If you are looking for a great appetiser the next time you have guests over, a cheesy focaccia always goes down well. We love it because people can grab a slice and walk around and mingle without needing a plate. And our meat-free roast veg and feta flatbread will be a hit all round.

SERVES 4 // COOKING TIME 105 mins

INGREDIENTS
50g butter, plus extra to grease
250g flour, plus extra to dust
4 tsp sugar
10g sachet instant yeast
100 ml milk
80 ml lukewarm water
3 tbsp olive oil
2 tsp salt
200g potatoes, sliced thinly
200g baby marrows, chopped
3 onions, peeled and cut into wedges
1 tsp smoked paprika
2 tsp dried mixed herbs
Salt and black pepper
200g feta

METHOD
1. Preheat oven to 200°C. Grease and flour a baking tray.
2. Sift the flour into a large bowl. Mix in the sugar and yeast and rub in the butter. Create a well in the centre and add the milk, water, 1 tbsp oil and salt. Mix, incorporating the flour from the sides into the centre.
3. Tip out on to a lightly floured work surface. Knead for 10 minutes until soft and pliable, then put in a greased bowl, cover with a damp tea towel and allow to rest for 40 minutes.
4. Place the potatoes, baby marrows and onions in a roasting tin, drizzle with the remaining oil, sprinkle with the smoked paprika and mixed herbs, and season. Roast for 40 minutes, until cooked through.
5. Place the dough on a lightly floured work surface and roll out into two ovals. Transfer to the baking tray and allow to prove for 20 minutes.
6. Scatter the vegetables over the dough and crumble the feta on top. Bake for 20 minutes at the bottom of the oven, until the underside is crisp.