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Prep: 10 min  |  Cook: 20 min  |  Serves: 4 (about 10 pancakes)

The secret to diner-style pancakes is a lumpy batter and a rest before cooking.

Ingredients

• 250 g plain flour
• 2 tbsp caster sugar
• 2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 300 ml buttermilk
• 2 large eggs
• 50 g melted butter, plus extra for the pan
• 1 tsp vanilla extract
• To serve: mixed berries, maple syrup, softened butter

Method

1. Whisk the dry ingredients in a large bowl.
2. In a jug, whisk the buttermilk, eggs, melted butter and vanilla.
3. Pour the wet ingredients into the dry and stir until just combined. Some lumps are fine. Rest 10 minutes.
4. Heat a non-stick pan over medium-low heat and lightly butter it.
5. Pour 1/3 cup of batter per pancake. Cook 2-3 minutes until bubbles form and the edges look set.
6. Flip and cook 1-2 minutes more until golden.
7. Keep warm in a low oven and serve stacked with berries, butter and maple syrup.

Tips

Do not press down on the pancakes as they cook, as this squeezes out the air.

Prep: 20 min  |  Cook: 10 min  |  Serves: 4

Fattoush was created to use up day-old bread, and the toasted pita is what makes it special. Sumac brings a lemony tang.

Ingredients

• 2 pita breads, torn into pieces
• 3 tbsp olive oil, for the pita
• 1 romaine heart, chopped
• 3 tomatoes, diced
• 1 cucumber, diced
• 5 radishes, sliced
• 4 spring onions, sliced
• Large handful each of flat-leaf parsley and mint, roughly chopped

Dressing

• 4 tbsp olive oil
• 3 tbsp lemon juice
• 1 tbsp pomegranate molasses
• 2 tsp sumac, plus extra to finish
• 1 garlic clove, crushed
• Salt and pepper

Method

1. Toss the pita with olive oil and bake at 200 °C for 8-10 minutes until crisp and golden.
2. Whisk the dressing ingredients together.
3. Combine all vegetables and herbs in a large bowl.
4. Just before serving, add the dressing and toss, then fold in the pita so it stays crunchy.
5. Finish with a dusting of sumac.

Tips

Add the bread at the very last moment. Crumbled feta makes a good addition if you are not keeping it vegan.

Prep: 25 min  |  Cook: 50 min  |  Serves: 8

Legend says it was born from a happy kitchen accident at the Hôtel Tatin. All it needs is good apples and patience with the caramel.

Ingredients

• 7-8 firm apples (Braeburn, Granny Smith or Golden Delicious), peeled, cored and halved
• 100 g caster sugar
• 80 g salted butter
• 1 tsp vanilla extract
• Pinch of sea salt
• 1 sheet all-butter puff pastry, rolled to about 28 cm
• Crème fraîche to serve

Method

1. Heat the oven to 200 °C (180 °C fan).
2. In a 24 cm ovenproof skillet, melt the sugar over medium heat, without stirring, until amber. Whisk in the butter, vanilla and salt.
3. Arrange the apple halves tightly in the pan, rounded side down, in a spiral.
4. Cook 12-15 minutes until the caramel bubbles and the apples soften slightly.
5. Drape the pastry over the apples and tuck the edges down the sides. Prick with a fork.
6. Bake 30-35 minutes until deep golden and puffed.
7. Rest for 10 minutes, loosen the edges, then invert onto a plate. Serve warm with crème fraîche.

Tips

Pack the apples in more tightly than seems sensible. They shrink as they cook.

Prep: 15 min  |  Cook: 35 min  |  Serves: 4

Chana masala is proof that pantry ingredients can taste extraordinary. Cooking the onions well and blooming the spices are the two steps that matter most.

Ingredients

• 2 tbsp neutral oil
• 1 tsp cumin seeds
• 2 medium onions, finely chopped
• 4 garlic cloves and a 3 cm piece of ginger, grated
• 2 green chilies, slit
• 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp turmeric, 1 tsp Kashmiri chili powder
• 400 g chopped tomatoes
• 2 x 400 g cans chickpeas, drained (save the liquid)
• 1.5 tsp garam masala
• 1 tsp amchur (dried mango powder) or juice of 1 lemon
• Fresh coriander and salt

Method

1. Heat the oil and toast the cumin seeds for 30 seconds.
2. Cook the onions 10-12 minutes until deeply golden.
3. Add garlic, ginger and chilies and cook 2 minutes.
4. Stir in the ground spices for 30 seconds, then add tomatoes and cook 8 minutes until the oil separates.
5. Add chickpeas, 200 ml of their liquid and salt. Simmer 15 minutes, mashing a few chickpeas to thicken.
6. Finish with garam masala, amchur and coriander. Serve with rice, roti or bhature.

Tips

Add a black tea bag while simmering for the darker color found in many street-style versions, and remove before serving.