Method

Preheat the oven to 180C.

To make the sauce, put the oil in a small saucepan with the chilli and warm through on a medium heat for 2 minutes then set aside to cool.

Pour the oil mix into a small bowl and stir in the sour cream and season to taste then place to one side.

To make the batter, put the flour and lemon zest in a large mixing bowl with a third of a teaspoon of salt. Make a well in the centre and add the egg yolk and milk.

Combine the mixture with a wooden spoon, starting from the centre and working your way out towards the edge, until you have a thick batter.

Add the kale, half the butter, cottage cheese, Stilton and dill. Mix again and gently fold in the egg whites.

Heat 20 grams of butter in a large non-stick frying pan on medium heat. When it starts to foam, spoon in four large rounds of batter mix, each about 9 centimetres in diameter and 1.5 centimetres thick.

Fry for five minutes on low heat, turning once until golden brown. Transfer to a large baking tray and repeat with the remaining butter and batter mix.

Bake in a preheated oven for 15 minutes until cooked through.

Put two pikelets on each plate and serve warm with a generous spoonful of the sauce on top.

Ingredients

170 grams self raising flour

1 teaspoon Lemon zest finely grated

1/3 teaspoon Salt

1 egg yolk

150 millilitres Lewis Road Creamery full fat milk

50 grams Kale thinly sliced, blanched for a minute, drained and squeezed dry

80 grams Butter melted

150 grams cottage cheese

50 grams english blue stilton cheese broken into 1 cm chunks

15 grams fresh dill roughly chopped

2 egg white whipped to soft peaks

for the sauce:

1 tablespoon EVA olive oil

1/4 teaspoon dried chilli flakes

100 grams Sour Cream