Pizza...

Bloody awesome pizza

White bread flour
salt
olive oil
water

Mix to a nice dough. Make enough so that it will fill a baking tin of
depth about 2-3cm, when rolled out. Guess.

Let the dough rise.

Tomato sauce:
A little olive oil
3 cloves garlic
2 chillies
500g Passata/sieved tomatoes
salt and pepper
chopped marjoram/oregano
chopped basil

Fry garlic and chilli. Add tomato and reduce for a while. Season and
herb it up.

Roll out the dough. Place in the tin.
Spread tomato to an inch of the edge.
Add a scattering of mixed seafood.
Throw on a few raw king prawns
Throw on some large pieces of mozzarella
Add Black Pepper

Bake in a preheated oven (230'C) for about 12 minutes
Turn oven down to 200 for 5 minutes.

Eat.

Mutton-stuffed squash

1 small squash per person. Best are the ones shaped like peppers which
will stand upright.

Leftover roast mutton (see above) cut into small pieces. Beef would also work.
Leeks (the green tops), very finely sliced.
1-2 cloves garlic.
English mustard
Tomato puree
S+P

Fry leeks gently in a little oil. Add garlic and some water, and
cover. Cook until leek is soft. Add the mustard and tomato puree. Cook
a while. Add mutton and cook for a short while. Season well.

Cut the top off the squashes. Fill with the mutton mixture. Bake at
about 180'C until the squash is squashy.

Fucking lovely and no mistake.

Slow roast mutton

1 shoulder of mutton ~3.5kg
6 cloves garlic
sage
thyme
rosemary
salt and black pepper
olive oil
2 or 3 donkey carrots

Finely chop all garlic and herbs, and mix to a thick paste with olive
oil, a big pinch of salt and plenty of black pepper.
Rub this all over the mutton.

Roast for 25 minutes on a trivet, at 250'C.
Cut the carrots into very large chunks (e.g. halves). Place in the roasting tin.
Pour about 1/2 a pint of water into the bottom of the tin.
Then cover the top of the meat tightly with one layer of foil. Cover
the whole thing with a second layer.
Turn the oven down to 110'C and roast it all day (at least 8 hours).

When you're ready, drain the liquid from the pan and skim off the fat.
Make some of this into a gravy with a butter/flour roux to thicken.
Add some mint jelly and chopped mint leaves.

Serve with mash and veg.

Dorset naga chicken livers

Serves 1 stupid masochistic bastard

About 5 chicken livers
3 large cloves garlic
2 ripe dorset naga chillies
1 tbsp tomato puree
butter
olive oil

Heat butter and oil, add well chopped garlic and chilli.
Add livers and fry on one side (2-3 minutes).
When the livers are browned on one side flip them over. Fry for about 1 minute.
Add tomato puree and a little water to make a thick, red sauce.

Serve on a hot baked potato.