Kenny Tutt's veggie Christmas dinner leftover flatbread recipe

Name: Kenny Tutt's veggie Christmas dinner leftover flatbread recipe
Ingredients: 300 g self-raising (self-rising) flour; 150 g natural or live yogurt; 1/2 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); 1/2 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

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Got more leftover Christmas vegetables than you know what to do with? Use them as a topping in this Middle Eastern-inspired flatbread recipe.

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Ingredients

300 g self-raising (self-rising) flour
150 g natural or live yogurt
1/2 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)
1/2 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