Parmigiano-Reggiano and Butternut Squash Soup

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This superb soup has a fantastic taste, enhanced by adding the rind from the cheese as it cooks, to extract every bit of flavour. You’ll need roughly 500g butternut squash when peeled and deseeded. If you have any leftover, simply roast to serve as a vegetable with another meal.

Serves: 4-6

Ingredients

  • 150g Parmigiano-Reggiano cheese, with rind
  • 25g butter 1 large onion, finely chopped
  • 1 medium butternut squash, peeled, deseeded and chopped into chunks
  • 900ml hot vegetable stock
  • 150ml milk
  • salt and freshly ground black pepper
  • 4-6 slices French bread
  • chopped fresh parsley or thyme, to garnish

Method

  1. Reserve the rind from the Parmigiano-Reggiano and cut into chunks, then finely grate the cheese.
  2. Melt the butter in a large pan, add the onion and cook gently for about 3 minutes, until softened but not browned. Add the squash, stock and cheese rind. Heat until the mixture is just simmering, then partially cover with a lid and cook gently for about 20 minutes, until the vegetables are soft and tender.
  3. Remove the rind from the pan and discard. Purée the mixture with most of the grated cheese until smooth (reserve just a little for the garnish). Return the soup to the pan, add the milk and salt and pepper to taste and stir to mix. Reheat until piping hot.
  4. Meanwhile, toast the bread, sprinkle with the reserved cheese and grill or bake to melt.
  5. To serve, ladle the soup into warmed bowls and top each with a piece of French toast. Sprinkle with chopped parsley or thyme and serve at once

Tip

Other edible squashes can be used to make this soup. If using small round squash why not keep the scooped out shells and ladle the soup into them for serving? Takes care of the washing up too!

Pot roast pheasant with celery

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Pot roasting pheasant produces a beautifully tender bird where the meat literally falls from the bone. Serve with creamy mashed potato and some buttered greens or broccoli for a deeply satisfying meal.

Serves 4-6

Ingredients

  • 50g butter
  • 2 tbsp olive oil
  • 2 oven-ready pheasants
  • 6 shallots, peeled and cut in half
  • 4 large sticks celery, each cut into 3 pieces
  • 3 cloves garlic, sliced
  • 2 tsp fennel seeds, lightly crushed
  • 500ml white wine
  • salt and freshly ground black pepper

Method

  1. Preheat the oven if necessary to 160 C/Esse Dial Guide MODERATE. (Aim for the dial reading to be at the low end or middle of MODERATE).
  2. Melt the butter with the olive oil in a large flameproof casserole that is large enough to hold both pheasants snugly. When foaming, add a pheasant and fry until crisp and golden on all sides. Transfer to a plate and cook the second pheasant in the same way. Transfer to the plate.
  3. Reduce the heat, add the shallots and cook for 10 minutes until softened. Add the celery, garlic, fennel seeds and salt and pepper to taste. Pour in the wine and return the pheasants to the dish. Bring to a simmer, then cover and cook in the oven for 1-11/2 hours, until the meat is very tender.
  4. Remove the pheasants from the dish and divide into serving pieces. Keep warm while simmering the sauce on the hob until slightly thickened. Serve with the meat.

Tip

For a glossier and slightly more thickened sauce stir in 2 tbsp conserve into the juices after reducing. Blackcurrant or Wild Blueberry conserve are ideal choices.

Ginger and carrot soup with lemon herb cream

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This colourful and vibrant ginger and carrot soup is deliciously smooth and comforting but does have a bit of a kick. Don’t be tempted to omit the lemon herb cream topping… it lifts this soup into the luxury class. Serve with crusty wholemeal bread for a substantial starter or lunch dish. If freezing the soup do so without the topping.

Serves 4

Ingredients

  • 3 tbsp olive oil
  • 600g carrots, peeled and chopped
  • 2 onions, chopped
  • 1 clove garlic, crushed
  • 1 tsp ground ginger
  • 1 tsp medium curry powder
  • 1.5 litres good vegetable stock
  • pared rind of 1 lemon
  • salt and freshly ground black pepper
  • Lemon Herb Cream:
  • 200g crème fraiche
  • finely grated rind of 1 lemon
  • 2 tsp chopped fresh parsley
  • 2 tsp snipped chives
  • 1 carrot, peeled and grated, to garnish (optional)

Method

  1. Heat the olive oil in a large pan. Add the carrots and onions and cook gently for 5-8 minutes, stirring occasionally. Add the garlic, ginger and curry powder and cook for 1 minute.
  2. Add the stock, lemon strips and salt and pepper to taste. Half cover the pan with its lid, and simmer gently for about 20 minutes or until the carrots are very tender.
  3. Cool slightly then puree until smooth. Return the soup to the pan, taste and adjust the seasoning if necessary and reheat to serve.
  4. To make the topping, mix the crème fraiche with the lemon rind, parsley and chives.
  5. To serve, ladle the soup into warmed bowls and top each with a spoonful of the prepared lemon herb cream. Garnish with a little grated carrot if liked.

