The cake is a recipe my mother taught me. It is more of an assembly job. It’s a surprising cake because it’s iced so it looks like a normal frosted cake until you cut into it and see the ice-cream centre. Kids and grown-ups alike devour it.

Take the ice cream out of the freezer to allow it to soften, so it is easy to scoop. 

Line the base and sides of a 8 inch, deep non-stick cake tin with baking parchment or greaseproof paper.

Cut the loaf cakes widthways into 1⁄4 inch thick slices. Line the cake tin with the cake slices, slightly overlapping in a shingle pattern so there are no gaps.

Using clean hands push the cake down into the sides of the tin. Spoon the softened ice cream into the cake lined tin, one flavour at a time. One on top of the other. It’s fine if they mix together a bit. Continue until full. Transfer to the freezer to set for a least 4 hours or overnight.

To make the icing put the softened butter into a large bowl, then gradually beat in the confectioners sugar using an electric whisk. Mix in the plant-based milk and vanilla extract.
Whisk until light and fluffy.

When the ice cream has frozen hard, remove the cake from the freezer and turn it over onto a plate. Remove the tin and peel away the parchment.

Spread the icing all over the cake and decorate with sprinkles. Then place back in the freezer until ready to eat.

A warming and satisfying dish perfect for the season as it starts to turn.

Preheat the oven to 180℃/gas mark 4

Roll out the pastry and line an 28×21 cm (11″ x 8″) oblong baking tin and place in the fridge to chill.

Heat 1 tablespoon olive oil in a medium frying pan, add 1 teaspoon of fresh ginger and 1/4 teaspoon turmeric, stir in the onions and slowly cook for 20 minutes on a low heat until are soft, dark and caramelised texture. 

Once cooked transfer to a bowl, you will use this frying pan to heat the chickpeas so no need to wash.

Place the sweet potato and the broccoli onto a baking tray. Drizzle with 1 tablespoon olive oil and 1/4 teaspoon ground tumeric and a sprinkle of sea salt, massage together with clean hands. Now separate out the broccoli and set it aside. Bake the coated sweet potato in the preheated oven for 12 minutes.

Heat 1 tablespoon oil in the medium frying pan, add 1 teaspoon chopped fresh ginger, 1/4 teaspoon turmeric and 5 tablespoons tomato passata/chopped tinned tomatoes, cook for a minute to allow the flavours to come together.

Now to assemble the tart.

Take the prepared chilled pastry case out of the fridge
Spoon the caramelised red onions over the base of the pastry, then spoon the cooked chickpeas evenly on top, then layer on the broccoli and the sweet potato cubes.

Sprinkle over a pinch of chilli flakes if you want to add a little chilli heat.

Bake in oven for 20 minutes.

Serve with a generous drizzle of lime yogurt or tofu citrus dressing (see above).

A warming and satisfying dish perfect for the season as it starts to turn.

Preheat the oven to 180°C / 356°F

Place the firm tofu chunks on a lightly greased baking tray and cook in the oven for 20 minutes turning half way and cooking for a further 10 minutes.
Use a medium/large saucepan to cook the buckwheat noodles as per the instructions on the pack (approx 5-7 minutes). Once they are cooked, drain and rinse under cold water. I use one hand to mix and massage the noodles so they are rinsed and less likely to stick together. Set aside while you make the soup.

Heat 1 tablespoon of the oil in the same saucepan you cooked the noodles in. Stir in the thinly sliced onions, mushrooms, Pak Choi, Mange Tout/Snow peas, fresh ginger and tamari sauce. Allow to sauté for 1 minute.

Now pour in the hot vegetable stock, bring to the boil and gently simmer for a minute. Cook quickly, as this soup is best when the vegetables have a little crunch. Stir in the chopped seaweed pieces and brown rice miso.

To serve: divide the cooked buckwheat noodles between the bowls, then ladle the vegetable soup broth over the buckwheat noodles. Scatter the baked tofu pieces on the side of the bowl and to finish sprinkle over the spring onions/scallions and a little chopped fresh coriander (optional).

A warming and satisfying dish perfect for the season as it starts to turn.

Preheat the oven to 180C/350F

Slice the sweet potatoes into discs about 1cm (1/2 inch) thick.

Heat 2 tbs of olive oil in a baking tray in the oven for 2 minutes, remove and add the sweet potato. Be careful not to burn yourself.

Add the turmeric and a pinch of sea salt and the sweet potatoes; now use two spoons to turn and mix all the ingredients to coat the sweet potatoes thoroughly.

Put the baking tray back in the oven and cook for 25 minutes until crisp on the outside and cooked through, turning the sweet potatoes over and the baking tray around in the oven after 12 minutes (half way through).

Whilst they are cooking, drain a tin of chickpeas and put to one side.

Place the remaining olive oil in a pan and heat gently, then add your finely chopped onion, garlic and sauté on a gentle sizzle until soften, approx. 8 minutes.

Add the finely chopped ginger and chickpeas to the pan, lightly crush with a potato masher or the back of a fork.

Once the chickpeas are slightly mashed, add the boiling water to the vegetable stock bullion/cube, stir and pour over the chickpeas.

Now add the cumin and the finely chopped kale, stir into the chickpeas for approx. 1 minute, until it’s heated through. Ready to eat!

I make these burgers with black bean but kidney beans are a great alternative.

Put the beans into a large bowl and roughly mash them with a potato masher, or blend them in a food processor for a few seconds. You want them to keep some texture, so do not over-mash.

Heat the olive oil (or butter) in a medium frying pan, then sauté the onion for 3 minutes. Add the mushrooms and soy sauce and fry for a few more minutes, until most of the mushroom juice has evaporated.

Stir in the garlic, herbs, spring onion, chilli flakes and mashed beans, then allow the mixture to cook for about 2 minutes, stirring often. Transfer the mixture to a bowl and leave to cool slightly before mixing in the flour, nutritional yeast flakes (or Marmite) and black pepper to taste.

Divide the mixture into six portions and, using your hands, mould each portion into a patty shape (about 1.5cm thick and 8cm wide). Leave to chill in the fridge for at least 1 hour. To fry the burgers, heat the 3 tablespoons of vegetable oil in a medium-large frying pan and cook the burgers over a medium heat for about 2 minutes on each side, or until cooked through.

If cooking on the barbecue, chill the burgers in the fridge or freeze them for a couple of hours so they become firm. Then grill on both sides until golden brown and cooked through.

