new favourites

We all have our go-to dishes, but the kids will appreciate a change to the routine, so food writer Claire Thomson offers new spins on family classics

- Claire Thomson

Love pizza? Try this: Flamiche

Here’s a northern French dish that’s halfway between a pizza and a quiche. Crème fraîche mixed with cheese and eggs makes an excellent topping together with soft, buttery leeks.

SERVES 2-4 (4 as a light meal)

PREP 30 mins plus 1 hr proving

COOK 35 mins EASY V G

250g strong white bread flour, plus extra for dusting

5g salt

5g fast-action dried yeast

2 tbsp olive oil, for the bowl

20g butter

500g leeks, white and pale green part only, thinly sliced

2 eggs, beaten

150g crème fraîche or soured cream

80g comté, gruyère or cheddar (use cheddar for vegetarians), grated

1 large thyme or rosemary sprig, leaves picked

¼ whole nutmeg, grated

20g parmesan or vegetarian alternative, grated salad, to serve (optional)

1 Mix the flour and salt together in a large bowl. Mix the yeast with 175ml warm water and leave for 5 mins to froth just a little, then add to the flour and mix vigorously with a metal spoon. Knead the dough as soon as it comes together on a lightly floured surface for around 5 mins until smooth. Alternatively, use a mixer fitted with a dough hook, working the dough for around 5 mins on medium speed, then adding the salt towards the end of the mixing time. Leave in a lightly oiled bowl covered with a clean, damp tea towel until nearly doubled in size, about 1 hr.