Serves 2-3 people for breakfast and makes about 20 small drop scones/ scotch pancakes (they are the same thing, right?). Also works with soya yoghurt and non-dairy milk e.g. almond or soya but needs the egg so not suitable for vegans.
- 100g oats (you can can gluten free oats if you need those)
- 4 tbsp yoghurt (of any kind – fruit/plain/greek, soya)
- 1 egg, organic natch
- 1 banana
- possibly a splash of milk
- 1/4 teaspoon of bicarb of soda
- sunflower oil or butter (better) for frying
- Attack the oats with a stick blender until they make a rough flour (or buy oat flour but it costs a bomb)
- Add the egg, banana and yoghurt and carry on blending until you have a rough looking pancake mix. Lumps of banana are fine, unincorporated egg is not.
- If you need to, add a splash (or more) of milk. Sorry to be vague but it depends on how big and ripe your banana is, what kind of yoghurt. Add milk if its too solid to make pancakes with, but you do want a fairly thick batter, not at all like making crepes.
- Add the bicarb (or baking powder) and mix it in well
- Bang the bowl several times on the counter before cooking to pop the little bubbles
- Melt the butter and when hot enough, drop tablespoons of batter in, I usually do 4 per pan.
- When the batter bubbles, turn the pancakes over and cook for a few more minutes
- You can keep them warm in a low oven while you make the rest of the batches or just serve to hungry people as they’re ready
- Serve as they are or with maple syrup or (even better) rosehip syrup.
Serves 2 people with leftover lentils. Because leftover lentils are ESSENTIAL for LIFE
- Mug of black lentils (whole urad dal)
- 1 onion
- Splash of sunflower oil
- Tbsp bouillon powder or veg stock cube
- Knob of butter
- 1 butternut squash
- Splash of olive oil
- 4 tbsp Creme fraiche
- A generous handful of fresh sage and rosemary
- Soak the lentils (urad dal) for 8 hours or overnight
then rinse thoroughly
- Finely chop the onion then fry in the sunflower oil for 5-10 minutes, until soft and browning
- Add the lentils and the bouillon, or stock, disolved two mugs of boiling water. Cook with the lid on until the lentils are soft, about an hour. If there is any water left, boil rapidly with lid off until it’s gone (or drain if you prefer). You may also need to add water during cooking, dal is not an exact science.
- Peel and chop the squash into large slices or chunks (remove seeds) and toss in the olive oil, then bake at 220 degrees for 20 minutes (turn halfway through)
- Using a mezzaluna (or sharp knife and shopping board) very finely chop the herbs together with a half teaspoon of salt so that you end up with some delicious green, herblicious salty dust. Add 2/rds of this to the cooked dal together with a knob (or 2) of butter and warm through.
- Add the remaining salty herbs to the creme fraiche and stir well.
- To serve, ladle the lentils onto plates, top with the squash and a dollop of creme fraiche.
A note about the lentils: Urad dal aka black lentils aka black gram aka mungo beans can be found in Indian shops. If you can’t find them use puy lentils instead (much less soaking and cooking required though). Don’t use skinned urad dal or split urad dal – they taste totally different as the flavour comes from the skins.
You may have had them in Indian restaurants where they are cooked with masses of cream and butter. The skinned urad dal are ground to make dosas. What a versatile bean.
No weights here as it depends on what quantity of leftover lentils you have. Just bung everything in and it should work. This makes it a useful leftovers recipe, not like that awkward Nigel Slater programme that claimed to use leftovers but in reality continued with his usual style of recipe (admittedly usually lovely) but with some allegedly stale cheese or overripe bananas or whatever. A good leftovers recipe can not be precise.
- Cooked green lentils (I had about 4 portions’ worth, I always cook too many because they are cheap, I love them and the leftovers are versatile)
- Soya mince
- Rye flour
- Heat oven to 200 degrees c, grease a baking sheet.
- Blend half the lentils and leave half whole
- Mix both with a few handfuls of soya mince (mine was straight from the freezer), a beaten egg, lots of fresh or dried oregano and salt and pepper. My lentils were cooked in stock, garlic and chilli so already flavoursome but if yours are plain add some more flavour here.
- Add enough rye flour to enable you to shape into burgers.
- Bake for 25 minutes, turning half way through.
Served with lettuce and Wensleydale
Quick to make simple, crunchy biscuits.
- 150g porridge oats
- 100g ground almonds
- 125g caster sugar
- 100g butter or marge (I used soya marge which is pretty neutral tasting, so oat flavour is prominent, but butter would be delicious)
- Heat oven to 180 degrees c, grease a baking sheet.
- Put the oats in a bowl or jug and use a stick blender to turn into a rough flour. You could just buy oat flour but its insanely expensive and oats are dirty cheap.
- Mix the oats with the sugar and ground almonds.
- Rub the butter or marge into the dry ingredients to make damp crumbs.
- Mould the mixture into rough rounds (or perfect rounds if you wish) and pop on the baking sheet.
- Bake for 15-20 minutes and then take out of the oven and leave to cool and crisp. They’ll come out of the oven soft but don’t be tempted to bake for longer, they turn crunchy as they cool.