I wouldn’t recommend it as a prep ahead food. | Vegan/dairy-free: use dairy-free yoghurt (coconut works well) + plant-based cheese | Gluten-free: swap for gluten-free self-raising flour (with xanthan gum for best texture) | For the best texture: Go slightly deeper into the bake time for a crisp outside and soft centre | Don’t be afraid to let them get golden — that’s where the flavour is | Perfect with: Tomato dip, Garlic butter, Soup, Or just straight off the tray | Best eaten fresh and warm | Keeps 2–3 days in the fridge | Reheat in the oven to bring back crispness