Step 1

To make the salmon and cream cheese flatbreads, preheat the oven to 180C/160C Fan/Gas 4 and cook the flatbread for about 10 minutes, or to packet instructions.

Step 2

Once cooked allow to cool slightly, then spread with an even layer of cream cheese.

Step 3

Once coated, cut the flatbread into bite-sized pieces.

Step 4

Top each piece with a strip of smoked salmon in little twirls.

Step 5

Finish with the lemon zest, capers, dill, olive oil and a good twist of black pepper.

Step 6

To make the cheese and chilli flatbreads, preheat the oven to 180C/160C Fan/Gas

Step 7

Spread the flatbread or naan with the chilli jam and top with the grated cheese. Place on a baking tray and bake in the oven for 10 minutes, or until the cheese has melted.

Step 8

Finish with the red chili slices, a drizzle of olive oil and finely chopped coriander.

Step 9

Cut into bite-sized pieces to serve.