Makes 6 to 8 mediumm-sized thin pizza bases
1kg strong white bread flour
1 level tablespoon fine sea salt
2 x 7g sachets of dried yeast
1 tablespoon of golden caster sugar
4 tablespoons of extra virgin olive oil
650ml lukewarm water
4 cloves of garlic, peeled and finely sliced
a bunch of fresh basil, leaves picked and torn
3 x 400g tines of good quality, whole plum tomatoes
sea salt and freshly ground black pepper
Main: Cannelloni with mince filling
8 fresh lasagne sheets (weighing about 6 oz/175 g)
5 oz (150 g) Mozzarella, diced
1½ oz (40 g) finely grated Parmesan (Parmigiano Reggiano), plus a little extra to serve
For the filling:
8 oz (225 g) minced pork
1 dessertspoon chopped sage leaves
3½ oz (95 g) mortadella or un-smoked bacon
2 level tablespoons freshly grated Parmesan (Parmigiano Reggiano)
2 tablespoons chopped fresh parsley leaves
3 oz (75 g) white bread without crusts, soaked in 2 tablespoons milk
1 large egg
a little nutmeg
salt and freshly milled black pepper
For the béchamel sauce:
1 pint (570 ml) milk
2 oz (50 g) butter
1¼ oz (35 g) plain flour
1 bay leaf
good grating of whole nutmeg
2½ fl oz (65 ml) double cream
salt and freshly milled black pepper
You will also need a baking dish with a base measurement of 7 x 9 inches (18 x 23 cm), 2 inches (5 cm) deep, buttered.
First make the filling by placing all the ingredients into the bowl of a food processor and blending everything on a low speed until thoroughly combined. If you don’t have a processor, chop everything as finely as possible with a sharp knife and blend it with a fork. Wrap in cling film and chill for about 30 minutes to firm up.
Next make the sauce by placing the milk, butter, flour, bay leaf, nutmeg and seasonings into a medium-sized saucepan over a medium heat, then, whisking all the time, slowly bring it up to simmering point until the sauce has thickened. Then turn the heat down to its lowest setting and let the sauce simmer for about 5 minutes, then remove the bay leaf, stir in the cream, taste to check the seasoning, cover and leave aside. Now pre-heat the oven to gas mark 4, 350°F (180°C), then cut the lasagne sheets in half so that you have 16 pieces.
Next divide the meat mixture in half and then each half into 8, then lightly roll each of these into a sausage shape about 3 inches (7.5 cm) long. Place each one on to a piece of lasagne and roll it up, starting from one of the shorter edges. As you do this, arrange them in the baking dish with the join underneath – what you should have is two rows neatly fitting together lengthways in the dish. Now pour the sauce over and scatter the Mozzarella cubes here and there.
Finally, scatter the Parmesan over the top and place the dish on the centre shelf of the oven to bake for 40 minutes, by which time it should be golden brown and bubbling. Then remove it from the oven and let it settle for about 10 minutes before serving. Finally, sprinkle a little extra Parmesan over.
DESSERT: Banana bread with sticky sauce
What you need:
2 cups plain flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon mixed spice (use 1/2 cinnamon and 1/2 ginger)
150g soft butter
1 cup brown sugar
2 eggs beaten
1 cup mashed bananas (the riper the better)
Oven temp 180 degrees celsius
Cream the butter and sugar in a large bowl with electric beaters until soft, Add the eggs and beat well, add the mashed banana and mix well.
Sift in all the dry ingredients and mix to a smooth batter and mix well again.
Pour into a lightly greased loaf tin and pop into the oven for 35-40 minutes. Check at 35 minutes with a toothpick and if it comes out clean you’re done.
Remove your banana bread from tin and let it cool for about 10 minutes on a wire rack if you can resist the smell. If not, go ahead and cut yourself a slice of the warm delicious banana bread and load it up with some butter, I tell you it is irresistible.
You can also add a palm full of chopped nuts like walnuts to make it really special banana bread.