1. Halve,destone,peel and finely slice the avocado and quarter the tomatoes,then place in a salad bowl with a quarter of the spinach. Trim,finely slice and add the spring onions and pick in the coriander leaves,then squeeze over the lime juice. Drizzle with 1 tablespoon of extra virgin olive oil,season to perfection with sea salt and black pepper,toss to coat and put aside.

2. Crack the egg into a blender,add the flour,milk,remaining spinach and a pinch of salt and pepper,then blitz until smooth. Place a large non-stick frying pan on a medium heat,rub the pan with a little olive oil,then pour in a thin layer of batter,swirling it up and around the edges. Cook on one side only for 2 minutes,or until lightly golden,then stack up on a serving plate and repeat.

3. Top each pancake with dollops of cottage cheese,the avocado salad,and a few good shakes of chilli sauce. Really nice served with extra lime wedges for squeezing over,and a fried egg on top,if you fancy.

Tips:

Easy swaps

• Instead of spinach,you could use watercress,rocket,kale,or even a mixture of soft herbs,such as parsley,mint,basil or tarragon,whatever you like!

• I've used cottage cheese here,but mozzarella,halloumi,or a crumbling of feta cheese would all be delicious,too.

Jamie:Keep Cooking and Carry On,Fridays 7:30pm only on 10.