Garlic mushroom flatbreads
Heat 2 tbsp of oil and butter in a pan over a medium-high heat. Add the 300gr of mushrooms, season well and cook for 5-7 minutes until very soft and browned. Add the 3 garlic gloves and cook for another 30 seconds. Remove from the heat and stir in the crème fraiche. Arrange the mushrooms over the nairns rosemary and sea salt flatbread and top with shaved Parmesan and the rocket to serve.
139kcals, 10.2g fat (3.6g saturated), 10.2g carbs (1.3g sugars), 2.9g protein, 1.4g fibre, 0.282g sodium.
Speedy Caprese flatbreads
Top the flatbreads with fresh Mozzarella, tomato and basil leaves. Season with salt and pepper and drizzle with balsamic glaze to serve.
203kcals, 12.6g fat (0.7g saturated), 10.9g carbs (1.2g sugars), 10.4g protein, 1.3g fibre, 0.267g sodium.
Moroccan chicken flatbreads
Spread 6 Nairns Original Flatbreads with 100g red pepper hummus and top with 150g Moroccan-spiced chicken fillets, cooked and torn. Stir together 100g Greek-style yoghurt and 2 tbsp of harissa paste. Drizzle the yoghurt sauce over the chicken and sprinkle with fresh coriander.
133kcals, 5.8g fat (2g saturated), 11.3g carbs (0.9g sugars), 8.2g protein, 1.6g fibre, 0.115g sodium.