Tip

If preferred top the soup with fried bread croutons but toss them in grated Parmesan cheese after cooking for a crunchy topping with attitude!

Spiced chicken with mango salsa

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This zingy spiced chicken with fruity but cooling salsa is delicious both hot and cold. I like to serve it cold as a picnic dish with a rocket leaf salad and plain or herby couscous, Toss the salad in a lemon or lime-based dressing for a memorable meal.

Serves 6

Ingredients

  • Juice of 1 lemon
  • 2 tbsp olive oil
  • 1 ½ tbsp Jerk seasoning
  • 12 chicken thigh fillets

Salsa:

  • 2 ripe mangoes, peeled and chopped
  • 200g natural yogurt
  • 1 red onion, very finely chopped
  • 10g chopped fresh coriander

Method

  1. Place the lemon juice, oil and Jerk seasoning in a large bowl, Add the chicken fillets and stir to coat. Cover and chill for at least 1 hour or ideally overnight to allow the flavours to develop.
  2. When ready to cook preheat the oven if necessary to 200°C/Esse Dial Guide HOT (Aim for the dial reading to be in the middle of HOT).
  3. Place the chicken on a rack over a roasting tin and cook in the oven for 30 minutes, until tender and cooked through. To check, pierce the chicken flesh, the juices should run clear.
  4. Meanwhile, make the salsa by mixing the mango with the yogurt, red onion and coriander.
  5. Serve the chicken hot or cold with the mango salsa.

Variation

The spicy chicken can be served with an avocado salsa instead. Simply mix the flesh of 1 ripe chopped avocado with half a small chopped red onion, 2 chopped tomatoes, the juice of half a lime and salt and pepper to taste. Serve sprinkled with chopped coriander if liked.

Green pesto turkey salad

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This salad looks and tastes stunning, yet takes no time to prepare at all. When the sun decides to shine this is perfect for an informal picnic lunch with friends and family.

Serves 4

Ingredients

  • 600ml chicken stock
  • 400g fresh turkey strips
  • 1 small iceberg lettuce, roughly chopped
  • 10 cherry tomatoes, halved
  • 25g toasted pine nuts

Dressing

  • 150ml mayonnaise
  • 3 tbsp ready-made green pesto
  • 2 tsp snipped chives
  • 2 tsp chopped fresh parsley
  • 4 spring onions, chopped
  • 15g grated Parmesan cheese
  • 3 tbsp white wine vinegar
  • 2 tbsp cold water
  • Salt and freshly ground black pepper

Method

  1. Bring the stock to a boil in a pan. Add the turkey strips and simmer for 8-10 minutes, or until thoroughly cooked. Drain, allow to cool and cut any large strips into bite-sized pieces.
  2. Toss the cooled turkey with the peppers, lettuce, tomatoes and pine nuts in a serving bowl or transportable dish.
  3. Meanwhile, to make the dressing, place the mayonnaise in a jug with the pesto, chives, parsley, spring onions and half of the Parmesan, Whisk in the vinegar and water to make a loose dressing. Season to taste with salt and freshly ground black pepper.
  4. Drizzle the turkey mixture with the dressing and sprinkle with the remaining cheese to serve. This is delicious served with crusty bread.

Variation

Coronation Turkey Salad:

Prepare the turkey as above but mix with a light curried dressing. Prepare by mixing 75ml mayonnaise with 75ml natural yogurt, 2 tsp curry paste, grated zest and juice of 1 orange, 1 tsp grated root ginger, 1 tsp chopped red chilli and salt and pepper to taste.

Pan fried salmon with shallot lyonnaise potatoes

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There’s nothing much more enticing than a crispy skin salmon fillet on a bed of shallot sautéed potatoes with a herby tomato dressing… unless it’s second helpings! This recipe also works well with other fish fillets like sea bass but equally as good with a meat fillet of your choice.

