Catalan roast tomato and garlic bread with espelette pepper

Ingredients: Serves 2

1-2 cloves garlic

Handful baby tomatoes.

50ml olive oil.

150g spelt or white flour

1/4 tsp sea salt

1/2 tsp espelette pepper - to finish

Equipment:

MSR Windburner Remote & Ceramic Skillet

Sealine drybag, stainless steel food canister and small silicone food grade bottle

Method:

Store the flour, garlic and tomatoes in a dry bag and the oil in the bottle

Slice the baby tomatoes in half, squash and slice the garlic clove/s

Heat the olive oil in the pan to medium/hot

Add the tomatoes garlic and salt, turn the heat down to a simmer and cook for 5 minutes to release the flavours into the oil.

Mix all the garlic, tomatoes and most of the oil with most of the flour in the food canister, combine well until you have a smooth dough.

Break off golfball lumps of dough, flour your hands and flatten to a thin disk

Turn the heat in the pan back to medium/hot.

Fry in the oil until cooked through.

Dust with espelette pepper

Dig in.