Heuvos Pizza (serves one)

If you made my Heuvos Rancheros dish reserve and whizz up 2 tbsp of the sauce with 6 butter beans from a can which will serve as part topping for my easy to make pizza. If you didn't just use tomato puree with a quarter tsp hot paprika mixed in.

Mix 4oz SR flour, 1 tbsp oil and begin with 4 tbsp cold water mixing to form a dough. If you use wholemeal flour more water is required. When formed put into the fridge whilst you prepare the topping.

Place a 9" frying pan on high heat hob, brush with oil from the sundried tomatoes jar.

Meantime:

Thinly dice 1 small fresh tomato (no seeds) and top with a generous amount of white pepper.

Halve 6 green olives; thinly slice 2 sundried tomatoes coated in oil with capers (use about 4 capers); 2 tbsp any of your favourite grated cheese; measure out 1 tbsp good quality pesto (usually around £2 per jar) and 6 butter beans from a can.

Place the pastry dough in the middle of the frying pan, turn around to coat with the oil then press all around to expand the dough to fit the pan. It will become easier once the dough heats through. Careful with your fingers, use a plastic spatula if you need to as the dough becomes hotter.

Leave for 3 minutes checking that the underside is a nice golden colour.

Turn your grill on to the hottest setting.

Still using the hob, brush the pizza with oil and flip the pizza base over and cook another 2 minutes whilst spreading the topping evenly around in this order -
pesto, Heuvos Rancheros sauce mix, olives, butter beans, sundried tomatoes and capers, fresh tomatoes.

Sprinkle the grated cheese of your choice evenly over the pizza then put the pan under the hot grill to melt.

Just before serving sprinkle some dried basil over the cheese. 

Salmon Hot Pepper Stir-fry

Stir-frys are so versatile, healthy and quick.

You can basically used whatever protein you want.

I like to keep fish whole but small portions.

If using meat cut into very thin strips.


 Prepare veg:


Dice a small onion, and 1 round of aubergine

Long thin slice a handful of fresh cauliflower and 3 chestnut mushrooms

Wash a handful of snap peas - leave whole

Drain half a can of butter beans

Soak a handful of dry noodles in a bowl of hot water for 5 minutes

Small dice a thumbsized piece of fresh ginger and 3 garlic cloves.

2 sundried tomatoes from jarred in oil, diced

Method:

Brush wok with oil, heat on high then add onion, cauliflower and snap peas stirring for 5 minutes.

In a small dish mix: 1 tbsp white pepper, 1 tbsp garlic salt, 1 tsp chopped chillis (dried or fresh), 1 tbsp sweet chilli sauce and add evenly to wok. Stir in for 1 minute.

Make a well in the centre of the wok and add a small portion of whole salmon (can use frozen but ensure cooked through before serving). Pour 2 tbsp sweet chilli sauce on top of salmon, add the chestnut mushrooms, drained noodles, sundried tomatoes and butter beans. Add 2 tbsp water around the edge of the wok, not directly onto the food.

Add a lid, turn down heat a couple of settings and leave for 5 minutes.

Serve on a bed of baby spinach and a helping of soy sauce and a sprinkling of butternut squash seeds (brushed with oil and pre-roasted for 10 minutes in 180 fan oven; turned once). Use sesame seeds as an alternate.

You can basically used whatever protein you want. I like to keep fish whole but small portions.

If using meat cut into very thin strips.