Melon aqua fresca
Preparation time: 5 minutes
800g (1¾lbs) watermelon, flesh only, roughly chopped
300ml (10½fl oz) water
1 tbsp sugar
Juice of 3 limes
l Blend the watermelon with half the water, sugar and lime juice.
l Mix with the rest of the water then pour into a vacuum flask with a handful of ice.
l Make it an adult version by mixing equal quantities of champagne and aqua fresca or try 200ml (7fl oz) of vodka or rum.
Cooking time: 30 minutes
Preparation time: 2 hours
450g (1lb) strong, white plain
flour, plus extra for dusting
2 tsps dried yeast
1 tbsp chopped fresh rosemary
1 tsp flaky salt
5 tbsps olive oil
300ml (10½fl oz) tepid water
1 jar roast peppers (size of your choice)
160g (5¾oz) black olives
200g (7oz) sun-blushed tomatoes
100g (3½oz) pesto
2 mozzarella balls
l Sift the flour into a large bowl then mix with the yeast, rosemary, salt and 2 tablespoons of the olive oil.
l Make a well in the middle of the flour, pour in the water and mix.
l Transfer the dough to a lightly floured surface and knead until it becomes soft and elastic.
l Place back in the bowl then cover and rest in a warm place to rise for 1-1½ hours or until doubled in size.
l Meanwhile, thinly slice the courgettes along the length.
l Place a griddle pan over a high heat until smoking hot then griddle the courgettes until just colouring on both sides. Set aside to cool.
l Drain the peppers, olives and sun-blushed tomatoes. Roughly chop and mix together in a bowl.
l Split the dough into 2 pieces then roll 1 out on a lightly floured surface until it’s 25x30cm (9¾x12in).
l Drizzle a large baking tray with 1 tablespoon of the olive oil and lay the rolled dough on the tray.
l Brush the pesto over the dough, leaving a 2cm (¾in) rim.
l Sprinkle with the chopped peppers, tomatoes and olives then lay the courgettes over the top.
l Drain the mozzarella and tear evenly over the courgettes.
l Brush the outside 2cm (¾in) of the dough with a little water.
l Roll the…