FAVOURITESBLOGGER’S FLAVOUR

CONTENTS1. ORANGE AND HERB CHICKEN THIGHS

2. SPICY GARLIC BLACK PEPPER CHICKEN SPAGHETTI

3. SMOKED CHEDDAR STUFFED ABERDEEN ANGUS BURGERS WITH CARAMELISED RED ONIONS

4. MOJITO LIME TOFU TACOS WITH PINEAPPLE SLAW

5. EASY CHICKPEA CURRY

6. WALNUT AND GINGER STICKY TOFFEE PUDDINGS

7. SPICED PEAR AUTUMN CUPCAKES

8. SPICED PLUM TARTLETS WITH MULLED WINE SPICE SYRUP

9. GINGERBREAD COOKIE BARS WITH LEMON CHEESE FROSTING

10. CAULIFLOWER AND SPINACH PAKORAS (GF/VEGAN)

11. BUTTERNUT SQUASH AND CHICKEN MINI TARTS WITH MUSHROOMS

12. PULLED PORK SOUP

13. JOLLOF RICE AND CHICKEN AYILATA

14. CAULIFLOWER TACOS WITH YOGURT JALEPENO SAUCE

15. BASIL-FLECKED TAGLIATELLE WITH FIERY CHERRY TOMATOES

16. SPICY MOROCCAN CHICKPEAS WITH HARISSA COUSCOUS, CUCUMBER RAITA AND KING PRAWNS

17. SPICY CREOLE EGG & TOMATO BREAKFAST SKILLET

18. WARMING MOROCCAN ROOT VEG & GOATS CHEESE SALAD

19. CAJUN STEAK AND SAUCE

20. SPICY LAMB MEATZZA

Bintu Hardy is a freelance food writer, food

photographer and recipe developer with a

successful, fast growing food blog, Recipes

From A Pantry. She loves creating dishes with a

fusion of flavours, spices and cultures because

of her African roots.

RECIPESFROMAPANTRY.COM

BINTU HARDY

ORANGE AND HERB

CHICKENTHIGHS Ingredients

1 ½ tsp Schwartz Paprika1 tsp Schwartz Oregano1 tsp Schwartz Thyme1 tsp Schwartz Garlic Granules1 tsp Schwartz Ground Black PepperSchwartz Sea SaltOlive oil8 chicken thighs, skin on and bone in250ml chicken stockJuice of two oranges1 tsp honey½ a lemon sliced½ an orange sliced6 sprigs thyme

This easy baked herb and orange chicken recipe, packed full of flavour from the oranges

and herbs, makes a great meal for all the family to enjoy.

Method

1. Preheat the oven to fan assisted 160ºC / 180ºC / gas 4.

2. In a large bowl, mix together the paprika, oregano, thyme, garlic granules, black pepper and salt with 1.5 tbsp of olive oil to form a paste. Add the chicken thighs to the spice paste and mix until all the chicken is well coated.

3. Heat 2 tsp of olive oil in a cast iron pot and brown the chicken pieces on both sides. Remove the chicken from the pot when done and set aside.

4. Lower the heat and quickly mix together the chicken stock, orange juice and honey in a small bowl and add to the cast iron pot to deglaze it.

5. Return the chicken to the cast iron pot, add in the lemon and orange slices and thyme, season well, cover the pot and bake for about 45 mins or until the chicken is done.

6. Serve with lemon noodles.

HELEN BEST-SHAWFUSSFREEFLAVOURS.COM

SCHWARTZSPICY GARLIC BLACK PEPPER CHICKEN SPAGHETTI

A simple satisfying weeknight supper dish that is packed with flavour

This dish is super speedy to make, and is perfect for a weeknight supper. Adjust the flavours to suit your taste. To save time,

prepare the chicken the night before, mix with the spices and leave in the fridge for up

to 24 hours to marinade.

Method

1. Place the cut chicken pieces, garlic granules, ground black pepper and paprika into a bowl, mix well and cover and leave in the fridge for up to 24 hours.

2. Pour the olive oil, into a non-stick frying pan, and fry the chicken over a medium heat until starting to brown and cooked all the way though. Remove from the heat and start to cook the spaghetti.

3. When the spaghetti is nearly cooked, add half the butter to the chicken along with 50ml of the pasta cooking water, reheat and bring to a simmer and allow to reduce to make a sauce.

4. Once the spaghetti is cooked drain into a sieve, and shake well. Add the remainder of the butter, and the spinach to the pasta pan, then the cooked spaghetti. Cook over a low heat, stirring well until the butter is melted and the spinach is wilted.

5. Stir in the chicken mixture and feta.

Serve immediately.

Ingredients (serves 2)

1 large chicken breast – cut into 2cm cubes½ tsp Schwartz Garlic Granules½ tsp Schwartz Ground Black Pepper ½ tsp Schwartz Paprika1 tsp olive oil 40g butter150g spaghetti – cook as per packet instructionsA large handful of spinach50g feta – crumbled

Elizabeth Atia is a freelance food and travel

journalist, mother of three, ex-pat Canadian,

RNLI volunteer and Open University graduate.

She is also the author of Elizabeth’s Kitchen

Diary, Britain’s most northerly food blog, located

in the wild and remote Shetland Islands, an

island archipelago in the North Sea. She loves

playing with her food.

ELIZABETHSKITCHENDIARY.CO.UK

ELIZABETH ATIA

SMOKED CHEDDAR STUFFED

ABERDEEN ANGUS BEEF BURGERS WITH CARAMELISED RED ONIONS

Ingredients

For the caramelized red onions1 tsp butter1 tsp olive oil1 large red onion, finely slicedA pinch of Schwartz Sea Salt1 tsp dark muscovado sugar1 tsp balsamic vinegar

For the burgers500g Aberdeen Angus steak mince1 medium brown onion, finely diced2 tsp butter1 tbsp Schwartz Paprika1 tsp Schwartz Parsley½ tsp Schwartz Garlic Granules½ tsp Schwartz Thyme1/4 tsp Schwartz Ground Black PepperSchwartz Sea Salt, to taste1 small egg, beaten2 tbsp tomato puree4 tbsp Applewood® smoke flavoured cheddar, grated

To serve4 burger buns, toastedSalad leavesSliced tomato4 rashers smoked bacon (optional)Tomato sauce (optional)Mayonnaise (optional)

Method

To prepare the caramelised red onions

1. Heat the butter and oil in a skillet over a medium heat until it begins to produce a haze. Add the finely sliced onions and leave to cook for ten minutes, stirring very occasionally. Turn the heat down if they start to brown.

