Food and Drink

Fruity Pancake Day Recipe

Strawberry and
Ricotta Rollups

These eyecatching pancakes will make a lovely dessert. This beautiful recipe has been created by British Lion Eggs.


150g plain flour
300 ml semi skimmed milk
2 large British Lion eggs
A little vegetable oil or melted butter
150g strawberries, hulled and sliced
200g tub of ricotta
Zest of 1 lemon
1 tbsp honey
The seeds of 1 vanilla pod
Icing sugar to serve


1. Sieve the flour into a bowl to get rid of any lumps.

2. Add the eggs to the flour and around a quarter of the milk. Whisk until smooth then gradually whisk in the remaining milk.

3. Heat a large non-stick frying pan over a medium heat. Add a small amount of oil or butter.  Using a few sheets of kitchen paper, wipe around the pan so that it is lightly greased.

4. Pour about three tablespoons of batter into the pan, then swirl it around so that it thinly covers the base of the pan.

5. Cook for 45 seconds or until golden brown then flip it over using a fish slice and cook for 30 seconds on the other side. Remove from the pan and eat straight away or place between sheets of baking paper and repeat the process with the remaining batter.

6. Mix together the ricotta, lemon zest, vanilla and honey.

7. Spread a heaped spoonful of the mixture on the surface of a pancake then scatter with strawberry slices. Repeat the process with another pancake then place it on top of the first one.

8. Roll the stacked pancake up into a tight roll then cut into 2cm thick pieces and serve with a dusting of icing sugar.

Serves 2

For more British Lion Egg recipes visit  

Pancake Day Recipe

Coffee and Amaretto Mini Pancake Stack with Raspberries

These mouthwatering pancakes are perfect for a dinner party dessert.

Flavoured with Amaretto, raspberries and coffee, this gorgeous pancake recipe has been created by British Lion Eggs.

Ingredients for the Pancakes

140g plain flour
1 tbsp cocoa powder
1 tsp baking powder
2 tbsp icing sugar
2 medium British Lion eggs
125ml milk
1 tbsp sunflower oil

Ingredients for the Filling

3 tbsp amaretto
2 tsp instant coffee, plus extra to serve
3 tbsp icing sugar
250g mascarpone
300g raspberries


1. In a large jug, gently whisk together all pancake ingredients until smooth. Leave to stand for 10 minutes.

2. Heat a large frying pan over a medium heat and brush with oil. Pour in heaped tablespoons of pancake batter spacing a few centimetres apart. Repeat to fit 3-4 in the pan. Cook for about a minute until bubbles appear on the surface, flip or turn and cook for a further 30 seconds. Repeat with remaining mixture to make about 20 pancakes in total.

3. In a large bowl mix coffee, amaretto and icing sugar. Add the mascarpone and whisk until thick.

4. Spread a heaped teaspoonful of the coffee mixture onto each pancake, and layer to create a small stack, adding a handful of raspberries to two layers in each stack. Dust with a little coffee and serve.

Serves 4

For more delicious British Lion Egg recipes visit

Boozy Pancake Day Recipe

Crêpes Suzette

If you’re looking to mix it up for Pancake Day this year then we recommend this simple Crêpes Suzette recipe. The 1960’s dessert is back in fashion – and it is easy to understand why.

The winning mix of delicate crêpes and boozy citrus sauce, using Bonne Maman Bitter Orange Marmalade is simply delicious, and easy to make at home with this quick recipe – no flambéing is required!


8 traditional French crépes
8 tbsp Bonne Maman Bitter Orange Marmalade
Finely shredded or grated zest and juice of 1 lemon
3-4 tbsp Grand Marnier
50g chilled unsalted butter, diced
Icing sugar, to dust


1. First make your crêpes and keep to one side.

2. In a medium frying pan, mix together the marmalade with the lemon zest, juice, Grand Marnier and 4 tbsp cold water.

3. Heat gently over a low heat until the marmalade has melted, then bubble for 1-2 mins until the mixture turns a light toffee colour.

4. Lower the heat and add the butter to the pan, a few pieces at a time, swirling it into the citrus mixture. Bubble for 1-2 mins until glossy.

5. Fold the crêpes into quarters and slide them into the pan, spooning over the sauce. Heat through for 1 min before serving with a dusting of icing sugar.


Try adding a scoop of vanilla ice cream to each serving.  

Serves 4

For more Bonne Maman recipes visit

Pancake Day Recipe

Toffee Apple Crêpes

These indulgent crêpes are perfect for family entertaining. This delicious recipe has been created by British Lion Eggs.

