Trauma free Tuesday!

Fancy a pizza with a difference - using the extra lamb shank you cooked?

I know we've made the Stromboli previously but this recipe uses the lamb shank and also gives you variations if you feel like being adventurous.

Stromboli

400g prepared pizza dough or ready-made base

4 tbsp tomato paste

1 lamb shank stripped and shredded

120g baby spinach

100g thinly sliced mozzarella cheese

1 tbsp olive oil

Generous sprinkle of dried thyme

Pre-heat your oven 220fan/200c/Gas 8. Place a large baking tray in the oven.

Place a dampened J cloth on your work surface. Place a piece of baking parchment on top of the cloth – it will stop it sliding – make sure you leave enough to get hold of – you're going to lift it onto the hot baking tray that's in the oven at the moment. Unroll the pizza dough gently on the parchment.

Spread the tomato paste onto the base. Add the shredded lamb, followed by the spinach and then the mozzarella and sprinkle with the dried thyme. Roll up the base from the shortest side and brush with the olive oil - make sure it's seam-side down when placed on the tray.

WITH CARE remove the tray from the oven and then carefully lift the parchment and the rolled up pizza onto it. Place back in the oven for 20/25 minutes until golden brown – check at 20 minutes.

When removed from the oven slice into portions to suit and serve.

Variations on a theme :

Use goat's cheese instead of mozzarella

Use ground cumin to sprinkle over the lamb instead of or in addition to dried thyme

Sprinkle capers over the top of the shredded lamb – salty capers and sweet lamb - yum

Sprinkle sumac over the top of the lamb – a sharp lemony flavour – double yum

Any or all of the above will work well and – surprise surprise – you could dip into your raw slaw stash and serve a coleslaw as a side.

Happy Tuesday!