Featured on ITV's Love Your Weekend with Alan Titchmarsh, 31 May 2026, these Herb Cream Cheese & Griddled Flatbread Circles celebrate the flavour, fragrance and beauty of fresh seasonal herbs, making them perfect for summer gatherings, garden lunches and wedding-inspired entertaining.
Using freshly picked herbs from the garden, the recipe showcases how a handful of aromatic leaves can transform everyday ingredients into something special. Easy to prepare and beautifully versatile, it is a delicious reminder that herbs deserve a place at the heart of every table.
Featured Herbs
- Chives (Allium schoenoprasum)
- Parsley (Petroselinum crispum)
- Dill (Anethum graveolens)
- Mint (Mentha)
- Celery Leaf (Apium graveolens)
Jekka and Alan on Love Your Weekend celebrating wedding florals and herbs
Inspired by the herbs featured on the programme? Join us at our June Open Days to explore Jekka's Herb Garden and discover many of these varieties growing at the farm.
Jekka’s Herb Cream Cheese & Griddled Flatbread Circles
Ingredients:
Flatbreads
Makes approximately 36 circles
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- 350 g self-raising flour, plus extra for dusting
- 1 teaspoon baking powder
- 350 g natural yoghurt
Herb Cream Cheese
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- 100 g cream cheese
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A handful of fresh herbs, finely chopped
- These can be any combination of Mint, Parsley, Chives, Savory or Thyme. Use Thyme, Rosemary or Savory sparingly, more to give a hint than to pack a punch.
- Juice of ½ lemon
Parsley (Petroselinum crispum) - Seeds available to buy
Steps:
- Put all the flatbread ingredients into a bowl and mix with a spoon, then use clean hands to pat and bring everything together into a dough.
- Dust a clean work surface with flour, then tip out the dough.
- Knead for about a minute, just enough to combine the ingredients.
- Place the dough in a flour-dusted bowl, cover with a plate and set aside.
- Dust a clean work surface and rolling pin with flour. Divide the dough into 6 equal-sized pieces.
- With your hands, pat and flatten each piece of dough, then roll it out to roughly 2–3 mm thick.
- Using a 6 cm pastry cutter, cut approximately 6 circles from each piece of dough, re-rolling the trimmings if needed, to make about 36 circles in total.
- Place a griddle pan over a high heat. Once hot, cook each flatbread circle for 1–2 minutes on each side, or until bar-marked and puffed up, turning with tongs.
- Serve warm straight away, or cool on wire racks.
- To make the herb cream cheese, combine all the ingredients in a small bowl and mix well. Spoon into a clean serving bowl.
- Spread the herb cream cheese onto the flatbread circles and serve. For special occasions, add a small piece of smoked salmon on top.
Want to know more?
We hope these Herb Cream Cheese & Griddled Flatbread Circles inspire you to bring more fresh herbs into your kitchen and summer celebrations. Herbs have an extraordinary ability to add flavour, fragrance and beauty to even the simplest of dishes, and this recipe is a wonderful example of how versatile they can be.
If you enjoyed this recipe, explore more seasonal inspiration in our collection of herb-based recipes on our website, from herb breads and pestos to refreshing drinks, desserts and garden-inspired dishes. You can discover them here: Jekka’s Herb-Based Recipes.
For those wishing to experience the herbs firsthand, we would love to welcome you to our upcoming Open Days on the 5th and 6th June 2026 at Jekka’s Herb Farm. Explore Jekka’s Herb Garden and Herbetum, enjoy guided tours and seasonal talks, and discover the flavours, stories and history behind many of the herbs featured in our recipes. Find out more and book tickets here: Jekka’s Open Days & Tickets.