Ingredients for the Pancakes

40g/1½ oz plain flour
A pinch of salt
1 large British Lion egg
100ml/4 fl oz milk
A little oil for frying

Ingredients for the Filling

2 eating apples
50g/2oz butter
50g/2oz light brown soft sugar
1 x 500g tub of pre-made vanilla custard


1. To prepare the filling, quarter and core the apples and cut each quarter of apple into about 4 wedges. Melt the butter and sugar in the frying pan and stir together until a caramel sauce forms. Add the apple wedges and turn to coat in the sauce. Cook for 4-5 minutes, stirring until the apples are tender.

2. Pour the milk into a small pan, add the butter and flour, bring to the boil, using a balloon whisk to constantly stir the mixture until sauce forms, boils and thickens. It will be very thick. Cook for 1 minute over a low heat, then remove from the heat and transfer to a bowl.

3. Place the flour, salt and eggs in a large bowl. Add half of the milk and whisk well until the mixture is lump free. Add the remaining milk and whisk again until smooth. If you prefer, place all ingredients in a food processor and blend until smooth. Pour the batter into a jug.

4. Heat a 20cm/8in diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper. Pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base. Cook for 1-2 minutes or until the top is set and the base is golden.

5. Flip over the pancake and cook for a further 1-2 minutes or until the base is golden. Transfer to a plate, cover with foil and keep warm. Use the batter to make a further 3 pancakes in the same way.

6. Remove from heat. Use a slotted spoon to transfer the apple slices to a bowl and pour the sauce into a jug. Lay four warm pancakes out on a board, spoon 2 tbsp of custard down the centre of each pancake then top with the apple slices, laying them in a row.

7. Fold the two sides of the pancake in over the apples then roll up the pancakes enclosing the filling. Cut each pancake in half and arrange in the centre of a plate. Drizzle a little caramel sauce around the pancakes. Spoon the remaining custard into a jug and serve alongside the pancakes with the toffee sauce.

Makes 4 pancakes

For more British Lion Egg recipes visit

Pancake Day Recipe

Crêpes St Marie

Be transported to an exotic destination for Pancake Day with Crêpes St Marie recipe by Bonne Maman. A fruity dessert, including sweet mangoes and pineapple teamed with rum-laced Salted Caramel yoghurt and zesty lime give these traditional crêpes a tropical flavour. Délicieux!


1 perfectly ripe mango, peeled, stoned and sliced
1 kiwi fruit, peeled and sliced
¼ ripe pineapple, peeled, cored and sliced
100g small seedless black grapes, halved
Finely grated zest and juice of 1 small lime
4 tbsp Bonne Maman Salted Caramel
1 tbsp dark rum
500 g tub Greek strained yoghurt
4 traditional French crêpes
1 tbsp toasted coconut flakes


1. Mix together all the prepared fruit and add the lime juice with about half the lime zest.

2. Fold the Salted Caramel and rum into the Greek yoghurt and spread about half the mixture over the crêpes then fold into quarters.

3. Spoon the lime-soaked fruits over the crêpes, sprinkle with the toasted coconut flakes, remaining lime zest and serve with the remaining caramel yoghurt.


If you don’t want to use rum add a clear apple juice to the caramel.

Serves 4

For more Bonne Maman recipes visit

Savoury Pancake Day Recipe

Spinach and Dill Pancakes With
Salmon and Eggs

These savoury pancakes with spinach, smoked salmon and a poached egg on top are a lovely way to celebrate Pancake Day if you don’t have a sweet tooth.

This healthy recipe has been created by British Lion Eggs.


50g chopped spinach leaves
3 tbsp snipped fresh dill
6 large British Lion eggs
100ml milk
150g self-raising flour
1 tsp caster sugar
A pinch of salt and freshly ground black pepper
A little oil for frying
50g smoked salmon slices
Dill sprigs to serve


1. Place the spinach, dill, 2 eggs, milk, flour, sugar and seasoning in large bowl. Blend everything together to make a smooth batter – it will be thick like yogurt.

2. Heat a little oil in a non-stick frying pan and add 3 heaped spoonfuls of the mixture into the hot pan and wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden.

3. Repeat with the remaining batter, keeping the cooked pancakes warm.

4. Fill a frying pan with water and bring to the boil. Reduce the heat to a slow simmer. Gently crack in the 4 eggs and poach for 3 minutes or according to your taste.

