Buckwheat pancakes with goats' cheese & sweet roasted squash

Ingredients

• 1 butternut squash, peeled and chopped
• 6-8 garlic cloves, thinly sliced
• 1 tbsp pine nuts
• 4 tbsp Bonne Maman Apricot Conserve
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 4 tbsp fresh orange juice
• A knob of butter, for greasing
• 225g soft, fresh goat's cheese
• 2 tbsp roughly chopped mixed fresh mint and parsley

For the pancake batter:

• 25g buckwheat flour
• 60g strong plain white flour
• A large pinch of salt
• 1/2 tsp easy-blend dry yeast
• 1 egg, separated
• 75ml crème fraîche
• 100ml whole milk, warmed
• 15g butter, melted

Method

1. Mix together all dry pancake ingredients in large bowl.

2. Whisk egg yolk and crème fraîche into the milk in separate bowl and beat into dry ingredients to form a thick batter. Cover, leave in a warm place for 1 hour.

3. Whisk egg white until stiff, fold into batter, cover and leave for a further hour.

4. Preheat oven to 200°C (fan oven 180°C), gas mark 6.

5. Put squash, garlic and pine nuts in a roasting tin. Whisk together conserve, olive oil, lemon juice and orange juice; stir half the mixture into the squash and garlic. Roast in preheated oven for 45 mins or until golden, then stir in the remianing apricot mixture.

6. Heat a small, non-stick frying pan; brush lightly with butter. Swirl in about 2 tbsps of batter to make a thin layer about 10cm round. Cook for 40 secs before flipping and cooking for a further 40 secs. Tip onto plate, keep warm while you continue.

7. Put pancakes on a baking sheet, spread with goats' cheese. Pop under a hot grill until golden. Spoon over the roasted butternut squash; serve finished with chopped herbs.

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