2. After ten minutes sprinkle with a pinch of salt and continue to cook for a further 10-15 minutes. When the onions are softened add the brown sugar and stir well. Add the balsamic vinegar, stir well and set aside.

To prepare the burgers

1. Heat the butter in a small skillet and gently fry the onion until it begins to soften. Stir in the paprika and cook for a further minute. Transfer to a large bowl and leave to cool to room temperature.

2. Add the beef mince, remaining spices, salt to taste, egg and tomato puree and, using your hands, combine well.

3. Divide the mixture into four even balls.

4. Using your thumb, press a hole into the centre of each ball and place one tbsp of grated cheese. Mould the beef mince around the cheese so that the cheese is completely encased in the centre, and flatten into a one inch thick beef burger shape. Repeat with the remaining balls.

5. Heat a non-stick grill pan over a medium-high heat and fry the burgers on each side for 8 - 10 minutes, turning only once.

6. Serve immediately on toasted burger buns with sliced tomatoes, salad, the caramelised red onion and your desired condiments.

Becca Pusey is a recipe

developer and blogger, who

shares her favourite simple

vegetarian recipes over

at Amuse Your Bouche.

She loves quick and easy recipes,

walking her comically small dog,

and lots of good cheese.

AMUSE-YOUR-BOUCHE.COM

BECCA PUSEY

MOJITO LIME

TOFUTACOSWITH PINEAPPLE SLAW

Ingredients (serves 4)

For the marinated tofu400g firm tofu, cut into 4 thick slices1 sachet Schwartz Mojito Lime Grill Mates Marinade Mix4 tbsp oil2 tbsp white wine vinegar3 tbsp white rum (optional)

For the pineapple slaw1 large carrot1 onion½ small red cabbage4 tbsp crushed pineapple (tinned) Plus 2 tbsp pineapple juice from the tinSchwartz Sea Salt & a few grinds from a Schwartz Black Peppercorns Mill

For the tacos1 tbsp oil6 taco shellsFresh coriander, for garnish

Add a touch of the exotic to your tacos with mojito-lime marinated tofu and an easy

pineapple slaw. Leave the tofu to marinade for a while in the mojito-lime mixture, allowing

the flavours to become absorbed, then fry it up to get it nice and crispy. Along with the fresh

and crunchy slaw, it’s a real treat!

Method

1. Press the tofu to remove any excess liquid. Use a tofu press if you have one - if not, place the sliced tofu in between two clean tea towels, lay a baking tray on top, and add some heavy objects. Leave for at least ten minutes (preferably longer).

2. Add the mojito lime marinade mix to a dish along with the oil, white wine vinegar and white rum. Mix well to form a paste.

3. Cut each slice of the pressed tofu into 3 sticks, giving 12 sticks in total. Add them to the dish, and rub each piece of tofu with the marinade - be thorough but gentle, as tofu can be a little delicate. Cover the dish, and place in the fridge to marinate for at least half an hour.

4. To make the pineapple slaw, cut the carrot into strips using a julienne peeler (you can also use a grater, if you don’t have a julienne peeler). Shred the onion and red cabbage using a spiraliser, or just cut into very thin slices. Add the vegetables to a large bowl with the crushed pineapple, juice, and some salt and pepper, and mix thoroughly. Set aside.

5. When the tofu has marinated for at least half an hour, heat the oil in a frying pan, and add the tofu sticks. Spread any excess marinade on top. Cook over a medium heat for a around 8-12 minutes, turning the tofu sticks over ever few minutes, until crispy.

6. Serve the pineapple slaw and fried tofu in the taco shells, topped with fresh coriander.

PENNY NICHOLSON

PENNYSRECIPES.COM

E A S YCHICKPEA

CURRY Penny is a fifty-something woman with

grown up children. Like many women she

has been the main person responsible for

food shopping and cooking in her family

particularly when her children were growing

up. At times money was very tight and Penny

worked hard at providing good family meals

that were also low cost.

Method

1. Heat the oil in a large heavy-bottomed frying pan or flameproof casserole.

2. Add the onion and cumin seeds and fry for 5 minutes.

3. Add the pepper and potatoes and cook for a further 5-7 minutes stirring occasionally.

4. Stir in the garlic and curry mix.

5. Add the chick peas and stir.

6. Add the coconut milk.

7. Bring to the boil, stirring occasionally.

8. Cover and simmer for 20 minutes, stirring every 5 minutes or so.

9. Meanwhile cook the rice.

10. Prepare nan bread 5 minutes before end of cooking time.

Ingredients (serves 4)

1 tbsp groundnut oil1 red onion, chopped1 tsp Schwartz Cumin Seeds1 red pepper chopped3-4 small potatoes, cubed1 tsp Schwartz Minced Garlic1 packet Schwartz Biryani Recipe Mix1 tin (400g) chickpeas, drained1 tin (400g) coconut milk

To serve:Cooked basmati riceNan bread

Emily is a twenty-something food blogger and

food lover based in the East Midlands. As well

as sticky toffee pudding, she loves to indulge in

Bakewell tarts, macarons and sushi.

On her blog you’ll find lots of recipe inspiration

as well as restaurant reviews from the Midlands

and beyond.

RECIPESANDREVIEWS.CO.UK

EMILY COATES

WALNUT & GINGER

STICKYTOFFEE PUDDINGS

A delicious Autumn inspired sweet for the colder months. With a zing of ginger and hints of crushed walnut throughout, this twist on a sticky toffee pudding is the perfect warming dessert. For dinner party success, make the mix ahead

and bake at the last minute. Serve with lashings of thick double cream and an extra spike of stem

ginger syrup.

Ingredients (makes 2 large or 4 small)

For the puddings30g unsalted butter, & extra for the tins90g demerara sugar2 tsp golden syrup1 free range egg, beaten100g self-raising flour1 tsp bicarbonate of soda2 tsp Schwartz Ground Ginger80g pitted dates softened for at least 30 minutes in 150ml boiling water1 tsp vanilla essence20g crushed walnuts

For the ginger caramel sauce25g butter1 tbsp golden syrup50g thick double cream30g demerara sugar½ tsp Schwartz Ground Ginger

To serveDouble creamStem ginger syrup

Preparation time - 30-40 minutesCooking time - 20 minutes

Equipment - Pudding tins, saucepan, food processor, baking tray. Preheat the oven to 200ºC degrees and grease the pudding moulds.

Method

Preheat the oven to fan assisted 160ºC / 180ºC / gas 4.

1. Beat together the butter, sugar and golden syrup until combined. Add in the beaten egg and continue to mix.

2. Mix in the flour, bicarbonate of soda and ground ginger to form a thick, smooth batter.

3. Still in the boiling water, whizz together the dates in a food processor. Add in the vanilla essence and crushed walnuts and stir together.

