Cornmeal Chorizo Pancakes

20 minutes prep, 15 minutes cook

Serves 4

Ingredients

170ml soured cream

1 large egg

120g cornmeal or maize meal

60g plain flour

1 tsp baking powder

½ tsp bicarbonate of soda

Pinch of salt

200g cooked chorizo, finely chopped

4 tbsps finely chopped parsley

Rapeseed oil, for cooking

For the tomato and lime salsa:

250g cherry tomatoes, quartered

Zest of 1 lime and juice of ½ lime

For the blue cheese sauce:

170g single cream

200g cabrales, gorgonzola or strong British blue cheese, chopped

Sea salt and freshly ground black pepper

Method

Preheat the oven to 100°C/Fan 90°C/Gas ¼ and warm a plate for the pancakes.

To make the tomato and lime salsa, stir all the ingredients together in a bowl. Set aside.

Whisk together the soured cream and egg in a medium bowl using an electric or hand whisk. Put the cornmeal in a large bowl and sift in the flour, baking powder, bicarbonate of soda and salt. Mix together using a wooden spoon. Stir in the soured cream mixture thoroughly to ensure there are no lumps. Add the chorizo and parsley, and a good grinding of pepper.

Heat a large, non-stick frying pan over a medium–high heat, then add 1 tablespoon oil and spread it thinly over the pan using kitchen paper. Add 2 tablespoons of batter to make each pancake about 10cm in size and flatten the batter quickly. Cook for 2–3 minutes or until golden. Flip over and cook for a further 1–2 minutes. Keep warm in the oven. Repeat with the remaining batter, adding more oil to the pan as necessary.

Meanwhile, heat the cream in a pan over a medium heat, add the cheese and allow it to melt slowly. Season with pepper to taste. There is no need to add salt as the cheese is quite salty. To serve, pour the cabrales sauce over the chorizo pancakes and put the tomato and lime salsa on the side.