Pork chops with broad bean & minted Jersey smash
Make the most of seasonal summer ingredients with pan-fried pork chops served with colourful broad beans, spring onions, mint and Jersey Royal potatoes
Asparagus, pea & ricotta flatbreads
- Preparation and cooking time
- Prep:
- Cook:
- Plus resting
- More effort
- Makes 2 (with enough dough for 4)
Skip to ingredients
For the flatbreads
- 7g sachet fast-action dried yeast
- ½ tsp sugar
- 200g spelt flour
- 150g strong bread flour
- 1 tbsp olive oil
For the toppings (for 2 flatbreads)
- 200g asparagus
- 100g podded peas
- ½ small bunch mintleaves picked
- 200g ricotta
- 10g grated parmesanor vegetarian alternative, plus extra to serve
- 1 garlic clovecrushed
- 1 lemonzested and juiced
- a little grated nutmeg
- 1 tbsp olive oilplus extra for drizzling
Nutrition: Per flatbread
- kcal599
- fat20g
- saturates9g
- carbs70g
- sugars5g
- fibre8g
- protein31g
- salt1.6g
Method
step 1
To make the flatbreads, put the yeast, sugar and 220ml lukewarm water in a jug and stir thoroughly. Leave to sit for a few mins while you measure out your ingredients.
step 2
Sift the flours and 1 tsp salt into a bowl, then slowly incorporate the yeast mix, stirring with a wooden spoon. Stir in the oil and turn the dough out onto a clean, lightly floured surface and knead for 5 mins until smooth. Return to the bowl, cover with a clean tea towel and leave to sit for 30 mins to 1 hr until doubled in size.
step 3
Return the dough to your work surface, adding more flour if needed, and knead for a few more mins to knock it back, then divide into four and roll each piece into a ball. Wrap two in cling film and freeze for another time.
step 4
Heat oven to 230C/210 fan/gas 8. Flatten one of the balls with the palm of your hand and, using a floured rolling pin, roll out into a wide, flat base about 10-12 inches long. Place on an oiled baking sheet, then brush with oil and bake for 5-8 mins, turning halfway, until the bread is puffed and golden. Remove from the oven and repeat with the other dough ball.
step 5
Snap the woody bases off the asparagus. Bring a pan of salted water to the boil and gently blanch the asparagus for 2-3 mins until tender. Remove with a slotted spoon and set aside on a plate to cool. Blanch the peas in the same water for a couple of mins or until tender, and drain.
step 6
Chop 4 mint leaves and put in a bowl with the cheeses, 1 tbsp olive oil, the garlic, lemon zest, a pinch of salt and good grating of nutmeg and black pepper, and stir to combine. Cut the tips from the asparagus – about 4cm – then finely slice the stalks. Put all the asparagus in a bowl with the peas, remaining mint leaves, lemon juice and a good drizzle of olive oil. Season well and toss to combine.
step 7
Spread the flatbread with the ricotta mix, then top with the asparagus and pea mix. Garnish with extra parmesan, olive oil, sea salt and freshly ground black pepper before serving.
