April's Veg Box Star Spinach

Next time you're brunching, try these spiced green pancakes for great taste with the added benefits of iron and vitamin K

- By Samuel Goldsmith. Photographs by Clare Winfield

Spinach pancakes with harissa yogurt & poached eggs

SERVES 2 PREP 15 mins COOK 12-18 mins EASY V

100g spinach

50g butter

3 eggs

150g plain flour

1/4 tsp ground nutmeg

1 tsp baking powder

250-300ml semi-skimmed milk

150g natural yogurt

1-2 tbsp rose harissa drop of white vinegar

1 tsp nigella seeds (optional)

1 Cook the spinach in a non-stick frying pan over a medium heat for a few minutes until wilted. Transfer to a food processor, then return the pan to the heat and melt the butter. Cool the butter for a minute, then pour into the food processor with the spinach. Crack in one egg and blitz until the spinach is finely chopped (a few green flecks are fine).