Buckwheat Galettes

Our version of the traditional galettes you find in northern France. We’ve used leeks here, but you can adapt the filling to suit the vegetables you have – courgettes would work well, or add ham for something meaty. Hands-on time 20min. Cooking time about 50min. Makes 4 FOR THE BATTER  100g buckwheat flour  1 medium egg FOR THE FILLING  2 leeks, trimmed, halved lengthways and finely sliced  Large handful parsley, finely chopped

 100g mature Cheddar, grated  4 medium eggs YOU WILL ALSO NEED  Olive oil

1 For the batter, in a medium bowl whisk the flour and a pinch of salt. Make a well in the centre and add the egg. Whisk the egg to break, then gradually whisk in 300ml water, drawing in the flour to make a smooth batter. Set aside to rest for at least 20min (up to a day, if covered and chilled).

2 Meanwhile, preheat oven to 180°C (160°C fan) mark 4 and line a large baking tray with baking parchment. Heat 1tbsp oil in a medium-large, non-stick frying pan over medium heat. Add the leeks and some seasoning and cook for 15-20min, stirring occasionally, until completely softened. Scrape into a bowl and mix in the parsley.

3 Wipe the pan clean, add ½tsp oil and return to medium heat. Pour in ¼ of the batter and swirl the pan so the batter covers the base. Fry for 2min or until the base is starting to brown. Flip and cook for 1min more. Remove to a plate and repeat oiling (as needed) and frying with the remaining batter.

4 Arrange the galettes on the lined baking tray. Spoon ¼ of the leek mixture on to each, leaving a hole in the centre and a roughly 3cm border around the edges. Scatter over the cheese. Crack an egg into the centre of each galette and season with some freshly ground black pepper.

5 Fold in the sides of each galette to make squares, leaving the centres exposed (if needed, use cocktail sticks to secure in place). Cook in the oven for 15min, or until the egg whites are set but the yolks are still runny. Remove cocktail sticks (if present). Transfer to 4 plates and serve.

PER GALETTE 388cals, 20g protein, 24g fat (8g saturates), 23g carbs (2g total sugars), 4g fibre