Begin by making the flatbreads. Whisk together the yeast, sugar and 80ml warm water in a large bowl, then leave to stand for 15 mins. Add the milk, oil, flour and 3/4 tsp salt and mix until well combined. Bring together into a dough then tip out onto a clean, lightly floured work surface. Knead for about 10 mins until smooth and elastic, adding a little more flour if necessary. Transfer the dough to a lightly oiled bowl, cover and leave somewhere warm for about 1 hr-1 hr 30 mins until doubled in size.

Meanwhile, prepare everything else to take outside. Mix the soured cream with the lemon zest, 1 tbsp of the lemon juice, the parmesan and chives, then season with salt, pepper and more lemon juice if needed. Toss the cherry tomatoes with the olive oil, season and wrap up in a small square of foil.

Tip the dough out, knead briefly to knock out the air, then divide into quarters. Roll each portion out into a disc, roughly 18cm across, on a lightly floured surface. Flour each side well and stack up on a plate to take outside.

Heat the barbecue. When it’s at a medium-high heat, add the parcel of tomatoes and leave to cook for 15-20 mins, until softened. Brush the bars with a little of the neutral oil, then lay the flatbreads on top and cook for 1-2 mins each side, until puffed up, lightly charred and cooked through. Wrap in a clean tea towel to keep warm while you prepare the toppings. Brush the bars with a little more oil and add the bacon. Cook, brushing frequently with the maple syrup, for 2-3 mins until sticky and crisp. (If your grill bars are too wide, lay the bacon on a square of foil.)

Spread some of the soured cream dressing over the base of each flatbread, then add the lettuce, tomatoes and bacon. Top each with a fried egg, if you like (see tip, below). Drizzle over some of the tomato juices and a little more soured cream dressing to serve.