Turkey cornmeal pancake wrap

To make the pancake batter, blend all ingredients for 5 minutes. Then, refrigerate the pancake mixture until needed [Tip: this mixture keeps in the fridge for a couple of days]

In a large pan over medium heat, fry the bacon until crisp. Remove from the pan and set aside

Add a knob of butter to the same pan and gently cook the onion until soft and translucent. Add the leek and continue cooking for a further ten minutes, until it begins to soften. Add the cooked turkey, thyme, bay leaf, apple and cider/wine, cover and simmer until the sauce starts to thicken

Mix in the ricotta, season to taste with salt, freshly ground black pepper, spring onion, bacon and remove from the heat. Leave to cool for a good 30 minutes

Meanwhile, place a shallow frying pan (22cm diameter) over medium heat with a drizzle of oil

Spoon four full tablespoons of the batter into the pan and rotate the pan to distribute evenly. It should coat the pan thinly. Cook the first side until bubbles form on top and the pancake is dry around the edges, about two minutes; then flip and cook the other side until it is light brown, a further two minutes. Stack the pancakes on a clean plate until you finish with all the batter

To assemble the pancakes, place two heaping tablespoons of the filling in the centre of the top of each pancake

Fold the bottom part of the pancake up and over it

Fold the sides in over the bottom and filling, then fold the pancake over itself to form a parcel

Repeat until you use up all the pancakes and filling. It should be enough for 6 to 8 pancakes. Serve immediately