@freddyforster 's CHILLI BEEF PANCAKES Serves 4 Ingredients for the chilli beef- 2tbsp vegetable oil 1 onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 1 sprig thyme 500g minced beef Salt and pepper 1 1⁄2 tbsp plain flour 1tsp tomato purée 250ml red wine 450ml chicken stock 1tbsp red chilli, finely chopped 3tbsp red kidney beans, cooked Ingredients for the pancakes- 110g plain flour, sieved 2 large eggs 200ml whole milk Pinch of salt 75ml water 20g unsalted butter, melted Ingredient for the sauce- 300ml sour cream 50ml water 2tbsp chives, finely chopped Pinch of paprika 2tbsp olive oil To serve- Mixed salad 1 lemon 3tbsp red Leicester cheese, grated 4tbsp breadcrumbs, not fine Method for the chilli beef- Heat some vegetable oil in a pan and lightly fry the onions, garlic and thyme for 2-3 minutes. Add the beef mince, salt and pepper and cook till well coloured. Strain off any excess fat from the pan and then add the flour and tomato purée. Mix in and cook out the flour for 2-3 minutes. Add the red wine and boil until virtually all gone. Pour in the chicken stock along with the red chilli, bring to the boil then simmer for about 20 minutes. You should have a rich and moist looking beef mince stew by now. Mix in the drained red kidney beans and keep warm. Method for the pancakes- Place the flour into a bowl. Beat the two eggs and whisk the into the flour. Mix the milk and water together and gradually add to the flour mixture until you have a smooth batter. Pour in the melted butter and season with a bit of salt. Make 8 pancakes (2 per person) using a non-stick pan and a touch of vegetable oil. Once you have made the pancakes, lay the out on a chopping board and then fill with about 3 tablespoons of warm chilli beef on each pancake. Roll up into a thick cigar type shape, ensuring the ends are sealed so everything is encased in the pancakes. Place the stuffed pancakes into a lightly buttered oven proof dish. Cover each pancake with the sour cream sauce and scatter some breadcrumbs and cheese on top, then place in the oven for 7-8 minutes at 190c. Serve with a side salad.