Cheesy corn flatbreads

Drain the sweetcorn, catching the liquid in a bowl. Add half the sweetcorn to the bowl (putting the rest aside for later), along with the flour and yoghurt. Grate in the cheese and mix into a dough.

Divide the dough into 4 and roll out into ½cm-thick rounds. Cook the flatbreads in a dry frying pan on a medium-high heat for 3 minutes on each side, or until golden and puffed up, then stack in a clean tea towel to keep warm.

For the salsa, trim the spring onions, then char in the pan with the remaining sweetcorn. Finely chop the charred veg with the tomatoes, then place in a bowl with 1 tablespoon of extra virgin olive oil. Finely grate in the lime zest, squeeze in the juice, then taste and season to perfection with sea salt and black pepper.

Load up the hot flatbreads with a dollop of yoghurt, the salsa, a little extra grated cheese and pick over the fresh coriander leaves, to serve.