Seafood and pesto pizza

GF pizza base (or Phonecian bread- which is a flat bread found in most supermarkets)

Sacla classic pesto

4 Scallops (halved)

6 uncooked prawns of reasonable size

3 rashers of shredded Prosciutto

about five biscuits worth of Brie (cut into small pieces)

Cup of grated mature cheddar and a sprinkling of parmesan

Sea Salt and freshly grated Black Pepper as desired.

The ingredient portions are per pizza.

Very simple recipe to make. Pre-heat the oven to 200c while you prep the ingredients, then slather the base with pesto, scraping off any excess so that a thinner crust does not get to soggy. Scatter all ingredients over the base evenly, then finish with cheese. This can be cooked on a normal oven tray, or a pizza stone (or old terracotta tile) if you want the base to be really crunchy.

For the love of god do NOT open the oven while cooking, so that a steady heat is maintained. Just look through the little window and only remove once the bubbling cheese slows and turns golden brown.

If you really want to spoil yourself, go crack open a bottle of Sav Blanc, best wine EVER for seafood.

New Year's EveDay Recovery Pasta

This is very rich so only serve it in small portions if you're not into heavy foods ;) Serves 2.

6 shredded rashers of Prosciutto (Don's make a GF version that is awesome)

San Remo GF Fettucine (half pack, cooked as per instructions)

1 chicken breast, cubed and cooked in fry pan

2 soft boiled eggs

About a cup and a half of extra tasty cheddar and parmesan, finely grated

1 tbsp classic pesto (Sacla brand is GF)

Sea salt and freshly cracked pepper as per taste

Cook the pasta as per instructions, fry the chicken till lightly golden and soft boil the eggs (about three mins max.). Then mix it all together in a bowl and serve with an egg slightly messily sitting on top.

Tastes spectacular, but don't eat too much of it or you may hate me for making you feel that full :P