• 2 large chicken breasts, cut into strips
  • 150 ml buttermilk
  • 200 g plain flour
  • 1 medium free-range egg, plus 1 egg yolk, beaten
  • 500 ml semi skimmed milk
  • 2 tbsp chopped fresh chives
  • 2 tbsp sunflower oil
  • 1 red pepper, deseeded and finely sliced
  • 75 g frozen sweetcorn, defrosted
  • 4 spring onions, finely chopped
  • 50 g mature Cheddar cheese, grated
  • 1 large ripe avocado
  • ½ lemon, juiced
  • 4 tbsp soured cream


  1. 1

    Place the strips of chicken in a bowl with the buttermilk and mix together well. Set aside for at least an hour but preferably overnight.

  2. 2

    Meanwhile, make the pancakes: Place the flour in a large bowl and make a well in the middle. Beat together the egg and egg yolk with the milk and slowly add to the flour mixing well with a small whisk or wooden spoon until you have a smooth batter. Stir in half of the chopped chives. Set aside for about 30 minutes.

  3. 3

    When ready to make the pancakes, rub a 20cm frying pan with a little sunflower oil and heat over a medium heat. Add a small ladleful of batter, just enough to coat the base of the pan, then swirl around the pan quickly until it covers the base. Cook for a minute until lightly coloured underneath then using a palette knife, flip over and cook for a further minute. Tip out onto a plate and place the pan back on the hob and continue to make 9 more pancakes adding more sunflower oil if needed.

  4. 4

    Heat a tablespoon of the sunflower oil in a large wok or frying pan. Remove the chicken from the marinade and add to the pan stirring quickly until beginning to turn a golden colour. Add the peppers and sweetcorn and cook for a further 5 minutes then add the spring onions. Remove from the heat.

  5. 5

    Preheat the oven to 200°C /180°C /Gas 6. Lay a pancake out on a board and place a few spoonfuls of the filling in the middle. Wrap to make a parcel and place in a shallow baking dish. Repeat with the remaining pancakes. Sprinkle the remaining cheese on top and bake for 15 minutes.

  6. 6

    Cut the avocado in half and remove the stone. Spoon the flesh into a bowl and add the lemon juice. Mash together well until coarsely mixed. Serve the parcels with a dollop of guacamole and a tablespoon of soured cream.



Nutritional Details

Each serving provides
  • Energy 3701kj 884kcal 44%
  • Fat 48.1g 69%
  • Saturates 17.0g 85%
  • Sugars 24.9g 28%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 461kj/110kcal

Each serving provides

32.2g carbohydrate 9.8g fibre 75.6g protein

Back to top