Coconut Curry Mini Flatbread

A small hand-stretched flatbread baked until blistered, then spread with a thick coconut curry sauce made with coconut milk, mild curry paste, garlic and ginger. It's topped with roasted sweet potato, wilted spinach and red onion, then baked again until bubbling. The sauce is creamy and fragrant, and the sweet potato adds a soft, caramelised sweetness against the chewy bread.

A sprinkle of fresh coriander, toasted coconut flakes and a squeeze of lime finish it, and it arrives on a board cut into four wedges. It's a gentle, warming starter and a good one to share. Unlike our tandoori flatbreads, it's mild and fragrant rather than fiery, with coconut taking the lead.

• What's inside: flatbread dough, coconut milk, mild curry paste, garlic, ginger, roasted sweet potato, spinach, red onion, toasted coconut, coriander, lime
• Flavour: creamy, fragrant, mild
• Portion: one 18cm flatbread cut into four
• Served: hot, on a board cut into wedges
• Goes well with: a Mango Yoghurt Drink or our Thai Green Curry Rice Bowl