KIDS COOK ALONG

ACCESS THE EVENT

CHEF HONOR TOWNSEND

Honor has been passionate about food and cooking for as long as she can remember and has been lucky to be part of a family where food and wine has always been a passion. Nothing makes her happier than being in the kitchen creating wonderful dishes, whether it is for her family, friends or complete strangers. Honor has more than 25 years of cooking experience, 16 of those spent in Italy as Chef at Boutique Hotel 'Il Bacchino' near Cortona and then at Palazzo Terranova, her family's Country House Hotel in Umbria. She is now back in Suffolk, where she grew up, bringing up her two daughters and has recently closed her own award winning restaurant, 'Buxhall Coach House' after a wonderful and successful 3 and a half years. She won the Award for Best restaurant in Suffolk in 2012. Honor cooks honest, authentic Italian food where delicious aromas of freshly made Focaccia and gently simmering pasta sauces emanate from the kitchen. Her food is bursting with flavour wherever possible Honor uses local, seasonal and always the freshest, best quality ingredients. Some of her speciality Italian products are sourced directly from artisan Italian producers. Honor uses the best ingredients and treats them beautifully and simply to create something delicious, full of robust honest flavours and you will not be disappointed! Honor has brought her love and experience of Italian food to rural Suffolk and hopes that clients who tried her food feel transported to Italy through flavour!

RECIPE & INGREDIENTS

⦁ 400g ‘00’ flour (they sell it in Tesco, Sainsbury’s, Asda..)
⦁ 1 sachet of instant yeast
⦁ 1 teaspoon fine sea salt
⦁ 2 tablespoons good olive oil
⦁ 1 egg (optional if dairy free)
⦁ 225ml tepid water


1. Put the flour in a bowl, add the yeast, salt, olive oil and egg, then add the water while mixing all together. You want a soft but not wet dough...add a little more flour if it’s very wet or a little water if it’s dry...I can guide you.
2. Then tip the dough out onto a clean floured surface and start kneading...folding it and pressing it away from you, keep kneading it for about 5-10 minutes! It gets the gluten in the dough stretching and working...which makes the end result better.
3. When it’s smooth and springy and well kneaded put the dough back in a clean oiled bowl, cover with clingfilm and put aside to rest and prove.
4. Preheat the oven to as hot as it will go. Get a non stick baking tray, round pizza tray or something similar, ready with a sprinkling of flour.

Tomato sauce
⦁ 1 400g tin of good quality whole plum tomatoes (pomodori pelati) preferably Italian
⦁ (Cirio are the best)
⦁ Sea salt, black pepper
⦁ 3 tablespoons olive oil


1. Crush the tomatoes in a bowl...with clean hands or a potato masher...
2. Add the olive oil, salt, pepper and mix well...done!
3. Prepare the mozzarella and your other toppings of choice....put in little bowls or containers

Pizza Margherita
⦁ Fresh basil (torn into pieces)
⦁ 2 x 125g mozzarella balls (Lidl and Aldi do good Italian mozzarella at great price!)

1. Break up the mozzarella into pieces (whole mozzarella balls are so much nicer and healthier than bags of grated!)

Toppings of your choice
⦁ Pepperoni
⦁ Mushrooms
⦁ Parma ham or cooked Ham
⦁ Red onion (finely sliced)
⦁ Courgette (finely sliced)
⦁ Anchovies
⦁ Garlic (finely sliced)
⦁ Red pepper (finely sliced)
⦁ Or anything else you like