A simple flatbread, laced with coconut creaminess and topped with garlicky mushrooms
Coconuts have been arriving on our shores for more than 400 years, long before the EU was even a twinkle in the eyes of policymakers. I hope that they will continue to visit us beyond Brexit, not least because, in yoghurt form, their creaminess makes for a super-soft, two-ingredient flatbread that can be thrown together in minutes and will happily play host to any number of toppings. In today’s recipe, that topping is some mushrooms fried with garlic and pepper, which are practically Brexit-proof, if you pick your own.
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