The pizza base was made using a naan bread recipe:

• Make a yeast starter using 1 tsp of yeast, 1 tsp of sugar and a couple of tablespoons of warm water. Leave for a few minutes for the yeast to start working.
• Add 200g of flour, 1 tsp of black onion seeds, 1tsp of chilli flakes 1/2 tsp of baking powder and a pinch of salt.
• Add a couple of tablespoons each of milk and yoghurt and mix together to make a dough. Knead for a few minutes.

The pizza sauce was a mixture of tomato purée and curry paste.

The first pizza was a chicken curry, topped with onion, pepper, chillies and a slightly sweet cheese with bits of ginger in it.

The second pizza had prawns, the same vegetables, and a garlic and herb cheese.

We saw the naan breads being made on the Saturday Kitchen on TV and it looked so easy we decided to give it a go. We followed the recipe from the BBC web site but needed to add a few extra tablespoons of water to get the dough to come together properly. We also found that gas mark 1 was a bit low so turned the oven up to 2 and gave them a few more minutes.

The naan bread tasted like 'proper' bought ones. The black onion seeds are vitally important and give the bread most of its familiar flavour.

We served the naan breads with our chicken korma, and washed it down with a glass of Indian wine. The wine was an Indage 'The Grey Count' chenin blanc and went rather well with the curry. The wine was ok on its own but the spiciness of the curry seemed to bring out more flavour if you take a sip immediately after a mouthful of curry.

The pasta bake makes enough for 4 servings. We ate half on wednesday and put the rest in the fridge. We finished it off tonight and like a lot of such foods, the flavours seem to improve after a few days.

Method

• Pre-heat the oven to gas mark 4.

• Dice and fry some vegetables: 2 medium onions, 1 small courgette, 1 pepper, a couple of cloves of garlic.

• Cook 250g of pasta.

• Drain one tin of tuna.

• Make a cheese sauce (approximately 400-500ml or so). We made a roux using 40g of butter and 40g of flour. We added 100g of grated cheese, 1 tablespoon of wasabi paste, and a sprinkling of chilli flakes.

• To assemble, mix the pasta and vegetables in a pyrex tray. Stir in a couple of tablespoons of tomato puree and the tin of tuna.

• Stir in the cheese sauce and top with a mixture of grated cheese and seeds and/or breadcrumbs. We used some ground-up Wasabi Peas (from Marks & Spencers) to give a crunchy texture and extra wasabi flavour.

• Cover the tray with foil and bake for 40 minutes, removing the foil 10 minutes before the end to crisp off the toppings.

Clockwise from top left: 1) Pasta and vegetables in the pyrex dish. 2) Tuna and tomato puree mixed in. 3) Ready for the oven. 4) Close up of the crispy topping.

I made the Elderflower Delight on thursday evening and put it in the fridge overnight to set. When I checked on friday morning, it hadn't gone properly firm but was more like a very thick syrup.

On friday evening I scraped it back into a saucepan and warmed it up again, adding another sachet of gelatine (the gelatine was a bit out of date so might have lost some of its effectiveness). This time it set properly - still slightly soft but firm enough to cut into cubes.

I mixed equal weights of icing sugar and cornflour together and coated the cubes in it to stop them from sticking together.

For a first attempt, the elderflower delight was quite good. It is quite sweet, so I could probably only eat a few cubes at once, but the elderflower flavour was just about right.

I spotted this recipe in the River Cottage Hedgerow book. We had all the ingredients in the kitchen (sugar, cornflour, elderflowers, lemon juice, gelatine) and it seemed straightforward enough to make.

The only changes I made were to use 300ml of elderflower extract (which I had made for the elderflower wine and cider) and to use powdered gelatine instead of leaf gelatine.

I don't think I was prepared for the amount of stirring involved but eventually it thickened so I poured it into a baking tray to cool and set.

Last year I planted some 'Mignonette' alpine strawberries. We only got a handful of strawberries per week last year but this year we are getting many more. Most of the time we eat the fruit on its own, with melon, or with ice cream. This week I decided to keep the strawberries in the fridge until I had enough to cook something new.

Ingredients

• 250g puff pastry, rolled out.
• 2 cups of strawberries.
• ¼ cup of light brown sugar.
• 3 tablespoons of cornflour.

Method

Mix the strawberries, sugar and cornflour together. Place in the middle of the pastry. Brush the edges with milk, and roll up, crimping the ends together. Brush the outside with milk then bake in the oven, gas mark 7, for 20 minutes.

The strudel was slightly over-cooked, thanks to me failing to start the kitchen timer properly, but otherwise it was good.

This weeks recipe came from the Mail on Sunday. When we first read it, it sounded unusual and interesting. Since we recently tried Chocolate and Beetroot Cake, we thought another strange vegetable cake was worth trying.

The cake came out quite moist and lightly spiced. We made a few slight changes, using allspice instead of ground cloves, and doubling the quantity of cinnamon. You couldn't tell it was tomato soup based unless you tasted carefully and tried to discern the flavour. If you didn't know, I don't think it would be obvious.

We were trying to think of a new recipe for this week, probably involving sausages because we had some in the fridge. Emma came up with the idea of Bagel Dogs, based on Corn Dogs but with the sausage wrapped in bagel dough.

The dough was made following the same recipe as last time. After leaving the individual dough balls to rise, they were rolled out and a cooked sausage was placed on each, before being rolled up to completely enclose the sausage.