5. Remove from the heat and lift from the pan with a slotted spoon.

6. Stack the pancakes on 4 plates, top with folds of smoked salmon and the poached eggs.

7. Serve with the lemon crème fraiche and lemon wedges.

Serves 4

For more British Lion Egg recipes visit  

Alaska Seafood Recipe

Roasted Alaska Salmon with Spinach and Orange Sauce

Recipe and video by Dale Pinnock

This month we have a nutritious wild salmon and spinach recipe from the medicinal chef Dale Pinnock, who partnered with Alaska Seafood UK to develop this recipe.

“I’m going to show you how to make a beautifully fresh zingy, summery dish. Super easy to make, it’s an oven baked Sockeye Salmon with Wilted Spinach and Orange Cream Sauce,” says Dale.

“The star of the show is the gorgeous Alaskan Sockeye Salmon. It has a lovely bright pink colour. It’s all natural. There’s no colouring, there’s no preservatives, there are no nasties in there at all.

“You can use the salmon from frozen. So the beauty is, you can use large pieces, take off what you need, and put it back into the freezer to minimise waste.”

Try this tasty recipe with easy to follow step-by-step instructions below and watch the video so that you can cook along with Dale and enjoy his delicious recipe for Roasted Salmon with Wilted Spinach and Orange Cream Sauce, and serve it to your family and friends.

Dale Pinnock’s Roasted Alaska Sockeye Salmon with Wilted Spinach and Orange Cream Sauce


 1 large Alaska sockeye salmon fillet
Half a white onion – finely chopped
 2 cloves of garlic – finely chopped
 200ml orange juice
100ml double cream
3 handfuls of baby spinach
Quarter of a teaspoon of turmeric
Orange slice for garnish


1. Place the salmon on to an oiled baking sheet and roast at 180°C for 20 minutes.

2. While the salmon is roasting, prepare the sauce. Sauté the garlic and onion in a little olive oil with a little sea salt, until the onion has softened. Add the orange juice and simmer for a minute. Pass through a sieve, back into a pan, so that the onion and garlic are left behind. Add the cream to the strained sauce and mix together well.

3. Place the spinach in a saucepan with 1 tablespoon of water and cook on a high heat, stirring constantly until the spinach has wilted.

4. Pile the spinach in the centre of a pasta bowl. Place the salmon fillet on top of the spinach, and cover with the sauce so that the fish is well covered and the sauce pools around the spinach in the bowl.

5. Garnish the fish with a slice of orange.  

Now Watch the Video

Click on arrow to watch

For more delicious Alaska Seafood recipes visit

Dinner Party Pasta

Liquid Parmesan Ravioli in Broth

This elegant dish makes an impressive starter for a dinner party, or a delicious meal with the addition of some sautéed wild mushrooms. The trick is to make the ravioli nice and small, so that they can be eaten in one bite and allow the delicious parmesan filling to burst in the mouth.

You can use thin, fresh pasta sheets from good food delis if you do not have your own pasta machine.

This mouthwatering recipe has been created by Consorzio del Parmigiano Reggiano.

Ingredients for the Pasta

200g “00” flour
1 large egg
2 egg yolks
1 tsp extra virgin olive oil
2g sea salt
30ml cold water

Ingredients for the filling

80ml double cream
40g Parmigiano Reggiano, grated
0.8g cornflour (1/8 tsp)
0.2g sea salt (a very small pinch)

Ingredients for the Broth

600ml good quality chicken stock
2 tbsp Chopped fresh chives
100g   Mixed wild mushrooms (optional)


1. To make the pasta dough – place the flour, salt, eggs and oil in a food processor bowl and begin to mix on low speed. Once the mixture is evenly mixed, start to add the water a little at a time until the mixture begins to come together into a ball. Stop mixing, remove the pasta dough and knead gently for a few seconds until you have a smooth ball of dough. It should not be sticky, but knead in a little extra flour if you feel you have added too much water. Wrap in cling film and leave in the fridge for at least one hour.

2. Next, make the filling – pour the cream in to a small saucepan and place over a medium heat, stirring regularly. Meanwhile mix the parmesan, cornflour and salt together in a small bowl. Once the cream is warm, add the cheese and cornflour mix and continue stirring over the heat. As the mixture heats up the cheese should start to melt, and eventually the mixture should thicken to resemble a thin custard once the cornflour has activated (at about 80°C). At this stage pour the mixture in to a suitable dish, cover with cling film and leave to set in the fridge for at least one hour.

3. To make the ravioli – set up your pasta rolling machine. Cut the pasta dough in half and shape in to a rectangle that is almost as wide as the rollers of your pasta machine. Begin rolling the pasta through the machine, starting at the widest setting and gradually decreasing the size until the pasta is so thin that you could read a newspaper through it. Remember to gently flour the pasta and machine to avoid sticking.