Serves 2

Ingredients

  • 200g new potatoes
  • 4 large shallots, peeled and finely chopped
  • 50ml vegetable oil
  • 100ml white wine
  • 5g fresh basil, coarsely chopped
  • 2g fresh tarragon, coarsely chopped
  • 10g snipped chives
  • 10g fresh flat-leaf parsley, coarsely chopped
  • juice of ½ lemon
  • 1 large tomato, skinned, seeded and chopped
  • salt and freshly ground black pepper
  • 15g butter
  • 2 x 150g salmon fillets

Method

  1. Cook the potatoes in boiling salted water until tender, about 15 minutes. Drain, cut each potato in half and set aside.
  2. Heat one-third of the oil in a pan, add half of the shallots and cook for 5 minutes. Add the white wine and cook until it has almost completely evaporated. Remove from the heat, add another one-third of the oil, the basil, tarragon, chives, parsley, lemon juice, tomatoes and salt and pepper to taste.
  3. Heat most of the remaining oil in a large non-stick frying pan. Add the potatoes and cook until starting to colour. Add the remaining shallots, butter and seasoning to taste. Cook until golden.
  4. Meanwhile, brush the salmon fillets with any remaining oil and cook in a non-stick pan until tender. Cook skin-side down first for about 4 minutes, until the skin is crispy, then turn over and cook for a further 1 minute.
  5. To serve, spoon the potatoes onto a plate, spoon over the herby sauce and top with a salmon fillet.

Tip

If you’re looking for a quick and easy dessert for then nothing could be more indulgent than chocolate dipped strawberries. Dip whole, unhulled strawberries in melted chocolate (holding the stalk to assist with this), place on non-stick parchment and chill to set. Share of course!

Shallot dartois

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This is the vegetarian equivalent of the traditional sausage roll… where the usual sausage meat has been replaced with a deeply-satisfying shallot mixture. Meat lovers could add a little very finely chopped ham or chicken to the shallot mixture.

Serves 4

Ingredients

  • 100g butter
  • 24 echalion (banana) shallots, peeled and finely sliced lengthways
  • salt and freshly ground black pepper
  • 1 bottle red wine
  • 10g chopped fresh thyme
  • 50g caster sugar
  • 320g pack pre-rolled puff pastry
  • beaten egg, to glaze

Method

  1. Preheat the oven if necessary to 200˚C/ Esse Dial Guide HOT. (Aim for the dial reading to be in the middle of HOT).
  2. Melt the butter in a heavy-based pan until sizzling. Add the shallots with seasoning to taste and cook for about 10 minutes.
  3. Add the wine, thyme and sugar and continue to cook until all the liquid has evaporated. You should be left with a rich, deep, dark red shallot mixture. Allow to cool.
  4. Cut the sheet of pastry lengthways in half and, with a rolling pin, carefully roll to make each rectangle a little wider. Spoon half the filling along each in a sausage shape, leaving a small margin. Brush with egg and fold the pastry over to enclose the filling, pressing down firmly. Brush with egg and chill for 30 minutes.
  5. To cook, cut each dartois into 5cm slices and place on a non-stick baking tray or conventional one lined with easy glide. Bake for 12-15 minutes until golden. Serve warm or cold.

Get Ahead!

The shallot mixture can be made up to 2 days in advance. Chill until required.

Wild Alaska Pollock And Prawn Pancakes

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Why not add a twist to your normal pancake repertoire, by making these scrumptious savoury pancakes? They’re made by simply adding flakes of Pollock and prawns to a creamy cheese and herb sauce that’s perfect for filling home-made pancakes.

Serves 4

Ingredients

  • 400g smoked wild Alaska Pollock

Pancakes:

  • 100g plain flour
  • salt and freshly ground black pepper
  • 1 medium egg
  • 300ml milk
  • Vegetable oil for cooking

Sauce:

  • 300ml milk
  • 40g butter
  • 40g plain flour
  • 100g mature Cheddar cheese, grated
  • 75g cooked peeled prawns
  • 1tbsp chopped fresh parsley, dill or chives

Method

  1. Put the smoked Pollock in a frying pan and cover with water. Heat and simmer for 5-6 minutes until the fish is cooked. The flesh should be opaque and should flake easily. Drain and cool, then flake into large chunks. Set aside.
  2. To make the pancakes, put the flour, a little seasoning and egg in a bowl. Gradually whisk in the milk to make a smooth batter.
  3. Heat a medium heavy-based frying pan and add a few drops of oil. Pour in a ladleful of the batter, swirl the pan to make a thin pancake and cook for 1-2 minutes, turning halfway through until golden and cooked. Transfer to a warmed plate and repeat to make a total of 8 pancakes.
  4. To make the sauce, put the milk, butter and flour in a pan. Heat, whisking constantly, until smooth and thickened. Add the cheese and stir to melt. Add the Pollock, prawns, seasoning to taste and most of the herbs. Heat gently then use to fill the pancakes. Sprinkle with the remaining herbs to serve.