After boiling for 1 minute on each side, the 'dogs' were put on skewers and baked for 20 minutes - resting the skewers on the sides of a deep baking tray so the dogs were held above the tray while they cooked.

A cooked bagel dog on a stick.

We thought the Bagel Dogs were an original idea but according to Wikipedia, they have been around since 1943.

The pizza sauce was a home-made pesto using herbs from our garden: rocket, land cress, oregano, parsley and basil. I added finely ground pistachio nuts, mature cheddar, vegetable oil, salt and pepper.

Toppings included red onion, leek, courgette, capers, anchovies, chillies and cubes of tuna, along with the usual mozzarella and more grated cheese.

This was my attempt at recreating a Marks & Spencer dish which we ate a couple of months ago. I can't remember what the original tasted like but I was happy with the flavour of my version. A lot of our cooking is based around what we can buy reduced or on offer. The sweet potato and butternut squash came from a supermarket pack which was cheap since it was going out of date.

In a low oven (approx gas mark 4), roast the following for about 30 minutes:

• 250g sweet potato and butternut squash.
• 2 cloves of garlic (peeled but kept whole)
• ½ green chilli (chopped).
• 1 sprig of rosemary
• 2 teaspoons of vegetable oil.

When everything has cooled down, add to a food processor, along with:

• 100g cooked white beans
• 2tsp smoked paprika
• 1 tsp chopped parsley
• a pinch of salt
• ½ tsp lemon juice
• 1tsp pumpkin seed oil
• 1tsp horseradish or ½ tsp wasabi paste.

Add a small amount of water if needed, to get everything to blend to a smooth paste.

We used some of the dip as a pizza sauce, and topped it with salmon, leek and cheese.

We have a monthly cake day in work, on the last friday of each month. My contribution was this chocolate and beetroot cake:

The recipe came from the Channel 4 website. A couple of months ago I mentioned to a colleague that I had some beetroot in the garden. He sent me the recipe and said it was better than you'd expect.

The beetroot from the garden was smaller than I expected. When I weighed it, it was closer to 75g than the 250g required so I had to go out and buy some more. The supermarket didn't have raw beetroot so I got cooked instead and I don't think it had any adverse effect.

The cake was quite good, with a nice gooey texture. I don't actually like beetroot so I was glad you couldn't really taste it in the cake. I peeled all the beetroot to reduce the chance of the cake having that 'earthy' taste which beetroot often has.

Home-made Pesto Sauce

This is a version of pesto sauce tailored to the ingredients we had in our kitchen at the time. All quantities are very approximate - we didn't measure anything at the time.

• 50g of mature cheddar cheese, grated
• 1 handful of fresh basil leaves
• 2 tbsp vegetable oil
• 1 tbsp ground almonds
• 2 tbsp white wine.

Put the basil and the vegetable oil in a small food processor and blend to a rough purée. Mix with the other ingredients.

Chicken Mozzarella Pasta

(Serves 2)

Slice and fry 1 red pepper, 1 red onion, 2 chicken breasts and 2 cloves of garlic. Boil the pasta, then drain and mix with the chicken and vegetables. Stir in the pesto sauce followed by 125g of diced mozzarella.

We often make enchiladas using the kits which contain the tortillas, seasoning and sauce. This time we made it (almost) from scratch. We didn't make our own tortillas this time but used some garlic tortillas from Lidl. The sauce was a carton of tomatoes to which we added a teaspoon of jerk seasoning.

For the filling, I sliced and fried 2 chicken breasts, 1 onion, half a courgette, 1 green pepper and 1 medium sized leek. I added half the tomatoes and a handful of grated cheese.

The filling was spooned into the tortillas which were rolled up then covered with the rest of the sauce and a bit more grated cheese. We baked them for about 10 minutes at gas mark 5 until the cheese had melted.

The pizza base was made using some root vegetable mash which was in the freezer. I can't remember which vegetables were there but I think it included carrots, sweet potato and possibly turnip. The mash was quite coarse so I puréed it, added 3 quail eggs (equivalent to 1 small egg) and a splash of vegetable oil. I gradually added plain flour and cornmeal until the texture became a bit dryer and more dough like. I didn't add any yeast.

I roughly shaped the base before putting it on a hot pizza stone, followed by a bit more spreading out. The pizza sauce was our usual favourite, red pesto. I topped the pizza with some thinly sliced onion, courgette and chilli pepper, then sprinkled on some assorted cheeses.

I cooked it for the usual 15 minutes at gas mark 7. The base was very similar to a shop-bought potato cake but with a lot more flavour.

This was quite a lazy meal - the vegetables had been cooked for a pasta meal where I deliberately cooked more than I needed so there would be some left over for this. Ideally this meal should be made in a slow cooker but I used a wok with a lid on, placed on the smallest gas jet on the lowest setting.

• 1 onion, diced.
• ½ pepper, diced
• ½ courgette, diced
• 1 clove of garlic, chopped.
• 1 inch fresh chilli, chopped.
• 1 bay leaf
• 1 sprig rosemary
• 2 cups of chicken stock.
• A quantity of stewing steak, roughly 1 inch dice.
• A splash of worcestershire sauce.

Fry the vegetables for a few minutes until they begin to soften. Put everything in a pan and simmer gently for about 2 hours. Remove the bay and rosemary. Stir in a couple of tablespoons of tomato purée and thicken with cornflour.

This made enough for 2 portions. I served half of it with potato cakes. The second half was used as a pasta sauce, spiced up with a bit more chilli.