Ingredients:

60g plain flour

150ml semi skimmed milk

4 x medium eggs

Salt

200g left over beef, lamb or chicken – or ready sliced cooked meat

200g left over vegetables – or sliced red onions, spinach leaves and carrot ribbons

Sunflower oil

Extras:

23cm round shallow baking tin

Method:

• Preheat the oven to 220c/425f/gas 7
• Make the batter with the flour, eggs, milk and salt
• Pour a little oil in the tin and heat in the oven
• Pour a quarter of the batter into the tin
• Bake in the oven for about 8 mins – until risen and golden – you don't want them too crisp otherwise they won't roll up - remove and put to one side
• Repeat with the rest of the batter to give you 4 wraps
• Divide the leftover meat and vegetables on the wraps or the cooked sliced meat, spinach, onions and carrot – roll over and secure with a toothpick
• Reheat in the oven for 10 mins
• Serve alongside leftover potatoes, mustard, horseradish, mint sauce and gravy