Fluffy Bacon Pancakes



In your food processor, mix 135g SR flour, 1 teaspoon baking powder, 2 tablespoons caster sugar, 130ml milk, 1 large egg (beaten), a tablespoon of butter (melted).  Leave to sit while you start grilling the bacon.

Put your frying pan over a medium heat.  When it starts to warm, rub a thin layer of butter over the base.  Use a dessertspoon to dod four smallish spoonfuls of the mixture onto the frying pan.  Turn over as soon as you see bubbles forming.  When both sides of the pancakes are golden, keep them warm in a low oven.  Smear your pan with butter between batches as necessary.

Serve with the bacon and maple syrup.


Omelette Arnold Bennett


Much as I love food, I think I’d be a bit miffed if I was more famous for eating a smoked haddock omelette than for writing ‘The Old Wives’ Tale’.  Arnold Bennett’s books don’t seem to be fashionable at the minute; I have no idea why not.

Anyway, if you like smoked haddock, and don’t mind the occasional rich omelette, you’ll love this.

Firstly, pop about 140g undyed, smoked haddock into a small pan with 250ml milk and simmer for 8-10 minutes until just cooked.

Meanwhile, preheat the grill, grate about a tablespoonful of cheese (I used Gran Padano but parmesan would be fine too) and chop a few chives and about half a tablespoon of parsley.

Lightly whisk 6 eggs with a small pinch of salt..

When the haddock is cooked, lift it out of the milk and flake into juicy pieces, retaining the milk.

Now, melt 40g butter in a pan with a dessertspoonful of cornflour, stirring all the time over a low heat.  When it has melted, add the warm milk and whisk over a medium heat until the sauce is thick, smooth and just bubbling.  Take it off the heat and stir in the parsley, the haddock, a very small pinch of salt and some freshly grated nutmeg.  Set aside.

Next, let a big knob of butter foam all over a medium-sized frying pan, then pour in the eggs.  When the omelette is practically cooked, take it off the heat and pour the sauce all over the top.  Sprinkle with cheese and grill until golden and delicious.  Throw over a few snipped chives.

Omelette Savoyarde


Preheat the grill.  Boil 3 large potatoes (diced into 1cm squares) in salted water and drain.  Fry a finely diced onion in some olive oil and butter with six slices of bacon, snipped into small pieces, until the onion is soft and the bacon browning slightly.  Turn up the heat towards the end to crisp up the bacon, then reduce the heat to medium again. Add the drained potatoes and cook for a further 5 minutes.  Add more oil if necessary.

Whisk up 6 large eggs with 3 tablespoons of milk and a good pinch of sea salt.  Stir in a tablespoon of grated gruyère cheese.  Pour the egg mixture into the frying pan, making sure that the potatoes are well distributed.  Cook for about 4 minutes on the stove top, before sprinkling with a lot more gruyère and browning under a hot grill.  Serve with salad and nice bread.



Fry a chopped onion with a crushed clove of garlic in some oil for 2-3 minutes.  Add a carrot (sliced paper-thin), about 100g quartered mushrooms, half a red pepper (diced), 2 sliced green chillis and a dessertspoon of grated ginger.  Sprinkle over some sea salt and soften for a further 5 minutes, adding more oil if necessary.

After 5 minutes, stir in a teaspoon of turmeric and half a pint of boiling water.  Place 2 smoked haddock fillets* over the top and sprinkle them with black pepper; pop the lid on.  Set the timer for 10 minutes and allow the water to simmer gently and the fish to steam.  At the same time, put the basmati rice (about a mugful) on to cook.  When the rice is five minutes away from ready, add a small cupful of peas to the rice pan, and start boiling 3-4 eggs.

When the haddock is starting to break up, take it out of the pan with a fish slice and  break it into large flakes.

Add the drained, rinsed rice and peas to the onion pan, and stir through a tablespoon of cream and a knob of butter.  Add more salt and pepper if necessary. Stir in most of the haddock and some fresh coriander, saving a little back as a garnish.  Boiled eggs placed decoratively on top, a careless scattering of haddock and coriander, and you’re done. Serve with a lemon, or – if you have no shame – some HP Sauce.

* I would only cook the haddock in with the onions if I was pretty sure that there were no bones.  If you’re not sure, it would be better to cook it separately.



I must admit, that when Annie bought Drew this waffle maker for his birthday, I didn’t have high hopes.  It was half the price of all the others.  But so far, so good – it really works!


I adapted the recipe on the box, and the waffles were awful, so the next time, I searched for Jamie’s waffles on his forum, and these ones were just lovely.

Put 2 eggs in a bowl, add 300ml milk and whisk together.

Add 225g self-raising flour and 2 TABLESPOONS of baking powder and whisk in.  Add 100g melted butter and whisk up to a very thick batter.  Leave it to rest for 30 minutes.

When you’re ready, brush melted butter onto your waffle maker, then dollop on a few decent spoonfuls and spread right across the bottom of the waffle pan until it’s filled.  Close the lid, then cook for 3-6 minutes.  When they’ve stopped steaming, they are almost ready.

Serve with cinnamon and icing sugar, or bacon and maple syrup, or golden syrup, or just icing sugar, or whipped cream and bananas….

Thanks to JoyYamDaisy for the recipe on:  https://www.jamieoliver.com/forum/viewtopic.php?id=79082


Blueberry Pancakes


A day late!  Curse you, Posterous!

225g plain flour

1 rounded tablespoon baking powder

2 teaspoons sugar

2 large eggs

300ml milk

1 teaspoon vanilla

butter for frying

blueberries (or sliced banana, or strawberries)

Put everything except the fruit into your food processor or blender and whizz the life out of it.  Warm up your pan to medium-high and smear round a coating of butter.  Drop 4 separate tablespoons of batter onto the pan, well apart.  After a few seconds, you’ll see a bubble or two on the surface.  At this point, scatter a few blueberries (or other fruit) onto the pancake.  Wait until you have lots of bubbles, then turn each one over.  Each side takes just seconds.

Serve with maple or golden syrup.