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Yvonne's pickled rhubarb and chicken flatbreads

A plate of three flatbreads topped with pickled rhubarb and chicken, on a wooden counter beside a basket of flatbreads, herbs and lemons, and jars of homemade herb dressing and pickled rhubarb. One of the jars of pickled rhubarb is open and a spoon lies beside it with rhubarb pickle overflowing.

Pickled Rhubarb - Serves 4

Ingredients:

  • 1 small red onion

  • 3 stalks of rhubarb, cut in 3 inches length each

  • 250ml red wine vinegar

  • 80g sugar

Method:

Put vinegar and sugar in a pan and heat up using a medium heat.

Add 3 rhubarb and onion

Leave in the pan for about 15 minutes to infuse and pickle.

When it is cooled down, pour into a sterilised jam jar.

Keep in the fridge for up to 2 weeks.

Flat Bread - Serves 8

Ingredients:

  • 250g Full fat yoghurt

  • 250g self-raising flour

  • ½ tsp sea salt

  • Olive oil for frying

Method:

Mix the yoghurt, flour and salt together, and divide them into golf size balls.

Roll thinly and then fry on frying pan with hot oil. Turn over after 3 mins and serve immediately!

Shredded chicken - Serves 8

Ingredients:

  • Chicken thighs

  • Fresh herbs

  • Onion

  • Garlic

Method:

Boil with seasonings

Shred

Save poaching liquid for stock

Herby Dressing - Serves 8

Ingredients:

  • Small handful of parsley, really finely chopped

  • Small handful of basil, really finely chopped

  • 6 tbsp extra virgin olive oil

  • 2 tbsp lemon juice (fresh)

  • 2 tbsp maple syrup or honey

  • 2 tsp Dijon mustard

  • ¼ tsp sea salt

Method:

Add all the ingredients in a small jug and mix well. Alternatively, you can blitz with a small hand blender.

If it is too thick, add little cold water.