Tana Ramsay’s Family Kitchen: Simple and Delicious Recipes for Every Family

300g/10½oz strong white flour

½ tsp fast-acting/easy-bake yeast

½ tsp caster sugar

1 tsp salt

1 tbsp olive oil

200ml/7fl oz tepid water

4 tbsp passata

100g/4oz thinly sliced ham or Parma ham

1 tsp dried oregano

125g/5oz grated mozzarella

salt and pepper

Makes: 12

Prep time: 20 minutes (but best to leave the dough to rise for 40 minutes)

Cooking time: 25 minutes

1 Preheat oven to 180°C/350°F/GM4.

2 I have an electric food mixer, so tend to make my dough using that. It is no easier using the mixer, however, it just saves a bit of time and allows you to be doing something else while the mixer works away. Having said that, kneading dough has to be one of the most satisfying and pleasing things to do and, if the house is quiet and there’s nobody asking me to do a hundred other things, it really is very relaxing!

3 To make the dough, put the flour, yeast, sugar and salt in a large mixing bowl. If using a mixer, put all the wet ingredients in as well (the oil and water) and turn on the machine. If making by hand, make a well in the middle and pour in the oil and water. Using a spoon to begin with, stir the liquid around and as the flour slowly collapses into the liquid, mix into a dough. Once you have a lump of dough, start using your hands. Bring the dough onto a well-floured work surface and begin kneeding. Using the heel of your hands, pull the dough towards you before pushing back into the main mound of mixture. Alternate hands, and before long you will have a lovely, soothing rhythm going that will be doing no end of good to the muscle tone in your upper arms!

4 After 5 minutes, place the dough into a clean mixing bowl and leave in a warm place to rise for 40 minutes.

5 After the 40 minutes is up, the dough should have nearly doubled in size. Take out of the bowl and knead again for a minute or so before pulling the dough into a rectangular shape, roughly 40cm x 25cm, on a large chopping board.

6 Spoon the passata over the pizza dough and spread evenly around. Sprinkle evenly with the ham, dried oregano, mozzarella and seasoning.

7 Turn the pizza so that the longest side of the rectangle is in front of you. Very gingerly, start rolling the pizza up, just like a swiss roll.

8 Cut into 12 pieces, approximately 1cm thick and carefully put on a baking sheet, lined with baking parchment, cut side up.

9 Bake for 25 minutes.

coleslaw crunch (#ulink_28dabc5b-0a04-5ef1-9f1e-5d630096411e)

This is great served in a little Tupperware tub to accompany a simple sandwich or muffin – and a good way to approach Brussels sprouts … Love them or hate them.

4 Brussels sprouts, finely shredded

4 grated carrots

1 grated apple

1 stick celery, finely sliced

2 tbsp raisins

8 seedless white grapes, cut into quarters

½ lemon, juice

2 tbsp mayonnaise (some prefer 2 tbsp salad cream)

Makes: 4 portions

Prep time: 20 minutes

1 Finely shred the Brussels sprouts into a mixing bowl, add the carrots, apple and the celery, the raisins and the grapes. Squeeze over the lemon juice and stir through the mayonnaise.

2 Divide into 4 Tupperware containers.

salami and rice salad medley (#ulink_68fb85db-54ee-5956-8a31-21617722e02f)

Incredibly easy to put together and a really delicious, healthy and colourful salad. The creamy dressing coats the rice and salami beautifully – deceptively filling!

200g/8oz brown rice, cooked to instructions on packet

drizzle of olive oil

200g/8oz red kidney beans, cooked

2 sticks celery, chopped

6 spring onions, finely chopped

1 red pepper, deseeded and finely chopped

340g/12oz tin of sweetcorn

200g/8oz salami cut into chunks

For the dressing

5 tbsp olive oil

4 tbsp balsamic vinegar