Stuffed chickpea crepes

Try these! They are delicious!
To make my crepes, I adjusted Madhur Jaffrey’s recipe, using the same quantities of gram flour (140g) and water (250ml), but adjusting the spices. I used ½ tsp of cayenne, 1 tsp coriander, 3-4 crushed garlic cloves and ½ tsp chilli powder. You end up with something  that looks like this:

My main tip is not to worry about the consistency of the batter – it’s a lot more watery than milk-and-egg based crepes but it cooks up fine. The quantity here makes about 4-6 large crepes depending on the size of your pan.

Step 1 Make batter
Step 2 Heat 1-2 tsp vegetable oil in a frying pan, evenly coating the base of the pan
Step 3 Pour in enough batter to cover the base of the pan with a thin layer, as you would for a standard crepe

Step 4 Fry on a medium heat until the top of the pancake starts to form air bubbles, then flip using a spatula

Stuffed chickpea crepes Toppings! The possibilities are endless. I have covered mine with all sorts of things including:
• A layer of grated cheddar cheese, a handful of spinach and an egg
• A layer of leftover cooked rice mixed with leftover curry, and an egg
• Softened onions, spinach, egg
Once you have piled your toppings on, fold the crepe over into a half-moon shape and cook, turning once, until the egg is cooked to your liking.

I find the topping holds together quite well and with a bit of care these can be wrapped up in foil and taken as a packed lunch.

Beware, these crepes are so scrumptious your pets may try to mug ypu for them. This is Gustav, looking hopeful.


Halloumi-stuffed mushroom bento

It’s summer! This colourful salad is quick and easy to prepare – the little panda pot holds the salad dressing.

Halloumi-stuffed mushrooms (serves 2)

4 x large flat mushrooms

60g halloumi, diced

1 sprig parsley

1 clove garlic, crushed

Juice of half a lemon

25g breadcrumbs

salt and pepper

2 tsp olive oil

Heat your oven to 180C. Brush the mushrooms lightly with the oil and place on a baking tray. Combine the breadcrumbs, parsley, halloumi, garlic, lemon juice and seasonings in a bowl until well-combined. Use the mixture to stuff the mushrooms and bake for 8-10 minutes or until the halloumi is caramelised. Serve however you like – in this photo I have added a salad of cucumber and cherry tomatoes tossed with garlic, gem lettuce leaves and a lemon juice and parsley dressing. You could also use it for a bento with rice and stir fried veg.