Crispy Potato Latkes with Sour Cream, Smoked Salmon & Poached Eggs

SPICED LAMB PIZZA

PREPARATION TIME: 24 HOURS | COOKING TIME: 5 MINUTES | MAKES 3

INGREDIENTS

FOR THE 24-HOUR DOUGH 310g water 0.1g dry yeast 13g salt 500g 00 tipo flour or strong white bread flour

FOR THE SPICED LAMB 200g ground lamb 1 tsp ground coriander 1 tsp ground cumin 1 tsp chopped fresh parsley 1 tsp chopped fresh mint 1½ tsp chopped toasted pine nuts

FOR THE TOMATO SAUCE 1 tin of tomatoes ½ onion, diced 2 cloves of garlic, sliced 1 red chilli, chopped 1 tbsp each mint sauce, tomato ketchup and white wine vinegar

FOR THE DUKKHA 1 tbsp each blanched hazelnuts and sesame seeds 1 tbsp cumin seeds ½ tbsp pistachios ½ tbsp coriander seeds 1 tsp salt

FOR EACH PIZZA 1 dough ball 45g each mozzarella cheese, spiced lamb and tomato sauce 1 tbsp each yoghurt, dukkha and chopped fresh mint/parsley METHOD

FOR THE 24-HOUR DOUGH Pour the water into a bowl and add the yeast, then whisk to break apart. Combine the salt and flour, then begin adding them to the liquid, mixing continuously with your hand. Once mixed, knead the dough for 5-6 minutes. Shape into a ball, cover with a clean bowl and leave to rest for 20 minutes. Knead the rested dough again for a final minute or two before reshaping into a ball. Place into a container, cover and leave to ferment at room temperature for 16 hours. Place the dough on a clean, flourless surface and divide into three 270g pieces. Shape these into dough balls and then place on a tray, cover and refrigerate for at least 4 and no more than 10 hours. Remove the dough balls from the fridge 3-5 hours before you want to bake the pizzas, allowing the gluten to relax. Then simply toss the room temperature dough ball into a tub of flour, shake off the excess, and open into a pizza base.

FOR THE SPICED LAMB Combine all the ingredients for the spiced lamb by hand in a bowl, then season with salt and pepper. Cover and refrigerate until required.

FOR THE TOMATO SAUCE Put all the tomato sauce ingredients in a blender and pulse until you reach the desired consistency. Taste to check the seasoning, cover and set aside.

FOR THE DUKKHA Place all the ingredients for the dukkha into a pestle and mortar, bash into a slightly rough crumb consistency, then set aside.

TO MAKE THE PIZZA Top your pizza base with the mozzarella cheese, add small pieces of the spiced lamb mixture and spoon over the tomato sauce in a swirl. For best results, use an outdoor pizza oven. Bake the pizza for 90 seconds, rotating partway through. If you are using a standard indoor oven, simply crank the temperature up high and leave it to heat up for at least 30 minutes before you want to cook. Ensure the tray you plan to place your pizza on is preheated. Finish the cooked pizza with a blob of yoghurt, a sprinkle of dukkha and the fresh herbs.