Somehow, pizza seemed a little too unpatriotic yesterday evening, and we needed something quick, easy and light for tea; we’d eaten like kings courtesy of the in-laws at lunchtime and our cable has gone caput. The husband therefore hijacked the kitchen, installing a huge television on my worktop so he could watch the football the old-fashioned way: via the aerial.
There’s not much a girl can cook with no worktop space and three hungry boys underfoot, so I improvised: lahmacun – the Turkish equivalent of pizza – with a twist. Lahmacun is usually covered in spiced ground lamb; here I’ve used one of my favourite combinations, inspired by Bonton’s magnificent filo parcels: goats cheese, honey and tomato.
The dough is easy to make from scratch, but my hands were tied by the time and space constraints, so I used flatbreads.
Serves: 2-4 (depending whether a starter, snack or main)
100g creamy goat’s cheese – mine was from Lubborn Creamery in Somerset – cut into slices
Two ripe tomatoes, finely sliced
A generous sprinkling dried oregano
Half a red onion, finely sliced
A good drizzle of honey
Pre heat the oven to 190C.
Arrange the tomatoes and goat’s cheese over each flatbread, then scatter over the oregano and onion.
Bake in the oven for 15 minutes, or until the tomatoes are soft, the goats cheese oozing and the flatbread crisp.
Drizzle the honey over the flatbread and slice to serve.