Courgette and Grana Padano pancakes with tomato and apple relish

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Simple yet full of flavour, these courgette pancakes are bolstered by the intense flavour of Grana Padano cheese, which elevates the summer vegetable to new heights. The tomato and apple relish adds plenty of bright sweetness to the dish, and can be used to bring life to sandwiches, cold cuts or cheeseboards.

First published in 2019




tomato and apple relish


Begin by making the tomato and apple relish. Place a thick-bottomed saucepan over a medium heat and pour in the olive oil. Add the onion, chilli and garlic and cook for a few minutes until softened but without colour
Add the fennel seeds, mixed spice and bay leaf, then continue to cook for 5 more minutes. Add the tomatoes, apples, white wine vinegar, honey and water, bring to a simmer then leave to cook for 45 minutes, stirring regularly until thickened
Meanwhile, get started on the pancakes. Mix the grated courgette and Grana Padano in a large bowl, then add the flour and paprika. Stir until combined, then add the beaten eggs until fully incorporated. Season with salt and white pepper, then cover the bowl with cling film and leave to rest in the fridge for 15–20 minutes
Once the relish has reduced and thickened, add the lemon juice until you're happy with the taste, season and set aside to cool
To cook the pancakes, preheat an oven to 180°C/gas mark 4. Place a small ovenproof frying pan over a medium heat and add a little rapeseed oil. Once hot, place 2 large tablespoons of the courgette mixture in the pan (you can use a metal chef ring to give the pancakes a neater shape, as in the image above, but they will also work when simply placed in the pan). If you can fit more than one pancake in the pan then do so, otherwise you will need to work in batches. Immediately transfer the pan to the oven and cook for 3 minutes
  • 2 tbsp of rapeseed oil, for frying
The pancake mixture will start to rise as it cooks. After 3 minutes carefully flip the pancakes over and cook in the oven for a further minute. Once cooked, remove from the pan and place on a plate
To serve, top the pancakes with a dollop of the cooled relish and some final shavings of Grana Padano

Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

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