An all-time favourite! Fresh green beans cooked in a deliciously simple spiced tomato sauce. This dish makes a great accompanied with the Lentils and Rice with Caramelised Onions. 

To skin fresh tomatoes, prick them with a fork and plunge them into a pan of boiling water for about 5 minutes, or until the skin starts to split. Remove the tomatoes with a spoon and allow to cool, before peeling away the outer skin and chopping finely.

Heat 1 tablespoon of the olive oil in a medium-large frying pan and fry the green beans gently for about 2 minutes on a low-medium heat. Transfer the beans to a plate and set aside.

Meanwhile heat the remaining tablespoon of oil in the frying pan. Add the chopped tomatoes and onions, sauté gently for 5 minutes, then add the garlic, tomato purée, ginger, ground cinnamon and coriander and mix together well. Simmer gently for 10 minutes over a low heat, stirring often.

Add the green beans to the tomato mixture along with the 200ml of water. Cover and simmer gently for a further 15 minutes. Season with a pinch of sea salt and freshly ground black pepper to taste. This can be eaten warm, or more traditionally, at room temperature.

Juicy, tangy, with a bit of chilli heat, and easy to make – this is a one-pot recipe.

Heat the oil in a medium to large saucepan, add the onions garlic, green beans and red pepper and fry gently for 5 mins. Turn up the heat slightly, then stir in the drained kidney beans and the veggie mince (if using) and cook through for 1 minute.

Stir in the chipotle paste, the chopped tomatoes, water, Worcestershire sauce and tamari or soy sauce. Bring to a gentle simmer, then cover and cook for 20 minutes, checking and stirring occasionally.

Taste, and add more seasoning as necessary. If you prefer a spicier sauce, add extra chipotle paste or chilli flakes. The sauce should be rich and thickened. Finally, stir in the herbs and add sea salt and black pepper to taste.

Spoon the chilli sauce over baked potatoes or onto steamed rice, or into a burrito wrap.

My second son got me into Florentines. They’re sweet, nutty, fruity, zesty – and they have chocolate too! The perfect sweet treat.

Preheat the oven to 180°C/gas mark 4. Lightly grease two baking trays with vegetable oil.

Warm the butter, sugar and flour in a small saucepan over a medium heat, stirring often, until the butter has melted. Remove from the heat, allow to cool slightly and gradually add the cream, stirring well until combined. Add the almonds, pistachios, lemon and orange zest and cranberries and mix well until everything is thoroughly combined. 

Drop 1 heaped teaspoonful of the florentine mixture at a time on the prepared baking trays, leaving a 3cm gap between each one so they don’t merge together during baking. Press them down a little with the back of the spoon to flatten.

Bake the florentines for 10 minutes, or until golden brown. Remove from the oven and set aside to cool on their trays for a couple of minutes. Then carefully lift them off with a palette knife and transfer to a wire cooling rack or plate.

Melt the chocolate chunks in a heatproof bowl over a pan of simmering water (not letting the bowl touch the water). Stir until smooth and just melted.

When the florentines are completely cool, flip them over so that the flat base is facing upwards. Spread the melted chocolate lightly and evenly over the bases and set aside to cool and set. 

The bitter dark chocolate is seductive (and gluten free). The tortes can be kept unbaked in the fridge for 1–2 days, or frozen for up to 3 months. If frozen, allow 30 minutes to defrost before baking.

Preheat the oven to 180°C/gas mark 4. 

On a low heat in a small saucepan gently melt the 100g of butter/oil and dark chocolate together until the chocolate has just dissolved. Take off the heat and transfer the chocolate sauce to a medium mixing bowl. Allow it to cool slightly for about 5 minutes.

Mix the egg yolks into the cooled chocolate mixture. Add the ground almonds and sugar and beat together. Then, in a separate, clean bowl, whisk the egg whites with a clean whisk until they form soft peaks. Gently fold the whisked egg whites into the chocolate mix.

Divide the chocolate mixture evenly between the ramekins and bake for 12 minutes, until the tops are just springy to the touch. You want the centres to be gooey, so be careful not to overcook them. Wearing oven gloves to protect your hands, remove the ramekins from the oven and gently tip them upside down to pop the tortes out onto your serving dish.

My mum loved pumpkins; she and Dad grew them every year. I love the combination of pumpkin with a hint of chilli heat. Use more or less chilli, depending on how hot you like it.

Heat the oil in a large saucepan over a medium heat, then add the onions, garlic, carrot and celery and sauté for a couple of minutes. Next, add the chopped pumpkin, sage, chilli, sweet potato and butter beans and continue to cook for a further 2 minutes.

Add the vegetable stock, stir and bring to the boil, then turn down the heat to a gentle simmer. Cover with a lid and cook for 20 minutes, or until all the vegetables and beans have softened and cooked through.

Allow to cool slightly before whizzing with a stick blender in the pan. (If blending in a food processor, let the soup cool slightly, then ladle in small amounts and blend a bit at a time.)

To serve, sprinkle a few toasted pumpkin seeds on top of each bowl of soup and drizzle with a little extra Virgin Olive Oil.

This is a wonderful traditional pie made using one large piece of puff pastry folded around a mushroom and chestnut gravy filling – easy to make and a great centrepiece to this meal. You can assemble the pie an hour ahead, then brush with milk or beaten egg just before baking.

Preheat the oven to 200°C/gas mark 6. You will need a 23cm round pie dish for this recipe.

To make the filling, gently heat the oil in a large, deep-sided frying pan or medium saucepan. Add the leeks, onion, mushrooms, chestnuts, herbs soy sauce and Worcestershire sauce. Sauté for about 10 minutes over a medium-high sizzling heat, stirring often.

Stir in the vegetable stock and the corn flour mixture, and bring to a gentle simmer. Stir until until the sauce is glossy and coats the back of the wooden spoon. Season with black pepper to taste and set aside to cool. 

Unroll the puff pastry sheet on a clean, lightly floured surface. Gently roll out the pastry a little more until it is about 2–3mm thick – there needs to be a larger surface area of dough to hang over the edges of the pastry tin – you will need this for when you come to fold it over the filling to close the top of the pie. Loosely line the inside of your pie dish with the pastry, leaving the extra pastry hanging over the edges (a quiche tin with a detachable base works well if you want to transfer the pie to a serving dish when cooked).

Spoon the filling onto the centre of the pastry base and gently spread it evenly around. Now fold the edges of the excess pastry into the centre, over the filling, to close the pie. Lightly pinch the edges together so it stays closed. Brush the top of the pie with milk and bake for 35 minutes the top of the pie is golden brown.