4. Combine the first mixture with the date and walnut mixture.

5. Pour evenly into the pudding moulds, leaving 1cm gap at the top for rising. Lay the moulds on a baking tray.

6. Bake for 18-20 minutes or until cooked through and springy to touch.

7. To make the sauce, combine the ingredients and melt together in a saucepan at a low heat.

8. When ready to serve, pour the sauce over the puddings, followed by the double cream and lastly the stem ginger syrup.

Born in Greece, Lucy Parissi escaped

to the UK when she was 17. She is

now a book and magazine designer,

photographer and food blogger based

in South East London. A life-long love

affair with baking and cooking eventually

found an outlet in her blog Supergolden

Bakes, which features recipes ranging

from extremely indulgent to nutritious

and healthy, with the occasional cocktail

thrown in for good measure.

SUPERGOLDENBAKES.COM

LUCY PARISSI

SPICED PEARAUTUMNCUPCAKES

Ingredients (makes 12-15 large cupcakes)

For the cupcakes165g plain flour165g golden caster sugar1 tsp Schwartz Ground Cinnamon½ tsp Schwartz Mixed Spice½ tsp Schwartz Ground Ginger1 pinch Schwartz Ground Cloves½ tsp Schwartz Sea Salt½ tbsp baking powder½ tsp bicarbonate of soda2 ripe pears, peeled and cubed 1 tbsp flour2 medium eggs100g cold unsalted butter, cubed100ml buttermilk4 pieces stem ginger, finely choppedSqueeze lemon juice

Mascarpone frosting300g mascarpone cheese200g icing sugar2-3 tbsp store bought caramel & more to drizzle on the cupcakes½ tsp Schwartz Mixed SpiceA little freshly grated Schwartz Whole Nutmeg to sprinkle

Method

1. Preheat the oven to 180ºC (160ºC Fan). Line your muffin tin with 12 large cupcake cases.

2. Peel and cube the pears into dice-sized pieces. Put in a bowl with a little lemon juice and toss together. Set aside.

3. Add all the flour, sugar, spices, salt and raising agents to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to combine.

4. Add the cubed butter and mix for a couple of minutes until the mixture resembles breadcrumbs.

5. Add the eggs, one by one, mixing well after each addition.

6. Add to the buttermilk while mixing on medium-low speed. Stop the mixer and scrape the bottom and sides of the mixing bowl. Continue mixing for a couple of minutes until you have a smooth batter.

7. Drain the pears of any juices and toss with 1 tbsp flour to coat.

8. Fold the chopped pears and ginger into the batter and divide between the cupcake cases filling 2/3 of the way up.

9. Bake for 23-25 minutes, or until the cupcakes are risen, golden and a skewer inserted in the centre comes out clean.

10. Transfer the cupcakes to a wire rack and let them cool completely before frosting.

11. Beat the mascarpone, icing sugar, mixed spice and caramel sauce in a stand mixer until the frosting is smooth and forms firm peaks.

12. Transfer the frosting to a piping bag fitted with a large star tip and pipe a generous amount of frosting on each cupcake.

13. Drizzle with some caramel and then grate a little nutmeg over the cupcakes.

Ren Behan is a British food writer, stylist and

photographer with Polish heritage. She is a

member of the Guild of Food Writers and a

mother of three. Ren’s freelance work and

recipes have been featured in BBC Good Food

Magazine, in delicious. Magazine and she is a

regular features writer for JamieOliver.com

RENBEHAN.COM

RENBEHAN

SPICED PLUM TARTLETSWITH MULLED WINE SPICE SYRUP

As the winter nights draw in, I love making simple, baked tarts with stone fruits and

spices. I find that ready-to-roll puff pastry is the easiest to work with, as you can make free-from tarts or tartlets of any

shape – circular or rectangular. To go with my spiced plum tartlets, I’ve made a simple

‘mulled wine spice’ sugar syrup to pour over the tartlets as they come out of the oven. You could make this dessert as a

festive pudding, too, owing to the mulled wine spices and hints of cinnamon.

Ingredients

For the Spiced Plum Tartlets

4 plums

160g ready-to-roll puff pastry

4 tsps plum or apricot jam

1 tsp Schwartz Ground Cinnamon

4 twists Schwartz Black Peppercorns

For the mulled wine syrup

1 sachet Schwartz Mulled Wine Spice

240ml water

200g caster sugar

An extra twist of black peppercorns to serve

Method

Preheat the oven to 200ºC/gas 6/fan 180ºC. Line a large baking tray with baking paper.

1. Slice each plum in half, remove the stone. Finely slice the plums and set to one side.

2. Roll out the pastry on a lightly floured surface. Use a 10cm round upturned cup or small bowl to cut out four circles from the pasty – use a sharp knife to score if the pastry if sticky. Transfer the pastry discs to the lined baking tray. Using your sharp knife again, score a circle one centimetre from the edge of the pastry to form a circular frame.

3. Spread one tsp plum or apricot jam around the centre of the pastry – avoiding the scored frame. Arrange the plum slices in the centre of each pastry disc, again, avoiding the frame. Save a few plum slices to garnish the plate at the end. Sprinkle each tart with a little ground cinnamon and a twist of black peppercorns. Bake the tarts in the preheated oven for 9 minutes.

4. In the meantime, make the sugar syrup. Place the mulled wine spice sachet into a saucepan and pour over the water. Bring the liquid to a boil and carefully remove the mulled wine sachet. Add in the caster sugar, stir and bring to a boil again. Simmer for two minutes and remove the syrup from the heat. Transfer the syrup into a small jug ready for pouring.

5. Take the tarts out of the oven. Carefully place each tart onto a plate. Drizzle each tart with the mulled wine syrup and twist over a little more black pepper (half a twist per tart).

Kerry is a 21st century old-fashioned

domestic goddess – she even has a cake

academy for those who want to create the

perfect cupcake. To counteract all that baking

she also includes healthy recipes for dinner,

brunch ideas, casseroles and pies and even

has time for beauty reviews and tips.

KERRYEDWARDS

KERRYCOOKS.COM

GINGERBREADCOOKIE BARS WITH LEMON CHEESE FROSTING

I love creating decadent new dessert combinations, but my favourite all-time

treat is Cinnamon Rolls!

