Easy bake.
Gill Meller’s flatbreads
It’s time to fire up the barbecue and make this Italianflavoured open-bake from the River Cottage chef and food writer. Who needs a pizza oven when you’ve got this!
RECIPE AND FOOD STYLING GILL MELLER PHOTOGRAPH ANDREW MONTGOMERY
Flatbreads with chilli and fennel sausage, burrata and herbs
Serves 2-4
Hands-on
time 35-40 min, plus resting and proving
“You can cook the flatbreads in a heavy pan, but if I’m outside, I prefer to lay them straight on the grill – they’re smokier that way. For a veggie version use courgettes instead of sausage. Slice thinly and fry in the same way with the fennel seeds, chilli and garlic.”