Asparagus, pea & ricotta flatbreads

These flatbreads are the perfect vehicle for all the clean, bright flavours of spring. I’m a huge fan of ricotta and love how its mild, fresh creaminess works with the vivid green asparagus and sweet peas.

MAKES 2 (with enough dough for 4) PREP 15 mins plus resting COOK 30 mins MORE EFFORT V G dough only

For the flatbreads 7g sachet fast-action dried yeast

1/2 tsp sugar

200g spelt flour

150g strong bread flour 1 tbsp olive oil

For the toppings (for 2 flatbreads)

200g asparagus 100g podded peas 1/2 small bunch mint, leaves picked 200g ricotta

10g grated parmesan or vegetarian alternative, plus extra to serve 1 garlic clove, crushed 1 lemon, zested and juiced a little grated nutmeg 1 tbsp olive oil, plus extra for drizzling

1 To make the flatbreads, put the yeast, sugar and 220ml lukewarm water in a jug and stir thoroughly. Leave to sit for a few mins while you measure out your ingredients. 2 Sift the flours and 1 tsp salt into a bowl, then slowly incorporate the yeast mix, stirring with a wooden spoon. Stir in the oil and turn the dough out onto a clean, lightly floured surface and knead for 5 mins until smooth. Return to the bowl, cover with a clean tea towel and leave to sit for 30 mins-1 hr until doubled in size.

3 Return the dough to your work surface, adding more flour if needed, and knead for a few more mins to knock it back, then divide into four and roll each piece into a ball. Wrap two in cling film and freeze for another time. 4 Heat oven to 230C/210 fan/gas 8. Flatten one of the balls with the palm of your hand and, using a floured rolling pin, roll out into a wide, flat base about 10-12 inches long. Place on an oiled baking sheet, then brush with oil and bake for 5-8 mins, turning halfway, until the bread is puffed and golden. Remove from the oven and repeat with the other dough ball.

5 Snap the woody bases off the asparagus. Bring a pan of salted water to the boil and gently blanch the asparagus for 2-3 mins until tender. Remove with a slotted spoon and set aside on a plate to cool. Blanch the peas in the same water for a couple of mins or until tender, and drain.

6 Chop 4 mint leaves and put in a bowl with the cheeses, 1 tbsp olive oil, the garlic, lemon zest, a pinch of salt and good grating of nutmeg and black pepper and stir to combine. Cut the tips from the asparagus – about 4cm – then finely slice the stalks. Put all the asparagus in a bowl with the peas, remaining mint leaves, lemon juice and a good drizzle of olive oil. Season well and toss to combine. 7 Spread the flatbread with the ricotta mix, then top with the asparagus and pea mix. Garnish with extra parmesan, olive oil, sea salt and freshly ground black pepper before serving.

GOOD TO KNOW calcium • folate • fibre • vit c • 2 of 5-a-day

PER FLATBREAD 599 kcals • fat 20g • saturates 9g • carbs 70g • sugars 5g • fibre 8g • protein 31g • salt 1.6g