Recipe

Serves:  4 people | Prep time:  25 minutes | Cooking time:  40 minutes

British | Main

Ingredients

Pancakes

• 100g The Pantry Plain Flour
• 2 medium Eggs
• 250ml Milk
• 1 tsp Stonemill Paprika
• 1 tsp Stonemill Garlic Granules
• 2 tsp Stonemill Dried Parsley
• 10ml Rapeseed Oil
• Black Pepper
• Sunflower Oil, to fry
• 20cm frying pan

Filling

• 300g Leeks
• 25g Salted Butter
• 150g log Goats’ Cheese
• Black Pepper

Sauce

• 1 small Onion
• 400ml tin Sweet Harvest Chopped Tomatoes
• 30ml The Pantry Lemon Juice
• 10g fresh Basil
• 20ml Olive Oil
• 1 tsp Stonemill Paprika

Method

Make the pancakes.

1. Whisk the eggs with the milk.
2. Add the paprika, garlic, parsley, rapeseed oil and some black pepper, then whisk well.
3. Sift the flour into another bowl, make a well in the centre and gradually add the milk mix until you have a smooth batter.
4. Make 8 pancakes with the mix and put to one side.

Make the filling.

1. Wash the leeks well – dry and slice.
2. Melt the butter in a frying pan – add the leeks and cook stirring for about 5 minutes until just tender.
3. Add the goats’ cheese, season with black pepper and cook until melted – put to one side.

Make the sauce.

1. Peel, halve and finely chop the onion.
2. In a small frying pan, sauté the chopped onion in the olive oil for a couple of minutes.
3. Add the tinned tomatoes, paprika and lemon juice.
4. Chop the basil and add to the sauce.
5. Heat through then liquidise.
6. Heat the oven to 200°C/400°F/Gas Mark 6.
7. Lay the pancakes out.
8. Divide the mixture between them and roll up.
9. Put into a baking dish, pour over the sauce and bake in the oven for 20 minutes, then serve.