Want to go big for lunch? These flatbreads are where it’s at. Light and fluffy with a kick of chilli, they are the dream with eggs, chorizo and spring onions - packing a perfect punch for hungry lunchers.

They’re also one of the speediest breads to make - transforming from squidgy balls of dough to light and fluffy flatbreads in under 10 mins.

I like to roll them out nice and thin to get them puffed up in the pan, always over-cooking slightly to get that charred finish.

INGREDIENTS (Serves 4):

Flatbreads:

• 1 onion, diced

• 3 cloves garlic, finely chopped

• 1 tsp paprika

• 1 tbsp rose harissa

• 1 tbsp chilli jam

• Dash of Maple Syrup

• Dollop of creme fraiche

• 200g white flour

• 100g spelt flour

• 250g Greek Yoghurt

• 30g nigella seeds

• 12g salt

• Salt & pepper to season

For the eggs:

• 100g chorizo, diced

• bunch of spring onions, finely chopped

• 4 eggs

• 1 avocado -sliced

• Chive Microgreens to serve

METHOD:

1. Sweat out the onions and garlic in a pan with some olive oil and seasoning. Add the harissa and smokey paprika and stir fry for another 2 minutes. Remove from the heat and add the chilli jam and nigella seeds.

2. Put the onion mix into a food processor and add the maple syrup and creme fraiche. Blitz to a paste.

3. In a bowl combine the flours and yoghurt and tip in the blitzed onion paste. Season and combine until no dry bits of flour remain. Tip out onto a floured surface and knead until the dough starts to feel a little elastic (2 minutes) Return to the bowl and cover with a tea towel.

4. Tip the dough out onto a floured surface and roll into thin flatbreads - around 0.5cm thick. Don’t worry too much about the shape - rustic is what we’re aiming for.

5. Get the pan back on the heat and tip in some olive oil. Fry the flatbreads one at a time until puffed up with a lovely orangey-gold hue. Drop some chilli flakes into the pan if you’re chasing extra spice. Place on a warm plate when cooked. (You can heat the oven and transfer the flatbreads whilst you make the eggs if you like).

6. To make the eggs - get the pan back on the heat and add the chorizo, pan frying for a few minutes to release those lovely oils. Add the spring onions and stir to combine, then drop in the eggs - one at a time in four corners of the pan. Season, turn the heat down and let everything bubble away.

7. Plate up the flatbreads. Spread over a layer of Greek Yoghurt, then top with the chorizo eggs, finishing with some avocado and chives microgreens.