Bursting with flavour and colour. The perfect side dish for family and friends.

Lay the carrot batons in a layer in a large frying pan or saucepan, one that has a lid. Add the butter (or oil), a pinch of salt and the water. Bring to the boil, cover and cook for about 7 minutes, or until the carrots are tender. Make sure the pan does not completely dry out; you may need to add a little more water from time to time.

When the carrots are just cooked, remove the lid and reduce the cooking liquid until thick enough to glaze the carrots – this should take around 4 minutes. Turn off the heat and drain away any excess liquid. Squeeze a little lemon juice over the carrots, followed by a scattering of fresh herbs. Mix together well, and serve.

This luxuriously creamy pouring vanilla sauce, which I cannot resist, is the perfect match for the Spiced Poached Pears (p.218). I guess you could just call it custard, but I think the French name sounds a bit more exotic!

Add the milk, sugar, vanilla extract and turmeric to a large saucepan and slowly heat. 

Once hot pour in the  cornflour  mixture  and stir continuously until thickened and the custard coats the back of the wooden spoon.. about 6 minutes.

This dressing is delicious spooned over veggie burgers or served as a dip with crudités. I also love it drizzled on the leftover festive roast the next day. Any leftover dressing can be stored in an airtight container in the fridge for up to 4 days.

Whisk all the ingredients together.

Prepare ahead, this Red Wine Gravy makes all the difference to a roast dinner. I make extra to freeze, ready to use as you fancy it. So versatile, this time of year I like to pour it over slices of veggie celebration roast, crispy roast potatoes and steamed greens.

In a medium/large saucepan sauté the onion for about 5 minutes until softened. Stir in the dried thyme, red wine and Worcestershire sauce. Simmer for another couple of minutes.
 
Now stir in the vegetable stock and the corn starch mixture.
 
Bring to a gentle simmer, stirring for 10-12 minutes, until the gravy has thickened and coats the stirring spoon well. Add a little more water or stock if the gravy gets too thick.

This is my favourite mashed potato recipe. Any leftovers can be rolled into patty shapes and shallow-fried until golden brown, then served the next day with a free range fried egg on top.

Peel and chop the potatoes into even pieces (so they take the same time to boil).

Place in a large saucepan of cold water, bring to the boil and then gently simmer for 20 minutes or until cooked through (so they fall off a fork when tested). Drain in a colander.

Meanwhile, to prepare the leeks, heat 1 tablespoon of the olive oil in a medium sized frying pan, then add the sliced leek and a pinch of sea salt. Cook over a low–medium heat for 10–12 minutes, or until softened and turning lightly golden. Turn off the heat.

Meanwhile, tip the drained potatoes back into the saucepan. Pour the milk over them and add the butter, then place over a low heat. Mash these ingredients together with a potato masher until they are smooth and there are no lumps. Then whisk lightly through with a fork to ensure they are light and fluffy.

Stir in the horseradish sauce (or Dijon mustard). Season well with a pinch of sea salt and plenty freshly ground black pepper to taste, then transfer to a warmed serving dish and top with the caramelised leeks and serve.

This is the one and only way I like to eat Brussels sprouts. I’ve never been fond of them, but with this recipe I polish them off, no problem. They are stir-fried to retain their crispness and then tossed in a mustard, honey and
white wine vinegar dressing. Now, I actually have to admit I like them! You can trim and slice the Brussels sprouts and make the dressing ahead of time, then set aside until you’re ready to stir-fry.

In a large bowl, whisk together the mustard, white wine vinegar and honey.

Heat a large frying pan until hot, add the oil and toss in the Brussels sprouts. Cook for 2 minutes, shaking the pan, until the sprouts are just starting to colour. Add the dressing and cook for a further minute. Turn off the heat then toss in the parsley and season with salt and pepper. Transfer to a warmed dish and serve immediately.

I’ve worked on this recipe over the years fand feel it makes a tasty centrepiece for a roast dinner. You can prepare the roast a few days before, keep it chilled in the fridge and then pop it in to the oven to bake when you are ready delicious with a generous pouring of gravy over the top and the side dishes I have been posting. I suggest you have a dollop of horseradish sauce on the side, too. This recipe serves six to eight, so double the quantities and cook in two loaf tins if you are making it for a larger gathering. Left overs can be made in to a ssandwich the next day with some Thousand Island dressing.

Preheat the oven to 180°C/gas mark 4. Grease and line a 23 x 13cm loaf tin with greaseproof paper, then brush a little oil on the paper too.

In a dry frying pan over a medium heat, toast the chopped cashews, almonds and sunflower seeds for 2–3 minutes until lightly browned. Add the soy sauce and toss to coat the nuts. Remove from the heat and tip the toasted nuts and seeds into a large mixing bowl. Set aside.

In the same frying pan, heat the oil and gently fry the onions and celery for 10 minutes until golden and cooked through. Add the garlic, chopped tomatoes, grated carrot and cooked lentils, mix well and sauté for a couple of minutes, then tip into the bowl containing the toasted nuts and mix together. 

Add the herbs and the remaining ingredients to the bowl and mix until well combined. Season with black pepper to taste.

Transfer your mixture to the prepared loaf tin and push down in to the tin evenly. Bake for 30 minutes. Remove from the oven and turn out onto a baking tray. Peel off the greaseproof paper, then put the roast back into the oven for a further 15 minutes until golden and cooked through. Let it rest for 5 minutes before slicing – this will allow it to firm up slightly and make it easier to slice. Place on a serving dish and cut into slices with a sharp carving or bread knife

One of my favourite sides for any festive meal, I made this for a family dinner this weekend. You prepare it in advance, which means you can eat and enjoy your time with family and friends without feeling rushed in the kitchen.

Preheat the oven to 180°C/gas mark 4. If making balls of stuffing, lightly grease a baking sheet.

In a large, heavy-bottomed pan, melt the butter or heat the oil over a medium to low heat. Add the onions, leek, celery and pear and sauté until softened and golden. Mix in the cubed bread cubes, the herbs and pine nuts, and season with black pepper and sea salt to taste. Stir in the vegetable stock, and allow it to thoroughly soak in.

Scoop up 1 dessertspoonful of stuffing at a time, then mould it into a ball and place on your prepared baking tray. Or, if baking in one piece, simply press the stuffing mix gently into your prepared baking dish.

Bake the stuffing for 30 minutes until crisp and golden on the outside, but still soft on the inside.

This sandwich combination is so moreish, it makes my mouth water just looking at the recipe.

