Recipes

Chosen from Summertime by Galton Blackiston, chef patron of Morston Hall, he writes "This is a sophisticated pizza that always proves very popular with young and old alike! Great for picnics and equally good with drinks before dinner or just left on the table for guests to help themselves to. Vary the toppins to suit yourself or the occasion, but make sure you use Homemade Tomato Sauce which freezes well and is also a good standby with pasta or fish."

Makes 1 large Pissaladiere (serves 8)

For the Homemade Tomato Sauce

    12 medium, ripe vine-grown tomatoes, quartered
    55ml sunflower oil
    2 shallots, finely chopped
    1 garlic clove, grated
    1 fresh thyme sprig
    1 tbsp malt vinegar
    Pinch of sugar
    Seasoning

Method

1. Preheat the oven to 140C/275F/Gas 1.

2. Mix all the ingredients together, then spread them evenly over a large baking sheet. Place in the pre-heated oven and cook for about 1 1/2 hours, by which time the moisture will have evaporated and the tomatoes will have started to dry out a little.

3. Remove from the pan and blitz in a liquidiser before passing through a fine sieve into a bowl.

    275g strong pain flour
    Good pinch of Maldon sea salt flakes
    75g softened salted butter
    Generous 15g fresh yeast
    1 tsp caster sugar
    150ml lukewarm milk
    1 egg, beaten

For the Topping
 
    1 quantity Homemade Tomato Sauce
    About 8 thin slices Parma ham
    2 pieces buffalo mozzarella, broken up into thumb-sized pieces
    75g mixed black and green olives, pitted
    Small can anchovy fillets, drained and sliced lengthways
    2 tbsp small capers, rinsed and drained
    Fresh basil or tarragon leaves
    Olive oil
    Freshly ground black pepper
    Maldon sea salt flakes

Method

1. Place the flour, sea salt flakes and softened butter into the bowl of a food mixer.

2. using a dough hook or 'K' beater, mix thoroughly. Combine the yeast and sugar in a bowl. Mix with your fingertips so that the yeast breaks down and becomes smooth and almost liquid. Add the milk and beaten egg and then mix thoroughly.

3. With the machine still running, slowly add the yeast mixture to the flour, then allow the machine to knead the dough for 5-8 minutes, or until it comes away from the sides of the bowl and does not stick to your hands. Remove the bowl from the mixer and cover the dough with a clean, damp tea towel. Place in the fridge and leave for about 2 hours.

4. Turn the dough out on to a lightly floured work surface. Knead well with the palm of your hand, then roll out into a rectangular shape about 30 x 25cm. Place the dough on a non-stick baking tray of similar proportions. Press the dough into the corners, then spread the tomato sauce over the top.

5. Next, loosely place the slices of Parma ham over the tomato sauce, then scatter over the mozzarella, olives, anchovies and capers. Add a good grinding of black pepper, then scatter the torn basil or tarragon leaves all over the top.

6. Place somewhere warm and leave for an hour until risen and doubled in size.

7. Preheat the oven to 200C/400F/Gas 6.

8. When the dough has risen, drizzle over a little olive oil and bake in the preheated oven for 20-25 minutes until the crust is golden and crisp. Remove from the oven, scatter over a few flakes of sea salt and serve warm, cut into squares.

Summertime by Galton Blackiston is published by Virgin Books (£18.99) and is available in all good bookshops.