Name: Grilled pancakes with harissa cabbage and taleggio
Ingredients: 100g unsalted butter; ½ white cabbage, cut into 3mm-wide strips (400g net); 250g chestnut mushrooms, finely sliced; 200g baby leaf spinach; 3 rosemary sprigs, leaves picked and finely chopped, to get 2 tbsp; fine sea salt and black pepper; 2 tsp rose harissa paste, plus ½ tsp oil from the jar, for serving; 4 shop-bought plain or sweet pancakes; 150g taleggio, or camembert or brie, cut into 4 slices

Grilled pancakes with harissa cabbage and taleggio

Brunch Vegetarian

Serves 2

Prep 10 min

Cook 30 min

On days when lemon and sugar simply won’t do, I’d rather devote my attention to fun fillings than to flipping – melty, gooey cheese and a spicy paste from a jar, say. Good-quality, shop-bought pancakes make the whole process so much easier, but I find that they can be a bit brittle, so heat them slightly, and gently, before filling, which will keep them pliable and stop them from cracking.

Follow the recipe

Ingredients

100g	unsalted butter
½	white cabbage, cut into 3mm-wide strips (400g net)
250g	chestnut mushrooms, finely sliced
200g	baby leaf spinach
3	rosemary sprigs, leaves picked and finely chopped, to get 2 tbsp
	fine sea salt and black pepper
2 tsp	rose harissa paste, plus ½ tsp oil from the jar, for serving
4	shop-bought plain or sweet pancakes
150g	taleggio, or camembert or brie, cut into 4 slices

Method

Put the first five ingredients in a large frying pan, add a teaspoon of salt, and cook on a high heat, stirring often, for about 20 minutes, until the vegetables have softened but not taken on any colour. Add the harissa paste and a good grind of pepper, cook for another minute, then turn down the heat to medium-low.
Meanwhile, turn on the grill to its highest setting. Lay one pancake on top of the cabbage mixture and leave it there for 30 seconds, to soften. Transfer the pancake to a 20cm x 30cm baking tray lined with greaseproof paper, spoon a quarter of the cabbage mixture over one half of the pancake and fold over the other half to cover the filling. Move the filled pancake to the edge of the tray, then repeat with the remaining three pancakes, softening them first on top of the cabbage mix before filling and nestling them together on the tray. Top each pancake with a slice of taleggio, then grill for a minute or two, until the cheese melts and starts to brown.
Remove from the oven, drizzle the harissa oil all over the top of the pancakes, add a good grind of pepper and serve straight from the tray.