I'm trying to be a little more adventurous with my cooking, so for our latest dinner party I made a Moroccan tagine - lamb, dried fruit and goregously spiced sauce - and cous cous. The meal was topped off with the most exquisite Speculoos cheesecakes by Amy. For those of you who have not been lucky enough to spend an extended period of time in France, Speculoos is a spread made from what Amy refers to as 'hairdresser biscuits' or, in other words, Biscoff/Lotus cinnamon biscuits.
Anyway, flat breads are super simple and impress people more than store-bought Naan. A pile of flour, a couple of tablespoons of oil (we have some fancy orange healthy stuff at the moment thanks to leftovers) and some milk, and a sprinkle of any spices you like. Mix it up, roll it out, and fry in a dry pan for a couple of minutes.
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