Spring onion pancakes

Serves 4 20 spring onions, trimmed 4 eggs 900ml whole milk 200g plain flour 50g butter 1 garlic clove, peeled and crushed 2 tbsp cornflour 300g Cheddar, grated sea salt and black pepper

30cm frying pan 25 x 15cm ovenproof dish

In a large jug, whisk the eggs then mix in 600ml of the milk. Whisk in the plain flour, then chop 5 of the spring onions and add to the mixture. Cover the jug with cling film and leave to chill for 30 mins. In the frying pan, melt half of the butter until it forms a liquid. Add half the melted butter to the batter and whisk thoroughly, leaving the rest of the melted butter in the pan. Heat the pan until sizzling, then add 7 tbsp of the mixture to the pan and roll it from side to side to form a circular pancake. Cook for 2 mins, then turn over with a fish slice and cook for 1-2 mins until golden. Transfer to a plate and cover with a square of baking paper. Repeat the process to make eight pancakes. In a large saucepan, heat the remaining butter until melted, then add the garlic. Cook for 2 mins on a low heat, then mix in the cornflour to achieve a paste. Gradually mix in the remaining milk, while still on the heat. Cook, stirring, for ½-1 min until thickened. Add 250g of the grated cheese and season with salt and pepper. Chop the remaining spring onions and add half to the pan. Stir thoroughly and stand off the heat when a thick sauce forms. Preheat the oven to 180°C/gas mark 4. Place 2 dessert spoonfuls of the cheese and spring onion mixture onto the middle of a pancake, fold the sides over, then roll to make a spring roll-shaped parcel. Place in the shorter end of the ovenproof dish. Repeat with the remaining pancakes and sauce. Cover with the remaining cheese and chopped spring onions, then bake for 15-20 mins until the cheese has melted and the top is golden. Serve immediately.