AT feast’s ‘Green Shakshuka and Man’oushe Flatbread’

AT feast’s ‘Green Shakshuka and Man’oushe Flatbread’

Seasonality, sustainability, no nonsense fantastic food and a holistic approach to what ATfeast do, is what Maggie (CEO and founder), and everyone at AT feast and B_together are about. Maggie has picked these two recipes from their Cook School AT feast. We hope you have fun making these delicious dishes. They would love to know how you got on, why visit them the next time you are passing or drop them a tag on Instagram. Maggie has picked some outstanding products from suppliers and partners they work with and match their ethos; Wilfarmed flour, The London Honey Company and Farrington’s cold pressed rapeseed oil. Their products are in the Green Shakshuka and Man’oushe Flatbread recipes you have here and are also available in their little shop space AT feast. Enjoy!

Man’oushe Flatbread

Makes: 1 flatbread

Prep Time: 1 hour

Cook Time: 5 minutes


90g strong bread flour (T65 Wildfarmed) + little extra for rolling

¼ tsp sea salt

60ml tepid water

½ tsp ‘London honey’                                

½ tsp yeast (dried active)

½ tbsp cold-pressed rapeseed oil + little extra for dressing

½ tbsp za’atar


Weigh the flour into a mixing bowl, add the salt and mix together until the salt is fully incorporated into the flour.

Measure the water, honey, yeast and oil into a mug or measuring jug, then stir a couple of times and leave to stand for 5 minutes or until left with a light brown mixture; this allows the yeast to fully dissolve into the liquid.

Make a well in the centre of the flour and pour in the liquid mixture. Using a wooden spoon bring the mixture together until it starts to form a rough dough. At this stage clean off the spoon and start to bring the dough into a ball with your hands.

After a minute of working the dough, turn out onto a clean work surface and get your knead on!

To knead the dough, start by pushing it down and then away from yourself, only using the heel of your dominant hand. Fold the dough in half toward yourself and lightly press down again. 

Once more, use the heel of your hand, to push down and away, lengthening and stretching the dough as you go. Turn the dough 45 degrees and knead again with the heel of your hand. 

Continue to knead, folding and turning the dough, for around 3–4 minutes until smooth and supple. 

To check if the dough is ready, lightly press the pad of a fingertip 1 cm into the dough, if the hole slowly bounces back you have developed a great gluten structure and are ready to prove the dough.

Place the dough back into the mixing bowl, cover the bowl with a dinner plate and leave at room temp for 45 minutes or until the dough has doubled in size. Most rooms in a modern home will be the right temperature to prove the dough, never place on a direct heat, like a radiator, as this will cook the dough.

When the dough has doubled in size, remove from the bowl and place onto a lightly floured flat work surface. 

Form the dough into a round ball, then dust the top with a little flour. Place a rolling pin onto the centre of the dough and roll twice away from yourself then twice towards yourself. Dust the dough or work surface with a little more flour if it starts to get sticky.

Turn the now oval dough 45 degrees, and repeat the rolling steps from before until left with a beautifully round flatbread that is half a centimetre in thickness.

To cook the flatbread, place a large frying pan on a medium heat and leave for 2 minutes to warm up. Carefully hold the back of your hand 2 inches above the pan to check the heat. 

When the pan is warm, place the flatbread into the frying pan, then leave for 1–2 minutes or until you see bubbles appear on the top of the flatbread.

Turn the flatbread over, then press the bread down with a thick folded tea towel. Leave to cook on this side for another 1–2 minutes until a beautiful dark golden-brown colour is formed on the cooking side.

Turn the heat off under the pan, turn the flatbread over and onto a serving plate or board. Drizzle with the extra cold-pressed rapeseed oil and sprinkle with the za’atar.

Green Shakshuka

Makes: 1 portion

Prep Time: 30 minutes

Cook Time: 15 minutes

Oven Temp: 200°C (fan)


1 bulb of garlic

3 tbsp cold-pressed rapeseed oil

1 tsp cumin seeds

50g leeks (thinly sliced)

1 roast garlic clove

50g spinach (washed)

50g peas

50g broad beans

5g dill                                

5g parsley 

5g mint leaves

5g coriander

Pinch of sea salt 

Pinch of black pepper

1 egg

20g feta

1 tsp harissa


To roast the garlic, break a bulb of garlic into cloves, place the cloves onto a sheet of tin foil, drizzle with a tbsp of oil and wrap up tightly in the foil. 

Place the foil parcel into a preheated oven (180°C fan) and cook for 30–40 minutes or until the cloves are soft and golden brown. You can use the leftover roast cloves in salads, on toast or mixed into mayonnaise to make a speedy and delicious alioli. 

To toast the cumin, place a large frying pan on a low heat, leave for 1–2 minutes, then once warm add the cumin seeds. Gently swirl the seeds around in the warm pan for 1–2 minutes or until they’re smelling beautifully fragrant. 

You can now pour in the remaining 2 tbsp of rapeseed oil, followed by the sliced leeks, then turn the heat up slightly.

Using a wooden spoon, gently stir the leeks through the oil and seeds until well coated. Leave to cook for 3–4 minutes, stirring every so often to make sure the leeks don’t catch on the hot pan. 

When the leeks are soft and a little coloured, squeeze a clove of roast garlic out of its skin and into the pan, then stir through the leek mix.

Now place the spinach, peas and broad beans into the pan, mix together, then turn off the heat under the pan.

Pick the fronds and leaves from the dill, parsley, mint and coriander. The stalks of the dill, parsley and coriander can then be cut up thinly and added to the shakshuka mix in the pan, along with the picked leaves. The mint stalks are a little too tough for this mixture but can be kept and used for fresh mint tea.

Finally season with a pinch of sea salt and black pepper, then tip the mix into a heatproof bowl or individual casserole dish. Now make a well in the centre of the shakshuka and crack the egg into it. 

Place the assembled shakshuka into a preheated oven (180°C fan) and cook for 15 minutes or until the white of the egg is cooked but retains a slight wobble. Remember the egg will finish cooking after the shakshuka has been taken out of the oven.

Crumble feta and dollop a little harissa over the top of the shakshuka and enjoy with our Man’oushe Flatbread or a slice of toast.