Ingredients (makes 12 squares)

115g unsalted butter

100g light brown muscavado sugar

100g dark brown muscavado sugar

1 large free range egg

1 Schwartz Vanilla Pod or 1 tbsp extract

40g (2 heaped tbsp) black treacle

40g (2 heaped tbsp) golden syrup

A large pinch Schwartz Ground Cloves

1 tbsp Schwartz Ground Ginger

1 tsp Schwartz Ground Cinnamon

About half tsp freshly ground Schwartz Nutmeg

1 tsp bicarbonate of soda

350g plain flour

A large pinch of Schwartz Sea Salt

3 tbsp whole milk

For the cream cheese frosting

100g unsalted butter

250g soft cream cheese

Method

1. Preheat your oven to 180ºC, gas mark 4, and prepare a 9 x 9 inch baking tin by greasing it with butter.

2. In a large bowl, combine the plain flour, bicarbonate of soda, cinnamon, ginger, cloves, nutmeg and salt, and whisk together until the mixture is light and lump-free.

3. In a separate bowl or jug, mix your very soft butter (give it a quick 10-15 seconds in the microwave if it’s a cold day) with the light and dark brown muscavado sugars, the egg, and the vanilla bean paste. Beat until combined and smooth, and then stir in 2 heaped tbsp each of black treacle and golden syrup, and then 3 tbsp milk.

4. Combine the wet and dry ingredients, stirring together until you have a thick delicious smelling mixture that’s a cross between a cake batter and biscuit dough. Scrape into your tin, using the back of a spoon to smooth it down and into the corners. Bake for 25 minutes, until the top is golden and the bars are firm. Leave to cool completely.

5. While the bars are cooling, make the cream cheese frosting. In a large heatproof bowl, heat the butter until it’s very soft – almost at the point of melting. Using a whisk, thoroughly mix the butter until it’s completely smooth and lump-free. Add the vanilla bean paste, and then whisk in the cream cheese – don’t worry if the mixture is very thick at this point – it should be!

6. Next, sieve in the icing sugar, 225g at a time, and then using a rubber spatula or wooden spoon, gently stir in the icing sugar to the butter and cream cheese mixture. As soon as the first batch is almost incorporated, stir in the next 225g. You may need to add a little more icing sugar – the mixture should be stiff and pale. Add the lemon juice and pop it into the fridge until you’re ready to use.

7. To assemble the bars, simply spread the cream cheese frosting on top of the gingerbread bars, and dust with a little extra cinnamon and ginger. Cut into 12 squares and enjoy! Tip – these get better with time! Store in an airtight tin for up to a week, and keep in the fridge.

8. A little more icing sugar – the mixture should be stiff and pale. Add the lemon juice and pop it into the fridge until you’re ready to use.

Kate Hackworthy is a magazine columnist

and writes the award-winning blog,

www.veggiedesserts.co.uk - all about

creative desserts that include vegetables,

such as kale and apple cake and

cucumber and mint cupcakes. Passionate

about vegetables, she includes them at

every meal, from breakfast to dessert.

Her recipes have frequently appeared in

The Guardian and she was Jamie Oliver’s

Food Blog of the Month.

Follow Kate on :Twitter: @veggie_desserts, Facebook:

VeggieDessertsBlog & Instagram: @kateveggiedesserts

KATE HACKWORTHY

CAULIFLOWER &SPINACHPAKORASVEGAn / GLUTEN FREE

Ingredients (makes 12-15)

100g (3/4 cup) gram flour (chickpea flour)½ tsp baking powder½ tsp Schwartz Ground Turmeric½ tsp Schwartz Garam Masala½ tsp Schwartz Sea Salt½ tsp Schwartz Ground Black Pepper50-120ml (1/4 - ½ cup) water250g (2 cups) cauliflower, chopped50g (1 cup) spinach, chopped

These aromatic pakoras combine fragrant garam masala and earthy turmeric with gram (chickpea) flour to create fritters with the cauliflower and spinach. These typical Indian snacks are normally deep

fried, but these ones are baked, so they are a healthier version of the vegan, gluten-free snack or side dish. They are as lovely

dipped in a cooling cucumber and mint raita or sweet mango chutney, as they are eaten on their own or alongside a curry.

Pakoras are fantastically adaptable, so you could add in other vegetables such as frozen peas, aubergine, onions or grated carrot, or make them spicier with added finely chopped chili peppers. They are

not only a quick and healthy snack, but a great way to reduce waste by using up

vegetables.

Method

1. Preheat oven to 220ºC/425ºF. Lightly grease a baking sheet or muffin tin with cooking oil.

2. In a large bowl, whisk the flour, baking powder, turmeric, garam masala, salt and pepper. Slowly whisk in the water, adding only enough to make a thick paste.

3. Add the chopped cauliflower and spinach to the batter and mix thoroughly.

4. Drop tbsps of the mixture onto a baking sheet, or spoon into muffin cups. Cook for 10 minutes then flip and cook for 7-10 minutes on the other side or until golden. Watch frequently so they don’t burn.

5. When the tofu has marinated for at least half an hour, heat the oil in a frying pan, and add the tofu sticks. Spread any excess marinade on top. Cook over a medium heat for a around 8-12 minutes, turning the tofu sticks over ever few minutes, until crispy.

6. Serve the pineapple slaw and fried tofu in the taco shells, topped with fresh coriander.

MARGOT DYER

COFFEEANDVANILLA.COM

BUTTERNUTSQUASH AND

CHICKEN MINI TARTS WITH MUSHROOMS

Margot is a Brighton based blogger at

Coffee & Vanilla dedicated to crafts,

recipes, reviews, food styling and

photography.

This is very easy to make, autumnal comfort food recipe that uses butternut

squash, mushrooms and is seasoned with Schwartz Garlic Italian Herb & Spice Blend.

Method

1. To make the pastry combine all of the ingredients and knead until smooth, divide into 8 portions and place in the fridge. This step can be done in advance, even day or two earlier.

2. Remove dough from the fridge, slice and use it to line 8 single ramekins. Prick the bases with fork and bake in the oven preheated to 180ºC for about 15 minutes or until golden brown.

3. In the meantime, heat up a some oil and individually fry: butternut squash, mushrooms and chicken. Remove excess liquid.

4. Transfer them to the mixing bowl, add also peppers and season with Schwartz Garlic Italian Perfect Shake Herb & Spice Blend.

5. Once the pastry is golden, remove ramekins from the oven, spoon the filing into the cases, top each with cheese and return to the oven for a while longer until the cheese has melted.

Serve immediately, with salad on the side.