Get Ahead!

The pancakes can be made ahead and placed in a large greased baking dish. Cover with foil and chill. Reheat in the oven at 180°C/Esse Dial Guide MODERATE. (Aim for the dial reading to be at the top end of MODERATE or very low end of HOT) for about 10 minutes.

Parma Ham Pitta Pizzas

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I enjoy a meal prepared for me at home. My own children came up with this real winner a couple of years ago… a pizza made with a ready-made base but imaginative topping that can be on the table I next to no time. They used naan bread instead of pitta for theirs but both work fabulously well.

Serves 4

Ingredients

  • 8 tsp regular or sun-dried tomato puree
  • 8 mini or 4 large white or wholemeal pitta breads
  • 4 medium tomatoes, sliced
  • 2 tsp dried Italian mixed herbs
  • 100g mozzarella cheese, grated
  • freshly ground black pepper
  • 8 black or green olives
  • 8 slices Parma ham
  • basil leaves, to garnish

Method

  1. Preheat the grill to medium/hot or the oven if necessary to 190°C/Esse Dial Guide HOT. (Aim for the dial reading to be at the low end of HOT).
  2. Divide and spread the tomato puree evenly over one side of each pitta bread. Arrange on the grill rack or on a baking tray and top with the sliced tomatoes. Sprinkle with the mixed herbs, grated mozzarella and pepper to taste.
  3. Grill for 3-4 minutes or bake in the oven for 6-8 minutes until the cheese is melted and bubbling. Top with olives and Parma ham. Scatter over a few basil leaves and serve at once.

Variation

Parma Ham and Pesto Pitta Pizzas: Prepare as above but replace the tomato puree with red or green pesto and omit the dried Italian mixed herbs.

Big Breakfast Frittata With Smoky Beans

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For a treat of ‘breakfast in bed’, this recipe hits the spot every time for me. It’s a variation of a ‘Full English’ with eggs, sausage, bacon, potatoes and tomatoes in one pan with a side portion of smoky beans. It’s simple enough for any teenager to prepare and it can also be made well ahead and just reheated (by those who dislike early mornings).

Serves 4

Ingredients

  • sunflower or olive oil
  • 1 onion, cut into 6 wedges
  • 225g new potatoes, cooked and sliced
  • 2 sausages, cooked and sliced
  • 2 rashers lean back bacon, cooked and chopped
  • 5 eggs
  • salt and freshly ground black pepper
  • 2 tbsp chopped fresh parsley
  • 6 cherry tomatoes, halved (optional)
  • 400g can baked beans
  • ½-1 tsp smoked paprika

Method

  1. Smear a large non-stick frying pan (with heatproof handle) liberally with sunflower or olive oil. Heat, add the onion and cook for about 6-7 minutes or until browned.
  2. Add the potatoes, sausage and bacon. Cook for a further 7 minutes, shaking the pan occasionally.
  3. Beat the eggs with seasoning to taste and the parsley. Pour gently over the potato mixture to cover evenly. Return to a low heat and cook gently for a further 15 minutes until the eggs are just set. Add the tomatoes to the top if using.
  4. Meanwhile, preheat the grill until hot. Place the frittata under the grill and cook for 2-3 minutes until the top is lightly browned. Alternatively place in a very hot oven and cook until the top is lightly browned.
  5. At the same time, place the beans in a pan with the smoked paprika and heat until hot. Serve the frittata cut into wedges with a portion of beans on the side.

Get Ahead!

The frittata can be prepared a day ahead then chilled until required. Reheat in a moderate oven until hot, about 10-15 minutes. The smoky beans are best made fresh.

St Clement’s Roast Lamb

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This is a British classic. I’ve tweaked it a bit with the addition of orange and lemon… it rings the changes if you’ll excuse the pun! I still like to serve it with my signature-dish of flageolet beans (with the lamb juices stirred in) but fennel is a great accompaniment too.

