Mini butternut squash pancakes with plum tomatoes and Parma ham


130 g (4 3/4 oz), peeled weight, butternut squash
60 g (2 1/4 oz) 0% fat natural yoghurt
1 tsp maple syrup
pinch of cayenne pepper
1 tsp rapeseed or vegetable oil
pinch of baking powder
10 g (1/4 oz) wholemeal flour
1 medium egg white, lightly beaten
rapeseed or vegetable oil spray

for the filling

300 g (10 1/2 oz) baby plum tomatoes
2 tbsp balsamic vinegar
1 tsp maple syrup
1 tsp finely chopped fresh thyme
4 thin slices Parma ham, all visible fat removed


1. Preheat the oven to 180°C/350°F/Gas Mark 4.

2. To make the pancakes, halve the peeled butternut squash and scoop out the seeds. Cut the flesh into chunks and spread out on a non-stick baking tray. Roast for 15 - 20 minutes, or until tender but not coloured.

3. Using a hand-held electric blender, blend the squash with the yoghurt, maple syrup, cayenne, oil and baking powder in a large bowl until smooth, or use a food processor. Beat in the flour, then fold in the egg white.

4. Spray a non-stick frying pan lightly with oil and heat until just smoking. Pour in a level 1 tbsp of the batter and cook until bubbles appear on the surface. Flip over and cook for a further 1 - 2 minutes. Remove and keep warm. Repeat with the remaining batter. You will need 3 pancakes per serving.

5. Meanwhile, preheat the grill to hot. Halve the tomatoes, place in a large bowl with the vinegar, maple syrup and thyme and gently mix. Transfer to a non-stick baking tray and grill for 4 minutes. Add the Parma ham to the edges of the tray and grill for 2 minutes, or until crispy.

6. To serve, layer the pancakes with the tomatoes and top with the Parma ham. Drizzle over the cooking juices.

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