Chorizo and asparagus with turmeric flatbreads
For the flatbreads
- 250g/9oz plain flour, plus extra for dusting
- ½ tsp ground turmeric
- 2½ tsp baking powder
- pinch salt
- 1½ tsp caster sugar
- 50g/1¾oz plain yoghurt
- oil, for brushing
- 35g/1¼oz crème fraîche, to serve
For the chorizo and asparagus
To make the flatbreads, place the flour, turmeric, baking powder, salt and sugar in a large bowl and mix to combine. Add the yoghurt to the bowl. Mix together until it starts to form into a ball. If the mixture is too dry, add 1 tablespoon of water to bring the dough together. Knead for 5–10 minutes on a lightly floured surface until smooth and elastic. Divide into 4 pieces and roll each piece into a circle about 10cm in diameter with a rolling pin. Brush each flatbread with the oil.
Cook the flatbreads on each side in a hot dry frying pan. It should take about 2 minutes on each side. Keep warm.
To make the chorizo and asparagus, cook the eggs for 6 minutes in a saucepan of boiling water then remove to cool. Blanch the asparagus in a saucepan of boiling, salted water for 2–3 minutes. Peel the eggs and cut in half.
Gently fry the chorizo in a frying pan until the oil is released and it starts to crisp up. Add the kale to the pan and cook for another 2 minutes, until wilted.
Brush each flatbread with the crème fraîche and place on warmed plates. Top with the asparagus, chorizo, kale and eggs. Garnish with parsley and serve.
This recipe is flexible and you could easily turn it into a full English breakfast by swapping the asparagus for mushrooms and tomatoes and the chorizo for plain pork sausages.