Roasted red pepper soup with chilli flatbread recipe
 ½ red pepper, core and seeds removed, roughly chopped½ banana shallot, sliced1 tsp fresh thyme leaves1 tbsp olive oilsalt and freshly ground black pepper 200ml/7fl oz hot chicken stock (vegetarians may substitute vegetable stock)50ml/2fl oz double cream ½ red pepper, core and seeds removed, roughly chopped ½ banana shallot, sliced 1 tsp fresh thyme leaves 1 tbsp olive oil salt and freshly ground black pepper 200ml/7fl oz hot chicken stock (vegetarians may substitute vegetable stock) 50ml/2fl oz double cream 150g/5½oz plain flour25ml/1fl oz olive oil50ml/2fl oz tepid water1 tsp dried chilli flakes1 tsp saltsalt and freshly ground black pepper 150g/5½oz plain flour 25ml/1fl oz olive oil 50ml/2fl oz tepid water 1 tsp dried chilli flakes 1 tsp salt salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6. Place a flat baking sheet into the oven to heat. To make the soup, place the red pepper, shallot, thyme and olive oil into a bowl and season, to taste, with salt and freshly ground black pepper.Pour onto a clean baking sheet (not the preheated sheet) and roast in the oven for 12 minutes, or until browned and cooked.Transfer the roasted pepper and shallot to a food processor. Add the stock and double cream, season well with salt and freshly ground black pepper and blend until smooth.For the flatbreads, place the flour, oil, water, chilli flakes and salt into a bowl and mix well. Bring the dough together with floured hands and roll out onto a floured surface until ½cm thick.Place on the preheated baking sheet and place into the oven to bake for 10 minutes, or until browned and bubbled. Remove from the oven, allow to cool slightly, then cut into quarters.To serve, pour the soup into a warm bowl and serve the chilli flatbread on a plate alongside. Preheat the oven to 200C/400F/Gas 6. Place a flat baking sheet into the oven to heat. Preheat the oven to 200C/400F/Gas 6. Place a flat baking sheet into the oven to heat. To make the soup, place the red pepper, shallot, thyme and olive oil into a bowl and season, to taste, with salt and freshly ground black pepper. To make the soup, place the red pepper, shallot, thyme and olive oil into a bowl and season, to taste, with salt and freshly ground black pepper. Pour onto a clean baking sheet (not the preheated sheet) and roast in the oven for 12 minutes, or until browned and cooked. Pour onto a clean baking sheet (not the preheated sheet) and roast in the oven for 12 minutes, or until browned and cooked. Transfer the roasted pepper and shallot to a food processor. Add the stock and double cream, season well with salt and freshly ground black pepper and blend until smooth. Transfer the roasted pepper and shallot to a food processor. Add the stock and double cream, season well with salt and freshly ground black pepper and blend until smooth. For the flatbreads, place the flour, oil, water, chilli flakes and salt into a bowl and mix well. Bring the dough together with floured hands and roll out onto a floured surface until ½cm thick. For the flatbreads, place the flour, oil, water, chilli flakes and salt into a bowl and mix well. Bring the dough together with floured hands and roll out onto a floured surface until ½cm thick. Place on the preheated baking sheet and place into the oven to bake for 10 minutes, or until browned and bubbled. Remove from the oven, allow to cool slightly, then cut into quarters. Place on the preheated baking sheet and place into the oven to bake for 10 minutes, or until browned and bubbled. Remove from the oven, allow to cool slightly, then cut into quarters. To serve, pour the soup into a warm bowl and serve the chilli flatbread on a plate alongside. To serve, pour the soup into a warm bowl and serve the chilli flatbread on a plate alongside.