INDIAN-STYLE PANCAKES WITH VEGETABLE CURRY

Serves 4

For the pancakes

100g (3½oz) plain flour

100g (3½oz) gram flour (made from chickpeas, available in supermarkets) 200ml (7fl oz) milk

300ml (10fl oz) water

Butter

For the curry filling

2tsp each fennel seeds, cumin seeds and coriander seeds

1tbsp oil

1 large onion, chopped

4 garlic cloves, finely chopped

2cm (¾in) piece of fresh ginger, peeled and chopped

2tsp mustard seeds

1tsp turmeric

250g (9oz) Charlotte potatoes, peeled and cubed

2 sweet potatoes, peeled and cubed 1 x 400ml tin coconut milk

750ml (1¼pt) vegetable stock

135g (4¾oz) red lentils

½ a cauliflower, cut into florets

To serve

1-2 red chillies, sliced

A handful of fresh coriander, chopped 4 spring onions, chopped

2tbsp desiccated coconut

Red onion, sliced

Cucumber, chopped

Cherry tomatoes, halved

Mango chutney

A squeeze of lime

Combine the pancake ingredients (except the butter), cover and chill for 24 hours (or leave for an hour at room temperature, if you don’t have the time).

For the curry, in a pan toast the fennel, cumin and coriander seeds. Leave to cool, then crush in a pestle and mortar. Heat the oil in a frying pan and sauté the onion until really soft. Add the garlic, ginger and mustard seeds and cook for a few minutes more. Add the crushed seeds and the turmeric. Cook until fragrant, then add the potatoes and sweet potatoes. Cook for a minute.

Add the coconut milk and stock. Bring to the boil and add the lentils, then cook for 30 minutes. Add the cauliflower and continue until all is cooked through, topping up with water if necessary. Season.

To cook the pancakes, brush a large pan with butter. Swirl 2tbsp of the batter into the pan to coat the bottom. Cook for 1-2 minutes until golden, flip over with a palette knife and cook on the other side until golden and crisp. Remove to a plate and repeat with the rest of the mix.

Combine the chillies, coriander, spring onions and desiccated coconut in one bowl, and the red onion, cucumber and cherry tomatoes in another bowl.

To serve, spoon some curry into each pancake and top with some of the coconut and tomato salads. Roll up and serve with mango chutney and a squeeze of lime.