Mum's pizza pie

Method

1. For the pastry: put the flour in a mixing bowl and rub in the butter and lard until the mixture resembles breadcrumbs. Season with salt and pepper. Use a knife to gradually stir in enough cold water to form a dough. Wrap the dough in cling film and leave to rest in the fridge.

2. For the filling: push the canned tomatoes through a sieve or blend to a purée in a food processor.

3. Transfer the tomatoes to a large pan with the olive oil, garlic, onions and both cheeses. Add the sprig of rosemary and the bay leaves and heat to simmering point. Season with salt and pepper.

4. Add the semolina and simmer for 20 minutes, stirring frequently . Remove from the heat and allow to cool, stirring occasionally. Remove and discard the rosemary and bay leaves.

4. Preheat the oven to 160C/gas 3. Grease and flour a 20cm x 5cm deep square pie dish.

5. Roll out the pastry about 0.5cm thick and line the pie dish, using oddments to patch up any gaps. Prick all over with a fork and line with foil. Place in the centre of the oven. After about 5 minutes, when the pastry has just set, remove the dish from the oven, remove the foil and return the pie dish to the oven for about 10 minutes until browned. Remove from the oven and allow to cool.

9. For the topping: when the pastry case and tomato mixture are cool, spread the mixture over the pastry case. Decorate with a lattice of anchovy fillets and sit a sliced pimento stuffed olive in each diamond created by the lattice of anchovies. Chill for at least 1 hour (preferably overnight).

10. Serve with potato salad with capers.

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Ingredients

For the pastry

240g plain flour
60g salted Butter, chilled
60g lard, chilled

For the filling

800g plum tomatoes
splash Olive oil
2 garlic cloves, grated
3 Onions, grated
100g strong Cheddar cheese, freshly grated
50g Parmesan, freshly grated
sprig Rosemary
2 Bay leaves
250g Semolina

For the topping

handful pitted green olives, stuffed with pimentos
handful anchovy fillets

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