This flavoursome mince mixture would make a delicious and versatile base for many recipes, I used it made a very super and tasty filling for these savoury pancakes.

Serves 6

500g 5% lean mince beef

1 large red onion, chopped

1 medium white onion, chopped

1 yellow pepper, finely diced

½tsp lazy chilli

1tsp ground cumin

400g can chopped tomatoes

225g baked beans

2tbs tomato puree

½ small iceberg lettuce

50g low-fat mature cheddar cheese, grated

Pancakes – makes 6

Low-calorie spray

150g plain flour

200ml semi-skimmed milk

1 medium egg, lightly beaten

Method

Heat a large non-stick lidded pan, add the mince beef, chopped onions, yellow pepper, chilli, and cumin, stir together for 5 minutes until all cooked through and nicely browned, add tinned tomatoes and their juice, baked beans and tomato paste, bring to a gentle boil and then turn down to a simmer leave uncovered for about 25 minutes until thick.

Pre heat the oven to 200c, gas 6, 400f

To make the pancakes, sift the flour into a bowl, gradually stir in the combined milk and egg, beat until smooth. Heat a medium non-stick pan and spray with the low-calorie spray, pour a ladle of the pancake mixture into the frying pan and swirl around to coat the bottom, cook until lightly brown underneath, carefully turn the pancake over to cook the other side. Repeat with the remaining batter. You need 6 pancakes.

Spoon hot meat mixture down the middle of the pancakes, roll up, place in a single layer in a shallow heat proof dish, sprinkle with the cheese and place in the hot oven for 10 minutes until the cheese is melted and golden brown.

Serve with watercress and cherry tomatoes or any of your favourite salad leaves.