simple.
Use it up
Starve the food waste bin and use up the bits and bobs from this month’s recipes in simple and seriously flavoursome ways
BY FOOD EDITOR TOM SHINGLER
Pizza dough
(from perfect no-oven pizza p114)
• EASY EMPANADAS
Technically these are more like mini calzones, but they’re brilliant to make and stick in the freezer if you’re not eating them right away. Fry a mixture (known as a soffrito) of finely chopped onion, celery and carrot, then add beef mince, chilli powder, ground cinnamon, salt and pepper and some peas (fresh or frozen). Leave to cool. Cut leftover dough into thin circles, add some of the cooled mixture to the centre, then fold over and crimp/seal. Brush with egg, then bake in a 180°C fan/gas 6 oven for 20 minutes until burnished and crisp (add an extra 8-10 minutes if cooking from frozen).
• SKIP THE SAUCE
Pizzas are essentially flatbreads with great PR – forego the tomato sauce and cheese and let your imagination run wild. Bring a portion of dough up to room temperature, follow the stretching and cooking method mentioned in The Project, but throw whatever you fancy on top. We’re big fans of a tin of sardines with some halved plum tomatoes and plenty of black pepper, finished with a little rocket after the flatbread is cooked.