Great British brunching
Homes & Gardens|January 2022
Indulge in a glorious breakfast with chef Sally Clarke, whose latest book First Put On Your Apron is the perfect kitchen go-to
RICOTTA PANCAKES WITH MAPLE SYRUP

SERVES 4-8

3 free-range eggs, separated

225g ricotta

150ml milk

185g plain flour

½ tsp bicarbonate of soda

1 tbsp sugar A little butter, for frying

TO SERVE Maple syrup or runny honey Chopped pecans, sliced banana, berries, poached fruit, crème fraîche or whipped double cream

  • To make the batter, whisk the egg yolks together with the ricotta and milk until smooth. Sift the flour with the other dry ingredients and a pinch of salt into a bowl and make a well in the centre. Pour the liquid in and gently start to stir with a whisk, incorporating the flour little by little. Give it a brisk whisk to remove any lumps, set aside.

  • Just before cooking, whisk the egg whites until stiff peaks have formed. Fold into the batter then leave in a cool place. Heat the oven to 160°C/Gas 3.

  • Heat a little butter in a non-stick frying pan. Using a ladle, pour a small amount of the batter into the pan, making 3-4 pancakes at a time. They will cook quite quickly over a medium heat, turning a golden colour on the underside. Flip each pancake over and cook as before. Once brown on both sides, remove to a plate in the warm oven and cook the remaining pancakes.

  • To serve, stack the pancakes on a warm plate then drizzle with maple syrup or runny honey and scatter with nuts or fruit and a dollop of crème fraîche or whipped cream.

KEDGEREE

SERVES 4-6 3 free-range eggs

200g basmati or long-grain rice

450g smoked haddock

350ml milk

3 bay leaves

3 tbsp vegetable oil

1 large onion, peeled and finely diced

3tsp hot curry powder

3 tbsp chopped parsley,

1 tbsp chopped coriander, plus a few sprigs for garnish

100g sultanas Juice of ½ lemon

4 lemon wedges, to serve

  • Place the eggs in a pan of boiling water. Simmer for 8 minutes, drain, cool then peel and cut into quarters.

  • Cook the rice in a large pan of salted boiling water until tender. Drain through a sieve, cover and set aside.

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