To make the Pancakes

1. On a coarse grater, grate the Lancashire cheese into a large mixing bowl and then grate the courgettes directly on top.
2. Add the wholemeal flour and smoked paprika and mix together thoroughly with a spatula.
3. Beat the two eggs together and then add to the mixture and combine thoroughly again, so the mixture is fully incorporated. Season the mixture with salt and ground pepper.
4. Cover the bowl with cling film and place in the fridge for 15–20 minutes before making the pancakes.
5. Place a small non-stick frying pan on the stove and heat to a medium heat.
6. Add a teaspoon of the British rapeseed oil and spoon large heaped tablespoons of the courgette-cheese mixture to the frying pan.
7. The pancake mixture will start to set and rise a little as it cooks.
8. After 2-3 minutes flip the pancake over, and cook on the other side to a light golden brown.
9. Place the cooked pancakes on a tray lined with greaseproof paper.
10. Repeat the process until the pancake mixture has been used.

To make the Sweetcorn Salsa

1. Open the tin of sweetcorn and drain off the excess water.
2. Place the Sweetcorn Salsa in a bowl.
3. Peel and finely chop the red onion and add to the sweetcorn.
4. Finely chop the coriander and add to the onion and sweetcorn.
5. Slice the red chili lengthways and remove the seeds, then finely chop. Add to the rest of the ingredients.
6. Mix in the rapeseed oil and juice the lime, mixing all the ingredients thoroughly.
7. Season with salt and pepper.

To Serve

1. Warm the courgette pancakes in a preheated oven for 5 minutes.
2. Place two courgette pancakes onto a serving plate and spoon over the corn salsa, garnish with washed rocket leaves.