Take your taste buds on a Mediterranean fling no matter what time of year. These savoury pancakes filled with fresh veggies and feta cheese are absolutely lovely.

You will need:

Lamb Brand Plain Flour 115g

Lamb Brand Table Salt

Lamb Brand Ground Black Pepper S

emi-Skimmed Milk 300ml

Large Courgettes 2

Olive Oil 2 tbsp

Fresh Thyme 2 tbsp

Red Onion 1

Red Bell Pepper 1

Egg 1

Aubergine 1, trimmed, halved & thickly sliced

For the Feta Pesto:

Lamb Brand Almonds 60g

Lamb Brand Table Salt ¼ tsp

Lamb Brand Ground Black Pepper ¼ tsp

Fresh Basil Leaves 250g

Crumbled Feta Cheese 115g

Olive Oil 75ml

Lemon Juice 5ml

Small Clove Garlic 1, minced

All you have to do is:

1. Place the aubergine slices in a colander, sprinkle generously with salt and leave for 10 minutes. Drain, rinse well and pat dry on kitchen paper.

2. Meanwhile, beat the egg in a bowl, and then gradually beat in the flour and a little milk to make a smooth, thick paste.

3. Gradually blend in the rest of the milk, add the thyme and seasoning to taste and stir until smooth. Leave the batter in a cool place until required.

4. Pre heat the oven to 220°C

5. Feta Pesto: In small dry skillet, toast almonds over medium heat, shaking pan often, until light golden, 3 to 5 minutes. Transfer to food processor and let cool.

6. Add basil, oil, garlic, lemon juice, salt and pepper to almonds; purée.

7. Pulse in feta cheese.

8. Quarter the onion, trim and slice the courgettes, and seed and quarter the peppers.

9. Put the oil in a non-stick roasting pan and heat in the oven until hot.

10. Add the prepared veggies, toss in the oil to coat thoroughly and return to the oven for 20 minutes.

11. Give the batter another whisk, then pour it over the veggies. Return the pan to the oven for 30 minutes.

12. When puffed up and golden, reduce the heat to 190°C for 10-15 minutes, or until crisp around the edges.

13. Pour the pesto on top and serve.