Try these alternative toppings

■ MIXED ROASTED VEG Heat the oven to 200C/180C fan/gas 6. Tip ½ small red onion, sliced into thin wedges, a handful of cherry tomatoes, 200g canned chickpeas, drained, 1 crushed garlic clove and 30g mixed pitted olives into a roasting tin. Drizzle over 1 tbsp olive oil, toss, then roast for 1520 mins. Spoon the softened veg over the warm latbreads.

■ FETA & EGG Spread whipped feta over each latbread, then top with a poached egg and a sprinkling of sliced red chillies.

■ CHICKEN & RED PEPPER Top each latbread with shredded Little Gem lettuce, chopped red peppers, pieces of cooked skinless chicken breast, a spoonful of natural yogurt and a squeeze of lemon.

■ SALMON & BEETROOT Top each with a poached salmon illet, diced cooked beetroot, cucumber slices, Greek yogurt, lemon juice and dill.

■ HUMMUS & VEG Spread with hummus, then top with fried slices of halloumi, sliced red peppers, shredded red cabbage, rocket and a drizzle of olive oil.