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Medium Box Recipes 22/10/2020


Say cheese – there’s pizza on the menu this week! Whether you’re hosting friends or indulging in all 12 slices by yourself (because you deserve the end of month treat) there’s a pizza for every occasion and every palate. For pizza making tips – the Italian way – be sure not to miss Matteo of The Woodlands Eatery this Thursday as he shares his pizza Tips ‘n Tricks on our Instagram channel (@ucook.market) using the ingredients in some of this week’s Market Box.



Tropical Papaya Smoothie Bowl

A creamy, nourishing and vibrant papaya smoothie bowl, layered up as you wish. 

  • Combine 1 cup of  roughly chopped  papaya, 1 Naturally Organic banana, ½ an Avoland’s avocado, 125ml of coconut milk or yogurt, 15ml of lemon or lime juice,  5ml of turmeric, and 4 ice cubes in a blender. Blend until smooth.  
  •  Pour the smoothie into a bowl and top with slices of Naturally Organic orange, toasted coconut, cashew nuts, chia seeds, or any other toppings of your choice. It’s smoothie heaven!  

NUTRITIONAL BENEFIT:

Papayas are rich in fibre, vitamin C and antioxidants. These all assist in decreasing the buildup of cholesterol in arteries and can help to reduce the risk of heart-related illnesses.. 


Sweet Potato Hash Browns with Mushies and a Happy Poached Egg

This breakfast is simple and bursting with flavour – perfect for a shared weekend brunch. 

  • Preheat the oven to 180°C.  
  • Peel and grate 2 sweet potatoes and 1 onion. Place the grated and chopped vegetables into a kitchen cloth or muslin and squeeze out the excess liquid. Once the liquid has been removed, put your potato and onion into a bowl and season with salt, pepper and chopped herbs of your choice.  
  • Then shape into little patties and place on a greased baking tray, drizzle with oil and bake until crispy and golden (approximately 10 minutes).  
  • Roughly chop some mushrooms and some fresh herbs (we like thyme and basil).  
  • In a medium sized pan, heat up some oil and butter on high heat, add in the mushrooms, and pan-fry until golden and soft. Then add a clove of grated garlic and herbs for the final few minutes. On completion, add a dollop of yoghurt or cream and mix through. 
  • Fry or poach your eggs. Here is our poaching method if you are up for it: In a medium sized pot, boil some salted water and a splash of vinegar. Once your water is boiling rapidly, take a whisk and swirl the water around the pot to form a tornado in the middle. While the water is spinning, crack your egg into a separate bowl, then when the tornado has calmed and you can see ripples around the edges of the middle of the tornado, gently place your egg into the centre of the water tornado and remove the pot from the heat. A happy poached egg should take 3-5 minutes. Gently remove it from the pot, and run under some water to remove any vinegar taste. Pat dry.  
  • Once everything is cooked, place 1 or 2 sweet potato hash browns on a plate with some mushies on top, then your happy poached egg. A great addition is a drizzle or sriracha or fresh chopped chilli on top. 
  • Enjoy with a strong cup of coffee (or tea) in the company of good friends.    

CHEF’S TIP:  

For extra flavour, you can add some grated colby cheese (or any hard cheese) into the potato mixture.. 


Breakfast Pizza

Crispy Woodlands Eatery pizza base with tomato pizza sauce and Camelot mozzarella, topped with fried Funki Fungi mushrooms and an egg. Finished off with fresh avocado slices and rocket.. 

