Hem

For the pancake dough
120g wholewheat flour
2 eggs
250ml skimmed milk
1 tbsp fresh herbs, finely chopped
Vegetable oil, for frying

For the filling
150g cottage cheese
1 hard-boiled egg, chopped
1 banana, pureed
150g rice, cooked

Method
1. To make the pancake batter, whisk together the flour, eggs and milk, and then set aside for 20 minutes. Chop the herbs, then stir them into the mix.

2. Lightly fry each pancake, one after the other on a medium heat, and set aside to cool.

3. For the filling, mix together the cottage cheese, chopped hard-boiled egg, banana, and the rice.

4. Spread the filling onto the pancakes and roll them up. Slice to feed.

Ingredients
1 cooking apple
2 mugs wholemeal flour
1/2 mug rolled oats
2 tsp baking powder
1 small tub natural yoghurt
3tbsp vegetable oil
3tbsp runny honey, plus a little extra for drizzling
3 eggs, beaten
200g cheese
Water
Carob drops (not chocolate)

Method
1. Preheat the oven to 190C and lightly grease a non-stick muffin tin.

2. Put the flour, oats and baking powder into a large mixing bowl.

3. In a smaller bowl mix the yoghurt, vegetable oil, honey and beaten eggs until combined. Add the wet mix to the dry flour mix.

4. Grate the cheese and apple, add these to the mix and stir well. The mix should have a thick dropping consistency. Add water if required.

5. Spoon the mixture into the muffin tin, half filling each compartment.

6. Place in the preheated oven for 25 minutes or until cooked.

7. Once cooked leave the muffins to cool and serve with honey and carob drops or if preferred decorate with a little grated carrot.

Ingredients
3tbsp light vegetable oil
260g canned lentils
260g cooked brown rice
60g walnuts, finely chopped
100g smooth peanut butter
2 eggs
45g breadcrumbs
4 tbsp parsley, finely chopped
6 bread rolls (optional)
1/2 tsp salt (optional)
6 green lettuce leaves (optional)
Mayonnaise and ketchup, to serve (humans only)

Method
1. In a bowl, mix together the vegetable oil, lentils, brown rice, walnuts, peanut butter, eggs, breadcrumbs, salt and pepper and parsley. Blend well.

2. Divide the mixture into six burgers and refrigerate for at least 30 minutes.

3. Grill the burgers under a medium heat, turning once, until they are cooked through and browned on both sides.

4. When the burgers are almost done, lightly toast the bread rolls.

5. Layer up the burgers with lettuce and sliced tomato.

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