Okay I will join in. Take 500 grms of mince, a splash of olive oil and brown in a pan. Take a Discovery Chilli jar and sprinkle the spices over the meat whilst browning. When the meat has browned pour in the source and the required amount of water. Bring to boil. Simmer for 30 mins. Serve with rice and soured cream. See, I can do modern!
Take 2 slices of brown bread. Spread tomato ketchup over both.
Take the cheese from the Dairylea lunchables snack pack (ham) and place carefully on top of the ketchup.
Turn the grill on.
Place the two slices of bread under the grill for 3 minutes or until the cheese starts to brown.
While you are waiting, thinly slice a fresh tomato. When the pizza has started to brown, cover the top with fresh tomato slices. Leave under the grill for another 2 minutes.
Remove pizza from grill once tomatoes are sizzling and serve with salad made from grazed carrots and remaining tomato. And beer.
Put the flour, yoghurt and oregano in a bowl and mix to combine. The dough should be soft enough to knead by hand - add more flour if it’s too wet.
Knead for around five minutes on an oiled surface, then stretch out into a pizza shape. Place on a lightly oiled baking tray.
Add a tablespoon of sun-dried tomato paste and spread evenly across the pizza base. Sprinkle over your toppings, then bake for 15 minutes. If the base isn’t quite crisp when you take it off the tray, return it directly to the oven shelf for another 3-4 minutes.
Now that sounds gorgeous. It also shows the commonality between Greek and Turkish cuisine. As you’re a London dweller, head over to Dalston/Stoke Newington, find a good Turkish restaurant (you’ll be spoiled for choice, though the Mangal Ocakbasi 2 is one I always like - you get to see Gilbert and George in there as well) and order an Iskender. It’ll be much the same as what you had in Crete, I reckon.
Angela Hartnett’s Tomato sauce. Really simple but if you like Italan food this is amazing, and cheap. Forget those jars of Dolmio etc.
The perfect tomato sauce
800g good, tinned plum tomatoes or ripe fresh fruit 2 tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, crushed 1 tsp sugar Dash of red-wine vinegar 3 stems of fresh basil Extra-virgin oil, to serve (optional)
If using fresh tomatoes, drop them into a pan of boiling water and leave for about a minute, until the skins split. Lift out and peel, then roughly chop.
Heat the oil in a medium saucepan on a medium-low heat and add the chopped onion. Soften for about five to seven minutes, until translucent but not coloured. Stir in the garlic and cook for another two minutes.
Tip in the tomatoes, and break up with a wooden spoon if necessary, then add the sugar, vinegar and the stems of the basil, reserving the leaves. Season lightly.
Bring to a simmer, then turn down the heat and simmer for 45 minutes, stirring occasionally, until thick.
Test the seasoning, add the basil leaves, roughly torn, and drizzle in a little extra-virgin olive oil if you like before serving.