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Kale And Coriander Pancakes With Slow-Roasted Tomatoes And Avocado Cream


Serves 2-4

Slow-roasted tomatoes

  • 2 large tomatoes, sliced into rounds, or 8 cherry tomatoes, halved
  • olive oil, for greasing and drizzling
  • sea salt and freshly ground
  • black pepper
  • 3 sprigs fresh thyme, leaves picked

Kale pancakes

  • 100 g (3 ½ oz/scant cup) organic plain white (all-purpose) flour
  • ½ teaspoon baking powder
  • grated zest of 1 lime
  • 1 teaspoon garlic granules
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • freshly ground black pepper
  • 2 large kale leaves, washed and stems removed
  • 35 g (1 ¼ oz) coriander (cilantro) leaves and stalks
  • 100 ml (3 ½ fl oz) milk
  • 1 egg, beaten
  • 1 tablespoon olive oil
  • rapeseed oil, for frying

Avocado Cream

  • 1 very ripe avocado
  • ½ shallot
  • 1 tablespoon lime juice, or to taste
  • pinch of red chilli flakes
  • 1 tablespoon tahini
  • salt and freshly ground black pepper


1. Start by making the slow-roasted tomatoes. Preheat the oven to 160°C (320°F/Gas 3). Place the tomato slices or halves on a greased baking tray or enamel plate, then drizzle with olive oil, season with salt and pepper, and scatter over the thyme leaves. Roast for 25–30 minutes, until they have softened and slightly shrivelled.
2. While the tomatoes are roasting, make the pancake batter. Put the flour, baking powder, lime zest, spices, and salt and 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 1 tablespoon of cold water to the batter to loosen it, if necessary – you want it about the consistency of double (heavy) cream. Leave to rest while you make the avocado cream, and remove the tomatoes from the oven.
3. To make the pancakes, dig out your best medium-sized non-stick frying pan (skillet) and a silicone brush or spatula. Pour about 1 tablespoon of rapeseed oil onto a small plate and brush your pan with the oil. Heat the pan over a high heat until stinking hot, then spoon about half a ladleful of the pancake mixture into the pan. Swirl the pan in a circular motion to evenly distribute the mixture – you’re aiming for small, thick, American-style pancakes. Cook for 2–3 minutes and then shake the pan. When the pancake comes away from the bottom easily, flip it over and cook on the other side for 2 minutes, until golden. Transfer to a plate and cover with foil to keep warm. Repeat the process with the rest of the pancake mixture.
4. Divide the pancakes between two plates and serve topped with the slow-roasted tomatoes and avocado cream.

For 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.

For more recipes from A Lot On Her Plate by Rosie Birkett (Hardie Grant Books, £25) click here