  • Heat your oven to 300°C or maximum (really turn up the heat). Those wood-fired pizza ovens are even hotter, so don’t be scared. Place the oven for the pizza tray in the bottom third of the oven to heat up.  TIP: make sure that your oven is completely heated before you prepare your pizza so that your base doesn’t sit and get soggy! 
  • Place a pan on high heat. When the pan is searing hot, add oil and fry your sliced mushrooms until golden. Season to taste.  
  • Remove the hot tray from the oven. Put some flour or oven paper in order for the pizza base not to stick, then place your base carefully on top. Take the pizza sauce and put it in the middle of the pizza base, with a big spoon spread it equally but leaving 1 or 2 cm from the edge without it (it will become a crispy crust!) 
  • Layer up your pizza with some grated cheese and the fried mushrooms. Make a well in the middle of the ingredients and crack an egg.) Sprinkle some salt and pepper over the top. 
  • Place in the oven (again in the bottom third) for about 4-6 minutes, but make sure you keep an eye on it so that it's cooked perfectly – cheese lightly golden and bubbling, egg cooked through and the edges of the pizza should be crispy.  Remove, slice and add some avocado and rinsed fresh rocket. Breakfast of Champions!     

CHEF’S TIP:  

You can get really creative with your toppings – fry off some zucchini, add some slices of fresh tomato, and sprinkle over some fresh thyme before popping it into the oven. The options are endless.



The Woodlands Eatery’s Lamb Ragu Pizza

The Woodlands Eatery’s amazing Lamb Ragu with their very own pizza sauce and pizza base! This recipe is for the Red Meat & Mixed Meat Boxes only.  

  • Heat your oven to 300°C or maximum (really turn up the heat). Those wood-fired pizza ovens are even hotter, so don’t be scared. Place the oven for the pizza tray in the bottom third of the oven to heat up.  TIP: make sure that your oven is completely heated before you prepare your pizza so that your base doesn’t sit and get soggy! 
  • When ready to bake the pizza, remove the hot tray from the oven. Put some flour or oven paper in order for the pizza base not to stick, then place your base carefully on top.  
  • Take the pizza sauce and put it in the middle of the pizza base, with a big spoon spread it equally but leaving 1 or 2 cm from the edge without it (it will become a crispy crust!). 
  • Evenly spread the grated Camelot mozzarella on top – leaving space for the crust around the outside.  
  • Now it’s time for the Lamb Ragu: like before, spread it on top of the mozzarella  and leave space for the crust. 
  • Once it's ready to be cooked,  put the tray into the bottom third of the oven,  and cook it for 4 to 6 minutes, depending on the oven type. 
  • Once the crust is as crispy as you like, and the cheese is all melted, take it out of the oven and enjoy! Buon Appetito!   

FUN FACT!

The first people to prepare what’s now known as pizza were bakers in Naples in the 1600s! 


The Classic Margherita
Sometimes simple is all you need!.

  • Heat your oven to 300°C or maximum (really turn up the heat). Those wood-fired pizza ovens are even hotter, so don’t be scared. Place the oven for the pizza tray in the bottom third of the oven to heat up.  TIP: make sure that your oven is completely heated before you prepare your pizza so that your base doesn’t sit and get soggy! 
  • When ready to bake the pizza, remove the hot tray from the oven. Put some flour or oven paper in order for the pizza base not to stick, then place your base carefully on top.  
  • Take the pizza sauce and put it in the middle of the pizza base, with a big spoon spread it equally but leaving 1 or 2 cm from the edge without it (it will become a crispy crust!). 
  • Evenly spread some grated Camelot mozzarella on top - leaving space for the crust around the outside. We always recommend a heavy hand when adding cheese. 
  • Crack some salt and pepper over the top. 
  • Place in the oven for 4-6 minutes, until the cheese is lightly golden and bubbling, and the pizza edges are crispy.  
  • Sprinkle with some fresh peppery rocket (optional)
  • Enjoy!

FUN FACT! 

The Margherita pizza is named after Italy’s first queen!


Roasted Zucchini, Tomato & Crispy Onion Pizza 

Roast veggie pizza topped with crispy onions – all the flavour, all the crunch!

