Has no-one else tried this yet? It lends itself to scaling down well and is the perfect starting point for a nice Bombay aloo. Give it a go guys

Got a pan in th oven as I tripe this, some MIck/TAz base for a Jalfrezi (precooked chicken breast from Macro though) made with last of the summers yellow and red peepers from the greenhouse.

I'll try to post a picture or two before scoffing waaaay too much, as the cooking aroma's are rather pleasant.....

Still, I made the best of it and the filling worked well (veggie style). This was just the first batch cooling

If I saw those fresh out, they would not make it to the cooling stage, they look pretty good to me.....

So here is one I prepared earlier (sorry). Using Organic Stone ground wheat bread (strong) flour, boules of mozzarella, thin sliced ham torn into pieces. Passata sauce from a carton  : I hope the picture comes out.

9 minutes at 250 degrees, on a pre-heated pizza stone, with a little cornmeal to ease sliding off a cake slide/thingie (Mary Berry uses one.....)

then out and into a heavy bottomed heated frying pan (dry) to 'char' (crisp-up) the base.

The best base I have ever made and cooked at home, so thanks Sverige for the encouragement.

And soon, the weekend, and back to the freezer to find the last base gravy for a creamy coconutted kinda-korma with a portion of pre-cooked Tilda 'boil in the microwave' coconut&chillie rice with some mini poppadoms.

To LeafMonkey, I too am in Nelson's County, and am pretty sure that the red sauce, round-'ere has a most deleterious effect on my digestion...... dunno whats in it, I just don't touch it.

I don't normally read the Guardian, but was looking for advice about Persimmons (Sharon Fruit) actually and this caught my eye.

You may or may not agree with the ideas inside, this is the Guardian after all, but gives some insights as to what some contributors have opinions on.

https://www.theguardian.com/lifeandstyle/2017/jan/12/who-killed-the-british-curry-house