For the sizzling yogurt dip –

1. Make the sizzling oil. Add the diced spring onions, ginger, crushed garlic, chilli flakes and salt to a small heatproof bowl. Heat the oil over medium-high heat until it’s shimmering – to test if it’s ready, place the handle of a wooden spoon, or a chopstick, upright in the oil. If it bubbles up rapidly around it, then it’s good to go. Carefully pour the hot oil over the ingredients in your bowl.
2. Mix the yogurt dip base. Add the yogurt to a bowl, along with 1 teaspoon of salt and the zest of 1 lemon. Mix well to combine.
3. Assemble the dip. Spread the yogurt dip onto a serving plate or bowl, then spoon the sizzling oil on top. Serve with bread or your favourite crackers – I love serving it with chilli cheese focaccia and pita chips.

For the flatbreads –

1. Mix the dough. Add 300g of self-raising flour, 280g yogurt, 1 teaspoon of salt to a mixing bowl. Use a wooden spoon or spatula to mix into a shaggy, lumpy dough. At this point, get your hands in there and press the dough together, breaking up any lumps of yogurt. Knead the dough for a couple of minutes to bring it together into a soft, pliable dough. Cover with a tea towel and set aside.
2. Make the garlic butter. Melt your butter in the microwave, then add the crushed garlic cloves, salt and chopped parsley. Mix, then set aside.
3. Press the dough into rounds. Lightly flour your work surface, then press the dough into a rough rectangle. Slice it into six equal pieces. Either use a rolling pin to roll each piece of dough into a small circle or just use your hands to press them out. You want a diameter of about 10cm/4″.
4. Pan-fry the flatbreads. Set a large frying pan over medium-high heat, then once hot, add a couple of flatbreads (as many as will fit). Cook until you see little bubbles forming in the flatbreads, and they puff up a little. Flip the flatbreads, and cook for another couple of minutes.
5. Brush with garlic butter. Remove from the pan, then brush with the garlic butter. Serve while warm.