Pizza with potatoes, mozzarella, rosemary, thyme and tomatoes

Smear the tomato sauce evenly over the pizza base. Slice the potatoes into 0.5cm/¼ inch thick slices and toss in a bowl with the rosemary, thyme, a good glug of olive oil, a small squeeze of lemon juice and a pinch of salt and pepper. Scatter them over the pizza base and put small torn-up pieces of mozzarella into the gaps. Cook until crisp and golden.

Beef stifado

1 Place beef in a large non-reactive bowl. Add marinade ingredients, cover and refrigerate for at least 6 hours, preferably overnight.
2 Heat oil over medium heat in a large saucepan and sauté the onions for 5 minutes or until softened. Remove with a slotted spoon and set aside. Sauté the beef, reserving the marinade, for about 8–10 minutes or until browned on all sides. Return onions to the saucepan, add the marinade mixture, tomatoes and tomato purée and enough water to just cover the stew. Season generously with sea salt and freshly ground black pepper. Bring to the boil then simmer for 1½–2 hours or until the beef is tender and the sauce has thickened. Serve with pasta and grated cheese.