Spread the 2 slices of bread with 1 tablespoon each of hummous. Spread the chilli jam on top of 1 slice, and then arrange a layer of avocado slices on top of that. Squeeze a little lemon juice over the avocado, then layer the lettuce leaves on top and season with a little sea salt and black pepper to taste. Sandwich the other slice of hummous bread on top, and eat immediately. Yum.

I couldn’t really write a cookbook without including brownies. My schoolfriends used to love it when Mum made a fresh batch of brownies; these were very American and not that well known in the 70s and 80s in south-east England, although now of course they are famous worldwide. There are so, so many extras that you can add to brownies: chopped pecans or walnuts, broken-up pieces of white chocolate, dried cherries, and so on. But I have opted for a very simple recipe, partly because my kids pick out the nuts, and partly because I love them just like this – with cream or vanilla ice cream on the side for dessert.

Preheat your oven to 180°C/gas mark 4. Butter and lightly flour a non-stick baking tin, about 23 x 23cm. To melt the chocolate, place the broken-up chocolate pieces in a medium to large heatproof mixing bowl. Sit it on a pan of gently simmering boiling water (the water only needs to be about 5cm deep). The moment the chocolate has melted take it off the heat and allow it to cool slightly.

Meanwhile, in a separate mixing bowl beat the butter until it becomes lighter in colour, then add the sugar and beat well until it becomes light and fluffy. Gradually whisk in the beaten eggs and mix well. And now mix in the vanilla and the melted chocolate (making sure the chocolate is not too hot, as it may cook the eggs). Mix in the flour and combine well.

Pour the brownie mixture into the prepared baking tin and bake for 12–15 minutes. Take it out of the oven and leave it to cool slightly, then turn it out onto a wire cooling rack or plate. The brownies should be moist and a bit gooey. Cut into squares or rectangles, and serve.

Buckwheat flour contains no gluten, although the name implies otherwise. Folding in the whisked egg whites ensures these pancakes retain a light taste and the maple syrup makes them irresistible. I usually serve four pancakes per person. If you are gluten intolerant, double check that your baking powder is gluten-free.

Preheat the oven to 160°C/gas mark 3. Prepare a baking tray with foil to wrap the pancakes in, to keep them warm while you cook the rest of the batch.

Sift the buckwheat flour, bicarbonate of soda and baking powder together into a medium mixing bowl and make a well in the centre of the flour. Using a wooden spoon or hand whisk, mix the egg yolks and milk together in a medium bowl, and then gradually pour into the well of flour, beating all the time to avoid lumps. Stir in the tablespoon of melted butter or oil and continue to beat until your batter is a smooth, creamy consistency.

In a separate, medium mixing bowl, use a hand whisk or electric mixer to whisk the egg whites until they form soft peaks. Gently fold these whites into the batter, using a metal spoon and being careful not to beat all the air out of the mix – this will ensure light, fluffy pancakes.

Preheat a large, non-stick frying pan over a medium heat. Add a little butter or coconut oil to form a light glaze over the base of the pan. You can tell if it is hot enough to start cooking your pancakes by dropping a tiny amount of batter into the pan – if it sizzles, you are ready to go.

Pour the batter into the pan – 2 tablespoons per pancake, or if you have one to hand, a quarter-cup measure is ideal. Depending on the size of your pan, you can probably cook in batches of three or four. But don’t overcrowd your pan, as it will make it more difficult to flip the pancakes over. When small bubbles start to appear on the surface of the pancakes, gently lift the edges with a spatula and check that the underside is golden brown. Then flip them over and cook until the other side is golden too and the pancakes are cooked through. Whenever the pan goes dry, add a little extra oil or butter and re-glaze the base before continuing. As you go, transfer the cooked pancakes to the baking tray, cover with foil and place in the oven to keep warm until all the batter has been used up.

Serve the pancakes drizzled with maple syrup and maybe some fresh berries or chopped banana. If you have some pancakes left over, you can wrap them in foil and freeze them – reheat from frozen, in a warm oven, as required.

Salads seem to play a part in pretty much every meal we have during the summer months. I grew up thinking that huge, fresh salads, tossed in a large wooden salad bowl with my mum’s home-made dressing, were the norm. Then one day, as a young teenager, I went to my best friend’s house for supper and her mum asked if I would like salad. I was amazed when I was served a slice of cucumber, a slice of tomato and a piece of lettuce with salad cream poured over the top! This one goes really well with my One-pot Mushroom Rice.

First, remove any tough woody stems from your watercress.

Then toss the watercress and radishes into a medium salad bowl and crumble in the feta cheese.

Drizzle the olive oil and lemon juice over the salad and then season with a pinch of sea salt and a couple of grinds of black pepper.

Toss together and serve immediately.

This silky, creamy risotto looks so good with the subtle green of the leeks and peas, and it has wonderfully smooth flavours. You can play around with the vegetables you use, for instance substituting 6 shallots for the leeks.

Melt the oil and butter together in a large heavy- bottomed saucepan on a medium heat. Stir in the chopped leeks, onion and celery and then slow-cook gently for about 15 minutes, to allow the leeks and onions to sweat and go translucent, rather than brown. Add the rice and garlic and mix well, coating the rice in the oil, and let it cook, stirring often for a couple of minutes, to allow the rice to heat through, not brown. Now stir in the herbs and the white wine (if using).

Add a couple of ladlefuls of the heated stock (about 200ml), enough to cover the rice. Mix well, and allow to simmer gently, stirring frequently, until the stock is nearly absorbed, but do not let the rice cook too quickly. Gradually add more stock and keep stirring, until all of it has been absorbed; do not allow the risotto to dry out, you want a thick soupy consistency. Stir in the peas halfway through cooking the rice, after about 7 minutes. After about 15 minutes the rice should be cooked through but still al dente. If you run out of stock and the rice is not cooked yet, then use some extra stock or boiled water to finish off — but be careful not to let it overcook and become soggy or stodgy.

Season with black pepper — if you’re using powdered or cubed vegetable stock it may not need any extra salt. Once it’s cooked, remove from the heat and stir in the Parmesan. Mix well and allow it to sit for 1 or 2 minutes. Then serve immediately, with extra Parmesan and black pepper to taste.

When I first started cooking with beetroots I used to peel and then boil them and then wonder why all the colour seeped into the water, leaving the beetroots looking drained. Then my mum showed me that if you leave on the skin to cook (boil or bake) them and then peel them afterwards, you retain the colour and the flavour.

