Fig, Pear, and Spinach Pizza with Sundried Tomatoes, Pizza Sauce, and Vegan Chilli Oil

Serves: 4

Prep Time: 10 minutes

Cook Time: 12 minutes

Ingredients:

  •  4 large figs, sliced     

  •  1 bag spinach leaves (approx. 120g)    

  •  1 pear, sliced     

  • 60g pitted salty olives, chopped     

  •  60g semi-sundried tomatoes, chopped   

  •  100g grated cheese (e.g., mozzarella)     

  •  2 ready-made pizza bases (12-inch)     

  •  6-8 tbsp pizza sauce     

  •  Lainey’s vegan chili oil (for drizzling)

Method:

  1. Preheat the oven to 220°C (420°F).     

  2. Spread 3-4 tbsp of pizza sauce evenly over each pizza base.     

  3. Prepare toppings: slice figs and pear, chop olives and sundried tomatoes.     

  4. Layer the pizza: add spinach on top of the sauce, then arrange figs, pear, olives, and sundried tomatoes.

  5. Sprinkle grated cheese evenly over both pizzas. Bake for 10-12 minutes, or until the crust is golden and cheese is melted.     

  6. Drizzle with Lainey’s vegan chili oil before serving.

Easy Spaghetti Bolognese

Serves: 4 - 6

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Approx. Calories: 550 kcal per serve

Main Ingredients

  • 2 tbsp olive oil

  • 50g unsalted butter

  • 500g lean minced beef

  • 1 large white onion, diced

  • 2 cloves garlic, crushed and minced

  • 2 medium carrots, shredded or minced

  • 2 cans whole tomatoes

  • 1 cup red wine (Shiraz or Pinot)

  • 375g spaghetti (or homemade pasta)

  • ½ bunch flat parsley leaves, chopped

  • Parmesan or pecorino cheese, to serve

Seasonings & Flavourings

  • 2 tbsp fresh thyme, roughly chopped

  • 1 tbsp fresh oregano, roughly chopped

  • 1 tsp dried mixed herbs

  • 4 fresh bay leaves

  • 1 tsp salt

  • ½ tsp cracked black pepper

  • 1 ½ tsp Vegeta

  • 1 ½ tbsp Lainey’s Chilli Oil

Method

Sauté Base:

1. Heat a large saucepan over medium heat. Add olive oil and butter.

2. Add onions, garlic, thyme, and oregano. Sauté until onions soften.

Build the Sauce:

3. Add minced beef, breaking it up with a wooden spoon. Add red wine, carrots, mixed herbs, and tomatoes.

4. Stir for about 5 minutes, allowing the sauce to thicken slightly.

5. Add bay leaves, Vegeta, Lainey’s Chilli Oil, salt, and pepper.

Simmer:

6. Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally so it doesn’t stick.

Cook the Pasta:

7. Meanwhile, cook spaghetti according to packet instructions until al dente. Drain well.

Combine & Finish:

8. Add cooked pasta into the Bolognese sauce and toss to coat thoroughly.

Serve:

9. Dish into bowls. Garnish with parsley and parmesan or pecorino.

10. Add extra Lainey’s Chilli Oil for extra heat.