SIMPLE storecupboard SUPPERS

Smoked trout, beetroot & horseradish flatbread

■ Serves 4 ■ Prep 10 mins ■ Cook 8 mins

4 flatbreads
olive oil, for brushing
2 tbsp creamed horseradish
2 tbsp crème fraîche
small bunch of dill, ½ chopped, ½ picked into small fronds squeeze of lemon juice, plus a pinch of zest
3 cooked beetroots (not in vinegar), very thinly sliced
4 smoked trout fillets, broken into large flakes
mixed salad leaves, to serve (optional)

1 Heat the oven to 220C/200C fan/gas 7. Brush the flatbreads with olive oil. Put on a large baking sheet and pop in the oven for about 8 mins until crisp around the edges.

2 Meanwhile, mix the horseradish, crème fraîche, chopped dill, lemon juice and zest, and some seasoning in a small bowl. Add a few drops of water to loosen the mixture to a drizzling consistency.

3 Top each flatbread with some beetroot slices and smoked trout. Drizzle over the horseradish sauce, sprinkle with dill fronds and serve with a mixed salad, if you like.

PER SERVING 327 kcals, fat 10g, saturates 4g, carbs 42g, sugars 5g, fibre 3g, protein 21g, salt 2.1g

MAKE IT WITH MEAT

Beef, beetroot