James Tanner has taken time off from whizzing up delicious dishes for TV’s Lorraine Kelly to put together a recipe book giving classic favourites a modern update.
Here is one of his summertime classics.
Garden pan pizza
4½ tbsp olive oil plus extra for greasing
200g self-raising flour, plus extra for dusting
3tbsp sun-dried tomato puree
100ml cold water
125g asparagus tips
1 garlic clove, finely chopped
300g canned baby artichoke hearts, drained and halved
200g cherry tomatoes, halved
300g pitted black olives, drained
1tsp dried parsley
1tsp dried basil
1tsp dried marjoram
Preheat the oven to 200C/400F/gas mark 6. Oil a 28cm non-stick ovenproof frying pan or paella pan. Put the flour, two-and-a-half tablespoons of the oil, salt and tomato puree in a bowl. Add the water, a little at a time, to the flour and mix to form a soft, smooth dough. Add a little extra water if necessary.
Roll out the dough on a well-floured surface, to form a circle roughly the same size as the pan, then place it in the pan. Use your hand to stretch the dough to cover the base. Bake for about five minutes or until golden.
Cook the asparagus tips in boiling water for three minutes. Refresh under cold running water and drain well. Combine the remaining oil, garlic, artichokes, tomatoes, olives, herbs and asparagus tips. Mix to coat the vegetables in it and season well.
Spoon the vegetable mix over the pizza base, scatter it with the mozzarella balls and bake for 10 minutes or until the cheese has melted and vegetables are starting to colour.