  • Pop the oven on to 180°C. Slice the zucchini into disks, place on a tray with some salt and pepper. Roughly slice the tomatoes. Rinse some rocket.  
  • Place the zucchini on one side of a tray and the tomatoes on the other, with a drizzle of balsamic vinegar and seasoning. Roast until soft and starting to brown. Slice some onion into thin rounds. Dip the pieces into corn flour, then fry the onion in a fair amount of vegetable oil until crispy and golden. Drain on a paper towel until you’re ready to use them! 
  • When the veggies are done, remove them from the oven. Heat your oven to 300°C or maximum (really turn up the heat). Those wood-fired pizza ovens are even hotter, so don’t be scared. Place the oven for the pizza tray in the bottom third of the oven to heat up. TIP: make sure that your oven is completely heated before you prepare your pizza so that your base doesn’t sit and get soggy! When ready to bake the pizza, remove the hot tray from the oven. Put some flour or oven paper in order for the pizza base not to stick, then place your base carefully on top.  
  • Take the pizza sauce and put it in the middle of the pizza base, with a big spoon spread it equally but leaving 1 or 2 cm from the edge without it (it will become a crispy crust!). 
  • Sprinkle over some Camelot mozzarella. Generously layer on the veggies. Top with crispy onions and some seasoning to taste. Place in the oven and bake until the toppings begin to crisp and the cheese is completely melted, approximately for 4-6 minutes.  
  • Serve with some fresh or avocado, a squeeze of lemon juice, and chilli – your life, your pizza.


CHEF’S TIP: 

You could also leave the tomatoes fresh and put them on after the pizza comes out the oven!  

 

Midnight Meatball Pasta 
Pasture-reared Frankie Fenner beef meatballs with garlic, chilli, beef mince, herbs, lemon zest, olive oil – thrown through some al dente paste! Simple and delicious. This recipe is for the Red Meat & Mixed Meat Boxes only. 

  • Mince 2 cloves of garlic, deseed and finely chop up some chilli (optional). Roughly chop a large handful of any fresh herbs of your choice, and zest a lemon. Place the beef mince in a bowl, and add these prepped ingredients. Mix until thoroughly combined, and season well. Shape into balls of whatever size you’d prefer. In a frying pan over a medium heat, add a generous glug of olive oil. Finely slice some onion and add to the pan. Pan-fry until golden and soft. Season with some salt, and remove from the pan. 
  • Return the pan to a medium heat with some more oil. Pan-fry the meatballs until golden all over and cooked to your liking, shifting then as they colour. 
  • In the final few minutes, add some chopped tomato to the pan, and allow the tomato to soften into a chunky sauce. Add some water to speed it along. You can also break up some meatballs lightly into the sauce. Season to taste with lemon juice and salt.  
  • Boil a pot of salted water. Cook some pasta until al dente. Drain, toss through some oil, and set aside.  
  • Add the cooked pasta to the pan with the meatballs, and mix to combine – add a little extra olive oil if it needs it. Season to taste and garnish with some grated cheese! 
  • Serve in a bowl, or eat straight from the pan, why waste time? 

CHEF’S TIP: 

To add some more goodness, you could add some wilted spinach to your pasta.


Courgette Risotto
An Italian classic for the whole family to enjoy!

  • Peel and roughly chop 1 onion. Peel and grate 2 cloves of garlic.  Melt some butter or oil in a hot pan with the onion, garlic, a splash of oil, and a splash of water. Reduce the heat to low and cook for +- 5 minutes, or until softened, stirring occasionally. 
  • Trim and chop two courgettes into small chunks and put to one side. 
  • Fill a medium saucepan with 800ml of vegetable stock, and bring to the boil, once boiling – lower the heat to a gentle simmer. Chop up some herbs of choice - thyme would work beautifully here. Once the vegetables are very soft but not browned, add 1 cup of arborio rice to the pan and the chopped herbs.
  • Stir and fry the rice for about a minute – until translucent, then add a glug of white wine (if using) and keep stirring until it has been absorbed by the rice. 
  • Turn the heat up to medium, then add a ladleful of hot stock. 
  • Stir regularly but not constantly and continue adding stock, a ladle at a time, waiting for the rice to absorb all the liquid before adding the next ladleful. Continue until you’ve used two-thirds of the stock. 
  • Stir the chopped courgette into the stock, and continue adding it (courgette and all) until the rice is cooked and the risotto has a nice oozy consistency – if you run out of stock, use boiling water. 
  • Take the risotto off the heat. Tear some Camelot mozzarella into pieces and stir it through.  
  • Season to taste with a good pinch of sea salt and black pepper. Cover with a lid and allow to sit for two minutes. 
  • Serve with some grated hard cheese on top, and some fresh chilli, then tuck in!