I like the little squeeze of lime as it lifts the dish and gives an extra lightness to the flavours. This is the perfect side dish to accompany a hotpot or serve with a large chopped salad – or even at a barbecue.

Preheat your oven to 180°C/gas mark 4.

Wash the beetroot and stab the skin a couple of times with a knife or fork. Bake them, in their skins, for 1 hour until cooked through.

Wait until they’re cool enough to handle, but still warm (you don’t want to burn your fingers), then peel and slice them thinly and place in a medium mixing bowl.

Stir in the crème fraîche (or soured cream) and add a squeeze of lime or lemon juice. Mix well, and season with a little sea salt and some freshly ground black pepper. I like to serve this warm, but it can be eaten at room temperature.

I love the flavour combination of the onions and shallots encased within this comforting white wine, fresh tarragon and wholegrain mustard sauce. These indulgent and warming tarts are easy to make, but they look – and taste – so good. You can make the pastry in advance, as it keeps chilled in the fridge for up to 5 days. Just take it out 10 minutes before rolling to allow it to reach room temperature. And of course, if you’re short on time, you can use shop-bought shortcrust pastry instead (and you can get gluten-free pastry).

First, make the pastry. If using a food processor, put the flour and butter in the processor bowl and pulse until it resembles bread- crumbs. Pour in the chilled water and mix again until the dough just comes together into a ball. Wrap the ball in cling film and leave to chill in the fridge for at least 20 minutes. Take it out 10–15 minutes before you are ready to use it (depending on how warm your kitchen is).

If mixing by hand, make sure you don’t let the butter get too warm and overworked; the less you handle it with warm hands the better. Place the flour in a mixing bowl and add the cold cubes of butter. Using your fingertips, gently blend the butter into the flour until you have formed crumbs, leaving some larger pea-sized clumps too. Add the water and, using a metal spoon, mix to bring the mixture together into a soft ball of dough. Wrap it in cling film and chill in the fridge as above.

To make the individual pastry cases, turn over a metal muffin tin, then grease the underside of two muffin cups with butter and dust with flour (so the pastry won’t stick later), leaving at least one cup space between them to allow for easy removal of the pastry cases when cooked. Lightly dust a clean worktop with flour. Cut your dough into two equal portions and roll each one into a ball shape. Gently roll out the first pastry ball, turning it 45 degrees each time you roll to ensure the pastry doesn’t split. Continue to roll and turn until the pastry is about 3mm thick. Repeat with the second portion of pastry. Gently lift the pastry circles and place over the greased upturned muffin tin, then carefully shape them to fit the upturned mounds. Trim away any excess pastry with scissors or a sharp knife. Place the tin in the fridge to chill for 10 minutes – this will stop the pastry cases from shrinking as they bake. Preheat the oven to 200°C/gas mark 6.

Brush the outer shell of the pastry cases with the egg or milk and place in the middle of the oven for 10–12 minutes, or until they start to turn a light golden colour. Remove from the oven and allow to cool for a few minutes, then carefully ease the pastry cases off the tin and place, bottom-down, on a baking tray – the right way up now! Put them back in the oven for a further 5–7 minutes until lightly crisp, then remove and set to one side while you make the filling.

Turn the oven down to 180°C/gas mark 4. To make the filling, warm the olive oil in a small frying pan over a medium heat. Add the onions and shallots and sauté gently for 2 minutes. Pour in the wine and allow to sizzle in the pan, stirring occasionally, for 8–10 minutes, until the onions have softened and are just starting to turn brown.

In the meantime, melt the butter in a small saucepan over a low heat, mix in the flour and heat through until you have formed a paste. Take off the heat and mix in the milk a little at a time, using a whisk in order to avoid the sauce becoming lumpy. Place back over a medium heat and stir often with a whisk for 2–4 minutes until you have a smooth, thick sauce.

Stir in the mustard, chopped tarragon and the onion mixture, then season with a pinch of sea salt and grind of black pepper to taste. Scoop the mixture generously into the two pastry cases.

Pop the tarts back into the oven for 8–9 minutes, until they are hot all the way through.

Sweet potatoes give a little sweet caramelised twist to the usual fries, and you have the added benefit of extra vitamin A and beta-carotene. And they’re cooked in the oven to keep the fat content low. Tasty and good for you – what more could you ask for?

Preheat the oven to 200°C/gas mark 6. Depending on how many people you are cooking for, coat the base of one or two baking trays lightly with a little oil.

Trim the ends off the potatoes. I leave the skin on, but peel now if preferred. Cut each sweet potato lengthways into medium-sized fries – around 1cm thick is perfect – or cut into wedges if you prefer. Just make sure they are all a similar size so that they will cook evenly. Put the fries in a mixing bowl, pour in the oil and sea salt and, using your hands, toss well until all the oil is evenly distributed.

Spread the uncooked fries evenly on the prepared trays, keeping them well spaced out. If they are overcrowded they tend to steam and become a bit soggy.

It’s best to cook these fries on the top shelf of the oven, but if you have prepared enough for two baking trays, then put one on the middle shelf and one on the top. Swap the two trays around halfway through cooking. Turn the fries around a couple of times during baking to ensure they cook evenly.

Bake for 25–30 minutes, or until golden brown and turning crisp. Serve immediately.

Freshly baked muffins are irresistible, but there are so many possible flavours – how do you choose? All my kids have a different favourite, of course. So, to get around the problem, I make a batch of the basic muffin mix, then divide the mixture into three separate bowls and add a different flavour to each bowl. These are our top three combinations, but you can play around and come up with your own.

Preheat the oven to 200°C/gas mark 6. Line a 12-cup muffin tin with muffin cases.

In a mixing bowl or food processor, beat the eggs and then mix in the oil, milk and sugar. Sift in the dry ingredients and mix until well combined, but do not overbeat. Now that you have your basic muffin mix, you can get creative.

Divide the mixture equally between three bowls and add your preferred flavour ingredients. For instance, add the pear and walnuts to one, the mixed berries to another and, finally, the lemon zest and poppy seeds to the last one. Or come up with your own variations.

Spoon the mixture equally into the muffin cases – each bowl should have enough mixture for four muffins. As a rough guide, each muffin case should be around three-quarters full.

Bake in the middle of the oven for 20–25 minutes, or until a skewer comes out clean.

I grew up loving Key lime pie but wanted to give it a little twist, so I experimented by adding coconut. This pie has a coconut-infused biscuit crumb base, topped with a lime and coconut creamy filling. Key limes are famously grown in Florida, but this recipe works just as well with the usual variety of limes that are widely available. I sometimes use gluten- free biscuits to make this dessert gluten-free. Any leftovers can be left in the fridge.

