Chinese Pancakes with Asian Peanut Dukkah and Chilli Jam

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil. Toss kumara on prepared tray with a drizzle of oil and season with salt and pepper. Roast for about 25 minutes, until golden and tender. Remove from oven and toss with Asian peanut dukkah.
2. While kumara cooks, slice mushrooms 0.5cm; peel courgette into long, thin ribbons; thinly slice spring onions; crumble feta. Place courgette ribbons in a small bowl with first measure of chilli jam and vinegar, season with pepper and set aside.
3. When kumara has about 15 minutes cook time remaining, heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook mushrooms for about 4 minutes, until golden and tender. Add soy sauce and spring onions. Cook for a further 1 minute then season to taste. Set aside, covered, to keep warm.
4. While mushrooms cook, make 3 large equal-sized balls of foil (measuring about 8cm in diameter) and arrange in a triangle at the bottom of a large pot. Line a small heat-proof plate with baking paper and arrange pancakes on plate, in a single layer, overlapping slightly.
5. Fill pot with water to just below the top of the foil balls and place plate with pancakes on top. Bring to a boil on high heat. Cover with a tight-fitting lid, reduce heat to low-medium and steam for about 5 minutes, until pancakes are warm and silky.
6. To serve, spread each pancake with a little veggie chilli jam. Top with mushrooms, courgette ribbons, mung bean sprouts, feta, a sprinkle of Asian peanut dukkah and garnish with mint. Divide Chinese pancakes and kumara between plates, and serve any extra filling on the side.