Cabbage & blue cheese pikelets

Preheat the oven to 200ºC/180ºC/gas 6. Toast the caraway seeds in a large, dry frying or sauté pan over medium heat for 1-2 minutes, until aromatic. Tip out, cool and roughly crush. Warm 2 tbsp oil in the same pan over medium-high heat. Add the shallot and cabbage; cook for 6-8 minutes, stirring from time to time, until the shallot has softened and the cabbage has wilted and is taking on colour. Add the caraway seeds, ¾ tsp salt and some ground black pepper; stir for 1 minute, then tip out onto a large plate to cool.

In a large bowl, sift together the flour, paprika and ¼ tsp salt. Make a well in the centre and add 1 egg yolk. Gradually pour in the milk, stirring continuously with a wooden spoon to form a thick batter. Add the cooled cabbage mixture, cottage cheese, soured cream, blue cheese, chives and the remaining egg yolk; stir to combine.

In a separate, clean bowl, use an electric hand mixer to whisk the egg whites to soft peaks, then use a spatula to fold the whites into the batter. Line a baking tray with baking parchment.

Return the pan to a medium heat and heat 1½ tbsp oil. Spoon in 4 circles of batter (about 8cm wide and 1.5cm thick). Fry for about 6 minutes, flipping halfway, until both sides are golden brown. Transfer to the lined tray; repeat with the remaining batter, adding more oil as needed (this makes about 16). Once finished, transfer to the oven for 8-10 minutes to cook through. Meanwhile, poach the whole eggs. Serve the pikelets with the poached eggs, topped with the chives and alongside spoonfuls of soured cream and the lemon wedges.