1 – Get your filling on
-Preheat the oven to 200°C (390°F) and line a small baking tray with baking paper.
-Halve, peel and thinly slice 1 red onion and chuck 3⁄4 of it into a deep roasting tray. Squeeze the
meat from 4 sausages into the tray and dollop in 4 tbsp of tomato purée. Don’t forget to wash your
hands after handling raw meat.
-Drizzle over 2 tbsp of oil, season with a generous pinch of salt and give everything a good mix on
-Spread everything out into one even layer – this will ensure everything gets an even colouring. Roast
in the oven for 10-12 minutes, until the tomato paste has darkened and everything has become
golden in places. Get on with the rest of the dish while you wait.
2 – Make the salad
-Cut 1 bulb of fennel in half lengthwise, then as thinly as possible crosswise. Chuck the slices into
a large mixing bowl.
-Finely chop 10g (0.4oz) of parsley and chuck that into the bowl too.
-Cut the top and bottom off 1 orange so it can stand on the board without rolling. Carefully remove all
the peel, cutting from top to bottom between the flesh and the skin, then rotate slightly and repeat.
-Cut it into individual segments by slicing along the lines that separate them. Chuck the segments
into the bowl along with any leftover juice.
-Tip in 1 tbsp of oil, 2 tbsp of vinegar, the reserved onion from earlier and crumble in 75g (2.6oz) of
feta. Give everything a good mix and season to taste with salt and pepper.
3 – Construct
-Once the sausage and onion are ready, grab them from the oven. Tip 50ml (1.7floz) of water into
the tray and give everything a good mix.
-Mix 2 tbsp of flour with 2 tbsp of water to make a thick paste – this will be used later to seal the
-Lay 2 tortillas on a clean work surface and load the sausage mix into the centre of each, making
sure to leave a 3cm gap around the edge.
-Rip 75g (2.6oz) of mozzarella into marble-sized pieces and chuck it on top of the sausage filling.
-Brush the flour paste all over one side of each tortilla, then fold them both in half. Use a fork to press
down their edges to seal in the filling.
4 – Bake
-Brush the tortilla calzones with 1 tbsp of oil, then carefully transfer them to the lined tray from earlier.
-Bake in the oven for 6-8 minutes, until light golden. Wash up your roasting tray, chopping board and
chefs’ knife from earlier while you wait.
5 – Serve
-Slide a calzone onto each of your serving plates and whack a handful of the fennel salad to the
side of each. Serve!