Curried veggie pancakes with cooling yoghurt sauce Curry filling Pancakes Yoghurt sauce Mint Coriander Lemon

wedge
Method 1. Take the hot curry mix and place onto one half of the pancake. 2. Fold the top over then fold in half again. 3. Place 2 or 3 pancakes onto the hot service plate and garnish with the yoghurt sauce, lemon wedge, fresh mint and coriander and serve immediately.

To make the curry filling

Butternut squash cubed Butter Olive oil Peas Baby spinach Onion chopped Garlic Cloves crushed Fresh ginger grated Green chilli deseeded and chopped Garam masala Chilli powder Ground coriander Ground cumin Chopped tomatoes Fresh coriander Salt and pepper Coconut cream Mango chutney

225g 25g 3tbsp 225g 400g 1 2 1tsp 1 1tsp 1tsp 1tsp 2tsp 4 2tbsp To taste 4 tbsp 4 tbsp

Method 1. Preheat the oven to 200C. 2. Place butternut squash in a roasting tin, dot over the butter and roast in the oven turning occasionally for about 20 minutes or until just tender. 3. Meanwhile, heat 1tbsp oil in a saut pan and add the onion, garlic, ginger and chilli and cook out until softened. 4. Add the garam masala, chilli powder, ground coriander and ground cumin and saut for a further 3 minutes stirring constantly. 5. Add the chopped tomatoes and cook for 8 10 minutes until pulpy. 6. Meanwhile saut the spinach in a little oil until just wilted, place in a colander to drain. 7. Cook the peas in salted boiling water for 2-3 minutes then remove and drain. 8. Add the roasted squash, spinach and peas to the pan with the spices and heat until really hot.

9. Stir in the coconut cream, mango chutney and correct the seasoning.

To make the pancakes

Flour Salt Egg Milk Butter Oil (for frying)

100 gm 1 250 mls 10 gm

Method 1. Sieve the flour and salt into a bowl; make a well in the centre. 2. Whisk the egg and milk together. 3. Add the egg and milk, gradually incorporating the flour from the sides, whisk to a smooth batter. 4. Mix in the melted butter. 5. Pass the batter through a sift before resting the pancake mix for half an hour. 6. Heat the pancake pan and clean thoroughly. 7. Add a little oil; heat until smoking. (But not burnt or on fire!) 8. Add enough mixture to just cover the bottom of the pan thinly. 9. Cook for a few seconds until brown. 10. Turn and cook on the other side. Turn onto a plate.

To make the cooling yoghurt sauce

Greek yoghurt Lemon zest and juice Salt and pepper Mint chopped Coriander chopped

500ml To taste bunch bunch

Method 1. Mix all the ingredients together then correct the seasoning.