Serves 6

Ingredients

  • 2kg leg of lamb
  • 2 oranges
  • salt and freshly ground black pepper
  • 4 tbsp chopped fresh thyme leaves
  • 2 lemons, sliced
  • 3 tbsp dry white wine or white grape juice

Method

  1. Preheat the oven if necessary to 200˚C/Esse Dial Guide HOT. (Aim for the dial reading to be in the middle of HOT).
  2. Grate the zest from the oranges then cut the orange flesh into slices. Make several deep incisions over the surface of the lamb and season. Press the thyme and orange zest over the lamb and into the slits.
  3. Place the orange and lemon slices in a large non-stick roasting tin and put the leg of lamb on the top. Open roast for about 11⁄4 hours for pink meat and about 11⁄2 hours for medium to well-done meat, basting occasionally. About 30 minutes before the end of the cooking time pour the wine or grape juice over the lamb and continue to roast.
  4. When cooked, cover with foil and leave to rest for 15 minutes before carving. Remove any excess fat from the cooking juices and use to make a gravy or jus if liked or stir into cooked seasonal vegetables or canned beans (like flageolet) as liked.

Tip

Roast potatoes or potatoes boulangère makes a fine accompaniment. Why not try roasting a mixture of white and sweet potatoes for variety?

Warm Jersey Royal Salad With Seared Mackerel

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Here is a fish dish that is perfect for Good Friday eating or great for a simple mid-week supper. Jersey Royal potatoes are simply unbeatable when available in the Spring but any other waxy potato can be used when out of season. A mixed baby leaf salad makes a fine accompaniment.

Serves 4

Ingredients

  • 450g Jersey Royal potatoes, scrubbed
  • 2 spring onions, finely chopped
  • 2 tbsp snipped chives
  • 3 tbsp mayonnaise
  • salt and freshly ground black pepper
  • olive oil
  • 4 fillets fresh mackerel
  • lemon wedges, to serve

Method

  1. Place the Jersey Royals in a pan of salted water, bring to the boil and simmer until the potatoes are cooked, about 15-25 minutes (depending upon size). Drain and cut any large potatoes into bitesized pieces.
  2. Add the spring onions, chives, mayonnaise and salt and pepper to taste and gently fold together. Keep warm while cooking the mackerel.
  3. Lightly smear a frying pan with olive oil and heat until hot. Add the mackerel fillets, skin-side down, reduce the heat to a gentle sizzle and cook until golden brown, about 4-5 minutes. Flip over, season to taste and cook for a further minute or until the fish is cooked. Remove from the heat and allow to rest for 2 minutes.
  4. To serve, place a portion of the warmed potato salad in the centre of 4 plates. Top each with a mackerel fillet. Serve at once with wedges of lemon to squeeze over the fish.

Tip

This dish needs nothing more than a simple baby leaf salad accompaniment. Consider leaves of watercress, corn salad, rocket, chard or spinach tossed in a citrusy lemon dressing.

Roasted British Asparagus With Chilli And Lime Butter

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Roasting asparagus, instead of boiling or steaming, produces a starter or vegetable dish with a good intense flavour. Here it is served with a butter that has a zesty kick. It would make a wonderful light Spring lunch dish or a superb accompaniment for a simple poached or baked salmon.

Serves 4

Ingredients

  • 100g butter
  • 1 red chilli, deseeded and finely chopped
  • 2 tbsp chopped fresh coriander
  • ½ tsp cumin seeds, roughly ground
  • juice of ½ lime
  • salt and freshly ground black pepper
  • 2 bundles British asparagus
  • olive oil
  • 1 lime, cut into wedges

Method

  1. Preheat the oven to 200°C/Esse Dial Guide HOT. (Aim for the dial reading to be in the middle of HOT).
  2. Bring the butter to room temperature then mix in the chilli, coriander, cumin, lime juice and salt and pepper to taste. Place on a sheet of cling film, roll into a sausage shape then chill until firm.
  3. Trim the ends of the asparagus and place on a roasting tray. Drizzle with olive oil and season to taste with salt and freshly ground black pepper. Roast in the oven for 6-8 minutes until just tender but still with a little bite.
  4. Transfer to 4 warmed serving plates. Top each with a slice of the prepared butter and a wedge of lime. Serve at once.

Get Ahead!

The butter can be made up to 5 days ahead and stored in the refrigerator, ready for slicing when required. It is also delicious to serve with simply cooked fish fillets and chicken breasts.

