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How we make our Meat & Smokey pizza

This week we're shining the spotlight on our bestseller, The Meat & Smokey – formally known as The Sweet & Smokey, which featured on our original lockdown menu! We hay-smoke ricotta cream (mixed with mascarpone), and pair with a sweet and not-too-spicy habanero chilli jam, before topping with some lovely peppery fresh rocket, before adding crispy salami!

How we make our hay-smoked ricotta cream

First, we start with a 3:1 ratio of ricotta to mascarpone (I know, absolutely filthy). Then we put it in a large pan with some hay and light it on fire, before closing the lid and letting the fire go out to smoke the cream!

We're then left with some lovely smoke residue sitting on top, and all you have to do is mix it in, taste, and if it's not smokey enough, do it again!

Hay is a really really nice thing to smoke with; it has an amazing flavour, and matches perfectly with ricotta. It also goes really well with eggs, mashed potato, and celeriac puree (smoked celeriac puree is genuinely life-changing, and is where I got the inspiration for this).

The pizza works so well because it contains some tried and tested flavour combinations: sweet & smokey, dairy & chilli and rocket & sweet things. It all just belongs together. All good flavours should be greater than the sum of their parts, and the amount of perfect combinations in this one is frankly unmatched.

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