Chorizo and asparagus with turmeric flatbreads recipe
 A hearty meal with protein-packed chorizo and eggs and vitamin-rich asparagus, served with easy flatbreads. 250g/9oz plain flour, plus extra for dusting½ tsp ground turmeric 2½ tsp baking powderpinch salt 1½ tsp caster sugar 50g/1¾oz plain yoghurt oil, for brushing35g/1¼oz crème fraîche, to serve 250g/9oz plain flour, plus extra for dusting ½ tsp ground turmeric 2½ tsp baking powder pinch salt 1½ tsp caster sugar 50g/1¾oz plain yoghurt oil, for brushing 35g/1¼oz crème fraîche, to serve 2 free-range eggs, at room temperature1 bunch asparagus, trimmed1 cooking chorizo (picante) sausage, sliced50g/1¾oz kale, choppedsalt2 tbsp chopped fresh parsley, to garnish 2 free-range eggs, at room temperature 1 bunch asparagus, trimmed 1 cooking chorizo (picante) sausage, sliced 50g/1¾oz kale, chopped salt 2 tbsp chopped fresh parsley, to garnish Method To make the flatbreads, place the flour, turmeric, baking powder, salt and sugar in a large bowl and mix to combine. Add the yoghurt to the bowl. Mix together until it starts to form into a ball. If the mixture is too dry, add 1 tablespoon of water to bring the dough together. Knead for 5–10 minutes on a lightly floured surface until smooth and elastic. Divide into 4 pieces and roll each piece into a circle about 10cm in diameter with a rolling pin. Brush each flatbread with the oil. Cook the flatbreads on each side in a hot dry frying pan. It should take about 2 minutes on each side. Keep warm. To make the chorizo and asparagus, cook the eggs for 6 minutes in a saucepan of boiling water then remove to cool. Blanch the asparagus in a saucepan of boiling, salted water for 2–3 minutes. Peel the eggs and cut in half. Gently fry the chorizo in a frying pan until the oil is released and it starts to crisp up. Add the kale to the pan and cook for another 2 minutes, until wilted. Brush each flatbread with the crème fraîche and place on warmed plates. Top with the asparagus, chorizo, kale and eggs. Garnish with parsley and serve. To make the flatbreads, place the flour, turmeric, baking powder, salt and sugar in a large bowl and mix to combine. Add the yoghurt to the bowl. Mix together until it starts to form into a ball. If the mixture is too dry, add 1 tablespoon of water to bring the dough together. Knead for 5–10 minutes on a lightly floured surface until smooth and elastic. Divide into 4 pieces and roll each piece into a circle about 10cm in diameter with a rolling pin. Brush each flatbread with the oil. To make the flatbreads, place the flour, turmeric, baking powder, salt and sugar in a large bowl and mix to combine. Add the yoghurt to the bowl. Mix together until it starts to form into a ball. If the mixture is too dry, add 1 tablespoon of water to bring the dough together. Knead for 5–10 minutes on a lightly floured surface until smooth and elastic. Divide into 4 pieces and roll each piece into a circle about 10cm in diameter with a rolling pin. Brush each flatbread with the oil. Cook the flatbreads on each side in a hot dry frying pan. It should take about 2 minutes on each side. Keep warm. Cook the flatbreads on each side in a hot dry frying pan. It should take about 2 minutes on each side. Keep warm. To make the chorizo and asparagus, cook the eggs for 6 minutes in a saucepan of boiling water then remove to cool. Blanch the asparagus in a saucepan of boiling, salted water for 2–3 minutes. Peel the eggs and cut in half. To make the chorizo and asparagus, cook the eggs for 6 minutes in a saucepan of boiling water then remove to cool. Blanch the asparagus in a saucepan of boiling, salted water for 2–3 minutes. Peel the eggs and cut in half. Gently fry the chorizo in a frying pan until the oil is released and it starts to crisp up. Add the kale to the pan and cook for another 2 minutes, until wilted. Gently fry the chorizo in a frying pan until the oil is released and it starts to crisp up. Add the kale to the pan and cook for another 2 minutes, until wilted. Brush each flatbread with the crème fraîche and place on warmed plates. Top with the asparagus, chorizo, kale and eggs. Garnish with parsley and serve. Brush each flatbread with the crème fraîche and place on warmed plates. Top with the asparagus, chorizo, kale and eggs. Garnish with parsley and serve. Recipe tips This recipe is flexible and you could easily turn it into a full English breakfast by swapping the asparagus for mushrooms and tomatoes and the chorizo for plain pork sausages.