Quick and easy lunch time treat that’s easy to customise and make your own. Having a bit of a cheat day and don’t mind hiking up the kcals? Ditch the Baby Bells and slam in some good ol’ cheddar or mozzarella for an extra gooey treat.
The best part – it’s all put together in one pan for speed, convenience and most importantly – minimal washing up.
The Base
In a large frying pan, combine the flour, baking powder, garlic granules, mixed herbs and salt. Chop up your two sun dried tomatoes, add that to your pan and then mix everything together thoroughly.
Stir in some warm water – enough to allow the ingredients to stick together, but not enough for it to descend into a sticky, sloppy mess.
Put a small drop of olive oil into one hand. Rub both hands together so the oil is evenly coated (this’ll stop the dough sticking to your paws), pick up the dough and knead it for a little while to further mix everything together, but also to mop any excess flour from around the pan.
Wack the pan on a medium heat, and before it gets heats up, gradually roll and stretch the dough out into a circle. You should be able to get the dough down to about 5mm without it ripping.
After a few minutes, flip the dough over so the partially cooked side is facing up and using a spoon or some rough n tough hands push the mixture down to further flatten it.
The Filling
Grate one of the Baby Bells over the base, before adding in the spinach, roast chicken and basil.
Take the other baby bell and thinly slice it several pieces. These pesky wee things are a might bendy, so watch what you’re doing with that there knife.
Place the thinly cut baby bell down the middle of the parcel, ready for folding the sides up. These bits of cheese should melt and help glue the pan parcel together.
Now being aware of the fact you’ve been heating this thing, gently – and carefully – use a spatula to fold the left side into the middle of the wrap, then the right side over, before gently pushing them together.
Make sure to watch for any signs that the sides are going to burst when you push down, and give yourself a reminder that the frying pan is hot, and has no qualms about singeing your digits.
Carefully flip the parcel over, using a utensil to push the and spillage from the top and / or bottom back inside.
Leave it to cook for a few minutes, giving the cheese a good chance to get all gooey and melty on the inside.
After that – it’s done when you think it’s done.
Slap it in a bowl, chop it in half and enjoy a hearty lunchtime treat before getting back to that grind stone of life.