Ingredients: 1 onion diced, 300g chard shredded, half a yellow pepper (capsicum) cut into strips, 400g tin of plum tomatoes, 1 small sweet potato (150g) finely sliced (using a julienne slice if possible or failing that a peeler will do), 50g of hard cheese grated, pancakes made as per previous recipe, olive oil, clove of garlic and fresh basil.
Method: Place olive oil in medium heat frying pan or wok and fry onion until softened. Add chard stirring. Add tin of tomatoes, using wooden spatula to break up. Add sweet potato and then yellow pepper. Cook for about 10 minutes until all ingredients are done to your taste before adding garlic and stirring torn basil through. Take one pancake and spread some of the tomato sauce into the middle before rolling up and placing in an ovenproof dish. Keep repeating until all pancakes have been used, reserving a little sauce. Pour the remaining sauce on top of pancakes and cover in grated cheese. Put dish under a hot grill until cheese bubbles and pancakes crisp up.
Ethan really enjoys this and the tomato sauce tastes surprisingly sweet.