From garden parties to picnics, these perfect pick-me-up savoury treats will see you through summer
RECIPES REBECCA WOOLLARD
Roast potato and pesto stromboli
PAGE 49
Chilli jam and spring onion sausage rolls
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Pull-apart puttanesca swirls
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ROAST POTATO AND PESTO STROMBOLI
MAKES 10 slices V HANDS ON TIME 25 mins TOTAL TIME 1 hr 10 mins, plus rising and cooling
This cheese-stuffed bread, named after an active volcano on the Italian island of Stromboli, is at its best when it literally erupts with ingredients.
For the dough
◆ 500g strong white flour, plus extra to dust
◆ 30g olive oil
◆ 10g fine sea salt
◆ 1 tbsp caster sugar
◆ 1 x7g sachet fastaction dried yeast
◆ 300-350g lukewarm water (see ‘Kitchen tip’, below)
For the filling
◆ 500g new potatoes, chopped into 1cm chunks
◆ 2 tbsp olive oil, plus 1 tbsp extra to brush
◆ 4 unpeeled garlic cloves
◆ 1 x150g pot fresh pesto*
◆ 150g grated cheddar and mozzarella* mix
For the topping
◆ 30g Parmesan*, finely grated
1 Preheat the oven to 200°C, fan 180°C, gas 6. Spread the potatoes out on a large baking tray, toss with the olive oil, garlic cloves and seasoning. Roast for 35-40 minutes, turning once or twice and roughly crushing them with a spatula as they cook (remove the garlic after 25 minutes). When deep golden, craggy and crisp, set aside to cool and turn off the oven for now.
2 For the dough, put all the ingredients into a bowl and mix together. If you’re confident with breadmaking and shaping, and have a stand mixer for kneading, use 350g water. If not, use 300g. Bring together then either knead by hand for 15 minutes, or in a stand mixer for 10 minutes on low speed, until the dough is smooth, elastic and springy.
3 Shape into a rough ball, return to the bowl, then cover with a tea towel and leave in a warm place to rise for 1 hour, or until doubled in size.
4 Once risen, tip onto a floured surface and knead for a minute to redistribute the air. Roll the dough out to roughly 35cm x 40cm. Mash the soft garlic flesh into the pesto then spread evenly over the dough. Scatter over the cheese mix and potatoes. Roll the dough up from one long side then flip it to s
