You know what’s fun? Piling stuff on flatbreads. I have a lot of skin in this game, being somewhat obsessed with this form of plump, pillowy carb. I love to watch them puff and sigh in the pan. I love flipping and chivvying until a stack sits before me, tearing off finger-searing nibbles as I go. I have been known to prep a little bowl next to my station containing olive oil and sea salt, for dunking. My freezer always bears a crinkly foil-wrapped stash. I’m preparing to share my latest flatbread recipe, as it happens. Don’t think you need another one? You do. I’m just working on perfecting a version that doesn’t need to be cooked outdoors, as I know some of you won’t want to do that. I’ll share that recipe here when it’s done. Until then, this is an extremely easy version that some of you will be familiar with. It’s versatile and works every time. I wanted to pile one high with the caramelised fennel + other good things because when the flatbread craving strikes, it must be sated. THAT SAID. You could sack it off and have the fennel on the yoghurt and/or serve with your carb of choice, e.g. new potatoes. You are the master of your destiny... Keep reading with a 7-day free trialSubscribe to Flavour Nuggets by Helen Graves to keep reading this post and get 7 days of free access to the full post archives. A subscription gets you:
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Tuesday, June 3, 2025
Supersize Me! Caramelised fennel, preserved lemon yoghurt and chorizo
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