SPICED PANCAKES WITH POTATO CURRY & CHUTNEY

Makes 6 large pancakes For the potato filling

● 750g (1lb 10oz) potatoes, peeled

● 3tbsp vegetable oil, plus extra for frying

● ½tsp mild chilli powder

● 1tsp turmeric

● ½tsp ground cumin

● ½tsp ground coriander

● 4 tomatoes, chopped

● 50g (1¾oz) frozen peas

For the chutney

● 60g (2¼oz) fresh coriander leaves

● 60g (2¼oz) fresh mint leaves

● 2 garlic cloves

● 1 small white onion

● 1tsp caster sugar

● Juice of 2 lemons

For the pancakes

● 325g (11½oz) chickpea or plain flour

● ½tsp salt

● 1tsp ground turmeric (optional)

● 2 large eggs

● 250g (9oz) natural yoghurt, plus extra to serve

● 300ml (10fl oz) semi-skimmed milk

● 2 spring onions, chopped

● 1tbsp coriander leaves, chopped

● ½ a red chilli, finely chopped

● A few mint and coriander leaves, to decorate

First, make the filling. Dice the potatoes to about 1 cm. Heat the oil in a frying pan, add the potatoes and fry over a medium heat for 5 minutes. Add the spices and fry for 1 minute. Stir in the tomatoes and cover the pan with a lid, stirring occasionally, for 15 minutes, until the potatoes are tender. Stir in the peas and cook for 5 minutes. Transfer to a bowl, cover and set aside. Wipe out the pan.

In a blender, blitz the ingredients for the chutney to a chunky paste and then set aside.

To make the pancakes, mix the flour and salt together in a mixing bowl. If using chickpea flour there is no need to add the turmeric (if using plain flour add the turmeric). Using a wooden spoon or balloon whisk, beat in the eggs and yoghurt. Gradually beat in the milk to make a thick batter. Stir in the spring onions, coriander and chilli. Pour into a measuring jug.

Place the frying pan over a medium heat, brush with a little oil then, when smoking hot, pour in enough batter to coat the surface, tilting and swirling the pan to distribute it evenly. Cook for 1-2 minutes, until turning golden, then flip over and cook for another minute. Put the pancake on a plate and repeat with the rest of the batter. To serve, spoon some filling onto each pancake, then a drizzle of yoghurt and chutney.