To roast the vegetables, preheat the oven to 200C/400F and toss the washed and cut vegetables into a large oven tray. Sprinkle lightly with olive oil, sea salt, and black pepper. Add the thyme stalks if you are using them and toss the vegetables to coat. Roast for 30 minutes until starting to brown on the edges and is cooked through. Remove and bring to room temperature.

To make the flatbread, mix all the ingredients together in a bowl, and using a fork bring it all together. Once a ball is formed, remove it from the bowl, and give it a short knead using extra flour as required. Set the dough aside to rest.

To make the herb crème fraiche, mix all the ingredients together, season to taste, and then cover in the fridge until you are ready to serve.

Brush the steak with olive oil and season very well with salt and black pepper. Fry in a very hot pan until caramelized and browned on the outside but pink on the inside (or to your preference). Set it aside to rest for 10 minutes. When cool, thinly slice against the grain and give the meat a spritz of lemon juice.

Roll the dough out onto a floured surface until it’s as thin as it will go without breaking. It will be around 30cm in diameter. Heat a non-stick skillet or cast-iron pan to very hot and then drop the flatbread straight into the pan. Once bubbles start forming on the surface and the underside is starting to brown, flip it over and cook the other side.

To assemble; spread the herb crème fraiche over the bottom of the flatbread, and top with the roasted vegetables and the thinly sliced steak. Garnish with parmesan shavings and fresh rocket. Season with more salt and pepper and serve.