On an unexpected day off I chose to spend my afternoon baking this Southern delight, with a fun, Ottolenghi-inspired twist – made with feta, spring onion and jalapeño, ideal as a tear-and-share summer side.
My love of shakshuka extends the traditional Israeli–adopted-Western hangover cure. Instead, I’ve decided to use it as a tasty base to my homemade buckwheat pizza. Inspired by pioneering FODMAP blogger Emma Hatcher, the texture of this herby pizza is much like crispy pitta – thin, versatile and light. Covered with my homemade spicy sauce, this effortless pizza makes for a perfect accompaniment at any chilled-out dinner party.