NUTRITIONAL BENEFIT:  

Zucchini is high in water and fiber. It also contains significant amounts of vitamins, such as B6 and folate, and minerals, like potassium and manganese.


Lemon & Herb Roast Chicken 
There are options when it comes to roasting your chicken — stuff it with some lemon and herbs, it's up to you — but always remember to season the skin all over. Find Son of a Butcher whole chicken in the Mixed Meat Box only. 

  • Preheat the oven to 180°C. 
  • Roughly chop some fresh oregano and pick some thyme. Peel and grate a few cloves of garlic. Zest a lemon. In a bowl, combine a generous amount of softened butter with a combination of the herbs, garlic, lemon zest, salt and pepper. In another bowl pour boiling water to cover another lemon for 5 minutes - to remove the bitterness from the skin. 
  • Rinse and pat the whole chicken dry. Stuff the skin with half of the lemon herb butter (around the breast area) and smear the rest all over the chicken. Season with salt and pepper. Stuff the lemon and some sprigs of thyme into the chicken’s cavity. 
  • Scatter some roughly chopped onion and carrot, whole garlic cloves and some herb sprigs with a cup of water or stock into a drip tray. Place the whole stuffed chicken on a rack on top of the drip tray. If you don’t have a drip tray simply toss the veggies through oil and seasoning, and nestle the chicken in between them (no added liquid).  
  • Roast the chicken for 45-60 minutes until cooked through and golden.  
  • Use the tray juices to make a gravy – squeeze out all the juices from the lemon into the gravy, spoon out the chunky bits of vegetable, and try your best to remove some of the fat off the top. Here’s a toast to the roast!

    CHEF’S TIP:   

    Don't throw away any bones or carcass, onions or lemons — we can make a delicious and wholesome chicken stock with this. Any leftover chicken can go into a hearty soup, or some chicken mayo sarmies!


    Garlic-Butter Kingklip with Sweet Pot. Mash
    Pan-fried kingklip drizzled in a dreamy lemon and garlic-butter sauce, served with sweet potato and thyme mash. This is for the White Meat Box only..

    • Preheat the oven to 180°C. Peel your sweet potato and cut into bite-sized chunks. Smash or flatten some garlic cloves with a knife. 
    • Spread your garlic and sweet potato onto a baking tray – space them out. Scatter over some sprigs of thyme and drizzle with oil. Sprinkle with salt and pepper and roast for 30 minutes – or until tender and easily mashed with a fork. 
    • Allow to cool slightly. Then, add to a blender or food processor (discard the thicker thyme stalks) and purée those ‘tatos until smooth. Season to taste, adding a dash of milk – if you need to loosen up the mash.  
    • HOB METHOD: Place a nonstick pan over a medium heat with some oil. Pan-fry the kingklip, skin-side down, until golden. Flip and repeat, until cooked through. Remove from the pan and season well with salt and pepper.  
    • OVEN METHOD: Crank up the heat in your oven to 250°C. Place the kingklip (skin-side up) on a baking tray – coat in some oil and seasoning. Roast until cooked through and the skin is golden – pop on the grill if needed.  
    • Place a pan over a low heat with a generous knob of butter, some grated garlic, and chopped chilli (if you’re up for some bite). Sauté until fragrant. Then, add some lemon zest/juice, stir to combine, and pour this all over the fish. Enjoy! 

