For the pancake mixture
  • 110g/4oz plain flour, sifted
  • pinch of salt
  • eggs
  • 200ml/7fl oz milk mixed with 75ml/3fl oz water
  • 50g/2oz butter

    (Happy's tip).....If you are very hungry...or a greedy person like me! I would make double or even triple amount of mixture up...because be warned, they are sooo soooo 'delish' you will definately want more!
To serve

Preparation method

  1. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.
  2. Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
  3. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
  4. Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
  5. To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.


Tomato and Mozzerella Salad


  • 4  tomatoes, each cut into 6 slices (about 1 1/2 pounds)
  • 1/2  pound  fresh mozzarella cheese, cut into 12 slices
  • 1/4  teaspoon  kosher salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1  tablespoon  extravirgin olive oil
  • 1/2  cup  fresh basil leaves


Arrange 4 tomato slices and 2 mozzarella slices on each of 6 salad plates. Sprinkle evenly with salt and pepper; drizzle with oil. Top evenly with basil.

Kitchen Notes

In Italy, this is known as insalata caprese (Capri-style salad). It's best in summer, when tomatoes are at their peak. If you can get imported Buffalo mozzarella from Italy, use it, but domestic fresh mozzarella is fine, as well. Fresh mozzarella cheese is packed in water. It has a softer texture and sweeter, more delicate flavor than the regular part-skim mozzarella that is more commonly used in cooking for its superior melting qualities.

 Roast Vegetable and Goats Cheese Calzone
recipe curtesy of Somerset Goats Cheese

{Serves 4}

For the dough:
225g plain flour
_ teasp salt
_ teasp easy-blend fast action yeast
85ml milk
50ml tepid water
1 teasp olive oil

For the filling:
1 courgette, cut into 2cm pieces
1 red pepper, deseeded and quartered
1 yellow pepper deseeded and quartered
1 red onion, cut into wedges
1 clove garlic, crushed
1 sprig fresh rosemary
2 tbsp olive oil
4 tomatoes
150g Goats cheese, diced
To make the dough:
  • Sift the flour and salt into a mixing bowl
  • Add the yeast, milk and water
  • Using your hands (or a food mixer) mix together until a soft dough is formed
  • Turn out onto a lightly floured surface and knead for 5 minutes
  • Pour over the olive oil and fold into dough
  • Shape the dough into a ball, place in a large clean bowl and cover with clingfilm
  • Leave for 1 ½  - 2 hours until doubled in size
To prepare filling:
  • Pre-heat oven to 200C (400F, gas mark 6)
  • Place the courgettes, red pepper, yellow pepper, red onion, garlic and rosemary in a roasting tin
  • Pour over the oil and mix well
  • Roast the vegetables in the oven for 20 – 25 minutes
  • Remove from the oven and leave to cool slightly
  • Carefully peel the skins off the peppers and slice, discard the rosemary
  • Place the tomatoes in a bowl of boiling water for 1 minute, drain and slip the skins off
  • Quarter each tomato and remove seeds, roughly chop the flesh
  • Drain the roast vegetables and mix with the tomatoes and cheese
  • Divide the risen dough into 4 equal pieces
  • On a lightly floured surface roll out into a thin pancake 17cm. diameter
  • Place a quarter of the filling on one half of the dough
  • Brush the edges with a little water, fold over the dough and pinch the edges
  • Bake at 200 C  gas mark 6 for 8 – 10 minutes or until golden brown
  • Serve hot with a crisp green salad 


bun and butter pudding

A Jamie Oliver Recipe


• 600ml semi-skimmed milk
• 600ml double cream
• 1 vanilla pod
• 4 medium eggs, preferably free-range or organic
• 170g caster sugar
• 6 Taste the Difference hot cross buns, sliced in half and spread with a knob of butter
• 3 tablespoons cognac
a handful of dried apricots, chopped
• zest of 1 orange
• a little icing sugar

  dessert recipes | serves 6
Preheat the over to 170°C/325°F/gas 3. For the custard base, bring the milk and cream just to the boil in a saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan. Whisk the eggs with the sugar until pale, then whisk in the milk and cream mixture, removing the vanilla pod shell.

Dip the hot cross bun halves in the mixture, then place in an ovenproof dish. Drizzle over the cognac and sprinkle over the apricots and the orange zest. Sieve the custard over, and leave it all to soak for at least 15 minutes.

Place the dish in a roasting tin, half-fill the tin with hot water, then bake the pudding for about 45 minutes. When cooked it will have a slight crust on top but will still be slightly wobbly inside. Dust with the icing sugar and serve.


chocolate truffle cake, Tartufo di cioccolato 
from the River Cafe Cook Book
450g extra bitter chocolate broken into pieces ( but seriously, use your favourite works brilliantly with milk chocolate...very decadent!)
1L double cream at room temperature
cocoa powder
  • Line a 25 x 5cm cake tin with cling film or use a cake tin with a removable base.Very slowly melt the chocolate in a bowl over a pan of simmering water.
  • It is essential that the water does not touch the bowl and that the chocolate is not stirred.
  • As soon as the chocolate becomes liquid remove the bowl from the pan.
  • Let the chocolate cool slightly but do not allow to set.
  • Whisk the cream in a large bowl until it forms very soft peaks.
  • Take a large spoonful of the cream and quickly fold it into the chocolate until it is completely combined and there is no white visible then immediately fold this mixture into the cream stir to combine and pour into the prepared cake tin.
  • Chill for at least 2 hours before turning out on to a plate.
  • Dust with cocoa powder.
This Recipe Serves 10

Back to Top