This recipe is a collection of bits and bobs.  What I like about all the dishes involved is that you can mix and match and use the leftovers for another meal or snack. Leeks are so versatile and when gently cooked they become sweet and soft and go beautifully with the flatbreads.

Serves 4-6

Ingredients

Oat flatbreads

2 cups oats, processed to fine flour

200g plain unsweetened yoghurt

1 tsp baking powder

½ tsp salt

White bean puree

1 x 425g cannellini beans

2 cloves garlic

1 lemon, juice

2-3 Tbsp extra virgin olive oil

1 tsp salt

Leeks

2 Tbsp oil

1 leek, cut in half and washed

2 cloves garlic, sliced thinly

Salt and cracked pepper

Herby sauce

2 Tbsp parsley

1 Tbsp dill, fennel to chervil leaves

1-2 tsp apple cider or red wine vinegar

1 Tbsp capers

Pinch salt

2 Tbsp extra virgin olive oil

Method

Begin by making the dough for the flatbreads. I blended up the oats in a food processor until a fine flour texture.  Add this to a large bowl, add the baking powder and salt, mix.  Add the yoghurt and mix well to form a dough.  If the dough is too dry add a tablespoon of water a time until the dough is soft and smooth. Cover and sit for 30 minutes.

To make the white bean puree.  Drain the beans reserving a couple tablespoons of the liquid to use later. Place the beans, garlic, 1 tablespoon of the lemon juice and salt and process, add 1 tablespoon of the bean liquid and continue processing whilst drizzling in the oil.  Continue processing for about 5 minutes so that you get a whipped, silky puree.  Taste and adjust the seasoning and lemon if needed.  Put into a bowl and set aside for later.

To cook the leeks. Cut the leeks in half and and half again so you get thickish long strips. Heat the oil over a low heat in a medium fry pan and add the leeks, cook gently without colouring too much.  Add the garlic, season with salt and cracked pepper and continue cooking for 5 more minutes or until soft and sweet.  Set aside.

Herby sauce.  This sauce can be versatile with any soft herbs you have. Put the parsley, dill or chervil (even mint or coriander) into a food processor and add the garlic, processor briefly to chop it all together.  Add the vinegar, and oil, season lightly with the salt, blend briefly to combine. Remove into a bowl, roughly chop the capers and fold through. Set aside.

To cook the flatbread. Lightly flour your workbench and work the dough to form a thick sausage.  Divide the dough into 8-10 even sized balls.  Roll each ball into a rough 10cm oblong shape.  Continue until all the dough is done.

Heat up a skillet or fry pan over a moderate heat.  Cook the flatbreads for 2 minutes each side and remove and cover with clean cloth. 

To assemble. You can either place the delicious ingredients in bowls/plates on the table and let everyone assemble them as they please or you can spread over a little white bean puree, scatter over the soft, sweet leeks, drizzle generously with the herby sauce and enjoy!