It’s Shrove Tuesday on 4th March, the day we all look forward to for our annual pancake feast and afterwards declare that we should eat pancakes more often. We rarely do of course, so this classic recipe is a way to ensure you make the most of your annual treat.
Berry season is long gone, but this sauce is a great opportunity to use up any frozen gluts from last year.
Makes about 6 pancakes, depending on the size of your pan
Country hedges have been full of fruit this year,
but where are the berries in our cities?
London-based urban gardener, Dan Combes, wonders why there aren't more berries in city centres...
Towns and cities of Britain, why aren't we cultivating more soft fruits?
Over the last the two weeks I have planted thousands of bulbs. But why (London, I'm talking to you especially) am I not planting soft fruits? It is the perfect time to put in berries and currants.
As I write our native flora is abound with fruit. I have never seen our hedgerows so stocked. Clusters of red fruits weigh down hawthorn branches. Rose hips wreath their way through the arms of blackthorn, with their sloes ready to bring the best out of gin.
Chicken, strawberry and avocado salad
Fruits are not just for desserts.
In the pursuit of new and interesting tastes we love pairing fresh fruit with savoury dishes too. The slight tang in many soft fruits works especially well with rich meats – think of apple sauce with pork, or cranberry sauce with turkey.
But incorporating fresh fruit into the dish itself is a logical extension of this, creating an effect which is subtler and even more delicious!
Read on for a few of the fruity, savoury partnerships that we really enjoy putting together...