Ingredients

200g Co-op baby potatoes, quartered
2 tsp Co-op olive oil, plus extra for greasing
½ Co-op British cauliflower (about 250g), cut into small florets
1 onion, sliced
1 garlic clove, grated
30g ginger, grated
1 tbsp garam masala
250g Co-op vine ripened tomatoes, chopped
½ x 25g pack coriander, chopped
70g Co-op plain flour
1 tsp turmeric

Method

Start with the filling. Preheat the oven to 220°C/fan 200°C/Gas 7
Toss the potato with 1 tsp of the oil and season
Roast for 10 mins, then stir in the cauliflower
Cook for 15 mins, until the veg is just tender and turning golden
Put the remaining oil in a saucepan on a medium heat and cook the onion for 5 mins, then add the garlic, ginger and garam masala, and cook for 1 minute more
Add the tomato, along with 100ml water
Bring to the boil and simmer for 5 mins
Add the roasted veg, then cook, stirring, for 2 mins
Stir in most of the coriander and remove from the heat
To make the pancakes, mix the flour and turmeric in a large bowl, season, then gradually whisk in 200ml water, until you have a smooth, loose batter
Line a baking tray with greaseproof paper, then set aside
Grease a nonstick frying pan with a little oil
Set the pan over a medium heat and pour in a quarter of the batter, tipping the pan so it covers the base evenly
Cook for 1-2 mins, until the surface looks almost dry, then flip and cook for a further minute, before transferring to the lined baking tray and keeping warm in the oven while you repeat with the remaining batter
Divide the veg mixture between the pancakes and then fold over
Serve 2 pancakes per person, sprinkled with a little coriander