Easy party flatbreads  recipe
 These easy party flatbreads make such a simple canape for Christmas or New Year parties. We've used smoked salmon and chilli cheese but you can top them with anything you like. 1 large flatbread or naan (per variation) 1 large flatbread or naan (per variation) 80g/3oz cream cheese 50g/1¾oz smoked salmon, sliced into 2.5cm/1in strips ½ lemon, zest only ½ tbsp small capers, drained fresh dill ½ tbsp extra virgin olive oil freshly ground black pepper, to taste lemon slices, for serving 80g/3oz cream cheese 50g/1¾oz smoked salmon, sliced into 2.5cm/1in strips ½ lemon, zest only ½ tbsp small capers, drained fresh dill ½ tbsp extra virgin olive oil freshly ground black pepper, to taste lemon slices, for serving 25g/1oz chilli jam 50g/1¾oz cheddar, grated 1 red chilli, thinly sliced ½ tbsp extra virgin olive oil chopped coriander, to garnish 25g/1oz chilli jam 50g/1¾oz cheddar, grated 1 red chilli, thinly sliced ½ tbsp extra virgin olive oil chopped coriander, to garnish Method To make the salmon and cream cheese flatbreads, preheat the oven to 180C/160C Fan/Gas 4 and cook the flatbread for about 10 minutes, or to packet instructions. Once cooked allow to cool slightly, then spread with an even layer of cream cheese. Once coated, cut the flatbread into bite-sized pieces. Top each piece with a strip of smoked salmon in little twirls. Finish with the lemon zest, capers, dill, olive oil and a good twist of black pepper. To make the cheese and chilli flatbreads, preheat the oven to 180C/160C Fan/Gas 4. Spread the flatbread or naan with the chilli jam and top with the grated cheese. Place on a baking tray and bake in the oven for 10 minutes, or until the cheese has melted. Finish with the red chili slices, a drizzle of olive oil and finely chopped coriander. Cut into bite-sized pieces to serve. To make the salmon and cream cheese flatbreads, preheat the oven to 180C/160C Fan/Gas 4 and cook the flatbread for about 10 minutes, or to packet instructions. To make the salmon and cream cheese flatbreads, preheat the oven to 180C/160C Fan/Gas 4 and cook the flatbread for about 10 minutes, or to packet instructions. Once cooked allow to cool slightly, then spread with an even layer of cream cheese. Once cooked allow to cool slightly, then spread with an even layer of cream cheese. Once coated, cut the flatbread into bite-sized pieces. Once coated, cut the flatbread into bite-sized pieces. Top each piece with a strip of smoked salmon in little twirls. Top each piece with a strip of smoked salmon in little twirls. Finish with the lemon zest, capers, dill, olive oil and a good twist of black pepper. Finish with the lemon zest, capers, dill, olive oil and a good twist of black pepper. To make the cheese and chilli flatbreads, preheat the oven to 180C/160C Fan/Gas 4. To make the cheese and chilli flatbreads, preheat the oven to 180C/160C Fan/Gas 4. Spread the flatbread or naan with the chilli jam and top with the grated cheese. Place on a baking tray and bake in the oven for 10 minutes, or until the cheese has melted. Spread the flatbread or naan with the chilli jam and top with the grated cheese. Place on a baking tray and bake in the oven for 10 minutes, or until the cheese has melted. Finish with the red chili slices, a drizzle of olive oil and finely chopped coriander. Finish with the red chili slices, a drizzle of olive oil and finely chopped coriander. Cut into bite-sized pieces to serve. Cut into bite-sized pieces to serve. Recipe tips The chilli and cheese version works really well on a shop-bought naan bread.