Preheat the oven to 170°C/gas mark 3. Get out a 23cm pie dish or loose-bottomed flan tin, about 3.5cm deep.

Blend the biscuits into rough crumbs in a food processor (or bash them with a rolling pin in a freezer bag). Then put the biscuits crumbs into a medium mixing bowl. Stir in the melted coconut oil or butter and the desiccated coconut. Press this biscuit mix into the base of your pie dish or flan tin and bake for 10 minutes.

Separate two of the eggs and put the egg yolks into a medium mixing bowl and the egg whites into a separate dry, clean medium bowl.

Add the third egg and the remaining ingredients to the bowl containing the egg yolks, and beat together well with a wooden spoon or hand whisk. Now, using a clean electric or hand whisk, whisk the egg whites to form soft firm peaks.

Gently fold the whisked egg whites into the coconut lime egg mixture so it is well combined. Pour this mixture evenly over the biscuit base and bake for 15–20 minutes, until set on top but still slightly wobbly in the centre.

Remove from the oven and leave to cool for 20 minutes. Then cover with cling film and either freeze for a minimum of 1 hour or chill in the fridge for 5 hours (or preferably overnight) before serving. This will keep in the fridge for up to 3 days.

This refreshing sorbet-like dessert requires the flesh of juicy, ripe mangoes and provides a tangy finish to this Mexican-inspired menu.

Chop the mangoes roughly into chunky pieces and put in a food processor with the lime zest. Process until completely smooth – about 1–2 minutes – stopping the machine to scrape down the sides with a rubber spatula as needed. Transfer the purée to a medium bowl and add the water and lime juice. Stir with a large spoon to combine.

Pour the purée into a 20 x 20cm metal baking tray or any metal tray of a similar size that will fit into your freezer. (This size works best because it provides a large surface area, which helps speed up the freezing process.)

Put the purée into the freezer and stir every 30 minutes, being sure to scrape the ice crystals off the sides and into the middle of the pan, until the mixture is too frozen to stir – this should be about 3 hours, depending on how cold your freezer is. Use a large dinner fork to stir and scrape and break up the ice crystals.

When you’re ready to serve the granita, scoop it into chilled glasses or bowls (if it has been in the freezer overnight, you may need to take it out 10 minutes beforehand to allow it to soften slightly). I like to spoon a few passion fruit seeds on top of each serving.

The combination of watermelon and cucumber provides a juicy salad that, to me, symbolises summer on a plate. It’s a great counterbalance to the slightly spicy food in the rest of this menu.

Make your dressing first. In a cup or small bowl, whisk together the olive oil, lime juice and pinch of sea salt, using a fork.

For the salad, peel the watermelon and cut into 2cm chunks – remove the seeds if you like. Place in a sieve to allow any juices to drain away while you prepare the other ingredients.

Cut the cucumber into four lengthways and peel if desired. Then cut into 2cm cubes.

Toast the pumpkin seeds in a dry, heavy-bottomed frying pan for a few minutes until they crisp up, then turn off the heat and transfer to a small dish as soon as they start to colour. Be careful not to burn them.

Put the cubes of watermelon and cucumber into a large serving bowl, then drizzle the dressing over them and mix together. Finally, toss in the rocket and toasted pumpkin seeds just before serving.

This is a very simple dish but the trick to making it really great is to use perfectly ripe avocados. I can’t get enough of avocados and the extra bonus is just how healthy they are. They’re a rich source of essential healthy fats. I’m always happy when being healthy involves eating more of something I love.

Make sure the rest of your meal is ready to go before you serve this – the avocado will start to go brown if it’s left hanging around

Cut the avocados in half lengthways and remove the stones. Using a metal dessertspoon, gently scoop out the flesh, keeping it intact. Slice the scooped-out avocado, sprinkle with the chopped spring onions, a squeeze of lime and a pinch of sea salt. Ready to serve

As a child growing up in England with an American mother, I had a surprise one day after school when I went home to my best friend’s house for dinner. Her mother offered me a salad, which I expected to be like one of my mum’s, with lots of crunchy ingredients tossed together in a huge salad bowl and served with a delicious dressing. What I got was a single wedge of tomato, a lettuce leaf, a chunk of cucumber and some salad dressing poured over. It didn’t quite have the wow factor of my mum’s compositions. This salad is crisp, refreshing and the colours make it look as good as it tastes.

Put all the prepared salad ingredients in large salad bowl. To make the dressing, whisk together all the ingredients in a small mixing bowl or mug.

Just before serving, drizzle the dressing over the salad and toss until evenly coated.

Roasting the butternut squash and the rosemary together first adds a luxurious aromatic twist to this delicious soup.

Preheat your oven to 170°C/gas mark 4.

Slice the butternut squash in half, scoop out and discard the seeds and put both halves on a baking tray. Drizzle with a little olive oil and lay the rosemary sprigs in the hollow of each half of squash. Bake for 45 minutes. Now allow the squash to cool slightly, discard the woody sprigs but keep the leaves from the rosemary, then peel off the outer skin of the squash and chop the flesh into cubes.

In a large saucepan sauté the onions, celery and carrot in the oil for about 5 minutes. Mix in the squash pieces and the pinch of chilli flakes, if using, and then pour in the vegetable stock. Allow this to simmer gently for 15 minutes. Season with freshly ground black pepper and a little sea salt to taste.

When the mixture has cooled slightly, ladle it into a blender (or use a handheld blender). Mix in the crème fraîche or soured cream and whizz until smooth, about 15 seconds.

Pour the soup back into the saucepan, heat through and serve topped with a dollop of crème fraîche or some Herby Croutons (see p.160).

Many of my favourite memories of Mum involve food – cooking together and then chatting as we ate. One morning, we were both home alone so we decided to cook blueberry pancakes, poured a generous amount of maple syrup over them, then got back into bed to eat and watched the classic film La Dolce Vita.

This recipe is for classic American breakfast pancakes, but you can add a handful or two of blueberries to the batter if you like. If you don’t have plain flour or baking powder you can use self-raising flour as a substitute.

Sift the flour and baking powder into a medium/ large mixing bowl or food processor. Make a well in the centre of the flour, crack the 2 eggs into it and beat well. Slowly pour in the milk, beating constantly (so you don’t get lumps). Keep beating until all the milk is mixed in and your batter is a smooth, creamy consistency — it should be light with a few air bubbles. Stir in the 2 teaspoons of oil.

