of the batter, spaced apart, in the pan. Cook for 2 minutes until golden underneath, then turn over and cook the other side until golden. Remove from the pan and keep them warm while you make the others.
3. Meanwhile, place a pan (another frying pan if you have one) over a medium-high heat and add the butter for the glazed apples. Allow it to melt and foam, then tip in the apple slices and spread them out. Toss them over the heat for a few minutes until they are light golden, then add the sugar and lemon juice and continue to toss until the apples are tender and beautifully glazed. Keep warm.
4. In a small saucepan, melt the butter for the sage butter and add the sage. Allow it to foam, then take the pan off the heat.
5. To cook the black pudding slices, place a frying pan over a medium-high heat and add the butter. Add the black pudding slices and fry until they are cooked on both sides and hot inside.
6. Divide the warm pancakes among warm plates. Top each pancake with a few glazed apple slices, then 2 slices of black pudding and, finally, a drizzle of hot sage butter.
Cheese and bacon muffins
MAKES 12 MUFFINS
These great savoury muffins are just crying out to be packed up and taken on a picnic. I often use a mixture of leftover delicious farmhouse cheeses in these, which ensures they’re slightly different every time I make them.
150g (5oz) streaky bacon rashers
225g (8oz) plain flour
2 tsp baking powder
1 tbsp caster sugar
1 tsp sea salt
pinch of freshly ground black pepper
125g (4½oz) cheese, grated (I like a mixture of Cheddar, Gruyère and Parmesan)
1 egg
75g (3oz) butter, melted
225ml (8fl oz) milk
1 tsp Dijon mustard
1. Preheat the oven to 190°C (375°F), Gas mark 5. Line a 12-cup muffin tray with 12 paper cases.
2. Cook the bacon rashers in a frying pan over a medium heat until golden and crisp on both sides. Chop into pieces 1cm (½in) in size.
3. Sift the flour and the baking powder into a bowl. Add the sugar, salt and pepper, then mix in the grated cheese and crisp bacon pieces. Whisk the egg in another bowl and mix in the melted butter, the milk and the mustard. Make a well in the centre of the dry ingredients and stir in the wet ingredients until combined.
4. Divide the mixture among the 12 paper cases and bake in the oven for 20–25 minutes until golden and a skewer comes out clean from the centre of a muffin. Transfer to a wire rack to cool.
Banana pancakes
MAKES ABOUT 12 PANCAKES
Our boys loved these when they were little, and they still love them now. The bananas are great for adding natural sweetness and, of course, nutrition-packed goodness, too.
150g (5oz) plain flour
1 tsp baking powder
¼ tsp bread soda (bicarbonate of soda)
1 tbsp caster sugar (optional)
2 eggs
150ml (5fl oz) buttermilk
25g (1oz) butter, melted
1 large or 1½ medium bananas, peeled and mashed just before using
a few knobs of butter
butter or maple syrup, to serve
1. Sift the flour, baking powder and bread soda into a bowl. Add the caster sugar (if using) and stir to mix.
2. Crack the eggs into another bowl and whisk, then stir in the buttermilk and melted butter. Make a well in the centre of the dry ingredients and pour the liquid into the dry ingredients, whisking as you add it. The batter is ready to use or can be stored in the fridge overnight.
3. Just before you want to cook the pancakes, fold the mashed bananas into the batter.
4. Heat a large frying pan over a medium heat and melt a couple of knobs of butter, making sure the base of the pan is covered with a thin layer of butter. I normally wipe the butter all over the pan with some kitchen paper, which I’ll use to re-butter the pan for each batch of pancakes.
5. Drop large spoonfuls (about 50ml/2fl oz each) of the pancake batter into the hot pan – leave plenty of space between them as the pancakes spread while cooking. Turn the heat down slightly or the pancakes will burn before they’re cooked in the centre. You should be able to fit four or five in the pan at a time. Cook on the first side until bubbles appear and pop on the upper surface – 1–2 minutes – then, using a fish slice or something similar, turn the pancakes over and finish cooking on the other side for another minute or so until golden brown. Cook all the pancakes in this way in a few batches, keeping the cooked ones warm in a low oven until they are all ready. Serve with butter or maple syrup – or both.
Kedgeree
SERVES 6–8
My friend Helen, who grew up in England with an Irish father and a mother from New Zealand, says that the taste of kedgeree will always bring her back, in an instant, to when she was little, sitting round the table with her family having brunch. It’s a great recipe for feeding a crowd and, of course, it’s good at any time of the day. This curried rice dish, made with delicious fresh or smoked fish, hard-boiled eggs and lots of intensely green parsley, is inspired by Helen’s mum’s recipe. Thanks, Beth!
450g (1lb) white or brown basmati rice
15g (½oz) butter
500g (1lb 2oz) smoked haddock (you could smoke your own as on here), skinned, deboned and cut into 2.5–5cm (1–2in) chunks
4 tbsp extra-virgin olive oil
2 large onions, thinly sliced
2 tsp ground cumin
2 tsp ground coriander
¼ tsp ground turmeric
pinch of cayenne pepper
½ tsp garam masala
8 eggs
225g (8oz) fresh or frozen peas
75ml (3fl oz) regular or double cream
2 tbsp chopped parsley
sea salt and freshly ground black pepper
1.
