Spiced pollack and Piadina flatbreads recipe
 This is a simple and delicious light meal. Fried white fish of your choice wrapped in Italian flatbread with ginger, fresh greens and a chilli kick. 500g/1lb 2oz plain white flour, plus extra for dusting1 tsp fine sea salt75ml/2½fl oz olive oil250ml/9fl oz warm water 500g/1lb 2oz plain white flour, plus extra for dusting 1 tsp fine sea salt 75ml/2½fl oz olive oil 250ml/9fl oz warm water 90g/3¼oz couscous400g/14oz pollack fillet (or coley, hake, leatherhead jacket or whiting), skinned and cut into 1cm/½in slices1 tsp salt90ml/3fl oz vegetable oil2 garlic cloves, peeled and grated15g/½oz fresh ginger, peeled and grated60g/2¼oz bok choi or salad cabbage, thinly sliced8 spring onions, sliced on the diagonalsmall handful fresh coriander, roughly chopped½ tsp Tabasco or sriracha sauce½ tsp soy sauce 90g/3¼oz couscous 400g/14oz pollack fillet (or coley, hake, leatherhead jacket or whiting), skinned and cut into 1cm/½in slices 1 tsp salt 90ml/3fl oz vegetable oil 2 garlic cloves, peeled and grated 15g/½oz fresh ginger, peeled and grated 60g/2¼oz bok choi or salad cabbage, thinly sliced 8 spring onions, sliced on the diagonal small handful fresh coriander, roughly chopped ½ tsp Tabasco or sriracha sauce ½ tsp soy sauce Method For the flatbreads, sift the flour into a large bowl and add the salt, oil and water. Mix into a dough. If it is too dry to come together add a tablespoon or two more water. Turn onto a lightly floured board (or into a food mixer with a dough hook) and knead for 5-10 minutes until smooth and elastic.Divide the dough into eight pieces and roll into balls. Roll the balls out into 20-23cm/8-9in circles. Preheat a non-stick frying pan on a high heat. Lay a circle of dough in the pan and cook for a minute or so, until it puffs up. Turn over and cook for another minute (it will develop dark ‘spots’). Repeat to cook the rest of the flatbreads. Keep warm.For the spiced pollack, put the couscous in a shallow bowl. Season the fish lightly with salt and turn over in the couscous.Heat the oil in a frying pan, then gently fry the fish for three minutes, turning halfway through. Transfer to a plate, add the garlic and ginger to the pan and fry with the residual couscous for 1-2 minutes. To serve, place the fish in the centre of each flatbread. Sprinkle with the bok choi, then spoon over the garlic, ginger, couscous and oil from the pan. Sprinkle with the spring onions and coriander, and then drizzle over the Tabasco and soy sauce. Fold up the flatbreads and serve two per person. For the flatbreads, sift the flour into a large bowl and add the salt, oil and water. Mix into a dough. If it is too dry to come together add a tablespoon or two more water. Turn onto a lightly floured board (or into a food mixer with a dough hook) and knead for 5-10 minutes until smooth and elastic. For the flatbreads, sift the flour into a large bowl and add the salt, oil and water. Mix into a dough. If it is too dry to come together add a tablespoon or two more water. Turn onto a lightly floured board (or into a food mixer with a dough hook) and knead for 5-10 minutes until smooth and elastic. Divide the dough into eight pieces and roll into balls. Roll the balls out into 20-23cm/8-9in circles. Preheat a non-stick frying pan on a high heat. Lay a circle of dough in the pan and cook for a minute or so, until it puffs up. Turn over and cook for another minute (it will develop dark ‘spots’). Repeat to cook the rest of the flatbreads. Keep warm. Divide the dough into eight pieces and roll into balls. Roll the balls out into 20-23cm/8-9in circles. Preheat a non-stick frying pan on a high heat. Lay a circle of dough in the pan and cook for a minute or so, until it puffs up. Turn over and cook for another minute (it will develop dark ‘spots’). Repeat to cook the rest of the flatbreads. Keep warm. For the spiced pollack, put the couscous in a shallow bowl. Season the fish lightly with salt and turn over in the couscous. For the spiced pollack, put the couscous in a shallow bowl. Season the fish lightly with salt and turn over in the couscous. Heat the oil in a frying pan, then gently fry the fish for three minutes, turning halfway through. Transfer to a plate, add the garlic and ginger to the pan and fry with the residual couscous for 1-2 minutes. Heat the oil in a frying pan, then gently fry the fish for three minutes, turning halfway through. Transfer to a plate, add the garlic and ginger to the pan and fry with the residual couscous for 1-2 minutes. To serve, place the fish in the centre of each flatbread. Sprinkle with the bok choi, then spoon over the garlic, ginger, couscous and oil from the pan. Sprinkle with the spring onions and coriander, and then drizzle over the Tabasco and soy sauce. Fold up the flatbreads and serve two per person. To serve, place the fish in the centre of each flatbread. Sprinkle with the bok choi, then spoon over the garlic, ginger, couscous and oil from the pan. Sprinkle with the spring onions and coriander, and then drizzle over the Tabasco and soy sauce. Fold up the flatbreads and serve two per person.