Pizza Bianca Funghi (white pizza with mushrooms)

White pizza has fast become a favourite of mine. I first had one when I went to the Italian restaurant Zizzi and fell in love. It comes away from the classic tomato flavour that crosses between all other pizzas, whether they're thin and crispy or deep and fluffy, but it certainly doesn't lose anything. What I've done here it to really simplify it but it can be easily adapted and played around with to incorporate other ingredients and tastes. 

Easy Egg Fried Rice

For me, egg fried rice is one of the regular dishes I feast on when I order Chinese takeaway on a Saturday night. But it's so simple, cheap and versatile to make yourself. It can be made simply as a side dish (as I've done in these photos) or spruced up to make a meal in its own right.

Salami with fennel (final week)

They're ready! And a lot sooner than I expected it to be. Originally, I thought it'd take 6-10 weeks but in less than 3 weeks the salami had lost over 30% of their weight through moisture loss - meaning they're ready for nomming on. 

Salami with fennel (week 2)

Week 2 of my salami project and they seem to be doing well. I had a little scare with some green mold appearing on the topside of the bend. So, straight away I wiped it off with some vinegar and kitchen paper. Then I set about doing a little bit of research. 

Salami with fennel (week 1)

So after the disappointing failure of my venison prosciutto, I wanted to try something that was maybe a bit more realistic and not quite as expensive. So, I chose salami. I've made regular pork and beef sausages before, so I was fairly comfortable with using a sausage maker and there's something strangely satisfying about making these sorts of products using it.