Mid Week Eat: DIY Flatbread
It’s easy to eat seasonally with a whole lazy Sunday and 6 hours to roast a joint ahead of you. It’s more difficult when you get in from work late and all you want to do is order a pizza. My Mid-Week-Eats recipes are all quick, really easy and made mostly using ingredients you’ll already have in your cupboards. No trailing round various health food shops to source a weird paste anymore.
This dinner is inspired by the fact that I impulsively bought a flatbread base in Tesco and didn’t have a clue what to do with it. Turns out it’s great for using up odds and ends in the fridge. You can try out some of my combos below, or put together something from whatever you have left over.Variety is the spice of life, so separate the flatbread into halves or quarters to try different toppings with one base. It’s perfect for a couple of lunches too.Makes 4 portions
- Prepare the flatbread by rubbing with garlic and oil
Brie, Bacon and Grape
A classic combo, this flatbread bridges the gap between rich and light for these end of summer evenings.2. Cook the bacon by grilling or frying and cut into bitesize pieces - I like mine crispy but don’t over-crisp at this point as it will have a second cook3. Layer the bacon with brie and grapes and bake as per the flatbread instructions4. Serve with a rocket or watercress salad
Sausage, Mushroom, Blue Cheese and Chutney
Great for getting you in the mood for wintery gooey-ness.2. Grill the sausages (veggie or meat) while frying the mushrooms in garlic and butter (I find that oil destroys the flavour and texture, I much prefer a soft and buttery mushroom)3. Slice the sausages and add to the flatbread with the mushrooms, crumble over blue cheese and bake as per the flatbread instructions4. Splodge any chutney you have over the top and serve (if you’ve got no chutney, gently fry onions to caramelise them - this is important to have something to cut through the richness of the cheese)
Potato, Greens and Cheese
Helloooo carbs. This one is the perfect comfort food.2. Chop potatoes into small cubs or slices and roast with garlic and rosemary until crispy3. Scatter onto the flatbread and add cooked greens (try leeks or spinach) and cheese (a hard cheese like gruyere would be good but cheddar will do the trick). Bake as per the flatbread instructions.