- 500g self-raising flour
- 1 tbsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 100g butter, diced
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 300ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 2 tbsp olive oil, plus extra for brushing
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 handful semi-dried tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 small courgettes, thickly sliced
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- ½ x 300g jar chargrilled artichoke in oil, drained
- 125g ball vegetarian mozzarella, drained and diced
- 50g mature cheddar or vegetarian alternative, grated
- ½ tsp dried oregano or rosemary
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
Heat oven to 200C/180C fan/gas 6. Mix the flour, baking powder and ½ tsp salt in a large bowl, then rub in the butter. Add the milk and bring together to make a soft, slightly sticky dough. Brush a 25cm x 36cm baking tray with a little olive oil and press the dough into it, making sure it goes right to the corners.
Arrange the tomatoes, courgettes and artichokes over the base. Scatter over the cheeses, drizzle with the remaining oil and sprinkle with the oregano. Season with pepper. Bake for 25 mins until nicely browned. Can be cooled, sliced in the tin and frozen for up to a month. Defrost before wrapping in foil and reheating in a low oven.
Use up the artichokes
Make a plain risotto. At the end, stir in chargrilled artichokes and some frozen peas or broad beans, plus the zest 1 lemon and a large knob butter. Serve with plenty of freshly grated Parmesan.