FLATBREAD NACHOS WITH GUACAMOLE, SOUR CREAM & JALAPENOS, SPICY CHICKEN LEGS, HUMMUS AND FLATBREAD
Here are three match-perfect ways to prepare some quick nibbles at home, without missing any of the action
I am the first to admit I know nothing about football, I heard it called a game of two halves and the off-side rule remains a mystery to me. On a recent trip to the UK, my sister Amanda invited me over for catchup. Excited to see here after some time she had our evening planned, drinks, snacks and football.
It was the England versus Tunisia game, and I haven’t watched football since, well the last world cup. Sport has never really been my thing, I don’t mind a bit of running, I do go to the gym sometimes. My school games lessons were a weekly struggle; I did my utmost to avoid participating in any form of sports. I faked injuries, ‘lost’ my football boots and even forged the odd sick note.
My sister’s commentary was relentless throughout the match, her knowledge of the game was off the scale, “England’s defence is too week” she yelled, I have no idea what she means by this, I replied “yes I agree” and suggested I prepare the ‘halftime’ snacks.
LET’S SAY MY SISTERS’ CUPBOARDS WEREN’T STOCKED, SHE HAD PROMISED ME SNACKS? SO THIS WAS MY TIME TO GET CREATIVE
Let’s say my sisters’ cupboards weren’t stocked, she had promised me snacks? So this was my time to get creative, one of my absolute favourite snacks are nachos topped with melted cheese, jalapeños and guacamole. We were fresh out of nachos, so digging deep in the cupboard I came across some flatbreads. One of the most versatile and affordable ingredients you can buy, I love them. I used them as a pizza base, a pastry substitute or just warmed and served with a dip. Blitz them with a little garlic powder and cayenne pepper to coat chicken, bake as an alternative to nachos, which I made that night, with extra cheese. I’ve pretty much used them every way possible. So here are three of my match perfect ways to use a simple flatbread!
Recipes, food styling and photography by Mark Setchfield