Green pea pancake with eggs, chilli jam, corn salsa & smoked salmon
Serves: 4-6

The chilli jam in this recipe will make more than you need, but you can keep it in the fridge for future use. Local Press makes their own balsamic reduction for this recipe. You can make it from scratch or buy it from specialty delis.

For the chilli jam – place a pot over a medium-high heat with some vegetable oil, add the onions and sweat until translucent. Blend the chilli, garlic and ginger in a food processor, then add to the onions and cook for 3-4 minutes, or until browned. Add the remaining ingredients, lower the heat and reduce for 15-20 minutes to a jam-like consistency.

For the corn salsa – slice the kernels from the cobs and mix together with the peas, onion, tomatoes and parsley. Dress with the olive oil and lemon juice, then season to taste with salt and pepper.

For the pancakes – place the shallots, spinach, parsley and three-quarters of the peas into a food processor and blitz to a paste. In a mixing bowl, whisk the eggs and milk together, then stir through the paste. Add the flour, butter, salt, pepper and remaining peas, whisking thoroughly to achieve an even consistency. Heat a frypan to a medium heat and add a splash of vegetable oil. Ladle the batter into the centre and cook until the sides begin to set. Flip and cook until golden on both sides.

To serve – place one pancake onto each plate. Place some salmon in the centre, followed by 2 poached eggs. Add a spoonful each of the chilli jam and smashed avocado. Spoon over the corn salsa, then scatter with crumbled feta, pomegranate seeds and mint leaves. Finish with a drizzle of balsamic reduction.