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by Liberty Fennell

These savoury vegetable pancakes make great use of leftover veg – just shred them finely and mix with this simple batter for a brilliant meal at any time of day. They also change with the seasons, so feel free to use what's around at the moment.

Each serving provides 527 kcal, 14.5g protein, 66g carbohydrates (of which 6.5g sugars), 21g fat (of which 4g saturates), 7g fibre and 1.6g salt.

Brunch