Wow family and friends with this selection of al fresco bites and dairy-free desserts. Plant food never looked so good…

Spiced Aubergine Ffflatbreads

INGREDIENTS For the dough

• 400g (14oz) white organic flour

• ¼ tsp sea salt

• 1 tsp quick yeast

• 1 tsp sugar

• 2 tbsp olive oil

• 350ml (11¾l oz) luke warm water

For the aubergine illing

• 1 onion, finely chopped

• 1 tbsp olive oil

• 2 garlic cloves, finely chopped

• 1 tsp cumin seeds

• ½ tsp smoked paprika

• ½ tsp cinnamon

• ½ chilli lakes

• 1 medium aubergine, cut into small cubes

• 3 tomatoes, chopped

• ½ tsp sea salt

• pinch of sumac

• large handful of mint,

roughly chopped

For the coconut mint dip

• 3 tbsp coconut yoghurt

• juice of ½ a lemon

• 1 tbsp olive oil

• 1 garlic clove, grated

• big pinch of sea salt

• 4 tbsp fresh mint, chopped

METHOD

1 Pre-heat the oven to 200°C/Gas Mark 6.

2 To make the dough: Add the flour and salt to a large bowl and mix well.

3 In asmallbowl, mixthe yeast, sugarandoliveoil withtheluk ewarmwa ter andle aveforaminuteorso. Create a hole in the middle of the flour and gradually add the liquid until you have a dough. Tip the dough onto a floured chopping board. Knead for a few minutes until the dough is springy.

4 Transfer back to the bowl and cover with a damp cloth for about an hour. The dough should have doubled in size. Transfer back onto the floured chopping board and knead again.

5 To make the topping: Add the onion to a large pan with the olive oil and sauté for 10 minutes on a low heat. Add in the spices, garlic and fry for a further few minutes. Now add in the chopped aubergine, stir and fry for a minute on a low heat. Add in the chopped tomatoes and stir to combine.

6 Cover thepanandletit cookfor15minutes, stirring occasionally. Add in the sumac and the chopped mint. Stir to combine.

7 To make the coconut mint dip: Add all the ingredients to a jar and mix to combine. Add a little water to loosen if desired.

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