Ham, mozzarella and … orange?! Australia invents a new topping to enrage the pizza purists

Remember when a few chunks of pineapple were enough to cause outrage? This latest offering puts even chicken tikka masala or pumpkin and hummus pizza in the shadeName: Orange pizza.Age: First mentions come in 314BC and AD997 respectively. The combination, however, is a product of our own dark age.Appearance: There’s no getting round this – it’s an orange pizza.All pizzas are sort of orange, aren’t they? By which I mean, a pizza with oranges on it

Rukmini Iyer’s quick and easy recipe for miso mushroom noodles with pak choi and chilli | Quick and easy

This dish is absolutely lovely with flat, knife-cut noodles, which you can buy from my favourite website, Sous Chef. However, for a 10-minute weeknight meal, where the sauce cooks in the time it takes to cook your carb, I suggest that you use tagliatelle instead. When cooked al dente, it has that chewy texture that works beautifully with the garlic, ginger and chilli-spiked miso sauce, and with the slight crunch of the pak choi. It’s a lovely spin on a quick stir-fry.Prep 10 min Cook 10 min Serves 2180g dried tagliatelle3 tbsp sesame oil 2 garlic cloves, peeled and finely grated1-inch piece ginger, peeled and finely grated2 red chillies, 1 finely chopped, 1 finely sliced250g chestnut mushrooms, sliced2 large pak choi, cut lengthways into eighths40g red or white miso paste1 tbsp rice-wine vinegar2 tsp white sesame seeds 2 tsp black sesame seedsCook the tagliatelle in a pan of boiling water (I wouldn’t salt it, because the dressing is salty enough) for nine minutes, or according to the packet instructions, until al dente

Rachel Roddy’s recipe for flatbreads stuffed with spinach and cheese | A kitchen in Rome

This week’s recipe involves making a dough of flour (any flour), water, olive oil, thick plain yoghurt and salt, and it requires no rising agent and no resting. Thanks to the olive oil and yoghurt, it is a dough that comes together easily and behaves in a way that reminds me of warm putty, coming away from the sides of the bowl, hardly sticking to the hands and almost bringing itself into a neat ball. Unlike so many things at the moment, it is a helpful, thoughtful and stretchy dough that can be rolled or pulled into sort-of circles that can accommodate just about any filling, although mine is inspired by the cheese and greens mixture that filled the Azerbaijani qu’tab my colleagues Alice and Deruba made me a few weeks ago.The best way to eat these flatbreads is, I think, two minutes and 23 seconds after they come out of the hot pan, so they have cooled just enough to handle and so that the puff of hot air that accompanies the first bite is funny rather than scalding; but they need to be still warm enough that the pastry is fried and the filling tender with melted cheese. While they want for nothing, these friendly, crowdpleasing flatbreads are great with a spoonful of mango chutney, preserved lemon or green bean pickle, or with seasoned yoghurt and a salad (of grated carrot and shredded green cabbage, maybe)

Joe Trivelli’s recipes for cod and leeks, roasted Jerusalem artichokes and a pear and honey dessert

Salt cod and sweet pears are just the thing to stir happy memoriesI have history with salt cod. Some years ago, we were on our way from the south of Italy, where my father is from, to Tuscany, where my parents now live. We had a new baby and a car suspension compromised by a boot packed with wheels of cheese and salami. We took a break on the outskirts of a town not far from Naples, where we planned to order a quick primi and be on our way.The pastas came and went, and then more cutlery arrived for one member of our party – my father, unable to resist salt cod, sat bashfully awaiting a sneakily ordered secondi for at least another hour

How tasting notes play conjuring tricks with our expectations

From ‘massive fruitiness’ to a ‘touch of spice’, what do wine tasting notes really tell us about the glass we are about to drink?The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more.Remy Farbras Ventoux, Rhône, France 2022 (£7.99 down from £9

Sharmilee, Leicester: ‘It really is worth your time’ – restaurant review

Our hugely influential restaurant critic, leaving the Observer after 26 years, finishes up with an Indian feastSharmilee, 71-73 Belgrave Road, Leicester LE4 6AS, (0116 266 8471). Starters £4.25- £5.95, mains £6.95-£12