      CHEFS TIP:

      Serve with some steamed greens to increase the health factor. 



      Perfectly Cooked Duck Breast

      PCaldhame duck breast cooked to perfection. Nothing quite as delicious as this!

      • Take the meat from the fridge. Score the skin (not the meat) in a cross-hatch pattern, making the cross-hatches about 2-3cm across; this helps the fat render and will give you a crispier skin.  
      • Salt it well on both sides, then let it stand on a cutting board or some such for at least 15 minutes. 
      • Pat the duck breasts dry with paper towels. Ready a non-stick pan with a drizzle of oil. Lay the breasts skin side down and use them to smear the oil all over the surface of the pan. Don't preheat the pan- only now turn the heat to medium-high. You want as much fat to render out as possible, so start with a cool pan.   
      • Once the duck breasts start cooking, you will notice the "tails" of skin and fat from the head and the tail side of the fillet contract immediately. As the skin contracts, you will sometimes get a little oval patch on the tail end of the breast that curls up and doesn't make contact with the pan. Use your tongs to press down on this part for 30 to 60 seconds. This gives you a more even sear.  
      • Let the pan do its job. Cook it skin side down for 3-5 minutes until the fat is golden and crispy. Then, turn and cook for a further 2-3 minutes until cooked to your preference. Remove from the pan, and let it rest for 2-3 minutes before thinly slicing. Bravo, chef!

        CHEF’S TIP:

        When you cook a duck breast, 3/4 of the total cooking time is on the skin side.



        Golden Wagyu on Couscous

        This recipe cooks the wagyu goulash from LA Farms to perfection.  Served on a bed of loaded couscous, and topped with a lemon yogurt. YUM! For the Red Meat Box only.

        • Cook up some couscous, and once drained, add some toasted seeds, fresh chopped herbs, lemon zest, and diced zucchini. Heat through and season with some olive oil, salt and pepper.  
        • Season up some yogurt with olive oil, lemon juice and salt.  
        • Place a non-stick pan over medium-high heat. Toss the wagyu goulash with some oil and seasoning. When the pan is hot, fry the goulash for 4-5 minutes until golden all over and cooked medium-rare, turning the meat as it colours.  
        • Remove from the pan and let it rest for 2-3 minutes before serving.  
        • Dish up some loaded couscous, top with the golden wagyu, and drizzle with some lemon yogurt dressing.  
        • Finally, sprinkle over some shredded rocket, and enjoy!

          CHEF’S TIP:

          Serve with some tomato relish (recipe under Tips & Tricks)..



          Wagyu Goulash Stew

          A rich beef stew made with LA farms wagyu goulash. For the Mixed Meat box only.

          • Place a large heavy based saucepan over a high heat with a drizzle of olive oil. Add the Wagyu goulash with about 20g of plain flour and brown well. Remove from the pan and pop it safely to the side. 
          • Reduce the heat and add another drizzle of oil to the pan. Add 1 chopped onion, 2 crushed cloves of garlic, 1 chopped pepper. Fry until soft.  
          • Return the beef to the pan with 1 tbsp tomato purée and 1 tablespoon of paprika. Cook for 2 mins – all the while stirring.  
          • Add in 2 large diced tomatoes, 50ml of dry white wine and 200ml of beef stock. Cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 30-45 mins. Marvel at that delicious smell. Stir in 75ml of sour or normal cream. 
          • For a cold night serve with creamy mashed sweet potato or crispy roast potatoes, or freshen it up for a warmer evening with some sautéed green veg and a fresh crunchy salad! Divine.

            NUTRITIONAL BENEFIT:

            Wagyu has as much as 300% more monounsaturated fats than normal beef. .



