- 200g self-raising flour
- 1 tsp baking powder
- 1 egg
- 300ml milk
- knob butter
- 150g pack blueberries
- sunflower oil or a little butter for cooking
- golden or maple syrup
1. Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir in half the blueberries.
2. Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with golden syrup and the rest of the blueberries.
- 1 small ripe banana
- about 140g blackberries, blueberries, raspberries or strawberries (or use a mix), plus extra to serve
- apple juice or mineral water, optional
- runny honey , to serve
Slice the banana into your blender or food processor and add the berries of your choice. Whizz until smooth. With the blades whirring, pour in juice or water to make the consistency you like. Toss a few extra fruits on top, drizzle with honey and serve.
- 3 tablespoons olive oil
- 1/2 cup rice wine vinegar
- 2 teaspoons minced fresh ginger
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 3 skinned and boned chicken breast halves
- 1 celery rib, chopped
- 1/2 cup sweet onion, diced
- 1/2 cup red bell pepper, chopped
- 1 cup shredded carrot
- 4 cups torn mixed salad greens
- 1 cup fresh blueberries
Whisk together first 6 ingredients. Reserve half of mixture, and chill.
Place chicken in a shallow dish or heavy-duty zip-top plastic bag; pour remaining mixture over chicken. Cover or seal, and chill at least 1 hour.
Remove chicken from marinade; discard marinade. Grill over medium-high heat (350° to 400°) 6 minutes on each side or until done. Cut into thin slices.
Combine celery and next 3 ingredients; add reserved dressing, tossing to coat.
Place chicken over greens. Top with celery mixture; sprinkle with berries.
- 300g butter , softened
- 425g caster sugar
- zest 1 lemon
- 6 eggs , beaten
- 250g self-raising flour
- 300g blueberries
- 200g desiccated coconut
- 200g lemon curd
1. Heat oven to 180C/fan 160/gas 4 and grease and line a 20 x 30 cm cake tin with baking parchment. Beat together 250g of the butter with 250g sugar and the lemon zest until light and fluffy. In a separate bowl, break up 4 eggs with a fork, then gradually beat into the butter and sugar mixture, adding a spoonful of flour if it begins to curdle. When the eggs are incorporated, fold in the flour and a third of the blueberries, then spoon into the tin. Flatten the surface with a spatula, sprinkle over another third of the blueberries, and bake for 20 mins until the surface is set.
2. To make the topping, melt the rest of the butter, then stir in the coconut and remaining sugar and eggs until combined. Warm the lemon curd gently for a few mins in a small pan until it is runny and pourable.
3. After the initial baking, scatter the remaining blueberries over the top of the cake, drizzle over the lemon curd, and crumble over the coconut mixture. Bake for a further 20-25 mins until the coconut is golden. Leave the cake in the tin to cool. Cut into 16 squares and store in a tin, interlined with greaseproof paper.
- 3 tbsp extra-virgin olive oil
- 3 tbsp sunflower oil
- 2 tbsp red or white wine vinegar
- 4-5 tbsp blueberries , roughly crushed or chopped
Shake the oils and vinegar in a bottle or jar with a tight-fitting lid until blended.
Season with salt if you want, and pepper, then drop in the fruit.
Shake gently before using.
Keeps in an airtight container in the fridge for up to 3 days.