Step 1

Start by roasting the peppers under the grill until the skin is blistered and blackend. Once done, pop them in a bowl covered by a teatowel to steam. Then, deseed, remove the blackened skin and chop into ribbons. Add the balsamic and olive oil and mix.

Step 2

Whilst the peppers are grilling, sweat the mushrooms with the garlic in a pan with the olive oil.

Step 3

Add the spinach, marigold stock and wine, clamp on the lid and let the spinach wilt.

Step 4

Take off the heat whilst you make the pancakes.

Step 5

Mix the chickpea flour with the flax seed mixture and a pinch of salt

Step 6

Add water and stir until you have a smooth pancake batter. I found that I needed a bit more water than I first anticipated in order for the batter to become smooth and pourable.

Step 7

Cook the pancakes in the usual way- you might need to use a spatula to encourage the batter to spread thinly.

Step 8

Keep warm until you've made a batch then top with the fillings, sprinkle with the micro greens and apply to face.