first PICKINGS

Young spinach leaves are at their most tender and delicious in May and can be used in a variety of ways. These pancake rolls are excellent for a picnic and are delicious and easy to prepare. To make: Blend 200g plain flour, 3 medium eggs, 375ml milk, ½ tsp salt and 3 tbsp melted butter in a food processor until a smooth batter. Pour into a jug and let stand for 15 mins. Heat 1 tsp sunflower oil in a small non-stick frying pan set over a medium heat until hot. Add a ladle of the batter, let it spread and cook until golden-brown underneath, for approximately 2 mins. Flip and cook for a further 1-2 mins until golden-brown on both sides. Remove to a plate and cover with baking paper. Repeat with the remaining batter, using fresh oil for each batch. Add 1 tbsp oil to a clean pan, then add 200g baby spinach. Cover with a lid and wilt on a high heat for 30 secs. With the lid still on, shake the pan to mix the leaves and cook for a further 30 secs until fully wilted. Roughly chop and transfer to a food processor. Add 250g cottage cheese, 1 tbsp olive oil, 1 tbsp lemon juice and season with salt and pepper. Pulse until a thick paste forms, then spread it over the pancakes before rolling. Cut into portions and place in a jar.