• TO DRINK: Graham Beck Brut NV. The MCC’s bottle-aged characteristics of yeastiness and fresh bread and biscuits match well with homebaked breads.spring onions, halved.

    Leek and spring onion flat bread

    Serves: 1 loaf
    Cooking Time: 40 mins plus extra for rising


    • 8 baby leeks, halved
    • 30m (2 tbsp) olive/avocado oil
    • 5ml (1 tsp) vinegar
    • 5ml (1 tsp) sugar
    • BREAD
    • 10ml dry yeast
    • 5ml (1 tsp) castor sugar
    • 300ml warm milk
    • 360g (3 cups) cake flour, sifted
    • 30ml (2 tbsp) olive/avocado oil
    • pinch of salt



    Mix the onions, leeks, oil, vinegar and sugar in a bowl and allow to rest.


    For the bread, put the yeast, sugar and milk in a bowl and mix well to combine. Set aside until small bubbles appear on the surface.


    In a bowl, combine the flour, oil and salt. Add the yeast mixture and gently mix in with a knife to form a dough.


    On a lightly floured working surface, knead the dough until smooth and elastic, about 2 minutes.


    Place the dough in a baking dish and leave to double in size, about 2 hours. Preheat the oven to 180°C.


    Decorate the dough with vegetables and bake until cooked, about 20 – 30 minutes.