Sweetcorn and Chorizo Flatbread

If you’re in the follicular phase of your cycle then this one is for you! A speedy, light dinner or lunch that is full of goodness for this phase. Yogurt is great for helping the gut and a healthy gut, leads to happy hormones.

Serves 4

Cook and prep time: 20 mins

Stage of cycle: Follicular 


  • 100g self raising flour
  • 6 tbsp natural yogurt
  • a drizzle of olive oil
  • 1 tsp dried chives
  • 1 tbsp butter
  • 1 onion, diced
  • 325g tinned sweetcorn, drained
  • 2 tbsp creme fraiches
  • 20g parmesan
  • 100g chorizo
  • 2 spring onions, sliced


  1. In a large bowl, add the flour, natural yogurt, olive oil and chives. Mix together and knead until a dough is formed. Divide into four. On a floured worktop roll the dough to create the flatbread, around a £1 coin thickness. Dry fry in a pan for around 2 mins, each side. 
  2. Fry the diced onion in butter, until softened for 5 mins. Add to a bowl, with the sweetcorn, creme fraiche, parmesan and season with salt and pepper before blitzing, until chunky, not smooth. Fry the chorizo in a pan for a 3-5 mins.
  3. Assemble the flatbreads by topping with the creamed corn, chorizo and snip over spring onions. Enjoy!

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