I’d heard about these gorditas (“little fat girls”) ages and ages ago and then forgot all about them. I was recently reminded they exist and decided to make them straight away. They are little cornmeal pancakes that you can use to top with anything, but with some leftover veal from Farmers Choice to use up I went for a fruity, sharp salsa and a salty feta for a really zingy combo. This is one of those recipes you can dump pretty much everything from, the key part is the gorditas themselves – tasty little breads you can use for a canape, starter or main course as I did here!

Gorditas with apple salsa (makes 16 pancakes):

250g polenta

250g plain flour

1 heaped teaspoon baking powder

700ml hot water

200g cooked veal, sliced

200g feta, diced

For the salsa:

1 apple, finely diced

3 tomatoes, peeled and diced

4 spring onions, sliced

1 teaspoon hot sauce

Red wine vinegar

1. Mix the flours and baking powder together in a bowl with a pinch of salt. Gradually add the hot water until the dough comes together. Split into 16 and squash into small discs. Dust with flour and put aside while you make the salsa.
2. For the salsa mix together all the ingredients and balance with salt, sugar, vinegar and hot sauce until you get a lovely tang.
3. To cook the gorditas get a frying pan very hot and with a dash of oil cook them on both sides until puffed up. Serve with the veal, feta and salsa. If you have some a little shredded coriander would be great too.