'I read it greedily. Thank you.'  Nigella Lawson

'Eat Up! is brilliant. Thought-provoking, hunger-stoking and so very well written. Buy it. You won't regret it.' Meera Sodha

'A wonderful read, whatever you eat. Loved this book for helping me rediscover joy in food.' Reni Eddo-Lodge

Ruby Tandoh's Sunday Times bestselling Eat Up: Food, Appetite and Eating What You Want is out in paperback now. To celebrate, we're sharing one of her easy and delicious baking recipes with you. If the idea of baking bread fills you with fear, this is for you: an easy recipe that will give rise to feelings of contentment only - just as eating it will do, too.



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Most breads need special protein-rich flour, yeast, and lots of time – none of which are things that we usually have in the kitchen. These flatbreads are different: using just ordinary flour and baking powder, they take less than 20 minutes from mixing bowl to mouth. Preheat the oven to 180ºC/fan 160ºC/gas mark 4 and grease two baking trays with plenty of olive oil. Mix 250g of plain flour and two teaspoons of baking powder (or just use 250g of selfraising flour and no baking powder), and stir in two teaspoons of mixed dried herbs and a pinch of salt and pepper. Add two heaped tablespoons of green or red pesto to the flour mixture, then slowly stir in 90–110ml of water. You need just enough water to make the mix come together to a soft and pliable dough, but you don’t want it to be sticky. On a lightly floured surface, roll half of the dough out until it’s just under half a centimetre thick. Repeat with the other half of the dough, then lay the flatbreads on the trays. Drizzle the tops with more olive oil, sprinkle with dried herbs and a little salt, and arrange 8–10 tomato wedges on the top of each one. Bake for 10 minutes, swapping them over on the shelves halfway through. Cut into big wedges and enjoy as they are, or with a herby dip. Serves four, as a snack.


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