Ingredients

450g Plain flour

2g Baking powder

10g Salt

250g Milk

50g Margarine or butter

6 Veggie sausages chopped up

2 Sweet potatoes

2 tbsp Olive oil

1 Red onion

4 tbsp Sherry vinegar

1 tbsp Honey

150g Ricotta cheese

1 Red chilli chopped

1 tbsp Fennel seed

Rocket or watercress

Here's how: 

To make the piadina, simply place the flour, baking powder and salt into a bowl and blend together.

Add the milk and butter, then mix together to form a ball of dough.

Transfer to a clean worktop and knead for 2-3 minutes and leave to rest for 20 minutes.

Cut the sweet potatoes up into chunks and place on a baking tray with the veggie sausages and drizzle with a little olive oil.

Roast in the oven 170c for 20 minutes.

Slice the red onions and place in a small bowl with the sherry vinegar and honey.

Meanwhile divide the dough into 4 equal portions and roll out into thin pizza base style shapes (make sure they fit into your largest non stick frying pan)

Preheat the frying pan on a medium heat and cook the bread on each side without any oil until golden.

Spread the ricotta cheese between each flatbread and top with the roasted sausage and sweet potato.

Sprinkle with chopped red chilli and fennel seed.

Add a few pieces of pickled red onion and top with watercress before serving.