You can place trays of unbaked gougères into the freezer. Once frozen, place into snaplock bags. To bake from frozen, place onto lined baking trays. Bake 220°C for 8 minutes, then reduce temperature to 190°C and continue to bake for 15-20 minutes until golden brown and cooked through.

Find our recipe for Barley malt powder on Cookidoo®.

Named after ‘pancia’ , the Italian word for stomach, these delicious stuffed dumplings date back to the 18th century where they were a popular snack in Naples. Similar to a calzone but much smaller in shape, panzerotti were originally filled with a mixture of cheese and cooked meat, then deep-fried in lard and eaten hot. Today, this traditional preparation has changed very little. Ours are filled with ricotta cheese and sausage meat and make a moreish appetiser or snack with drinks.

To make your own Cafe style Muffin wrappers - cut out six (17.5 cm x 17.5 cm) squares out of baking paper and push into muffin tray mould to shape.

To make your own Quick Puff Pastry , find the recipe on Cookidoo®.

This pastry is great for savoury tarts! We use it in our Roast beef and rhubarb chutney pies or search Cookidoo® for more recipe inspiration.

The practice of carving spooky faces into pumpkins to ward off spirits has been around for hundreds of years, as part of Halloween celebrations. Make a smooth pumpkin purée from the flesh to use on this seasonal-inspired pizza topped with caramelised onions.

Prick the base of the dough in muffin tray with a fork to ensure even baking.

Pizza Diavola translates to ‘devil’s pizza’. Given the spiciness of this pizza, it’s a well-suited name! We’ve used spicy salami in our version, but for a really devilish pizza we recommend adding some 'nduja sausage. 'Nduja is an extremely spicy, pork salami, similar to the French andouille sausage, which was introduced to the Calabrian region of Italy in the 13th century. The spreadable salami gets its fiery taste from roasted hot red peppers and is traditionally eaten spread on bread or alongside cheese.

Prick the bottom of the dough in muffin tray with a fork to ensure even baking.

If you cannot buy alkaline water, you can make your own alkaline water by using cooking baking soda. Cook 1 tsp baking soda and 100 g water in boil mode/ 100°C , then cook 2 minutes/100°C/speed 1 and let cool.

You can substitute the ricotta cheese with quark cheese.

For a sweeter roll: add 80 g honey instead of sugar and reduce salt by ½ tsp.

Replace pitted Kalamata olives with pitted olives of choice in this recipe.

Sub rolls are best on day of making but will keep in an airtight container for up to 2 days or can be frozen for up to 1 month.

To blind bake pastry: Preheat oven to 200°C. Roll out pastry to line the base and sides of a greased tart tin and prick the base with a fork or pastry docker to prevent air bubbles and rising. Line pastry base with baking paper and fill with rice, dried beans or pie weights (this will stop the pastry base from rising during baking). Place tart tin onto a baking tray and bake for 15 minutes (200°C). Remove from oven, then remove baking paper with rice, dried beans or pie weights. Return pastry case to oven and bake for a further 5-10 minutes (200°C) or until light golden.

Many different varieties of pizza can be made. Top with your choosen ingredients at step 5, finishing with a scattering of grated mozzarella: ham and mushroom or ham and pineapple, olives, goat's cheese, peperoni or fresh basil leaves are examples of great additions to the cheese and tomato pizza in the recipe.

Ciabatta is an Italian bread that was created in 1982 by Francesco Favaron, a baker from Verona. He created the bread in response to the popularity of French baguettes and named it ciabatta (slipper) as the shape reminded him of his wife’s slippers! Ciabatta bread is made with a biga, a type of pre-fermentation often used in Italian baking that creates a light, open texture with holes. This ciabatta pizza is topped with flavourful San Marzano tomatoes and pieces of sweet lobster, before being drizzled with garlic butter for a truly luxurious finish.

Prick the bottom of the dough in muffin tray with a fork to ensure even baking.

This is also tasty served cold. Keep for up to 2 days in the fridge.