Savoury chestnut flour pancakes

We have been having sweet pancakes with chestnut flour as a base and Anna has been challenging me to come up with a savoury alternative.  We had some delicious savoury pancakes for breakfast this morning and it’s worth trying if you are tired of sweet pancakes.


What do I need to make it?

  • 1 cup chestnut flour
  • 1 cup whole milk
  • 1 egg
  • 3 small green  chillies chopped
  • 1 small shallot finely chopped
  • Handful grated Cheddar cheese
  • Handful grated Red Leicester cheese
  • 1/2 tsp baking powder
  • Butter to cook
  • Salt and pepper to taste

How many will I make?

6-8 depending on size

How do I make it?

Use a whisk to mix the flour, egg and milk.   Once blended add the onions, chopped chilli and cheeses with a pinch of salt and pepper.  Heat a frying pan and add a knob of butter, pour in a ladle of batter and cook on both sides to a nice golden brown colour.   Enjoy on its own – we want to try it with some chilli jam or Thai sweet chilli sauce next time.


Salad therapy – Mediterranean flavours

Had a lovely salad tonight using the last of our garden cherry tomatoes and an Apache chillie in the vinaigrette.   The vinaigrette was a bit of an experiment but I think the flavours work really well together.


What do I need to make it?

  • 1 bag of mixed salad leaves
  • 12 cherry tomatoes
  • 1 baby cucumber deseeded and chopped into bite size pieces
  • 100 gms of feta cheese cubed

For the vinaigrette

  • 1/2 red onion finely chopped
  • 1 green chillie de-seeded and chopped
  • 2 tsp of capers chopped
  • Lemon rind and juice of half the lemon
  • 1 clove of garlic minced
  • Handful pomegranate seeds
  • 4 tbsp olive oil
  • Salt and pepper to taste

How much will I make?

Serves 2 big portions or 4 side salads

How do I make it?

Prepare the vinaigrette by add the oil to the chopped ingredients and then whisking in the lemon juice.  Place the salad ingredients in a large bowl and dress the salad with the vinaigrette.   Transfer into salad bowls and enjoy.