Our new chef Mary-Ann Beaty shares some recipes perfect for the harvest season.

Ploughman’s Calzone

Makes 6

Preparation time: 15 minutes

Cooking time: 15 minutes


  • 13oz flour
  • 7g yeast
  • Half a teaspoon of salt
  • 8fl oz warm water (approx.)
  • 2 tbsp rapeseed oil
      For the filling:
    1. 1 onion
    2. 1 stick of celery
    3. 1 pepper
    4. 6-8 rashers of smoked back bacon bacon (or cooked chopped ham)
    5. 4fl oz tomato passata
    6. Salt and pepper
    7. Mozzarella cheese
    8. Basil leaves


    1. Preheat oven to 200C/Gas Mark 6/180C Fan.
    2. For the dough, mix all the dry ingredients together, add the oil and most of the water and mix.
    3. Dry fry the bacon. When nearly cooked add the veg and cook until soft.
    4. Add enough passata to bind together and season to taste.
    5. Divide the dough into six even pieces and roll each into a circle.
    6. Place a spoonful of the bacon mixture on one side of each circle leaving a centimetre gap at the edge.
    7. Chop the mozzarella and place on top with a few torn basil leaves.
    8. Use your finger to damp the edge of the dough with a little water and fold the dough over. Seal using thumb and finger.
    9. Place on a baking sheet and cook for 12-15min.

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