Herby Pea Pancakes

Finely chop the herbs and spring onions and set aside.

Add the cottage cheese and egg to a blender and blitz until smooth. Add in most of the frozen peas and blitz again quickly, avoiding the mixture becoming totally smooth.

Pour the mixture into a bowl and stir through the flour, zest of the lemon and a pinch of salt. Once combined, fold through the herbs, spring onions and the remaining frozen peas. If the batter seems too thick, add water until you have a spoonable consistency.

Add a splash of olive oil to a hot frying pan and add spoonfuls of the batter to form pancakes. Cook for a few minutes on each side until golden.

Plate with the toppings of your choice: we love topping the pancakes with sliced avocado, soft-boiled eggs, a dollop of Greek yoghurt and a drizzle of crispy chilli oil.