Foodgasm

• 225g bag baby leaf spinach
• 250g tub ricotta
• 6 ready-made unsweetened crèpes
• 350g tub fresh tomato and herb pasta sauce
• 40g vegetarian Parmesan, coarsely grated

1. Preheat the oven to 200°C/fan180°C/gas 6. Put the spinach in a colander over a sink, pour over boiling water from the kettle to just wilt it, then refresh under cold running water. Squeeze out as much liquid as possible, then transfer to a bowl.

2. Add the ricotta, season well and mix together. Divide the mixture between the crèpes, spreading it thinly all over 1 side, then roll up.

3. Spread half the fresh tomato and herb pasta sauce over the base of a large ovenproof dish. Lay the crèpes on top, seam-side down, then spread with the remaining tomato sauce. Sprinkle with the vegetarian Parmesan and bake for 18-20 minutes, until piping hot throughout. Serve 2 pancakes per person with some rustic bread and a rocket salad, if you like.

• 350g celeriac, peeled and coarsely grated
• 650g potato, grated and squeezed dry
• 1 small onion, grated
• 2-3 tbsp plain flour
• 1 tbsp chopped fresh thyme leaves
• 2 tbsp chopped fresh flatleaf parsley
• 75g Emmental cheese, grated
• Olive oil, for frying
• 150g katenspeck (or use lardons)
• Soured cream, to serve
• Chopped fresh chives, to serve
• Cherry tomatoes on the vine, roasted, to serve

1. Put the celeriac, potato, onion, flour, herbs and cheese into a bowl and add a little seasoning. Mix well.

2. Put a little oil into a large non-stick frying pan over a medium heat. Fry the katenspeck until crisp, then remove from the pan and add to the potato mix, leaving the fat in the pan.

3. Add a little more oil to the pan and add a generous tablespoon of the potato mix, flattening it with the back of a spoon. Cook for 2-3 minutes on each side or until crisp and golden brown. Drain on kitchen paper then keep warm in a low oven while you make the rest of the pancakes.

4. Serve the pancakes with the soured cream, chives and some roasted tomatoes on the side.

• 200g chestnut flour
• 100g wheat flour
• 4 pinches salt
• 2 eggs
• 150ml water
• 150ml milk
• 2 tsp butter, melted

For the raspberry coulis

• 2 tsp butter
• 20g caster sugar
• 2 x 150g punnets raspberries
• 2 tsp crème de framboises (raspberry liqueur)
• Fresh Brocciu cheese (see tip)

1. In a bowl mix the chestnut flour, what flour and salt and make a well in the centre. Break in the eggs and mix in then pour in the water and milk, beating constantly. When the batter is smooth, cover with a clean tea towel and leave in a warm place for 1 hour.

2. Heat a frying pan until hot and brush with the melted butter. Pour a small ladle of the batter into the pan and smooth it over the whole surface of the frying pan. Cook until the edges of the pancake begin to colour then either flip the pancake, or turn it over with a spatula and cook for 1 minute each side. Put the pancake on a plate and keep warm whilst you cook the other pancakes.

3. For the raspberry coulis, melt the butter and sugar in a separate frying pan, pour in half the raspberries and cook for 1 minute. Add the crème de framboises, mix gently and remove from the heat.

4. To serve, put a small dollop of Brocciu cheese and a spoonful of raspberries in the centre of each pancake. Fold the pancakes over and scatter the remaining raspberries over.

Tip: Brocciu is a whey cheese made from goat or sheep’s milk (similar to ricotta). If you cannot find it, simply replace with fromage frais.

• 55g unsweetened desiccated coconut
• 60g quinoa flour
• 1 tsp gluten free baking powder
• 1 medium egg
• 160g coconut milk
• 30g natural sweetener
• 1 tsp vanilla extract
• 200g blueberries, plus extra to serve

For the syrupy oranges

• Finely grated zest 1 orange
• 225ml orange juice
• 60g natural sweetener, or to taste
• 4 large oranges, segmented

1. Blitz the desiccated coconut in a food processor for 2-3 minutes. Add to a large bowl along with the quinoa flour and baking powder and mix together. Whisk in the coconut milk, egg, natural sweetener and vanilla extract until it forms a thick batter. Now leave the batter to stand for 20-30 minutes during which time it will thicken. Finally stir in the blueberries.

2. Heat a frying pan and lightly grease with the oil. Using a dessertspoon, pour one spoonful of the batter onto the pan and quickly spread the mixture out slightly with the back of the spoon. It’s best just to cook one pancake initially to test that the frying pan is at the right temperature - it really needs to be at a medium heat; too hot and the base will scorch before the middle is ready. When the pancake is golden brown on the bottom and the top is beginning to set, carefully flip it over with a large palette knife. Gently press the pancake down onto the pan with the palette knife and cook until golden brown. Remove from the pan and keep warm whilst you cook the remaining pancakes - grease the pan between each batch and leave plenty of room between the pancakes to make it easier to flip them over.

3. To make the syrupy oranges, place the orange zest, natural sweetenr and orange juice in a pan and boil until syrupy. Keep warm and just before serving add the orange segments. Serve the pancakes with the syrupy oranges and some fresh blueberries.

• 50g butter
• 225g self-raising flour
• 2 tsp baking powder
• 50g caster sugar
• 175ml buttermilk
• 2 medium eggs
• 175ml full-cream milk
• 500g Bramley apples
• 1 tsp vanilla extract
• Greek-style natural yogurt, to serve

For the toffee sauce

• 50g unsalted butter
• 50g light muscovado sugar
• 2 tbsp golden syrup
• 2 tbsp double cream

1. Make the toffee sauce. Put the butter, sugar and golden syrup into a small saucepan and bring slowly to the boil, stirring. Reduce the heat and simmer for 3 minutes or until thick. Stir in the cream, then remove from the heat and set aside to cool.

2. Make clarified butter by melting the butter in a pan. Remove from the heat and stand for a few minutes. Pour off the clear butter into a bowl and reserve. Discard the milky-white solids at the bottom of the pan.

3. Sift the flour, baking powder and sugar into a bowl. Make a well in the centre, then add the buttermilk, eggs and milk. Whisk until smooth and thick. Peel, core and coarsely grate the apples and measure out 300g. Stir into the batter with the vanilla.

4. Heat a large, non-stick frying pan over a medium heat. Brush the base with a little of the clarified butter. Add 4 large spoonfuls of the batter, spaced well apart, and cook for 2 minutes or until bubbles appear on top of the pancakes and they are golden brown underneath. Flip and cook for another minute. Transfer to a plate and keep warm while you cook the rest, to make about 16.

5. Pile the pancakes onto warmed plates, top with a large spoonful of yogurt and drizzle with the toffee sauce. Serve immediately.