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The Leon young chefs competition



suPer SwirLy PIZza WHIRLS

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Winner of the month February 2015

Winner of the month February 2015

196

Ingredients

235ml hand warm water
10g fast action yeast
450 g “00” flour
5g salt
2 tablespoons olive oil
80g grated mature cheddar
16 fresh basil leaves
2 teaspoon dried oregano
Approx 4 tablespoons of tomato puree
A half a teaspoon of garlic granules
60g chopped ham (optional)

Why did Christopher make this dish?

I first made this dish when I was invited on the One Show on firework night to take a firework cake onto the show. I thought these pizza swirls looked like Catherine wheels and would be nice to take to the presenters and film crew after the show. My firework cake and the super swirly pizza swirls disappeared as soon as we went off air and everyone said they were delicious!!!

How to make Super Swirly Pizza Whirls

Making the dough

I adapted a basic pizza dough recipe from Southern Italian Family Cooking by Carmela Sophia Serano and then put his own twist to the recipe and turned this into super swirly pizza whirls.

1. Stir yeast into the water
2. Put flour, salt and olive oil in bowl
3. Gradually add the yeast and water mixture until it is all combined
4. Knead on a floured board or in a Kitchen Aid stand mixer for 10 minutes
5. Put in a bowl and cover with a tea towel, prove for 1 hour in a warm place

Filling the Dough
1. Cut the dough into halves. Leave one half of the dough in the bowl – you will use that later.
2. Roll out one piece of the dough on a floured board into a rectangle approximately 30 cm by 20 cm
3. Spread tomato puree onto the rectangle of dough
4. You now need to use HALF of your filling mix, so sprinkle on 40g cheese, 8 basil leaves, I teaspoon oregano, quarter of a teaspoon of garlic granules and 30 g ham – it will now look like a rectangular pizza
5. Roll the dough lengthways like a long “swiss roll” log
6. Cut the dough log into slices 2 cm wide. You will get about 12-14 slices per log.
7. Take the other half of the dough mix that is in your bowl and repeat steps 2-6 again, using the rest of your fillings.

Put the slices onto a baking liner onto a baking sheet

Leave to prove at room temperature for 1 hour, covered with a tea towel

Bake in the oven at Gas Mark 6 or 200C for approximately 20-25 minutes until the bread is cooked and is not sticky in the middle. Best served warm with salad, or would make a lovely lunchbox snack.

Christopher's dishes

Made by We Are Telescopic