Here's a recipe for a delicious, silky pot of wild mushroom and truffle oil spaghetti. Perfect for hunkering down as the evenings close in and we are all craving a comforting bowl of pasta!
Flatbreads are a great base for a fridge raid as they only require store cupboard ingredients, take 5 minutes to make and you can then top them with any fresh ingredients that you need to use up.
Makes one flatbread.
1. Place the gram flour in a mixing bowl. Add the egg and stir to combine.
2. Add the salt, pepper and a splash water until you get the consistency of batter. Mix well to remove any lumps.
3. Place a lightly oiled frying pan on a medium heat and allow it to heat up. Pour the batter into the pan and cook until golden, flipping with a spatula to cook the other side after approximately a minute.
4. Turn the flatbread out onto a plate, pile it high with toppings* and serve.
*We opted for rocket, red cabbage, black beans, corn, tomatoes, jalapeños and chilli flakes, then served it with sriracha.
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