Squash, goat’s cheese & rosemary pancakes

• self-raising flour↗200g g
• baking powder↗1 tsp tsp
• rosemary↗1

  sprig, finely chopped

• egg↗1
• milk↗300ml ml
• butter↗25g g

  melted and cooled, plus a knob extra

• olive oil↗2 tbsp tbsp
• butternut squash↗250g g

  peeled, deseeded and cut into small cubes

• vegetarian goat's cheese↗100g g

  crumbled into small pieces

• pumpkin seeds↗handful

  rocket salad and onion chutney, to serve

Step-by-step instructions

1. 1

   Mix the flour, baking powder, rosemary and a good pinch of salt in a large bowl. Beat the egg with the milk. Make a well in the centre of the dry ingredients and whisk in the milk mixture and melted butter to make a thick, smooth batter. Place in the fridge while you prepare the rest of the ingredients.

2. 2

   Over a medium heat, add a knob of butter and 1 tsp oil to a large pan, then add the butternut squash and cook for 10 mins until tender, turning the heat up for the final few mins to brown a little. Remove batter from the fridge, add the goat’s cheese and squash, then carefully fold everything together.

3. 3

   Heat a little oil in a non-stick frying pan, then, in batches, add a ladleful of batter per pancake. Allow to cook for 3 mins until bubbles cover the surface, then flip over and cook the other side until golden. Serve with dressed rocket salad, a sprinkling of pumpkin seeds and onion chutney on the side.