Oat & spinach wraps

Put the porridge, spinach and egg in a blender with 200ml water and the salt, then blitz until smooth – the consistency of double cream.

Heat a large, nonstick frying pan or crepe pan over a low-medium heat. If you make it too hot the wraps will start to set before you can spread the mixture out evenly.

Pour about 4 tbsp of the mixture into the centre of a warm pan and, using the back of a spoon, immediately and quickly (picture the French crepe stall technique) spread the batter out in a circle, as thin as possible. Aim for 1mm.

Leave undisturbed until the bottom is dry – this will take 3-4 minutes. Just like when cooking a piece of fish, the wrap will come away from the pan easily when ready. Don’t force it or try to peel it off the pan until the edges and bottom are fully dried out.

Once the wrap is ready, carefully peel it away from the pan and flip over. Cook until the second side is also dried out (about 1 minute). Flip and cook for 30 seconds more each side.

Fold a clean tea towel in quarters and slip the wrap in the middle. The steam will create pliable wraps that won't break when folded.

Repeat until all the batter is used. If you find the mix thickens while resting, add 1 tbsp water and re-blend. Slip each cooked wrap into the folded tea towel, cool, then fill.