese, plus extra to serve
Small handful of flat-leaf parsley, finely chopped, to serve (optional)
1 Drizzle a little oil into a large, heavy-bottomed saucepan with a lid, and place on a medium heat. Add the onion and fry (without the lid) for 5 mins, until softened.
2 Add the beef and fry for 5 mins, stirring regularly, until browned. Add the garlic, tomato purée and oregano for the final 1 min to soften the garlic a little.
3 Stir in the tomatoes and stock and season with salt and pepper. Bring to the boil, then reduce the heat to low and simmer, uncovered, for 10 mins until the tomatoes have begun to break down and the sauce has thickened and reduced a little.
4 Add the pasta strips to the sauce, stirring to distribute them evenly. Simmer on a low heat for 5 mins to soften. Beat the ricotta with a fork until smooth, then stir it into the sauce along with the Cheddar. Place the lid on the pan, turn off the heat and leave to rest for 3 mins.
5 Divide the mixture between 4 bowls and finish with a little more grated cheese, a grinding of black pepper and a sprinkling of chopped parsley, if you wish.