Skip to main content
A Magazine for

Healthy Eating

by Now Then Sheffield

Recipe by Barra Organics
Serves 2

A peach-sized piece of bread dough
3 tablespoons of tomato passata
2 sliced, roasted beetroot
Goat’s cheese
Olive oil

Prepare and measure all toppings in advance. Heat an 8-inch cast iron skillet over medium heat on the stove. Dust the dough with flour, shape and stretch with your hands or a rolling pin, and turn around until it’s 5mm thick. Transfer to the pre-heated pan.

Quickly blob the fresh tomato or passata over the dough, then the cheese and oil. Cover the skillet with a pan lid and cook for four minutes on a medium heat. Then turn on the grill.
Remove the lid and toast the pizza for one or two minutes until you get a crisp top crust. Allow to cool slightly, preferably on a wire cooling rack. Cut and serve.


Recipe by Ros Arksey
Serves 4 as a snack

300g kale, washed, leaves only
½ tsp cumin seeds
½ tsp paprika
½ tsp sea salt flakes
1 tbsp olive oil

Pre-heat oven to 150°C. Make the seasoning by dry frying the cumin seeds until they smell fragrant, then mix with the paprika and salt in a pestle and mortar until you have a rough powder.

Prepare the kale by washing and drying thoroughly. Strip the leaves away from the stalks, chop roughly and then place a single layer on a couple of baking trays. Drizzle over the olive oil so the leaves are evenly coated, and then bake for ten minutes until crisp. Remove from the oven and scatter over the seasoning.

by Now Then Sheffield

Next article in issue 83

Alt Lit

just sat there waiting the second cd in the three disc changer is ready eager oh crazybones oh pokemon card oh party ring the smashi…

 just sat there 
 the second cd in the three disc changer
 is ready
oh crazybones
 oh pokemon card
 oh party ring
the smashi

More Food

Celebrating the seasons

Make the best of what’s around you this winter harvest – our tips on how to prepare and cook in-season fruit and veg.

Independent Food Festivities

Yes, ‘Christmas is going to be different this year,’ but Sheffield’s independent traders and producers are up to the challenge. Here are some choice picks for festive food and drink.

Connecting people through baking

Sheaf Community Bakery are passionate about growing local, promoting food equality and baking great heritage breads. Jonny from SCB told us more about the non-profit venture started in Heeley.

Food in Film

Film has long celebrated food, from the passion and craft of making to the joy of eating. The Showroom Cinema’s Young Audiences Coordinator, Linnea Pettersson, shares her favourites.

Growing a Community

Food charity Green City Action share how community growing connects people, improves wellbeing and helps us to develop our communities.

More Food