THIS Provencal pizza uses both tomato sauce and Mozzarella, for those who like to always use them on a pizza.

140g (5oz) basic pizza dough

THERE is a restaurant in Naples called Da Michele, one of the oldest pizza houses, where they only bake two types of pizza. Neapolitan and Pizza Margherita, and they are jam-packed, making pizzas non-stop, all day long.

BERNADETTE liked to gather cockles and mussels herself, and added clams when she could get them. She created the fennel sauce because shellfish love the flavour of aniseed.

CLAIRE PTAK had planned to move to London with her English boyfriend Damian when she was offered a job as pastry chef at the famous Chez Panisse in Berkeley in California.

8oz (225g) vanilla sugar

Recipe for Summer Pasta with Zucchini, Sugar Snaps and Peas.

Congratulations to the Tesco Young Chefs of the Year: Senior winner was Laura Clifford from Co Louth.

Serves 4

This is a poshed-up version of mushrooms on toast. Virtually all fungi are delicious on toast so this can be very humble or very exotic depending on the variety chosen.