4. Gently flour your work surface and lay your rolled pasta sheet over the top. Take teaspoons of the set parmesan filling and quickly roll them in to balls in your hands, before placing them along the bottom half of the sheet of pasta. Lightly press the balls down with your thumb to form them in to disc shapes. Do 5 at a time and space them about 2 inches apart. Wet your index finger with some cold water and run it around each of the balls of filling, before taking the top half of the pasta strip and folding over the fillings to meet the bottom edge of the sheet. Use your fingers to press the top layer of pasta on to the bottom one, taking time to work any air pockets out before making the final seal of each ravioli. Use a circular cutter or a small knife to cut out the raviolis and set them aside. Continue with the remaining pasta and filling mixture. Remember to keep any pasta you are not currently using well covered to avoid drying out.

5. To serve – bring the stock to a simmer in a medium saucepan with a small pinch of salt. Taste and add more salt if required. Carefully drop the raviolis in and set a timer for 3 minutes. Gently swirl the pan occasionally to ensure even cooking of the ravioli. Once cooked, divide the raviolis in to serving bowls and pour over a little of the stock. Garnish with grated Parmigiano Reggiano, the fresh chives, and with the sautéed mushrooms if using.

Serves 4 as a starter

For information about Parmigiano Reggiano visit

St Patrick's Day Treat

Cottage Pie with
Irish Stout and Colcannon Topping

Chef Terry Edwards, known for his best-selling book Feeding Friends, has created a recipe for a Cottage pie with Irish stout and Colcannon topping that is sure to go down well with your dinner guests this St. Patrick’s Day on Sunday 17th March. It’s also perfect as an all year round hearty family meal.

Terry’s version of the classic cottage pie uses traditional Irish ingredients: sustainable Irish Beef, Irish stout and a Colcannon mash topping, making it the perfect St. Patrick’s Day dish!

Irish Beef sets the benchmark for high quality beef worldwide. Sustainable and nutritious, exemplary farming standards coupled with a diet of nutrient-enriched grass creates a final product with heightened levels of Vitamin A, carotene and Omega 3 fatty acids, as well as superior marbling and tenderness.

Ingredients for the Pie

 500g Maris Piper potatoes, peeled and cut into chunks
150ml full fat milk
150g cold butter, diced
200g savoy cabbage, thinly sliced
Salt and freshly ground black pepper

Ingredients for the Filling

 750g of lean minced Irish beef
1 tablespoon of plain flour
2 finely chopped onions
2 medium carrots diced
 200g peas
 1 tsp chopped garlic
 750ml dark beef stock
 750ml Irish Stout
 Good pinch of picked thyme leaves
 Splash of rapeseed oil


1. Place the potatoes in a large pan of salted water and bring to the boil. Cook for about 15–20 minutes, or until the potatoes are tender when pierced with a knife.

2. Drain the potatoes and squeeze them through a potato ricer back into the pan.

3. In a separate pan, bring the milk to the boil and add the finely sliced cabbage. Cook for a couple of minutes until the cabbage is tender.

4. Place the pan of potatoes over a medium heat and gradually beat in the butter until smooth, then add milk and cabbage into the potatoes and mix thoroughly. Season with salt and pepper (if you like spice – give it a really good hit of black pepper to spice it up).

5. In a large heavy based pan over a high heat add your oil and fry your Irish beef mince until golden brown then add your garlic, onion and carrot and cook for a further 5 minutes

6. Add your flour and stir well for 1 minute before adding your stock and stout and allowing to cook for 2 hours over a low heat.

7. Once cooked and thickened add your peas, stir well and transfer into a suitable roasting pie tin before adding the colcannon mash topping and popping into a preheated oven until crispy on top.  

For more information

Parmigiano Reggiano Recipe

Potato Gnocchi
and Parmigiano Reggiano Cream

With only five ingredients, there’s nowhere to hide in this elegant gnocchi recipe. Just beautifully light gnocchi in a salty parmesan cream sauce. This is the Piedomontese version of gnocchi and therefore only has potato, flour and salt.

To ensure the gnocchi are “soft pillows”, they need to be made and cooked within half an hour of making the dough.

Ideally, use Desiree potatoes. However, if you cannot get hold of these potatoes, then an all-rounder such as Maris Piper will work just as well.

This mouthwatering recipe has been created by Consorzio del Parmigiano Reggiano.