Ingredients (serves 4-6)

For the pastry2 cups of plain flour125g salted butter2 large egg yolks2 tbsps soured cream

Note - Or you can use 500g ready-made short crust pastry

For the filling1 small / 850g butternut squash (peeled, deseeded and cubed)250g button mushrooms (sliced)400g chicken breast (diced)1 large red bell pepper (chopped)1½ tbsp Schwartz Garlic Italian Perfect Shake Herb & Spice Blend1 cup of grated mild cheeseCooking olive oil for frying

CORINABLUM

SEARCHINGFORSPICE.COM

PULLED

PORKSOUP Corina is a food blogger, who writes the blog

Searching for Spice. She loves using herbs and

spices in the kitchen and is always looking for

creative new recipe ideas. As well as spending

a lot of time experimenting in the kitchen, she’s

also a full-time mum to two young children so

she likes recipes which can be created quickly or

recipes than can be prepared in advance and so

save time later.

I love to cook BBQ pork in the slow cooker as it makes such a tasty easy meal and

you can make enough so that the leftovers can be turned into tasty meals for a couple of days afterwards too. Slow cooking the

pork keeps it moist and tender and the BBQ sauce means it’s full of flavour. Here I’ve

added the leftover pulled pork into a filling soup packed with vegetables and flavoured

with lime, chilli and fresh coriander for a Latin American flavour.

Method

1. Put a little oil in a saucepan and gently cook the onions

2. Add the garlic, chilli pepper or crushed chillies, yellow pepper, aubergine, cannellini beans and chopped tomatoes. Top with a little water to just cover the vegetables. Bring to the boil then simmer for 10 minutes.

3. Stir in the pulled pork and most of the coriander. Cook for another 5 minutes.

Serve garnished with the remaining coriander and with the lime wedges to squeeze over it.

Ingredients (serves 2)

1 onion, diced2 cloves garlic, crushed1 chilli pepper, sliced or ½ tsp Schwartz Crushed Chillies1 yellow pepper, diced (use any coloured pepper)1/3 aubergine, diced1 tin (400g) cannellini beans, drained and rinsed1 tin (400g) chopped tomatoes150g leftover pulled pork (cooked in the slow cooker using the Schwartz Slow Cookers BBQ Pork Recipe Mix)A large handful of fresh coriander 1 lime, cut into wedges

Dunni Obata runs the blog Dooney’s Kitchen,

which focuses on Nigerian food in all its glory.

I spend my days trying to figure out creative

ways to redefine Nigerian food, either by

creating a new dish itself using ingredients

in ways that have never been used before, or

changing the approach to Nigerian cooking

using kitchen gadgets. The other passion of

mine which makes me enjoy running a blog is

food photography.

DOONEYSKITCHEN.COM

DUNNI OBATA

JOLLOF RICE AND

CHICKENAYILATA

Jollof rice is a staple, fragrant orange coloured rice dish, that has its origins from the Wolof Tribe in Senegal, but it has been adopted by Nigerians

to become our favourite National dish.

Ingredients (serves 3)

2 cups of easy cook rice

2 cans of plum tomatoes - you can use 7 - 8 large ripe tomatoes

4 pieces of Romano pepper - you can also use 6 red bell peppers

2 large onions

1-2 scotch bonnet - take out the seeds to reduce the heat

Vegetable oil

2 tbsps of tomato purée

Schwartz Sea Salt

3 - 4 chicken based seasoning cubes or stock pots

3 tbsps Schwartz Curry Powder

3 tbsps Schwartz Thyme

3 tbsps of Schwartz Ground White Pepper

3 tbsps Schwartz Dried Ginger - optional

1 large dried Schwartz Bay Leaves - optional

250 - 500g of chicken thighs or drumsticks

Spring onions, red or green chilli or green bell pepper for garnish - optional

Method

1. Peel 1 onion and cut about three quarters worth. Place in a Blender. Open one can of plum tomatoes and empty all the contents into a blender. Slice 2 pieces of Romano peppers or bell peppers in half and take out the seeds. Add the flesh to the blender. Do the same for ½ to 1 scotch bonnet, if you would like to tone down the heat, otherwise, leave the seeds in. Blend all the contents until smooth and set aside.

2. Heat up about half a cup of vegetable oil in a saucepan. Chop up the leftover onion and add to the oil. Just before the onions start to brown, add 1 tbsp each of the powdered spices i.e. curry powder, thyme and white pepper. Frying spices in oil intensifies the flavour.

3. Add the contents of the blender into the saucepan and stir. Add the tomato puree and ensure that it is well incorporated into the mix. Season with salt and seasoning cubes or stock pot if you are using any. You can also substitute cubes or stock pots with homemade or canned chicken stock. You would need about a cup full.

4. Cover the saucepan and allow the sauce to fry till it has thickened considerably. Every 7 - 10 minutes, open the saucepan and stir the contents, to prevent it from burning. Keep frying until the sauce takes on a deep slightly darker deep red colour, with some of the oil floating on top. You should arrive at this in approximately 20 - 30 minutes depending on how hot your burner gets.

5. With your sauce well fried, set it aside, and get out a heavy based deep pot to cook the rice in.

6. Measure the quantity of rice into the pot, and measure equal amounts of water. Place on the heat for 7 - 10 minutes. By this time the rice grains will still be tough, at the stage before they get to al dente.

7. Take the rice off the heat and into the sink, run a cold tap into the pot and allow it to fill the pot till it starts to spill over. You would notice a contrast between the tap water and the starch from the rice grains. When there is sufficient cold water in the pot, stir and decant all the water down the drain.

8. Refill the pot with water and carefully wash off the starch from the rice grains. Pour the content of the pot into a sieve to get out all the water, and empty the sieve back into the pot.

9. Transfer the fried sauce into the pot containing the rice, add 150 - 200ml of water, and stir. If you don’t have a measuring cup, add a small volume of water until it just about covers the rice. You can also use Chicken Stock in place of water. If you are using water, it would be advisable to re-season with salt and/or 1 seasoning cube or stock pot. Ensure that the sauce is well incorporated into the rice. Add the bay leaf if you are using any, cover the pot and allow the rice to cook for a further 25 - 35 minutes.

10. By the 25 - 30 minute mark, open the pot and stir. If you notice that the edges are getting slightly burnt, don’t panic. Part of the magic of Jollof rice is a slight hint of smokey flavour, which comes from burning the rice. Should you notice that the rice grains are still tough and the liquid has seemingly dried up, don’t add water, as this would likely cause the rice to become soggy. Simply tear out a piece of foil paper enough to cover the circumference of the pot, carefully lay over the rice, (watching to make sure you don’t burn your fingers) and tuck it in around the edges, sealing the rice in as best as you can. Cover the pot and allow it to cook for another 5 - 10 minutes, with the heat turned down to medium.

11. Open the pot, carefully take out the foil, use a wooden spoon preferably to turn the rice a couple of time. By now the grains should have cooked through thoroughly, and the rice grains should be falling off individually. Should your grains be a little soggy, a useful tip is to dish the rice out of the pot, spread unto a wide plate to dissipate some of the heat, and leave it exposed. Before the rice cools down, some of the sogginess would have been eliminated.

