Saturday, 5 June 2010

Flattery gets you everywhere....

I woke up this morning in a strange bed. Cool, clean sheets with light streaming through the blinds. I knew I wasn't at home. Our flat feels as if we're in the middle of the Gobi desert
rather than in South Cornwall. I stayed the night at some friends house enticed by a chilled bottle of wine and a prospect of an empty flat. (The other half is on a stag do).

We ate Mexican chicken and tortillas and sticky toffee pudding while sitting in the evening sunshine. The star was the host's salad which she snipped from overgrowing plant pots on her patio. Although I've had a few lettuces the only stars of the allotment are my herbs..........

So they are the only things I can use regularly without worrying about running out....

Allotment Flatbread......(makes 3)

400g 00 flour
100g bread flour
1 sachet dried yeast (7g)
1 tbsp Cornish sea salt
1 tbsp caster sugar
tepid water
what ever herbs you have (I used dried rosemary, parsley, chive flowers)
olive oil
more sea salt
Put the flours, yeast, salt and sugar in a bowl and mix together. Add a little tepid water at a time until you can bring the mix together as a dough. On a floured surface knead for 5 minutes. If it's too wet add a little more flour. Leave to rise for 30 minutes.

Spit the dough into three. Again on a floured surface roll out the dough until really thin. You may have to add more flour and keep flipping it over to make sure it doesn't stick to the work surface. Place on a greased tray (I use spray oil). Don't worry if there are little just reminds me that the dough is thin enough.

Now get your herbs. My rosemary has been drying since I cut it back in the winter. I just use bits and pieces when I need it in pasta sauces and on roast dinners.

Sprinkle the herbs over the bread. (Except the rocket and chive flowers). Drizzle some olive oil over the top and sprinkle some sea salt.

Sorry I forgot to tell you to preheat the oven to 200'c. Nice and hot so the bread is crispy and breaks when you snap it.

Put it in the oven...and wait for 15 to 20 minutes...

Snap into pieces and pile high on a board or plate. Sprinkle some rocket and flowers over the top and a little olive oil if you like. Serve with dips or with cold roast chicken.


  1. Looks yum. I've just picked a huge bunch of corinader from mother in laws allotment.

  2. delicious! Love the blog! really great pics... so hungry now... and it's only 7am!

  3. Thanks everyone! Glad you liked it. x