Rise to the occasion
Prep Rest Cook Serves 1 hr
2 hr, ideally overnight
10 min 6
For the flatbreads 2½ tsp dried yeast 700ml warm water 120g yoghurt 250g wholemeal bread flour 600g bread flour 1 tbsp salt
Olive oil, for brushing
For the topping
5 ripe tomatoes
1 tsp capers 100ml olive oil Juice and zest of ½ lemon
bunch parsley, chopped Salt and black pepper Leaving the dough to chill overnight will allow it to develop in flavour and continue to rise slowly. It also gives you more time to prepare 1 tin anchovy fillets in oil Celery leaves (optional)
In a large bowl, dissolve the yeast in the warm water, then add the yoghurt. Add the flours, and salt, then mix to a dough with your fingertips. Cover the bowl with clingfilm and leave to rise at room temperature.
After an hour, knead the dough until it comes away from the sides of the bowl. If it looks a little wet, add a bit of flour. Cover and chill, ideally overnight; otherwise, leave to stand at room temperature until it has doubled in size.
An hour before serving, grate the tomatoes into a bowl using the large side of a box grater. Add the capers, oil and lemon juice to make a fresh tomato dressing.
Heat a griddle pan on high, then divide the dough into six portions. On a floured surface, roll out each portion into ½cm-thick rounds.
Brush the grill rack with oil, dust the flatbreads with a little more flour, then cook until lightly charred on one side. Using tongs, turn over and cook one to two minutes longer, until cooked through.
Add the parsley and salt and pepper to the tomato dressing right before serving, then spread it over the breads and top with the anchovy fillets. Garnish with celery leaves, if using, and serve. Prep Cook Serves 30 min 10 min 4-6
1 pinch salt 100ml water 100ml milk
250g whole eggs 100g sweetcorn kernels 200g salt cod, poached and flaked
1 tsp sugar
10g dried fennel seeds 1 garlic clove, peeled and grated
10g chopped parsley 1 tsp dried chilli flakes Oil, for frying Mayonnaise, to serve
First, make a choux pastry. Put the flour and salt in a bowl. Put the water, milk and butter in a saucepan and bring to a boil. As soon as it boils, turn off the heat. Tip in the flour and quickly start beating with a wooden spoon or electric whisk. Keep mixing until the dough is lump-free and has formed a ball that pulls away from the sides of the pan.
Beat the eggs in a separate bowl and add to the dough a little at a time, beating well until fully incorporated. When it is ready, the mixture will be shiny and smooth.
Put all the other ingredients in a bowl and slowly combine with the choux batter.
Heat the oil in a large, deep saucepan to 180C/350F. Using a tablespoon, add small dollops of the fritter mixture to the hot oil in small batches.
Fry until deep brown, turning occasionally so they cook evenly. Remove with a slotted spoon and drain on a paper-covered baking tray in the oven to keep warm.