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.

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.

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.

Fish is cooked in a tasty poaching liquor that is then added to the sauce. Paired with leeks and full-flavoured Stilton then topped with beautifully flaky puff pastry, this is a delicious take on the popular fish pie. Bake in individual portions for quick and easy serving.

This dough will be quite wet which gives the characteristic soft crumb, so don't be tempted to add extra flour.

In this unusual take on the traditional fish taco, we’ve used chipotle-flavoured puff pastry in place of tortillas. The filling packs a real punch, with pieces of flaky white fish marinated in fiery jalapeño chilli, fresh lime and garlic. Serve with salsa, guacamole and sour cream for a real Mexican fiesta!

Use tri-coloured quinoa to add more colour to your muffins.

A crumbly oatcake base, a layer of fig jam, creamy Stilton cheese and a scattering of balsamic-caramelised walnuts… this is a cheese board like never before. The sweetness of the fig jam and walnuts balances the salty, savoury Stilton, and there’s enough of a mix of textures that each bite is different. This is a rich, decadent final course for a dinner party.

Using fridge-cold eggs helps to prevent them running over the edges when broken onto the fillings.

A traditional pizza that remains on the menus of many Italian pizzerias today, Capricciosa is popular amongst indecisive customers who like the idea of a pizza brimming with different ingredients. This pizza is similar to the quattro stagioni (four seasons) with artichokes, mushrooms and olives, but differs in that all ingredients are present in each bite. Combined with a rich tomato sauce brimming with the robust flavour of anchovies, this pizza is a real crowd-pleaser.

Activated charcoal is a form of carbon processed to have small, low-volume pores that increase the surface area. This ingredient is a food-grade, edible, fine, odourless, black powder. This ingredient can be ordered through many online retailers.

Beetroot is a great, healthy vegetable to include in your diet. It's low in fat, full of vitamins and minerals while also being packed with powerful antioxidants.

Pastry can be made 2-3 days in advance and stored in the refrigerator.

To add more crunch to the pizza base add 1 oz ground Parmesan cheese with the milk, oil and eggs.

Before first use, grease the bottom and edges of 'Paul' pizza stone very well (see instructions for use). This allows the stone from which the product is made to form a natural non-stick layer that will prevent food from sticking during cooking.

To make your own vegetable stock paste and puff pastry, see Cookidoo® for recipes.

Originating from the home of pizza, Naples, calzone is simply a folded pizza. Ours has a classic stuffing of cheese and salami and is served with an easy sauce packed with flavour, perfect for dipping the fluffy, folded crust into.

Substitute topping ingredients with others of choice (e.g. tuna, olives, ham, etc.).

Soparnik is a traditional Dalmatian dish. It was first considered for fasting or food for the poor, being made from a simple dough of plain flour, water, salt and a splash of olive oil then filled with chard. It is now declared as part of the cultural heritage of Croatia.