Asparagus is one of the classic markers of Spring and a favourite flavour. Cooked here on a joyful and tasty pizzette – to eat outside when the sun is shining. Making your dough is fun and much easier than you might think.
75g grated mozzarella
60g crumbled goat’s curd
1 red chilli finely chopped
5 large spears of asparagus trimmed and peeled Into long strips with a speed peeler
sea salt, pepper and extra virgin olive oil
Pizzette dough
500g white bread flour-sieved
100g semolina flour
½ teaspoon salt
1x 7g-sachet yeast
½ tablespoon caster sugar
2 tablespoons olive oil
350ml warm water
Whisk the yeast into the water to dissolve. Mix together the flours, salt, sugar and olive oil. Now stir in the warm water, gradually and then knead the mix together with your hands until fully incorporated. Continue to knead until you have fairly smooth, elastic dough. Cover the bowl with a damp clean cloth and wait for 30 minutes or so, until the dough has doubled in size, leaving in a warmer part of the kitchen is advisable.
When doubled the dough is ready to be divided into 4 balls and then each ball rolled out, on a lightly floured surface to form small pizzetta.
Heat an oven to very hot along with some large sturdy baking trays to cook the bases. (Or use an outdoor pizza oven)
Place the bases directly on the trays and sprinkle the cheeses and chilli on top along with a lug of olive oil and some seasoning. Cook for 5 minutes, turing once.
Divide a pile of asparagus strips on each pizzette, season and cook for a further 1 minute until the asparagus has wilted, the cheese has melted and the base is cooked, browned and crispy. Serve.
There’s garden dining, and then there’s this.
The Princess Royal is your heatwave hideout, with seafood, spritzes and plenty of shade.
On Friday 27th June, join us at WOW!house for an Endless Lunch with Mirabeau. Just 16 seats at our flower-filled terrace table, with flame-grilled feasting, flowing rosé and the kind of long, leisurely lunch we all dream of. This is one summer table you won’t want to miss.
For design devotees, food lovers and those who do Fridays properly.
Swipe for your invite and the menu.
Design Centre, Chelsea Harbour
Friday 27th June only – tickets are limited.
Book your tickets via WhatsApp 07596862242.
Sticky, sharp cherries. Soft almond sponge. A spoonful of clotted cream on the side.
@ben.tish’s Cherry & Almond Clafoutis is the summer pudding moment we’ve all been waiting for.
Plan ahead for Father’s Day and earn some serious brownie points. Book your table at any Cubitt House pub and Dad’s pint of Singlefin Lager from @harbourbrewing is on us.
© 2025 Cubitt House Ltd.
10 Motcomb Street, Belgravia, London SW1X 8LA
Company No. 05399542
