100g fresh wood ear
100g ’nduja
15 cherry tomatoes, halved
½ teaspoon dried oregano
pizza fritta

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1.Slice the wood ear into thin strips, discarding any tough bits.
2.Heat a frying pan over a medium-high heat, add the ’nduja and cook, breaking up with a wooden spoon for a minute before adding the wood ear, cherry tomatoes, oregano and a sprinkle of salt.
3.Cook, stirring for about 3-4 minutes, until the tomatoes start to break down.
4.Great made in advance and reheated a little before spooning onto the pizza base.

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles