Flammkuchen

At the back of the fridge...

"What do you mean 'there's nothing in the fridge'?"
For a surprisingly scrummy lunch take 1 tortilla/wrap/flat bread thingy, spread with Greek Yoghurt (or white sauce) and then top with whatever sliced veggies you like. Mushrooms, leeks, onions, spinach, peas all work well. Add some fresh herbs, salt & pepper, grated cheese and a little ground nutmeg. If you've got any cooked or cured meat dice that up and sprinkle that over too.
Pop in the oven until the cheese has melted and the 'pizza' starts to get a little singed at the edges. 


I made the one in the picture with a leek which was going a bit bendy, mushrooms which were getting rather wrinkly and a stub of old cheese which wasn't much use for anything else and honestly it was bloody good. The nutmeg brings the white sauce-onion-cheese combo together and really reminds me of Flammkuchen which is served at festivals and street parties in Germany.

Après le travail

This is a tasty, wholesome one pot meal for after work and it's ready in minutes! This will be a great dish to make when the Jersey Royals appear in the Spring.


Serves 2
250-300g of new potatoes
Mixture of green vegetables (I used: leeks, spring greens, broccoli, peas and cabbage)
2 pieces of fresh fish (pick something you haven't tried before, I used Dabs for this recipe but if you want some more ideas ask your fish monger and check out the info on Hugh's fish fight website before you shop). 
Bunch of fresh dill 
Greek Yoghurt (I love this stuff and Total have just relaunched their website with some ace recipes, sorry I digress) 
1/2 fennel bulb finely sliced and tossed in lemon juice
Olive oil, salt and pepper


Method
Clean the potatoes and place at the bottom of a large saucepan and cover with water and bring to the boil. 
After 10 minutes start adding the vegetables, layer any leafy greens on the top to form a bed for the fish. 
Check the potatoes are nearly soft and then lay the fish over the vegetables and continue to simmer for another 2 minutes with the lid on.
Then take the pan off the heat and leave to stand (still with the lid on) until the fish is cooked through (roughly another 2-5 mintutes). 
Remove the fish with a slotted spoon and put onto the plates.
Drain the rest of the vegetables, drizzle with olive oil and season. 
Put the vegetables on the plate with the fish, top with the fennel salad and a spoonful of greek yoghurt. 
Strew fronds of dill all over the plates and serve immediately. 
It's a good idea to pop a bottle of good olive oil, salt and pepper and wedges of lemon, more fresh dill and any leftover fennel salad on the table so everyone can season everything to their liking.