            Zucchini Fritters
            A quick and easy flavourful fritter that you can throw together in no time.

            Preparation:

            • Grate about 2 cups of zucchini, place in a bowl. Lightly salt the zucchini and let it draw out the moisture for about 10 minutes. After 10 minutes, squeeze out excess liquid and transfer to a bigger mixing bowl. 
            •  Chop a big  tablespoon of spring onion or leek and add to the bowl. Add ⅓ of a cup of flour,  1 large, lightly beaten, egg, a pinch of salt and pepper. And mix until combined. 
            • Place a pan on medium high heat, add a generous amount of olive oil to the pan. When hot, add a heaped tablespoon of the zucchini mixture to the pan and squish flat with a spatula. Allow to cook for 2-3 min each side until gold and crispy and the mixture cooked through. Enjoy!

              CHEF’S TIP:

              Season up some yogurt with lemon juice, olive oil, salt and fresh herbs, and drizzle it over your fritters.



              Rocket Pesto

              A fresh and peppery pesto bursting with flavour that will work extremely well on any pizza of your choice.

              • Take 45g of any choice of nut or seed  that you have at home (pine nuts, cashews, sunflower seeds, macadamia work well) and toast them in a pan until fragrant and golden. 
              • Add a large handful of rinsed rocket leaves, 1 large clove of garlic, about 35g of grated parmesan to a food processor and pulse. Start slowly streaming in about 80-100ml of olive oil and blend until combined and it has reached your desired consistency. Season with salt and pepper. 
              • Place in a sterilized jar and use up within a week. Pesto delight!

                CHEF’S TIP:

                Feel free to add some fresh chopped chilli in to create a bit of a bite!. 


                Cheesy Roasted Leeks  

                Golden leeks topped with melted cheesy goodness! 

                • Preheat the oven to 190°C.  
                • Trim and slice the leeks in half lengthways. Rinse well. Place on a roasting tray, cut side up. Coats in some oil and season.  
                • Roast for about 30 minutes until soft and golden.  Grate some Camelot mozzarella cheese, and sprinkle it over with some fresh chopped herbs for the final 5-10 minutes.  
                • Continue roasting until golden and melty – a feast for the eyes!

                NUTRITIONAL BENEFIT: 

                Leeks are a great source of vitamin A, C and K! They also contain iron and are a good source of dietary fibre.  


                Spicy Tomato Relish

                A delicious roasted tomato relish with a spicy bite!

                • In a mixing bowl, toss together 250g of diced tomatoes, ½ a diced onion, 1 fresh deseeded and finely chopped chili, 40ml of extra virgin olive oil, a ¼ teaspoon of ground cumin, and a good grind of salt and pepper to taste. Mix thoroughly and then pour onto a baking tray and place under a hot grill for 5-10 mins or until charred.  
                • Leave to cool. Stir in 3 tablespoons of fresh chopped herbs of your choice and a splash of balsamic vinegar. Season further to taste. This would be life changing smeared on a cheese toastie!

                  CHEF’S TIP:

                  If you like your foods with a hot kick then keep the seeds in the chili.



                  Chocolate and Orange Mousse

                  This decadently delicious orange-infused chocolate mousse is quick and easy to make, and is bound to blow your taste buds away! 

                  • Infuse 125ml of  cream with  the zest of 1 orange, by leaving the orange in the cream overnight in the fridge. 
                  • Melt 125g of dark chocolate over a double boiler – a heat proof bowl over a pot of simmering water. Then remove the bowl from the heat, let the chocolate cool slightly, and whisk in 3 egg yolks (be sure to keep the whites!). 
                  • In a separate bowl, whisk the 3 egg whites to stiff peaks. 
                  • Strain the orange infused cream into another bowl and whisk to almost stiff peaks – you don't want to over whip or the mousse will split! 
                  • Once everything is whipped, fold the egg whites, a third at a time, into the chocolate mixture, followed by the whipped cream. You should  have a beautiful airy mixture once everything is incorporated.  
                  • Spoon the mixture into bowls or glasses of your choice and let chill in the fridge for at least 2 hours to set. Sweet! 

