Kenny Tutt's veggie Christmas dinner leftover flatbread recipe
If you've got more leftover Christmas vegetables than you know what to do with, 2018 MasterChef winner Kenny Tutt has a suggestion for you: use them as a topping in this fabulous Middle Eastern-inspired flatbread recipe. It takes minimal effort, and you can use any combination of veggies you like.
Kenny says: "I love a Christmas dinner, and I'm sure the feeling is mutual up and down the land. However, the leftovers and the adventurous ways to use them over the next few festive days is really exciting. This dish takes all of the lovely leftover vegetables and adds a Middle Eastern warmth for a truly delicious, easy and resourceful meal.
"A homemade flatbread is a great vehicle for most toppings and a base for a quick, easy pizza. The garlicky, herby kick from the Boursin adds the final wow."
This recipe was created in partnership with Foodcycle and Boursin, as part of the You Create, We Donate campaign. For every dish shared on social media, tagging in @BoursinUK and using the hashtag #youcreatewedonate, Boursin will donate £5* to FoodCycle. Every £5 donation would deliver 3.5 meals for the vulnerable.
* Total donation capped at £20,000. Please see www.boursin.co.uk/foodcycle-campaign for full terms and conditions.
Ingredients
For the flatbread- 300 g self-raising (self-rising) flour
- 150 g natural or live yogurt
- 0.5 tsp baking powder
- 1 tbsp vegetable or olive oil
- 1 pinch of fine salt
- 1 tsp nigella/onion seeds (optional)
- 100 g Boursin Garlic & Herbs, crumbled
- 1 medium white onion, finely sliced
- 2 cloves of garlic, finely sliced
- 1 tsp ground cumin
- 1 tsp ground coriander (cilantro)
- 0.5 tsp chilli flakes
- 1 plateful of delicious leftover vegetables, cut into bite-sized morsels (carrots, sprouts, parsnips, roast potatoes, red cabbage)
- 1 handful of chopped fresh coriander, to finish
- 1 pinch of salt and pepper
- 1 tbsp vegetable or sunflower oil
Details
- Cuisine: Middle Eastern-inspired
- Recipe Type: Christmas
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Firstly, preheat your oven to 230°C/210°C fan/450°F/gas mark 8. Put a large baking sheet, or if you have one, a large pizza stone in the oven to heat up.
- For the dough, mix the flour with the baking powder, salt, yogurt, oil and nigella seeds (optional) to form a soft dough. Knead for 2-3 minutes until smooth. Wrap in baking paper and pop in the fridge to rest whilst you assemble your toppings.
- Over a medium heat, with a little oil in the pan, sweat down the onions and garlic until nice and golden. Add the cumin, ground coriander (cilantro) and chilli for a little warmth, then add your Christmas day leftover vegetables and fry to get some colour. Add some salt and pepper to season, then put the mix to the side.
- Take the dough out of the fridge and roll out on a floured surface to a rough oval or rectangle.
- Carefully transfer the flatbread to the hot tray/pizza stone, then quickly top with an even scattering of the spiced Christmas veggies and a generous crumble of Boursin Garlic & Herbs.
- Bake in the oven for approximately 20-25 minutes until the base is nicely crisp and golden brown. Once finished, slice and serve with a final flourish of aromatic chopped coriander (cilantro).
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Roasted Christmas vegetable tart