Cabbage & blue cheese pikelets

Preheat the oven to 200ºC, gas mark 6. Drizzle 2 tbsp oil into a large sauté pan and put on a 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 starting to take on some 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 prepared baking 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, if using, in barely simmering water. Serve the pikelets warm with spoonfuls of soured cream, the chives and lemon wedges, plus the poached eggs, if liked.