                  CHEF'S TIP:

                  To serve: Dollop some whipped cream on top of the mousse with some grated chocolate and/or orange zest.!  

                   

                  Chocolate Covered Strawberries

                  You can’t go wrong with these sweet and chocolatey bites of heaven! 

                  • Wash your Mysthill strawberries and dry them well.  Place a pot of water to boil on the stove, place finely chopped dark chocolate in a heatproof bowl (glass is perfect) and line a flat tray with baking paper.  
                  • When the water has come to a boil, remove it from the heat and place your bowl of chocolate on top. Let the chocolate gently melt, stirring occasionally. Be patient, this could take a few minutes. 
                  • Hold your strawberries by the stem and dip them one by one into the melted chocolate. Let the excess chocolate drip off back into the bowl, then lay them on your lined tray to set. If you want to decorate your strawberries, drizzle them with melted white chocolate, or sprinkle them with desiccated coconut, chopped nuts, or any topping of your choice.  
                  • Leave the tray in a cool, dry place while the chocolate hardens completely – this should take about half an hour.  Strawbs for the win!


                  CHEF’S TIP:

                  For a boozy twist, soak your strawberries in a bowl of alcohol of your choice (try sparkling wine, rose, vodka, or rum). Cover the bowl and let infuse in the fridge for at least 1 hour. Just remember to dry the strawberries well before dipping them in the chocolate!


                  Pizza for Pudding

                  Because if not, why not?

                  • Heat your oven to 300°C or maximum (really turn up the heat). Those wood-fired pizza ovens are even hotter, so don’t be scared. Place the oven for the pizza tray in the bottom third of the oven to heat up.  TIP: make sure that your oven is completely heated before you prepare your pizza so that your base doesn’t sit and get soggy! 
                  • In a pan fry some sliced banana with butter and sugar, allow the edges to caramelise and go golden brown, then add all the banana to a bowl and mush slightly into a paste. 
                  • When ready to bake the pizza, remove the hot tray from the oven. Put some flour or oven paper in order for the pizza base not to stick, then place your base carefully on top.  
                  • Spread on some banana paste over the pizza base, leaving a bit of space around the edges.  
                  • Evenly sprinkle some fresh picked thyme and grate some chocolate over your pizza, top it off with some orange zest and a tiny sprinkling of salt. 
                  • Place in the oven for 4-6 minutes until the chocolate has melted, and the edges of the pizza are crispy! Buonissimo!  

                    CHEF’S TIP:  

                    You can leave the banana in whole caramelised slices if you prefer! Also, some fresh orange segments would be a delicious replacement to the banana, if you feel like a more citrusy pizza.

                     

                    Papaya Panna Cotta

                    Vibrant, fruity and creamy papaya panna cotta. 

                    • Peel and deseed the papaya. Place into a food processor and blend until smooth. Pass through a sieve to remove any lumps. You will need 1 cup of papaya purée.  
                    • Place 1¼ cup of whipping or double cream, 1 cup of milk, and 5 tablespoons of sugar in a saucepan over a medium heat – cook until sugar is fully dissolved, about 3 minutes. Then, turn heat to high and bring to a boil, about 1 minute. 
                    • Dissolve 2 tablespoons of gelatine powder in 2 tablespoons of water. Leave to bloom for about 5 minutes. 
                    • Add 1 cup of papaya purée and gelatine to the cream mixture. Mix thoroughly and strain through a fine sieve into a jug.  
                    • Pour into individual glasses or ramekins and chill for 4-6 hours in the fridge.  

                      CHEF’S TIP:  

                      Panna cotta is an Italian dessert of sweetened cream thickened with gelatin and molded.