Combine the yoghurt, flour and 1 tsp salt in a bowl, mix until combined, adding water if needed to bring dough together. Turn onto a lightly floured board and knead until smooth (it will take about 5 minutes). Wrap in plastic wrap and set aside to rest for 15 minutes or you can refrigerate for up to 24 hours.

Divide the dough into 10 each pieces (about60g or¼ cup). Shape into balls and then roll out on baking paper until 15cm in diameter. Top each with sliced mushrooms and use your palm the press into the dough, then roll over the dough to secure. Layer the pieces of flatbread between sheets of baking paper until ready to cook.

Preheat a barbecue plate or frying pan on high until hot. Brush both sides of dough with oil and cook, mushroom side-down first for about 1 minute, or until bubbled up and charred, then turn and cook for a further 45-60 seconds.

To make thyme salt: Combine salt and thyme. To serve, Brush warm bread lightly with oil and sprinkle with thyme salt.

Serve topped with a dollop of Labneh and drizzle extra virgin olive oil.

Spread with smashed avocado, top with tomato and mixed lettuce.

Serve with beef, lamb or pork skewers, dollop yoghurt and mixed salad leaves.

Cut into pieces and serve with dips.

Serve with Indian curry.

Top with pulled Mexican pork, a dollop of chipotle mayonnaise and coleslaw.

Put oil, garlic and paprika into a large frying pan. Put over medium heat, stirring until warm and fragrant. Increase heat to high. Add mushrooms. Cook, stirring occasionally for about 5 minutes, or until mushrooms are light golden.

Wash beans then add to mushrooms. Cover with lid. Cook for about 1-2 minutes, or until beans are tender crisp. Add tomatoes, toss over high heat for 1 minute until warm. Squeeze over lemon juice and toss to combine. Season and serve.

Heat ghee or oil in a large wok over medium heat. Add onion and garam masala. Cook, stirring occasionally for 3 minutes, until soft. Add mushrooms. Cook, stirring over a high heat for about 5 minutes, or until mushrooms are soft. Add curry paste. Cook, stirring, for 1-2 minutes, or until fragrant.

Add cauliflower and sweet potato and stir to coat in spice mixture. Add stock and coconut milk. Bring to boil. Cover with lid. Simmer, stirring occasionally over a medium-low heat for about 15 minutes, or until potato is tender. Remove lid. Add beans and simmer, uncovered for about 5 minutes or until beans are tender. Serve. Sprinkle over cashews and coriander. Serve with basmati rice.

Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion, chilli and ginger. Cook, stirring occasionally, for 5 minutes, or until soft. Add flat mushrooms. Cook, stirring occasionally, over a high heat for about 8 minutes, or until mushrooms are tender.

Sprinkle flour over mushrooms. Cook, stirring for 2 minutes. Remove the pan from heat. Gradually add stock, stirring constantly. Add bay leaves. Return the pan to a medium-high heat. Bring to the boil. Simmer, uncovered, stirring occasionally, over medium-low heat for about 10 minutes, or until thickened slightly. Remove from the heat. Remove and discard bay leaves. Cool slightly.

Blend until smooth. Return to same saucepan. Meanwhile, heat remaining oil in a large frying pan over a high heat. Add cup mushrooms. Cook, stirring occasionally for 4 minutes or until tender. Add kale. Stir until wilted. Add mushroom mixture to soup, then stir in cream if using. Stir over low heat until combined. Season. Serve with toasted sourdough bread.