Roasted carrot flatbreads with spiced butter, hot honey and feta

Begin by making your flatbread dough, place the flour, yeast and sea salt in a mixer with a dough hook. Mix to distribute the yeast before adding the yoghurt, olive oil and warm water.

Mix for 10 mins until the dough cleans the bowl. Place in a greased bowl and cover. Leave in a warm place to triple in size ( this can take up to 2 hours)

Now to make the spiced butter, mix the ingredients together evenly before shaping like a sausage in clingfilm. Roll tightly and keep in the fridge until ready to use.

For the hot honey, add the chilli flakes, vinegar and honey to a pot and bring to the boil. Place in a jar and leave to infuse for at least 24 hours.

At this point, it's time to cook. Preheat the oven to 180c. Place a large, non stick pan on a high heat and add some vegetable oil. Dust your work surface with some flour and turn your flatbread dough out on top.

Dust with more flour on top before rolling about 1 inch thick. Cut the dough into pieces that will fit the pan. Fry for 1 minute on both sides until dark golden brown. Transfer to a tray and cook in the oven for 5 mins to cook through. Clean the pan and return to a medium heat

Peel the carrots evenly and cut into finger length pieces. Add a touch of vegetable oil to the pan and get the carrots in. Roll the carrots over the heat until they start to colour.

Controlling your heat, add about 2 tbsp of your spiced butter and continue rolling the pan so the butter foams and cooks the carrots through, turning them golden brown. This takes about 2 minutes. Remove from the heat and add some sea salt and lemon zest.

To assemble, place the flatbread on a plate. Brush with yoghurt and top with the roasted carrots and some butter from the pan. Crumble the feta on top and garnish with the hot honey, mint and coriander leaves.