I’m gonna show you how to make this beautiful flatbread in the oven. And then we’re gonna finish it with shaved fennel, pickled blackberries. It’s a beautiful thing. 400 grams of strong white flour and 100 grams of wholemeal flour. Pinch of salt, about 12 grams and 7 grams of dried yeast. A little kiss of a teaspoon or two of honey. Then 350 mils of water. Put the lid on, whiz it up. Now what would I do? Nothing. I leave it for an hour or two to prove in here. Once you’ve done that, divide it into four. A little bit of flour, and I’m just gonna stretch the dough. We’re gonna take a funky cheese. This is Taleggio Rosemary. Put these around the bread. So in the oven it goes for about eight or so minutes until golden crisp and the cheese has melted. So let’s have a little go. Look at that. We’re gonna take some of that fennel and just place that on top with some of those beautiful blackberries. I’m inclined to take a little bit of honey. Let’s get in there. Satisfying. Look how the beautiful blackberries just melted in there. Oh, my goodness. Hot, crunchy, spongy, sour, sweet. It is literally a symphony of September.