Roast potatoes

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Serves 4

  • 1 lb (450g) King Edward potatoes
  • 1 oz (25g) Goose fat, dripping or 1 tbsp rapeseed oil
  • 1 tbsp Plain flour (or a mixture of polenta, ground rice, seasoning and mixed herbs)

Method

Oven: ESSE 220 (thermodial at about 25 past the hour)
Prepare ahead: 24 hours, reheat on 2nd runners in 220 oven for 10 minutes in a shallow tin
Freeze: Yes. Reheat from frozen on 2nd runners in 220 oven for 25 minutes in a shallow tin

  1. If using dripping or goose fat, set in a bowl on the back of the cooker to melt.
  2. Line a shallow roasting tin with greaseproof paper. Cut the potatoes into even sized pieces. Put into a pan of cold water. Cover, bring to the boil, and simmer for a minute. Drain then add the flour or polenta mixture. Shake well, then pour in the fat and shake again.
  3. Tip the coated potatoes into the tin and hang from the second set of runners and cook for about an hour, until crisp and golden.

Traditional Welsh Bara Brith Tea Loaf

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This tea loaf which translates from the Welsh as “speckled bread” uses dried fruit soaked in hot tea the night before and then slowly baked in the ESSE oven. There are many variations but I am keeping mine simple and frugal. I used Earl Grey tea and 100% wholemeal flour for a healthier loaf but you can always use self-raising white flour.

Ingredients

  • 350g mixed dried fruit
  • 300ml strong hot tea
  • 175g light muscovado sugar
  • 275g wholemeal self-raising flour or just self-raising flour
  • 11/2 teaspoons mixed spice
  • 2 eggs, beaten

Method

  1. Put all the dried fruit into a bowl, add the sugar and pour over the hot tea.  Stir well, cover and leave overnight.
  2. Preheat the oven to 150C.  Lightly grease a 2 lb loaf tin and line it with parchment paper.
  3. Stir the flour, mixed spice and eggs into the fruit mixture, mix thoroughly and then spoon the mixture into the prepared tin.  Spread the top as flat as you can.
  4. Bake for about 1 ½ hours or until well risen and firm to the touch.  Check if the cake is cooked by inserting a clean skewer into the centre and it should come out clean.
  5. Allow to cool in the tin for before removing from the tin and leaving to cool completely on a wire rack.
  6. Serve in slices, buttered.

Recipe from Philippa Vine, Bluebell Farmhouse Kitchen

Apple Crêpe Cake

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I am not a fan of pancakes/crêpes but serving them with a delicious seasonal apple filling is different and I really do love this cake, which was inspired by an old recipe from The Roux Brothers Cookbook. I found some frozen blackberries in my freezer and add them to the topping.

Ingredients

For the crêpe/pancake batter:

  • 100g plain flour
  • 2 eggs, beaten
  • 300ml whole milk
  • 1 tablespoon oil or melted butter

For the apple filling:

  • Approximately 500g Cox’s apple, peeled and sliced
  • Juice of 1 lemon
  • 50g caster sugar
  • 50g butter
  • 1 teaspoon vanilla essence

For the topping: Maple syrup and blackberries (optional)

Method

Put all the ingredients into a saucepan, add a splash of water and cook gently for about 20 minutes. Then puree in a blender until very smooth.

Make about 15 pancakes ….

To assemble the cake, simply lay a pancake on a plate and spread over a thin layer of the apple puree (use a palate knife). Top with another pancake and continue to make layers of pancakes and apple until you have about 15 pancakes.

Finally drizzle over the top with maple syrup and I used a few blackberries that were left in the freezer from autumn. Cut into slices with a sharp serrated knife.

To make the thinest pancakes, make the batter in advance, the longer you leave it standing the lighter the pancakes!

Sift the flour into a mixing bowl and make a well in the centre. Pour the beaten eggs into the well and gradually incorporate the flour into the eggs. Stir a little of the milk into the mixture to loosen it, then keep stirring and continue until all the flour and milk is mixed in.

Beat to ensure the mixture is smooth, then finally add the oil or melted butter. It will be thin which is good. Chill the batter In the fridge for about an hour. When ready to use, lightly grease the top of the ESSE hotplate (set at 200C) using kitchen paper.

Pour a little of the batter direct on the hotplate, just enough to thinly coat, swirl with the back of the ladle (see video post from yesterday). Cook for a minute, use a palette knife to turn the crêpe over. Cook the second side until golden, then carefully remove into a plate.

The first pancake will always stick, but after that you will be on a roll!

Recipe by Philippa Vine at Bluebell Farmhouse Kitchen

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