... than the green pancakes by the creative chef Yotam Ottolenghi
For the lime butter
100g unsalted butter, at room temp; Grated zest of 1 lime; 1½tbsp lime juice; ¼tsp salt; ½tsp white pepper; 1 tbsp chopped coriander; ½ garlic clove, finely chopped; ¼tsp chilli flakes
For the pancakesMethod
250g spinach, washed
110g self-raising flour
1 tbsp baking powder
1 free-range egg
50g unsalted butter, melted
1 tsp ground cumin
6 spring onions (100g), finely sliced
2 fresh green chillies, thinly sliced
1 free-range egg white
Olive oil for frying
Start with the lime butter. Put the butter in a medium bowl and beat with a wooden spoon until it turns soft and creamy. Stir in the rest of the ingredients. Tip on to clingfilm and roll into a sausage shape. Twist the ends to seal. Chill until firm.
Wilt the spinach in a pan with a splash of water. Drain in a sieve and, when cool, squeeze hard with your hands to remove as much moisture as possible. Roughly chop and put aside.
Better a good brunch than the politics of despair that surrounds the unwary in Wales.