Fresh Strawberry Shortcake

6oz/170g flour

4oz/110g butter

2oz/55g castor sugar

½ lb/225g strawberries

8fl oz/250ml Cream

1oz icing sugar

Garnish

6 – 8 whole strawberries and fresh mint leaves

Pre-heat oven to 160°C (Fan oven)

Rub the butter into the flour and caster sugar, bring it together and knead lightly.  You can rest it in the fridge if you have time.

Roll it out and cut into 3 inch rounds, place on a baking sheet and bake for 10 minutes or until golden.  Allow to cool on a wire rack..

Whip the cream, then sieve the icing sugar into the bowl and carefully fold in with a spatula.  Halve the strawberries and toss them in a little caster sugar.  Spoon some cream onto half of the shortcake biscuits along with some strawberries, top with remaining biscuits.

Decorate with some piped rosettes, a whole strawberry and a sprig of mint.

Neapolitan Pizza

For the pizza dough;

400g/14oz strong plain flour

100g/3 ½ oz semolina flour (available from Evergreen)

2 tsp salt

1 dessert spoon caster sugar

1 x 7g packet of dried yeast

325ml/11fl oz lukewarm water

Some semolina for sprinkling

Put the two flours and the salt into a large bowl, add the yeast and sugar to the water, mix and leave for a few minutes.  Make a well in the middle of the flour and pour in the water.  Using a fork gradually combine the flour with the water until you have a stiff dough.  Shape the dough into a large ball, cover with a cloth and allow to rest for 5 minutes.

Knead the dough for 10 minutes until it is smooth and elastic. You’ll need extra flour on your worktop for this.  Divide the dough into two balls, sprinkle a baking sheet with flour and place them on it.  Cover with a cloth and leave to rise in a warm place for thirty minutes.  I usually put mine in the hot press.

Preheat your oven to its highest setting.  Sprinkle your worktop with some flour and place the dough on it, flatten with the palm of your hand and stretch as thin as you can without tearing, allow the edges to be thicker, repeat with the other ball of dough.  Once again sprinkle the baking trays with flour and place the pizza bases on them.

For the topping;

1 400g tin of plum tomatoes, drained

2 tblsp olive oil

25g/1oz Parmesan cheese, finely grated

Fresh basil or dried oregano

1 ball of fresh mozzarella, roughly chopped

Salt and pepper & a pinch of sugar

Crush the tomatoes with a fork, season with the salt, pepper and sugar and set aside.  When the bases are ready, spread a little of the tomato sauce on the base, drizzle with a little olive oil, sprinkle with Parmesan, top with your choice of fresh herbs and the fresh mozzarella.  Place in the preheated oven for 7 minutes or a little longer if necessary. You could also use the Tomato and basil sauce topped with your favourite ingredients.