Garnish with ringed onions, sliced tomatoes, and a bit of chilli or spring onions for some festive colour.

Method - For the Chicken Ayilata - it is best to start this while the sauce of the Jollof rice is frying

1. Place the raw chicken unto a grilling tray, season with 1 tbsp of curry powder, dried thyme, white pepper, dried ginger, salt and/or seasoning cubes. Brush with a little vegetable oil and place under a grill at 220ºC for 30 - 35 minutes. Take it out of the oven as soon as the chicken has browned considerably.

2. While the rice is cooking, blend the remaining tomatoes, onions, Romano pepper and scotch bonnet. Heat up 1/4 cup of vegetable oil in a wide saucepan or wok, and fry 1 tbsp each of the powdered spices with a little chopped onions. Add the contents of the blender into the saucepan and like with the jollof rice, fry this sauce until you get a deep red, rich colour, and the sauce should have reduced considerably.

3. Add the grilled chicken pieces to the sauce and stir until all pieces of chicken are well coated with the sauce. Add about 200ml or 1 cup of chicken stock to the pan, stir and allow the chicken to stew in the sauce. You would need to stir the chicken at least every 2 - 3 minutes until the surface of the chicken pieces are so well coated with the sauce, there won’t be much left of the sauce in the pan when you take the chicken out. This takes at least 10 - 15 minutes, which is why it is advisable to make the Chicken Ayilata while the rice is cooking, so you can serve both items at once. Just before you take the chicken pieces out of the pan, throw on top chopped pieces of red onions, spring onions/green bell peppers and chopped.

Dannii Martin is the creator

of the popular healthy food

blog Hungry Healthy Happy.

Dannii shared the healthy,

yet still delicious, recipes that

helped her to lose 100lbs. She

believes that healthy food

doesn’t have to be boring

food.

She published a book in

January 2016.

HUNGRYHEALTHYHAPPY.COM

DANNII MARTIN

CAULIFLOWER

TACOSWITH YOGURT Jalapeño SAUCE

Ingredients (serves 2)

4 soft tortillas

Quarter of a small red cabbage, shredded

1 carrot, shredded

1 head of cauliflower, cut in to small chunks

1 tbsps olive oil

1-2 tsp Schwartz Chilli Powder

1 tsp Schwartz Smoked Paprika

½ tsp Schwartz Ground Cumin

½ tsp Schwartz Garlic Powder

½ tsp 0nion powder

Pinch of Schwartz Sea Salt and black pepper

8 tbsps 0% Greek yoghurt

4 tbsps fresh coriander

Method

1. Put the cauliflower in a large bowl and add the oil and spices and mix well. Put on a baking sheet in a preheated oven at 200ºC for 30 minutes.

2. Put the yoghurt, coriander, lime juice and jalapeno in a blender and blend until smooth.

3. Mix together the carrot and red cabbage and divide between tortillas. Top with cooked cauliflower and drizzle with the yoghurt sauce.

Vegetarian tacos often get overlooked, which is a shame as they can be just as delicious and filling as meat filled tacos.

Roasting the cauliflower in lots of Schwartz spices really transforms it and makes it a

taco topping that the whole family will love, especially with the yoghurt jalapeno sauce

drizzled over them.

Emily Leary is a writer and

presenter, as well as a busy mum

of two with a love of all things

creative. Her blog, A Mummy Too

began in 2011 and now shares

daily recipes, tips and video

guides for anyone who believes a

shortage of spare time shouldn’t

mean you can’t enjoy beautiful,

delicious things.

AMUMMYTOO.CO.UK

EMILY LEARY

Ingredients (serves 2)

200g grade 00 flour

2 medium free range eggs

1 tsp Schwartz Fairtrade Basil

2 tbsp olive oil

150g fresh cherry tomatoes

1 tsp Schwartz Garlic Granules

½ tsp – 1 tsp Schwartz Chillies Crushed (depending on how hot you like it)

Schwartz Adjustable Grinder Sea Salt to taste

Schwartz Black Pepper Ground

BASIL-FLECKED TAGLIATELLEWITH FIERY CHERRYTOMATOES

This wonderfully flavourful dish brings a classic quartet together in perfect harmony:

chilli, garlic, basil and tomatoes. The basil is flecked through the fresh egg

pasta, the tomatoes are sweet and intense, and the kick of chilli and garlic adds fire to

the plate. Delicious.

Method

1. Add the flour, basil and beaten eggs to a food processor and pulse to a slightly sticky crumb – if it’s very sticky, add more flour, if it’s too dry, add a touch of water.

2. Turn out the dough and knead it just a little until it becomes springy.

3. Put the dough through the pasta maker, starting with thickness 0/9 and working down to thickness 7/9 (ie a couple of notches away from the thinnest grade) before putting it through the tagliatelle cutter. If it gets sticky as you work, dust with a little flour.

4. Warm 1 tbsp of the olive oil in a frying pan over a medium heat, then halve the cherry tomatoes and add to the pan.

5. When they start to release their juice, add the garlic granules, chilli flakes, a pinch of salt and pepper and stir.

6. Turn the heat right down and turn your attention back to the pasta.

7. Drop the pasta in a large saucepan full of boiling, salted water and cook for no more than 4 minutes just until the pasta floats on the water. If the sauce looks dry in the meantime, add a splash of the pasta water and stir.

8. When the pasta is cooked, lift it into the frying pan, add the remaining 1 tbsp olive oil and toss through the sauce.

Season to taste and serve.

BROOKECLEAVE

THISCOTSWOLDGIRL.COM

SPICY MOROCCANCHICKPEAS WITH HARISSA COUSCOUS, CUCUMBER RAITA AND KING PRAWNS

Country girl at heart, Brooke has a penchant

for home cooked, unfussy food; long and

peaceful walks with her dogs; crumpled

vintage Barbour jackets; and her cosy

Cotswold cottage.

When you’re looking for a fresh, exotic recipe without leaving the house, this

recipe ticks all the boxes. Ideal for gathering, this is a low maintenance dish

that requires minimal preparation, but with its variety of textures and tastes really

packs a punch. It can also be easily adapted to a vegetarian version by swapping the

prawns for roasted peppers.

