Savoury pancakes

Sift the flour and salt into a large bowl and make a well in the centre, crack the eggs and add 3/4 of the milk. Whisk everything together then add remaining milk, whisk until a smooth thin batter.

Heat small amount of oil or butter in non stick pan then pour off any excess hot fat. Coat the base of the pan with a thin layer of batter and cook for around 40 seconds, flip or turn with a palette knife and cook on the other side. Slide onto a plate and repeat the process and stack up pancakes between sheets of non stick baking paper until required.

Preheat the grill to medium heat.

Heat a large non stick pan to a medium heat on stove top add a splash of olive oil and sauté the chopped shallot for 1 minute, next add the garlic and corn cornels cook for a further minute.

Add the chicken to the pan and mix then pour over the cream. Reduce by half, stirring ingredients occasionally. Next, add the sliced spring onions and season to taste. Take the mixture and fill prepared pancakes, roll into cigar shapes and lay in a gratin dish. Take the rosemary, cheese and breadcrumbs and mix together in a bowl then sprinkle over the pancakes and pop the gratin dish under a hot grill for around 2 minutes or until bubbling and gratinated.

Preheat grill to medium heat.

First heat the cream to a simmer and reduce by a third then crumble in 3/4 of the goat’s cheese and add the maple syrup, stir until the cheese is melted and set aside.

Next, heat a saucepan to a high heat and add the spinach, crushed garlic cloves, raisins, butter and a pinch of salt and stir rapidly for 30 seconds until wilted then drain onto kitchen towel.

Discard garlic cloves then arrange the spinach mixture into prepared pancakes crumble over remaining goat’s cheese and roll up into cigar shapes.

Place in gratin dish and pour over goats cheese cream, sprinkle over grated parmesan and pop under pre-heated grill for around two minutes until bubbling.