Spinach Pancakes with Spring Onions, Red Pepper and Cashew Nuts

125g plain flour

1 free range egg, beaten

300ml skimmed milk

175g cooked spinach, drained

olive oil

1 red pepper, deseeded and diced

75g soft cheese

4 spring onions, chopped finely

50g cashew nuts

125g mozzarella cheese, diced

salt and pepper

Serves 4

Sift 125g flour into a blender. Add the egg and 300ml milk. Blend until smooth.

Add the spinach and blend again.

Heat oil and gently fry the red pepper until soft. Take off heat and allow to cool.

Combine red pepper with soft cheese, spring onions and cashew nuts.

Season with salt and pepper.

Brush a frying pan with oil, heat it and add a ladle-full of pancake batter. Cook and turn to cook evenly on other side. Keep it warm and cook remaining pancakes.

Fill the pancakes with the mixture, roll them up and place them in a baking dish.

Scatter the mozzarella over the top.

Bake at 180˚C/ Gas 4 for about 15 minutes.