THE SUNDAY COOK Kale pancakes with avocado cream and roasted tomatoes METHOD

*** MAKES EIGHT TO 10 PANCAKES

Start by making the slow-roasted tomatoes. Preheat the oven to 160C/140C fan/gas 3. Place the tomato slices or halves on a greased baking tray or enamel plate, then drizzle with olive oil, season with some salt and pepper, and scatter over the thyme leaves. Roast for 25 to 30 minutes, until they have softened and slightly shrivelled.

While the tomatoes are roasting, make the pancake batter. Put the flour, baking powder, lime zest, spices, and salt and some pepper into a mixing bowl. Blitz the kale leaves and coriander in a food processor until very finely chopped.

Combine the milk, egg, olive oil, chopped kale and coriander in another bowl or jug. Pour the liquid ingredients into the flour mixture and whisk with a fork or balloon whisk, adding a tablespoon of cold water to the batter to loosen it, if necessary – you want it about the consistency of double cream.

Leave to rest while you make the avocado cream, and remove the tomatoes from the oven.

To make the avocado cream, blitz the avocado flesh, shallot, lime juice, chilli flakes and tahini in a food processor and blend until you have a smooth cream. Scrape out of the food processor, and into a bowl, and season to taste.

To make the pancakes, use your best mediumsized non-stick frying pan and a silicone brush or spatula. Pour about one tablespoon of rapeseed oil on to a small plate and brush your pan with the oil. Heat the pan over a high heat until stinking