Venison Chorizo & Garlic Tomato Flatbread

Serves 2-4

ROASTED TOMATOES

Handful of cherry tomatoes or on the vine

50ml olive oil

2 garlic gloves sliced

Fresh thyme leaves

Half the tomatoes and place into a oven proof dish, cover with olive oil and add in the garlic slices and thyme.

Bake in an oven at 140°C Fan for 40 minutes to an hour until the tomatoes are soft.

FLAT BREAD + TOPPINGS

200g plain flour

10g baking powder

75g yogurt

90ml whole milk

60g sliced chorizo - we used GREAT GLEN CHARCUTERIE

Generous grating of Parmesan

Mix the plain flour, baking powder and season with salt and pepper. Whisk until evenly distributed.

Add in yogurt and milk until a sticky dough is formed, lightly dust your worktop and divide the mixture into 4. Roll into rough round shapes, roughly the width of a pound coin.

Heat a large frying pan until smoking hot, drop the flatbread in to cook. They should form bubbles when cooking, after a minute or so check the base and turn once it’s golden brown. Flip and cook the other side.

Now to top, lightly fry the chopped chorizo to release the flavours. Drizzle the roasted tomatoes on the flatbread, sliced salami and generously grate parmesan around the crust - add an extra drizzle of the incredible tomato and olive oil mix!