Stuffed blue corn pancakes with avocado salsa

Method

1 Sift the two flours into a bowl, add the eggs and mix to a paste, add salt, milk and water and beat to a smooth batter. Let it rest for one hour.

2 Boil the broccoli for 3 minutes, drain well, then blend to a purée, adding the crème fraîche and seasoning at the end.

3 Brush a frying pan with a little oil, heat it and drop a small ladle of batter into it, angle the pan so that it runs to the edges and leave it for around 20 seconds until it dries out and holes appear. Then flip it over onto the other side and dry that out, too. Turn out onto greaseproof paper, cover each one with more paper and continue. At this stage, pancakes can be stored for a day in the refrigerator or frozen.

4 Place a spoonful of the broccoli stuffing in the top right-hand quarter of the circular pancake, fold the bottom half over to make a half crescent, then fold the left-hand side over again to make a triangle, then turn this top side over to the bottom in a buttered baking dish. Cover in foil and heat in a hot oven for 5-10 minutes.

5 Cut the leaves from the watercress and blitz them to a purée. Place the egg yolks in a bowl, heat the single cream, pour a little of the cream into the egg yolks and mix thoroughly. Pour it back into the cream and place over a low heat, stirring until thick, then season and take away from the heat, mixing in the puréed watercress. Pour around the pancakes and serve with a bowl of avocado salsa on the table for people to help themselves. Chop chillis, onion and avocado into tiny dice, mix with the seasoning, oil and lemon juice, and leave for 30 minutes for the flavours to blend.

Recipe by Colin Spencer