Ingredients

• ½ red pepper
• core and seeds removed
• roughly chopped
• ½ banana shallot
• sliced
• 1 tsp fresh thyme leaves
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 200ml/7fl oz hot chicken stock (vegetarians may substitute vegetable stock)
• 50ml/2fl oz double cream
• 150g/5½oz plain flour
• 25ml/1fl oz olive oil
• 50ml/2fl oz tepid water
• 1 tsp dried chilli flakes
• 1 tsp salt
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6. Place a flat baking sheet into the oven to heat.
• To make the soup
• place the red pepper
• shallot
• thyme and olive oil into a bowl and season
• to taste
• with salt and freshly ground black pepper.
• Pour onto a clean baking sheet (not the preheated sheet) and roast in the oven for 12 minutes
• or until browned and cooked.
• Transfer the roasted pepper and shallot to a food processor. Add the stock and double cream
• season well with salt and freshly ground black pepper and blend until smooth.
• For the flatbreads
• place the flour
• oil
• water
• chilli flakes and salt into a bowl and mix well. Bring the dough together with floured hands and roll out onto a floured surface until ½cm thick.
• Place on the preheated baking sheet and place into the oven to bake for 10 minutes
• or until browned and bubbled. Remove from the oven
• allow to cool slightly
• then cut into quarters.
• To serve
• pour the soup into a warm bowl and serve the chilli flatbread on a plate alongside.