Ingredients:

Pancakes (makes 6 cakes):

3  Cumberland sausage squeezed out of casings

1 large courgette grated

2 tbs ricotta

1⁄2 tsp dry thyme

2 tbs grated parmesan

1 whole free-range egg

2 tsp baking powder

100g flour

1 tbs salt

Few turns freshly cracked black pepper

2 tbs olive oil

Harissa Yoghurt:

1.5 tbs store bought rose harissa

80g full fat Greek yogurt

Good pinch of sea salt

Few turns freshly cracked black pepper

Poached egg:

1 egg

20ml vinegar

500ml water

Method

Pancakes:

Place everything into a large mixing bowl. It’s time to get your hands dirty! Scrunch and squeeze the mix in between your hands to incorporate the sausage, when combined the mix should resemble a thick batter or a lumpy dough.

Leave the mix to rest for 20 minutes while you make the harissa yogurt - see below.

Heat a non-stick frying pan, add the oil.

Spoon in the batter, cook in batches and leave to rest on kitchen paper until your egg is ready.

Harissa yogurt:

Spoon everything into a small bowl, stir through 5-6 times. You should end up with a wonderfully striped yogurt

Poached egg:

Crack the egg into a small cup, check for shell and if the yolk is broken.

Bring water and vinegar to boil, while boiling start to create a whirl pool.

Turn down the heat and pour the already cracked egg into the middle of the whirl pool.

At this point do not touch the egg, place the pan back onto a low heat and leave to cook for 3 minutes (4-5 minutes for less runny egg )

Remove egg with a slotted spoon and lay the spoon on to a paper towel with the egg still in the spoon, count to twenty and place onto your courgette cakes.