When the pancake mix is ready, heat a large, non-stick frying pan and melt in the butter.

Check the pan is hot enough to cook the pancakes by dropping a tiny amount of the batter into the pan — if it sizzles, the pan’s ready.

Now pour the batter into the pan, 1 tablespoon at a time, and make pancakes about 6cm in diameter — spooning in batches of 4 if the frying pan size allows.

When you notice small bubbles appearing on the surface, use a rubber or metal spatula to slightly lift the edges of the pancakes to check that the underside has turned golden brown. Then flip them over and cook the other side until that, too, is golden brown and cooked through.

Slide the pancakes onto plates and serve hot with maple syrup poured on top.

This noodle dish is totally moreish. It’s spicy, peanutty and irresistible as either lunch or dinner. If I have friends round for dinner I like to serve the Corn Fritters (see p.82) as a starter and then the Coconut Rice Pudding with Chocolate Sauce (see p.206) for dessert. The main thing is to not to overcook the rice noodles as they will get heated again when you warm all the ingredients together at the end.

Put all your sauce ingredients into a mixing jug, and mix together well, so that the heated vegetable stock softens the ingredients together. Set aside while you prepare the vegetables.

Cook the rice noodles following the packet instructions (but maybe a minute less than they suggest), then drain them in a colander and toss them in a little sesame oil to prevent them from sticking together. You do not want the noodles too soft, but still al dente, as they will be heated again in the vegetables and sauce at the end.

To prepare the vegetables, heat the 2 tablespoons of sesame oil in a large frying pan with deep sides (or use a wok or big saucepan). Stir-fry all the vegetables together with the garlic for about 3 minutes on a medium to high heat, until the vegetables are just starting to soften slightly.

Pour the sauce onto the vegetables in their pan and simmer gently for 4–5 minutes, until the vegetables are cooked through but still have a good bite to them and are not too soft.

Now stir in the cooked rice noodles. Mix together well and heat through. I serve this hot, and sometimes garnished with chopped peanuts and chopped coriander.

This recipe came about when I was scanning the contents of my kitchen cupboards and fridge, trying to find something I could whip up in less than half an hour that wouldn’t create lots of dish-washing chaos. I like the sharpness of the feta combined with the freshness of the courgettes and the tanginess of the lemon. Also the flecks of herbs add an extra dimension that makes this dish burst with flavour.

First cook the spaghetti (check the packet for specific instructions) by bringing a large saucepan of water to the boil, adding a couple of large pinches of sea salt and then the spaghetti; it should take about 8–10 minutes to cook. Stir every so often so the strands of pasta don’t stick together. When the pasta is just cooked (al dente), drain it in a colander, drizzle with a little olive oil and then mix to lightly coat the pasta and prevent the strands from sticking together. Set it aside.

You can use the same saucepan to make your sauce. Pour in the 3 tablespoons of olive oil and bring to a medium heat, then add the courgettes and sauté for 4–5 minutes, before adding the garlic and herbs and mixing well. Sauté for a couple more minutes, to allow all the flavours to come together and the courgettes to cook through.

Return the cooked spaghetti to the pan and heat through, then mix in the cheese and lemon zest, and season with a little sea salt (you may not need much as the cheese is salty) and a good grind of black pepper. Serve, with a little more grated cheese sprinkled over if you wish.

The seasonal spice in this simple dessert delivers a spectacular taste sensation. There are many varieties of pear, and for this recipe you want to choose one that will remain firm when poached. The cooking time will vary, depending on the firmness of your pears, so after about 10 minutes of poaching it’s best to test them every few minutes; if you overcook them they will fall apart, and undercooked they will be too crisp. Test by sticking in a skewer to make sure the pear is just tender all the way through.

In a large saucepan (big enough to hold all of the pears), place all of the ingredients (except for the pears). Bring to the boil, and then reduce the heat and gently simmer for 10 minutes.

Meanwhile, slice the bottom off the pears slightly, to allow them to sit upright on a flat surface without tipping over. Then, using a melon baller, small knife or teaspoon, gently scoop the core out from the bottom of the pear. Finally, peel the pears, leaving the stems on.

Gently place the pears upright in the simmering liquid and poach for 10–15 minutes, depending on the firmness of the pears (test them after 10 minutes). Turn off the heat and leave them to cool in the liquid for 2 hours. This will soften the pears further and allow them to soak up all the flavours of the liquid.

After the pears have finished cooling to room temperature and soaking in the liquid, gently remove them and arrange on serving plates or in bowls. Serve with the Crème Anglaise, if desired.

Note: You can remove and discard all the flavourings (cinnamon stick, and peel and cloves) from the poaching liquid and keep the liquid (which can be chilled or frozen) for poaching more pears at a later date.

The mixture of green and red cabbage makes for a fabulously colourful side dish that complements the earthy colours of the mushroom and chestnut pie so well. Cabbage doesn’t have a good culinary reputation, but cooked properly, it’s delicious – and also one of the healthiest vegetables you can eat.

Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and turn the heat down to low – this will prevent the garlic and onions from burning – then cook for 3–4 minutes until softened.

Add the caraway seeds and green and red cabbage and turn the heat back up to medium so you can hear a nice sizzle. Cook, mixing often, for 5–7 minutes until the cabbage is lightly cooked but still a little crunchy. Season with a pinch of sea salt and black pepper to taste. Turn off the heat. Mix in the lemon zest, and it’s ready to serve.

Made with slow-cooked onions and topped with lucious garlic croutons, this soup is perfect for a cold autumn night.

To make the soup, heat the oil in a large saucepan over a medium heat. Stir in the sliced onions, then turn down the heat to low, cover and cook gently for 10 minutes, stirring occasionally. Add the leek and the garlic and cook for a further 5 minutes.

Take the lid off, then add the syrup or sugar and allow it to cook very gently for a further 30 minutes, stirring often. You don’t want the onions to go crisp, just golden brown and nicely caramelised.

Now stir in the flour, coating the onions, and heat through for 1 minute. Gradually stir in the white wine, thyme, mustard and bay leaves and bring to a gentle bubble. Then slowly pour in the vegetable stock and simmer gently for 30 minutes.

To make the garlic toasts, cut the bread into 2cm-thick slices. In a small bowl, mix the oil or butter with the crushed garlic, chopped parsley and a pinch of sea salt.

Grill the slices of bread on one side, then turn them over and spread the garlic mixture on to the other side. Put back under the grill, garlicky side up, for a few minutes until toasted.

