Make a batch of clever, cook-from-frozen calzones to pull out of the freezer anytime and have a house filled with fresh doughy aromas and an amazing dinner with no fuss.
Oozing, gooey cheese mixed with subtly spiced chorizo and comforting tomato sauce is encased in crunchy, fresh pizza dough that will easily beat any take-out favourites!
Use full-fat mozzarella. The high water content in the low-fat versions leaks out when cooking and leaves you with a soggy calzone. No one likes a soggy calzone.
Your favourite pizza dough recipe or 500g ciabatta bread mix
1 red onion, finely diced
2 garlic cloves, crushed
150g cooking chorizo, diced
1 red chilli, sliced and deseeded if a milder flavour is desired
½ tsp smoked paprika
A small bunch of basil, chopped
150-200g mozzarella block, cut into large cubes
Fine semolina or plain flour, for dusting
Make a batch of your pizza dough (see my pizza dough recipe-I’d love to provide a link but haven’t got a clue how to do it). Alternatively, make the bread mix following packet instructions. I always add 1 tsp of dried herbs and some garlic powder for added flavour. Leave it to rise while you make the filling.
Dry fry the chorizo chunks in a frying pan until they begin to brown and release oil. Drain half of the oil and set the chorizo aside. Fry the onion in the remaining oil until soft. Add the garlic and cook for a further minute. Return the chorizo to the pan with the paprika, chilli and passata. Simmer for 20 minutes until the sauce has thickened and reduced. Stir in the basil and season well. Allow to cool a little
Cut the mozzarella block into large cubes. If you can’t find the hard mozzarella blocks, you can use the ball but drain really well in a sieve before using.
Divide the dough into 6 equal pieces on a work surface dusted with fine semolina or flour. Roll each piece out to make ½ cm thick rounds about 20cm wide. Put a generous spoonful of the sauce onto each base and spread over half the dough leaving a 3cm border around the edge. Scatter a few chunks of mozzarella on top.
5. Fold the dough over the filling and pinch the sides together making sure to seal the whole edge. Fold the sealed dough over and crimp to make sure no sauce leaks out when cooking. Make a steam whole in the top of each. Carefully transfer the calzones to a baking paper-lined baking sheet and freeze until solid then individually wrap in cling film.
6. To serve, heat the oven to 200C. Unwrap the frozen calzones, put onto a baking tray and bake for 30 minutes or until the dough is puffed and golden. Stick a metal skewer into the steam hole to check the filling is piping hot before serving.
Serve with salad and your favourite sauce to dunk the crunchy, doughy crust into.
This is a classic recipe for lasagne. No fancy adages or variations but a hearty, warming and delicious crowd pleaser.
This lasagne is a big one. It serves eight so you’ll need a big oven dish or you could divide it into smaller dishes and freeze what you don’t want for another night. If cooking from frozen, cook at 180C for 90-120 minutes, depending on the size of your dish, until the lasagne is piping hot, brown and bubbling.
For the meat sauce:
3 tbsp olive oil
2 celery sticks, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
3 garlic cloves, crushed
500g pack beef mince (I used extra lean)
500g pack pork mince or British veal mince
2 x 500g cartons passata
2 bay leaves
1 rosemary sprig
2 thyme sprigs
2 tsp dried oregano
2 beef stock cubes
500ml red wine
Salt and pepper
about 400g dried pasta sheets
50g parmesan, finely grated
For the béchamel sauce:
2 Litres full fat UHT milk
1 onion, thickly sliced
3 bay leaves
75g plain flour
good grating of nutmeg
First infuse the milk for the béchamel sauce. Put the milk, onion, bay and cloves into a large saucepan and bring very gently just up to the boil. Turn off the heat and set aside for 1 hr to infuse.
For the meat sauce, put the oil, celery, onion, carrot, garlic and pancetta in another large saucepan. Gently cook together until the vegetables are soft but not coloured. Remove the vegetables to a large bowl and brown the mince in batches in the same pan. Set each batch aside with the vegetables as you go. Tip all the vegetables and mince back into the pan and add the passata. Using a wooden spoon, stir together well then stir in all the herbs, the stock cubes and wine and bring to a simmer. Gently simmer uncovered for 1 hour, stirring occasionally to stop the bottom catching. Cook until the meat is tender and saucy. Taste and season with salt and fresh ground black pepper.
To finish the béchamel, strain the milk through a fine sieve into a large jug. Melt the butter in the same pan then, using a whisk, mix in the flour and cook for 2 minutes. Stir in the strained milk, a little at a time – the mix will thicken at first to a doughy paste, but keep going, adding milk gradually to avoid lumps. When all the milk is added, bring to a gentle simmer, whisking constantly. Gently bubble for a few minutes until thickened. Season with salt, white pepper and nutmeg.
Heat oven to 180C. Spread a spoonful of the meat sauce over the base of a roughly 3.5 litre baking dish or do as I did and make two dishes for four people and store one in the freezer after assembly. Cover with a single layer of pasta sheets, snapping them to fit if needed, then top with a quarter of the béchamel. Spoon over a third of the meat sauce and scatter over a little Parmesan. Repeat the layers – pasta, béchamel, meat and Parmesan – two more times to use all the meat sauce. Add a final layer of pasta, the last of the béchamel and remaining Parmesan. Sit the dish on a baking tray to catch spills and bake for 1 hr until bubbling, browned and crisp on top.
Remove the lasagne from the oven and allow it to sit for 10-15 minutes to firm up a little. This makes it much easier to dish up and you won’t burn the roof of your mouth off. Serve this with a light side salad. I used spinach and tomato. And of course, no lasagne is ever really complete without a chunk of garlic bread and a cheeky glass of red wine!