Ingredients (serves 4)

For the chickpeas

1 tbsp oil (British rapeseed oil is ideal, but olive or coconut oil works too)

2 brown onions, finely chopped

3 garlic cloves, finely chopped

3 tsp Schwartz Smoked Paprika

3 tsp Schwartz Ground Cumin

3 tsp Schwartz Ground Coriander

2 tsp harissa spices

1 lemon, grated zest and half the juice

1 tin chopped tomatoes

1 tin chickpeas

For the couscous

150g dried couscous

175ml boiling water

1 tbsp Schwartz Harissa

Handful of sultanas

For the prawns

200g raw king prawns

1 tbsp oil

For the cucumber raita

3 tbsp plain yoghurt

1/4 cucumber, grated

Juice from the lemon used earlier

Method

1. Turn on the oven and heat to 180ºC.

2. Gently fry the onions and garlic in the oil on a low heat in an ovenproof pan for 5-7 minutes until the onion has softened.

3. Add in the spices and cook for a further minute before adding in the lemon juice and zest, tinned tomatoes and chickpeas. Quickly taste at this point – if you like your food spicy add another tsp of harissa spices.

4. Cover the pan and place in the oven for 20 minutes.

5. Whilst the chickpeas cook, make the couscous by pouring the boiling water over the dried couscous and stirring in the harissa spices and sultanas. Stir to mix, then leave covered, until needed.

6. Make the cucumber raita by mixing all of the ingredients in a bowl. Add a very generous grind of fresh black pepper and sea salt to taste. When assembled put the bowl in the fridge.

7. After the chickpeas have been in the oven for 20 minutes, remove the lid and stir. Place back in the oven for a further 10 minutes.

8. In a frying pan, add the remaining olive oil and the raw king prawns. Cook over a medium heat until the prawns have turned from grey to pink.

At this point your chickpea mixture should be ready. To assemble the dish, place the couscous on the bottom of a platter or large serving bowl. Layer on top the chickpea mixture, followed by the cooked prawns and finally dollop on the cucumber raita. Serve immediately or alternatively serve cold.

I’m Kellie, an ex-pat American cancer health

educator with a taste for global food - and big

flavours - made with fresh, seasonal British

ingredients. Food To Glow is mainly ‘plant-based’, but

you will find the occasional decadent treat - usually

with a healthy tweak. Although I’m an omnivore,

I speak fluent vegan: most of my non-vegan recipes

will have vegan alternatives, as well as gluten-free

and soft food diet options where appropriate.

All recipes are tested out on family, friends and/or

my cancer nutrition classes at the Maggies Cancer

Caring Centres.

KELLIE ANDERSON

KELLIESFOODTOGLOW.COM

Ingredients (serves 1)

1 tbsp + 1 tsp extra virgin olive oil, divided use

1-2 garlic cloves, peeled and thinly sliced

½ brown or red onion and chopped, ½ inch dice

½ red pepper, de-seeded and chopped, ½ inch dice

1 ½ tsp Creole Spice blend (bought or see below), divided use

1 tin (400g) of whole or chopped tomatoes, undrained

1 Schwartz Bay Leaf

1 tbsp fresh oregano, finely chopped

Pinch of sugar

2 medium eggs

50g fresh crayfish tails – optional

SPICY CREOLE EGG & TOMATOBREAKFAST SKILLET

With staple ingredients like eggs, a tin of tomatoes, some olive oil and spices there is no need for the same old fry up come the

weekend.

Shakshuka, for the uninitiated, is a highly aromatic tomato and egg dish enjoyed all across North Africa and

Israel. Ostensibly eaten for breakfast, it is probably eaten just as much for lunch and dinner - with a pile of salad and an even

bigger pile of fluffy white bread to mop up the savoury juices. The bread thing may even be a law. And if not, it should be: it

absolutely cries out to have every crimson morsel eaten, with bread being the most

efficient and delightful way to do so. Here it is paired with homemade chapatti for maximum scoopage. Make more than

you need and store the rest in the freezer for an ultra-quick route to an easy and

sophisticated breakfast, brunch, lunch or supper. If you have to share, this recipe is

easily increased.

Method

What you need: 1 individual-sized skillet or non-stick pan and a lid that will fit; small saucepan if no skillet. Another pan to sauté the crayfish. Scale up the ingredients (and diners!) if you only have a larger pan.

1. Heat 1 tbsp of oil over a low heat in the skillet/pan. Add the onion and garlic and sauté gently until softened, taking care not to burn them. Pop in the chopped pepper and 1 tsp of the Creole blend. Sauté a further couple of minutes, stirring occasionally. Pour in the tomatoes, breaking them up if whole, also adding in the herbs and sugar. Turn up the heat to a fast simmer and allow the tomatoes to bubble and thicken: you want it to still be loose enough to shake around in the pan.

2. Press two shallow dents in the sauce and crack in your eggs, turning down the heat to simmer. Cover and leave for eight minutes for a cooked and mingled white and an enticingly runny and shimmering yolk.

3. While the shakshuka is simmering, heat the remaining oil in another pan; add the crayfish and the ½ tsp Creole spice blend. Saute over a high heat for one minute. Spoon over top the shakshuka.

Serve immediately with fresh bread.

Ingredients

2 ½ tbsp Schwartz Paprika

2 tsp Schwartz Smoked Paprika

2 tbsp Schwartz Garlic Powder

½ tbsp Schwartz Ground Black Pepper

½ tbsp Schwartz Ground White Pepper

1 tsp celery seed (optional)

1 tbsp onion powder

1 tbsp Schwartz Cayenne Pepper (traditional) or Schwartz Hot Paprika

1 tbsp Schwartz Dried Oregano

1 tbsp Schwartz Dried Thyme (3/4 tbsp if using dried wild thyme)

Add everything into a spice grinder or mini food processor to achieve a fine powder. Decant into a lidded jar and store in a cool and dark place. Use within six months for best taste.

Note: this recipe contains no Schwartz Sea Salt as it is full of so many flavours, but add a half a tsp when making the sauce, if you wish.

CREOLE SPICEBLEND

Fritha is the editor of Tigerlilly

Quinn, an award winning parenting

and lifestyle blog. She lives in Bristol

with her husband and son and is

currently expecting her second child.

Fritha blogs about family life, good

food, interiors, travel, fashion with

a little craft too thrown in for good

measure.

TIGERLILLYQUINN.COM

FRITHASTRICKLAND

Ingredients (serves 2)

1 butternut squash

1 large or 2 medium beetroot

1 soft goats cheese (1 log)

100g walnuts

100g dried Apricots (chopped in halves)

Small bag of rocket

2 tbsp of honey

Zest of half an orange

1 tsp red wine vinegar

4 tbsps olive oil

Schwartz Sea Salt and Schwartz Black Pepper to season

WARMING MOROCCANROOT VEGETABLEAND GOATSCHEESE SALAD

Ingredients for spice mix

2 tsps Schwartz Ground Cumin and 2 tsps of Schwartz Ground Ginger

1 tsp Schwartz Cinnamon

1 tsp Schwartz Ground Coriander

1 tsp Schwartz Cayenne Pepper

1 tsp Schwartz All Spice

1 tsp Schwartz Ground Nutmeg

1 tsp Schwartz Ground Turmeric

1 tsp Schwartz Sea Salt

½ tsp of Schwartz Ground Cloves

You can increase the amount of cayenne pepper if you like a bit more punch. You can also add other spices such as Schwartz Paprika and Schwartz Cardamom.

