top of page



Ingredients - serves 8

For the butter:

100g butter

2 tbsp finely chopped parsley

1 handful nasturtium leaves + flowers

1/2 leom, zest + juice

Generous pinch flaky sea salt


For the flatbreads:

110g strong white flour

110g plain flower

50g spelt or wholemeal flour

1 good pinch salt

200-225g warm water


  • For the butter, coarsely chop the nasturtium leaves and flowers. Place the soft butter in a bowl, stir through the nasturium and a good pinch of salt and combine thoroughly. Spoon the herb butter into a rough log shape on a rectangle of parchment and roll into a log, tightening at each end like a cracker. Place into the fridge to firm up for at least an hour.

  • For the flatbread dough, firstly mix the flours and salt together in a large bowl.

  • Add the warm water and mix well to form a dough, then knead for a couple of minutes

  • Divide into 8 portions, then cover and rest for 45 minutes

  • On a floured surface, roll each piece of dough into a round (approx 7mm thick)

  • Heat an iron griddle pan until almost smoking hot. Cook the flatbreads for 1-2 minutes on each side until blistered

  • Eat immediately, slathered in the nasturtium butter

bottom of page