½ red pepper, core and seeds removed, roughly chopped
½ banana shallot, sliced
1 tsp fresh thyme leaves
1 tbsp olive oil
salt and freshly ground black pepper
200ml/7fl oz hot chicken stock (vegetarians may substitute vegetable stock)
50ml/2fl oz double cream
150g/5½oz plain flour
25ml/1fl oz olive oil
50ml/2fl oz tepid water
1 tsp dried chilli flakes
1 tsp salt
salt and freshly ground black pepper
Preheat the oven to 200C/400F/Gas 6. Place a flat baking sheet into the oven to heat.
To make the soup, place the red pepper, shallot, thyme and olive oil into a bowl and season, to taste, with salt and freshly ground black pepper.
Pour onto a clean baking sheet (not the preheated sheet) and roast in the oven for 12 minutes, or until browned and cooked.
Transfer the roasted pepper and shallot to a food processor. Add the stock and double cream, season well with salt and freshly ground black pepper and blend until smooth.
For the flatbreads, place the flour, oil, water, chilli flakes and salt into a bowl and mix well. Bring the dough together with floured hands and roll out onto a floured surface until ½cm thick.
Place on the preheated baking sheet and place into the oven to bake for 10 minutes, or until browned and bubbled. Remove from the oven, allow to cool slightly, then cut into quarters.
To serve, pour the soup into a warm bowl and serve the chilli flatbread on a plate alongside.
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