Ladle or spoon the onion soup into bowls. Lay the garlic toasts on top of the hot onion soup and serve immediately.

This is a gorgeous, vibrant green soup. The peas add a subtle sweetness and the watercress a fresh peppery, mustardy taste. Watercress is my favourite leaf and I try to eat it every day. It’s a superfood packed with nutrients such as vitamins A, C and K and is a good source of iron and antioxidants. The little grilled cheese croutons sprinkled on top of this soup add the perfect finishing touch. This dish is ideal as a dinner-party first course – you can make the soup the day before and keep it in the fridge, then all you have to do is prepare the croutons just before you serve the soup. It’s great for lunch, too.

Heat the oil in a large saucepan over a medium heat and sauté the onions, garlic and potato for 4 minutes. Stir in the mixed herbs and vegetable stock, bring to the boil, then turn down the heat and simmer gently for 10 minutes. Add the peas to the pan, bring back up to a gentle simmer and cook for a further 10 minutes, then turn off the heat.

Stir in the watercress, then whizz with a stick blender to create a vibrant green, smooth soup. (Or you can leave to cool slightly and then pour all the ingredients into a blender or food processor before blending.) Add a pinch of sea salt and black pepper to taste.

To make the croutons, heat a medium frying pan and lightly butter each side of the bread. Fry on each side until golden and crisp. Using a sharp knife, cut into small cubes to form croutons. Sprinkle a few croutons on top of each bowl of soup before serving.

Porridge made with quinoa is a great alternative to traditional oats. There are many reasons why I like to use quinoa.It’s a gluten-free grain, it’s a complete protein, containing all nine essential amino acids, and it’s a good source of iron, fibre and magnesium. Used in this recipe, it also makes for a satisfying, energy-boosting breakfast.

In a medium saucepan mix together the uncooked quinoa, milk, water, maple syrup, cinnamon and vanilla extract.

Bring to the boil, then turn down the heat to low. Cover and simmer gently for about 20 minutes, stirring occasionally, until the quinoa has absorbed the milk and has the consistency of porridge. (If you prefer a thicker consistency, you can remove the lid and simmer for a few extra minutes.)

Divide between two bowls and drizzle with a little extra maple syrup or runny honey. Sprinkle with your desired toppings.

This recipe makes one sandwich – simple, quick, melty and indulgent. I love it served with coleslaw.

To make the sandwich butter both pieces of bread and lay them butter side facing out on a wooden chopping board.

Lay the cheese onto one of the slices of unbuttered bread, then lay on the onion and tomato, lay the second piece of bread butter side facing out on the top of the sandwich.

Pre heat a medium frying pan over a medium heat.

When it is hot place the buttered side down of the sandwich onto the frying pan. Fry on one side until golden brown, approx 2 minutes, then flip over and fry on the second side for another couple of minutes until golden brown.

Many of my favourite memories of Mum involve food – cooking together and then gossiping as we ate. One morning we were both home alone so we decided to cook blueberry pancakes, poured a generous amount of maple syrup over them, then got back into bed to eat and watched the classic film La Dolce Vita. This recipe is for classic American breakfast pancakes, but you can add a handful or two of blueberries to the batter. If you don’t have plain flour or baking powder – or maybe you’re in a hurry – you can use self-raising flour as a substitute.

Sift the flour and baking powder into a medium large mixing bowl or food processor. Make a well in the centre of the flour, crack the 2 eggs into it and beat well. Slowly pour in the milk, beating con – stantly (so you don’t get lumps). Keep beating until your batter is a smooth, creamy consistency – it should be light with a few air bubbles. Stir in the 2 teaspoons of oil.

When the pancake mix is ready, heat a large, non stick frying pan and coat it with a thin layer of cooking oil.

Check the pan is hot enough to cook the pancakes by dropping a tiny amount of the batter into the pan – if it sizzles, the pan’s ready.

Now pour the batter into the pan, 1 tablespoon at a time, and make pancakes about 6cm in diameter – spooning in batches of 4 if the frying pan size allows.

When you notice small bubbles appearing on the surface, use a metal or rubber spatula to slightly lift the edges of the pancakes to check that the under – side has turned golden brown. Then flip them over and cook the other side until that, too, is golden brown and cooked through.

Slide onto plates and serve hot with maple syrup poured on top.

Buckwheat flour contains no gluten, although the name implies otherwise. Folding in the whisked egg whites ensures these pancakes retain a light taste and the maple syrup makes them irresistible. I usually serve four pancakes per person. If you are gluten intolerent, double check that your baking powder is gluten-free.

Preheat the oven to 160°C/gas mark 3. Prepare a baking tray with foil to wrap the pancakes in, to keep them warm while you cook the rest of the batch.

Sift the buckwheat flour, bicarbonate of soda and baking powder together into a medium mixing bowl and make a well in the centre of the flour. Using a wooden spoon or hand whisk, mix the egg yolks and milk together in a medium bowl, and then gradually pour into the well of flour, beating all the time to avoid lumps. Stir in the tablespoon of melted butter or oil and continue to beat until your batter is a smooth, creamy consistency.

In a separate, medium mixing bowl, use a hand whisk or electric mixer to whisk the egg whites until they form soft peaks. Gently fold these whites into the batter, using a metal spoon and being careful not to beat all the air out of the mix – this will ensure light, fluffy pancakes.

Preheat a large, non-stick frying pan over a medium heat. Add a little butter or coconut oil to form a light glaze over the base of the pan. You can tell if it is hot enough to start cooking your pancakes by dropping a tiny amount of batter into the pan – if it sizzles, you are ready to go.

Pour the batter into the pan – 2 tablespoons per pancake, or if you have one to hand, a quarter-cup measure is ideal. Depending on the size of your pan, you can probably cook in batches of three or four. But don’t overcrowd your pan, as it will make it more difficult to flip the pancakes over. When small bubbles start to appear on the surface of the pancakes, gently lift the edges with a spatula and check that the underside is golden brown. Then flip them over and cook until the other side is golden too and the pancakes are cooked through. Whenever the pan goes dry, add a little extra oil or butter and re-glaze the base before continuing. As you go, transfer the cooked pancakes to the baking tray, cover with foil and place in the oven to keep warm until all the batter has been used up.

Serve the pancakes drizzled with maple syrup and maybe some fresh berries or chopped banana. If you have some pancakes left over, you can wrap them in foil and freeze them – reheat from frozen, in a warm oven, as required.