Green spinach pancakes with kale and coriander slaw, homemade baked paneer with satay sauce and toasted lemon spiked seeds


Feeds – 6

Preparation  time – 4-5 hours or overnight

Cooking time– 25 minutes 



Paneer –(alternatives – ricotta/cottage cheese/roasted cauliflower)

3 ltrs full fat milk

9 tbsp lemon juice

1 mtr of muslin cloth


Pan fry or roast with;

glug of sesame oil

zest of 1 lime

1/2 tsp ground cumin


Pancake ingredients – 

8 large organic, free range eggs –whisked

8 handfuls of spinach

generous pinch of sea salt flakes

several turns of freshly ground black pepper

1 bunch of parsley

generous glug of rapeseed oil


Kale and coriander slaw –

6 large handfuls of kale – stems removed, roughly chopped or torn into bite sized pieces

¼ white cabbage – finely shredded

100g coriander – ends trimmed

4 tbsp crème fraiche

glug of apple cider vinegar

seasoning to taste

zest of ½ lime


Satay sauce ingredients 

1heaped tsp coriander seeds

1heaped tsp cumin seeds

thumb of ginger – peeled, roughly chopped

2 cloves of garlic – peeled

½ banana shallot

1 kaffir lime leaf – stem removed

1 lemongrass stalk – ends removed, crushed, roughly chopped

250ml coconut cream

2 heaped tbsp of good quality smooth peanut butter

good glug of maple syrup 

glug of soy sauce or sea salt flakes to season

½ - 2 tsp chilli flakes – to taste


Toasted lemon spiked seed ingredients 

4tbsp mixed seeds

several turns of black freshly ground black pepper

zest of 1 lemon – finely grated



Begin by making your paneer. You can make it a day or even several days in advance if your prefer. 

Paneer instructions 

Bring your milk gently to the boil in a saucepan. As soon as it begins to boil, reduce to a simmer and begin to add in the lemon juice a tablespoon at a time while continually stirring. The curd will begin to separate from the whey. Once you can see a distinct separation, set to one side. Place your clean muslin cloth over a sieve with a bowl underneath to collect the whey and pour the curds into the muslin. Once you’ve drained the whey from the curds, rinse with cold water then tie the muslin cloth, draining as much liquid as possible before weighting over a sieve for around an hour or two ahead of refrigerating for another hour or two. Once the paneer has set preheat the oven and place the paneer on an oiled tray. Drizzle the paneer with sesame oil, a little lime zest and bake for 20-25 minutes or until crisp. You can also dice or crumble and lightly pan fry until golden. 

Satay Sauce 

Begin by toasting both the coriander and cumin seeds in a dry pan over a medium to high heat. When they start to pop and release a scent, remove from the heat. Combine the toasted seeds with ginger, garlic, shallots, lemongrass, kaffir lime leaf plus 3 tbsp of coconut cream and blitz until you have a fairly smooth paste. Place a non-stick pan over a high heat and cook the paste for 5-6 minutes before adding in the remaining coconut cream and cooking for another 10 minutes. Now reduce the heat to a low simmer and add in the peanut butter, stir until smooth then add in the maple syrup, a glug of soy sauce and chilli flakes. Cook over a low heat for another 15-20 minutes. Serve warm. This can also be made in advance and stored. 


To make the green pancakes first prepare your ingredients as listed.

Place all pancake ingredients in a food processer and blitz until combined into a smooth, vibrant green liquid.

Using a paper towel rub a non-stick frying pan with oil and place over a medium heat. Once hot pour in a large ladle of green egg mixture and allow to cook through for around 40-50 seconds. Set each pancake to one side or place between oiled parchment sheets and keep warm in the oven. Repeat until you have 1 large green pancake per person. 

Kale and Coriander slaw 

For the slaw, prepare both the kale and cabbage and combine in a large bowl. Next blitz together the crème fraiche with two thirds of the coriander. Once you have an even consistency add seasoning and vinegar to taste. Finish with lime zest then massage into the kale and cabbage. Allow to rest for 10 minutes before serving. When ready to serve combine the remaining coriander. 

Toasted lemon spiked seeds 

Take a dry frying pan and place over a medium heat, Once hot, add the seeds and lightly toast until they begin to pop then add pepper and lemon zest and set to one side to cool before serving. 

I love to serve this DIY style where everyone can build their own. If you prefer to plate up for your guests start with the pancake followed by a generous helping of slaw. Crumble over the crispy baked paneer, drizzle over the satay sauce and finish with the zest seeds. Add in fresh slices of chilli or coriander or lime wedges if going all out.