2 Hake Fillets 1 Bunch of Rainbow Chard 12 Mussels 100g of Marsh Samphire 1 Lemon 1 Shallot A Splash of White Wine Butter A Splash of Double Cream Parsley Salt and Pepper
This event is free to attend but you will have the option to give a voluntary donation to registered charity The Stephen Lawrence Charitable Trust, to support young people from disadvantaged backgrounds.
Book your place here and we will send you information on how to join this live Zoom event.
The Geometry of Pasta pairs over 100 authentic recipes from critically acclaimed chef, Jacob Kenedy, with award-winning designer Caz Hildebrand’s stunning black-and-white designs to reveal the science, history and philosophy behind spectacular pasta dishes from all over Italy.
Okay, first things first, raid your kitchen for colours of the rainbow vegetables. It doesn’t matter how many you can find just as long as you can get a variety of vegetables to represent the colours of the rainbow.
Tomato puree / tomato paste
Any topping you like, including:
Green, red and yellow peppers
425F (215C) preheated oven 15 min before baking.
First roll out your dough into any shape you would like your pizza to look like it could be a circle, rectangle, square, heart. Then spread your tomato paste evenly, making sure you don’t put too much tomato past, this is will prevent the pizza from becoming soggy. Then take your pick of chosen vegetables and begin to lay out your vegetables in rows, starting with the first colour of the rainbow. Red, Orange, Yellow, Green, Blue, Indigo & then Violet.
Next sprinkle cheese all over your vegetables and place in the oven to cook cook anything from 10 anything from 10 to 12 minutes to 12 minutes.
For a perfect pizza dough, follow this link to a previous recipe
Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.
Add olive oil and warm water and use a wooden spoon to stir well very well.
Gradually add another 1 cup (125g) of flour. Add any additional flour as needed stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands.
Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.
Allow dough to rise for 30 minutes or until doubled in size.
Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).
Use either your hands or a rolling pin to work the dough into 12″ circle.
sprinkle Semolina flour on the base of the pizza.
Transfer dough onto baking paper placed on a baking tray
Semolina flour is used for pizza crust, it gives it a crispy bottom yet chewy texture to give a nice crust.
250g/ 8oz softened butter (or margarine for lactose-free)
250g/ 8oz dark muscovado sugar
Half of a 225g tin black treacle
375g/ 12oz plain flour
5 tsp ground ginger
2 tsp ground cinnamon
2 eggs, beaten
3 pieces stem ginger (crystallised/ from a jar) – optional
300ml/ half pt milk (unsweetened soya milk if lactose-free)
2 tsp bicarbonate of soda
This mix makes enough to fill 2 x standard 7inch Victoria sandwitch tins or 1 x 10inch diameter tin. Grease and base line your tin(s) with baking paper; preheat the oven to 160C/325F/Gas 3.
Gently heat the margarine, sugar and treacle together in a pan, stirring until smooth. Allow to cool a little.
In a large mixing bowl, stir together the flour and ground spices. Pour in the treacle mix and stir thoroughly to combine. Mince the stem ginger finely and stir with the eggs into the mix.
Warm the milk gently in a saucepan, stirring gently to avoid it burning at the base of the pan. Add the bicarb of soda and let it foam a little. Stir into the gingerbread mixture until well blended.
Pour into the prepared tin(s). Baking time: for 2x 7 inch cakes is 25-30mins (bake both together). For 1x 10inch cake bake for approx 1 hour or until a skewer inserted into the centre of the cake comes out clean.
This cake keeps really well in an airtight tin, and actually improves over the first 2-3 days.Enjoy!
Combine the avocado, garlic, scallion, herbs, tahini, water, lemon juice, salt, and serrano in a blender or food processor and pulse until creamy. Transfer to a jar.
Place the kale in a large bowl, and add about 1/2 of the dressing to it. Massage with your hands until the kale is nicely coated and beginning to collapse a bit.
Place one tortilla on the counter and fill with about 1/2 cup of the quinoa, 1/2 cup of the mung beans, a couple generous dollops of the dressing, a handful of the kale mixture, and a sprinkling of pepitas and hemp seeds (if using). Fold and roll, and then repeat with the remaining burritos. Wrap each in parchment paper, and then foil if you’re planning on eating later. You can freeze in multiples, wrapped in parchment, and then foil in large plastic bag.
SUPPLIES NEEDED to recreate this mini 5″ Tomboy Cake
• 5-inch un-iced chocolate cake (with three pre-sliced layers)
• 1/2 pound of white buttercream frosting (approx. 1-2 cups)
• piping bag (or ziploc bag)
• large french pastry tip (although the book recommends a star tip)
• icing spatula
• mini cakestand
• food coloring gel (I used Americolor Electric Pink)
• your choice of a cake topper (I used a flower from Maisey’s Daiseys Little Shop)