A quick, colourful alternative when your family hits sandwich fatigue. Fill a lunchbox with these vibrant, healthy little pancakes and watch them become your kid’s new favourite.
1 egg
½ zucchini, grated
½ cup spinach leaves
1/4 cup self raising wholemeal flour
1 tbs fresh herbs of your choice (finely chopped)
½ tsp pesto
Blanch the spinach in boiling water for 1 minute until vibrant and soft. Drain then set aside to cool. Push the blanched spinach through a sieve or squeeze it with your hands to remove excess water. Really squeeze it otherwise your batter will be too runny. Chop spinach up roughly.
Place all ingredients in a small jug or bowl. Using a hand blitzer whizz all the ingredients together into a uniform batter.
Heat a frying pan over medium-low heat. Grease pan with butter, coconut oil or olive oil.
Spoon in the batter to make small pikelets. Once small bubbles start to appear on the pikelets, flip them over using a spatula. Cook for a few more minutes on the reverse side, then place on a cooling rack. Repeat process with the rest of the mixture. Serve warm or cold with a side salad or vegetable sticks.
We're sharing this dish in celebration of Mother's Day! A dish that is cooked most days, its a key component of a Syrian meal, which is made often by Wroud’s mum.
If you're after a luscious, rich and hearty meal, then look no further. These beef short ribs are slowly braised in red wine and soy sauce to enhance the delicious umami flavour from the beef. It's the kind of dish you dream of cooking on a Sunday afternoon with a glass of red wine, while enjoying the beautiful aromas that will fill your house!
This slow cooked pork scotch is a dish that just keeps on giving. Cook it one night alongside a zingy salad and stuff it into rolls the next. It’s packed with flavour, it’s succulent and it’s downright delicious! The acidity from the pickle is perfect for cutting through the richness of the pork.
