This is one of Juan’s dishes. It’s quite a common Spanish dish and very versatile - you can fill it with lots of different things. Here we roll up some roasted veg, rocket, Happy Pear mayo and pickled ginger. You could also use ketchup, or add some of your favourite cheese, grated.

Preheat the oven to 170ºC/325ºF/gas mark 3.

Crack the eggs into a large bowl, add the honey/agave syrup and beat with a hand blender until you get a sticky, foam-like consistency (around 15 minutes).

Sieve the flour into the bowl, folding it gently through a little bit at a time.

Spoon the mixture into a flapjack tray lined with baking paper and spread it out evenly. Bake in the preheated oven for 12 minutes, until the top is golden. Set aside until the sponge is cold, then peel the paper off. Turn the oven up to 180ºC/350ºF/gas mark 4.

Cut all your veg for roasting into bite-size pieces, put them on a baking tray and add some salt and oil. Bake in the oven for 20 minutes, until they are softened and beginning to char on the edges. Set aside to cool down.

Put the sponge on a board with the dark side facing up and spread with the mayo. Add the rocket, the roasted vegetables and the pickled ginger and roll it up carefully, trimming any ragged bits off either end to present it nicely. Cut into chunky slices and serve. Great with a sharp green salad.