Alternatively you could use Schwartz Moroccan Spice Mix.

With autumn turning into winter and the festive season approaching salads might

not be the first thing that springs to mind. However with this Moroccan salad you get the warmth from the spices and feel just the right amount of full enough from the

hearty root vegetables.

I’ve used butternut squash and beetroot, but other root vegetables would also work well such as carrots, parsnips and sweet

potatoes.

Method

1. Peel the butternut squash and cut into 1-2 cm cubes. Scoop out and discard the seeds (or save for another recipe). Peel the beetroot and cut into wedges.

2. Put the squash cubes into a mixing bowl and toss in a tbsp of oil and half the spice mix (two tbsps if you are using the Schwartz Moroccan Mix) then lay these flat on a baking tray and do the same with the beetroot wedges.

3. Roast the squash and beetroot in the oven for 20 mins at 220ºC.

4. Wrap the walnuts in a piece of kitchen roll and crush them with the back of a wooden spoon (to make small pieces). Toast the walnut pieces in a dry pan over a medium heat.

5. Smother the goats cheese with the honey then roll it in the toasted walnuts until completely covered.

6. Make a dressing using two tbsps of olive oil, one tbsp of red wine vinegar and the orange zest. Add a pinch of salt and pepper, but remember that the vegetables have already been seasoned with the spice mix.

7. Combine the squash, beetroot, chopped apricots and rocket leaves in a large serving bowl. Toss well in the dressing, then serve topped with slices of goats cheese.

Season to taste and serve.

ROSANAMCPHEE

HOTANDCHILLI.COM

CAJUNSTEAK AND SAUCE Hot&Chilli is a food, drink and travel blog with

enticing recipes telling stories of Brazilian food and

beyond; cooking from my tiny kitchen in Brixton,

London and my adventures in travel. Food and

travel are two things that have shaped my life and

subject from which I derive endless fascination.

My name is Rosana, a Brazilian living in London,

with family roots in Spain, Italy, Germany and

Switzerland. Through my blog; Hot&Chilli, I indulge

in my greatest passions - food and travel.

A quick and superb steak dinner with flavours elevated by Schwartz Cajun herb

and spice blend.

Ingredients (serves 2)

1 medium white onion, thinly sliced

½ tbsp Schwartz Garlic Powder

1 tbsp Schwartz Cajun Blend

1 tsp Schwartz Sea Salt

100ml of beer

2 steaks, 250g each about 2cm thick

For the sauce

2-3 tsps of Schwartz Cajun Blend

100ml sour cream

A handful of coriander, finely chopped

Schwartz Sea Salt to taste

Cooking time: 3.5 hours, including 2 hours marinate

Method

1. In a bowl medium bowl place the onions, cajun, garlic, salt and the beer, mix well. Add the steak and let marinade for 2 hours in the fridge. It can be left to marinate longer or overnight.

2. Take the steaks out the fridge about 1 hour before cooking it - to get to room temperature.

3. Heat up a skillet or grill. Place the steaks one by one and cook for about 4 minutes each side for medium-rare doneness. Let it rest for 5-10 minutes.

4. In the meantime, blend the Cajun (2 to 3 tsps - pending how spicy you like it), sour cream and coriander. Salt to taste.

5. Cut the steaks in strips and drizzle the sauce over the steaks and place the rest in a small bowl on the side.

Serve with green salad.

Sarah Trivuncic has been publishing Maison

Cupcake since 2009 and is one of the UK’s

longest established food bloggers. Since

starting her blog she has moved beyond

cupcakes and now blogs about family food and

travel too. Her first book, Sweet Bitesize Bakes,

was published in 2012 and she works full time

creating recipes for her site and other brands.

MAISONCUPCAKE.COM

SARAH TRIVUNCIC

SPICYLAMBMEATZZA

Many years ago I went to a pizza restaurant where the pizza topping were based on different

World cuisines. I ordered an aromatically spicy Middle Eastern pizza covered with ground lamb and olives yet no tomato sauce. It’s like a cross

between a pizza and an Indian keema naan bread and makes a great change to traditional tomato

and mozzarella based pizza toppings.

Ingredients (2 large pizzas - serves 4)

For the dough

235ml tepid water

2 tbsp sugar

½ tsp Schwartz Sea Salt

3 tbsp sunflower oil

450g strong white bread flour and a little extra for rolling

2 level tsp dried yeast

For the meatzza topping

1 tbsp sunflower oil

1 large red onion finely sliced into half moons

1 level tsp Schwartz Minced Garlic

1 level tsp Schwartz Ground Cumin

1 level tsp Schwartz Ground Coriander

½ tsp Schwartz Ground Turmeric

½ tsp Schwartz Ground Cinnamon

½ tsp Schwartz Ground Chilli

500g minced lamb

40g dried sultanas

10 large green pitted olives, sliced in half

4-5 pickled green chilli peppers, sliced (optional)

50g halloumi

1 tbsp chopped coriander

1 tbsp fresh pomegranate (optional)

You will need two flat baking trays and some greaseproof baking parchment paper.

Method

1. Using either a bread maker dough programme or an electric mixer, mix the dough ingredients together until a ball of dough forms then knead for 5 minutes. Cover and leave to rise for at least 50 minutes.

2. Preheat the oven to 220ºC / gas 7. Meanwhile prepare the meatzza topping by heating the oil in a large frying pan over a medium heat. Set a small handful of the red onion slices aside for garnish later and fry the rest of the red onion in the oil. When softened add the spices to coat the onions.

3. Next add the minced lamb and fry for several minutes until the meat is cooked through. Finally add the sultanas and allow the mixture to simmer for a few minutes.

4. Sprinkle some flour on your work surface and divide the dough in half. Work with the dough to gradually stretch each ball into a flat pizza round. Place each piece upon some greaseproof parchment paper on a flat baking tray.

5. Divide the spicy lamb mixture upon both dough bases and spread towards the edges. Top with sliced olives and if you like additional heat, picked green chilli peppers. Slice or grate the halloumi and spread evenly on top.

6. Bake for 15 minutes until the crusts are golden brown and the bases have cooked through. Garnish with chopped coriander, fresh pomegranate and the remaining red onion slices. Serve with a tomato salad.