Pizzas – Individually Sized

This is the Great Italian Chefs’ pizza dough recipe although I changed the preparation to show you how to create 4 generously-sized individual pizzas with your choice of toppings.

I made this recently with children aged 5 to 12 and they loved participating in every step, kneading dough, smelling herbs, and deciding on their own toppings/presentation.

Makes: 4 individual pizzas
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Moroccan-Spiced Roasted Vegetable Tart

Pastry is easy, and this version using roasted parsnip is as easy as my other pastry recipes. There’s a crossover between the pastry and filling steps, but doing it all together means less preparation time overall.

The roasted parsnip pastry (thanks Steph!) is filled with layers of roast veg, chickpeas, spinach, and more, for a hearty and warmingly-spiced vegetarian main meal.

Serves: 10-12 as a starter, 4-6 as a main meal
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Poussin and Wild Rice

A poussin is a young chicken, typically sold at 1lb (450g or so). I found one in the discount shelf at the supermarket, dug out some wild rice which needed to be used, and stumbled into a fab meal for two (or, one and 2 Airedales) using bits ‘n bobs of herbs & spices.

Serve this with steamed and buttered vegetables (broccoli, green beans, mangetouts, etc) or plain crispy lettuce leaves, for a hearty main meal.

Serves: 2
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Sylheti-style Chicken Curry

I really shouldn’t riff off The Curry Guy‘s recipes, since his are the best match for what you’ll find in a UK curry restaurant. But … I had chicken thighs, not beef; and grapefruit, not shatkora. So I’ve altered his Sylheti Beef recipe (p126).

This is a no-muss, no-fuss, no-marinading sweet ‘n sour curry which uses easily-available ingredients – and it’s totally awesome.

Serves: 4
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