To prepare the Fennel & Apple Salad Chop the fennel stalks from the bulbs and discard, keeping any of the feathery fronds on the bulb (if there are any) for the salad. Cut the fennel in half through the root end and remove the core. Using a very sharp knife or mandolin, shave the fennel as finely as possible (this is important) and place in a bowl. Leaving the skin on, slice the apple thinly from top to bottom, turning the apple each time you come close to the core. Stack some of the slices and chop into julienne (thin matchstick pieces). Using a small utility knife, peel the fibers from the outside of the celery and slice thinly cross-ways. Chop the herbs. Put the apple, celery and herbs into the bowl, add the grated lemon zest and season. The Dressing: Pour the maple syrup and lemon juice into a bowl. Whisk continuously while adding the oil. Season. Spoon the dressing over the fennel mixture (you may not need it all) and toss everything together.     To cook the Sea Bream or Sea Bass Dry the fish with kitchen paper. Season both sides. Heat a non-stick frying pan and when hot, add 2 tablespoons of oil to the pan. When the oil is hot, place the fish in the pan, skin side down. At the outset, press the fish gently in the centre with a fish slice to keep it flat, keeping the heat fairly high. After a few minutes, the skin will start to colour on the underside. When the edges of the fish become tinged golden, check the colour of the skin. If it is still quite pale, continue cooking at a high heat for another minute or so. With a fish this thin, ninety per cent of the cooking can be done on the skin side. Turn the fish over, remove the pan from the heat and allow the flesh to cook in the residual heat of the pan for the last 30 seconds. Place the fish on kitchen paper before transferring to a warm plate. Serve with the fennel and apple salad.     Visit Our Shop

For the Pizza Dough Make yeast as per packet instructions.Mix dough ingredients together.Knead for 3 mins.Rest for 5 mins.Knead for 3 mins.Divide mixture in two.Cover with Clingfilm refrigerate for 24 hrs or 8 hours at room temp, dough will double in size. For the Tomato Sauce Blitz all of the tomato sauce ingredients together. For the Pizza Choose your pizza toppings. If dough was in fridge let stand at room temp for about 1 hour. Roll dough using a floured surface.Spread sauce on dough but not right out to the edges.Spread your cheese (grated mozzarella) do not overload.Add your favourite toppings (do not overload) we use salami, green chilli, mushroom, yellow pepper, shaved parmesan, fresh mozzarella & fresh basil leaves.Pre heat oven to 250 fan. Put base directly onto oven rack or use a wire rack, do not use a tray!.Cook until base is nice and crisp and cheese is melted (Approx. 10 mins).