Ingredients for the Gnocchi

700g Desiree potatoes, of roughly equal size
1tsp fine sea salt
100g ‘00’ extra fine plain flour (may need up to an extra 40g)

Ingredients for the Parmigiano Reggiano Cream Sauce

300ml whipping cream
50g Parmigiano Reggiano, finely grated
Fine sea salt
Sage leaves to garnish


1. Boil the potatoes in their skins until cooked, approximately 20 minutes. Test with a sharp knife, which should easily plunge into the centre of the largest, and slip off easily. Drain and peel, as soon as you can bear to, holding each potato with a tea towel and slipping the skin off using a sharp knife.

2. Put each potato directly into a potato ricer and rice the potato directly onto a sheet of greaseproof paper and spread out. This with help the potato to dry out as much and as quickly as possible.

3.  Once dry, put the potato on your work surface and sprinkle over the salt. Then start to sieve the flour over it and work into the potato. Keep on doing this until you have a soft dough, akin to a scone dough. If you use the 100g of flour and it feels too loose then add more flour until you have the correct consistency.

4. Cut into eight pieces, roll each piece into long thin sausages, flouring as you go, then cut into approx. 2cm pieces. Keep them on a well-floured plate and don’t allow to stick together.

5. Poach the gnocchi in gently boiling water approx. a dozen at a time. They will float to the top, after which give them a minute (usually when the water starts to bubble again). Remove and drain on kitchen paper and keep warm.

6. While poaching the gnocchi, make the Parmigiano cream. Simply add the cream and parmesan to a small pan, bring to the boil and reduce until thickened and coating the back of a spoon, approximately five minutes from boiling. Season to taste

7. To serve – Divide the gnocchi between four hot plates and pour the Parmigiano cream over. Garnish wish sage. Further seasoning is optional (salt and pepper this time) but not required. A bowl of little gem leaves are good for wiping up excess sauce.

Serves 4

For information about Parmigiano Reggiano visit

Sixtyplusurfers Competition

Win a Set of Thai Coconut Bowls

Sixtyplusurfers has teamed up with Vie Gourmet to offer two lucky readers the chance to win a Set of Four Beautifully handcrafted Thai Coconut Bowls together with matching Spoons.

Beautifully handcrafted from reclaimed Thai coconut shells, these exquisite gourmet coconut bowls are 100% natural and 100% unique to you, as no two bowls are exactly the same.

Their individual dimpling, pattern variation and subtle differences in colour, simply add to their exotic charm.

Sustainable, lightweight and durable, the bowls and spoons are cut, cleaned and sanded, and then polished with coconut oil, all the while maintaining the original shape of a real coconut bowl.

They are perfect for serving food hot or cold and an ideal accompaniment to any meal whatever the occasion, or you can simply use for decoration.

100% natural and naturally long-lasting, these coconut bowls are made from real coconuts and handcrafted to withstand many uses. They are also eco-friendly as reclaimed from discarded coconuts, and easy to clean.

An ideal gift for yourself or a loved one, the bowls cost £19.95 for a set of four (complete with spoons), and are available from Vie Gourmet via

A set of two bowls is also available as part of the range.

Special Discount Offer

Plus, if you’re not a lucky winner, Vie Gourmet is also offering all Sixtyplusurfers a Special 15% Discount off your purchase of Thai Coconut Bowls.

Just go to and type AAF5B3RL at the checkout.

For Your Chance to Win

Just tell us what serving accessory is provided with the Thai Coconut Bowls?

       a) Forks
       b) Tongs
       c) Knives
       d) Spoons

To Enter the Competition

Tell us what serving accessory is provided with the Thai Coconut Bowls? Then send in your answer together with your full name, postal address and telephone number to the Sixtyplusurfers email address shown below:

* Please label your entry
Coconut Bowls Competition 

* This Competition is open to our
UK readers only

* Names and addresses of entrants
will not be shared with third parties
and will be deleted after the
prize draw has been made

Family Chicken Recipe

Lemon Chicken Nuggets

These yummy Chicken Nuggets are perfect for family entertaining, and taste much better than the fast food variety.

This easy to make recipe has been created by Primal Grapevine for Hunter & Gather Foods.


2 Chicken breasts
2 tablespoons arrowroot powder
Salt and pepper
Hunter & Gather Extra Virgin Avocado Oil
Lemon wedges


1. Cut the chicken breasts into bite size pieces

2. Mix together the arrowroot with some salt and pepper in a resealable freezer bag

3. Put the bite size chicken pieces into the bag with the arrowroot mixture

4. Seal the bag and give the chicken mixture a good shake to coat

5. Prepare a large frying pan by heating it up and ensuring it has a generous coating of avocado oil

6. Place the chicken pieces in a single layer in the pan

7. Leave the chicken undisturbed in the avocado oil to get a golden colour on the underside. This will take approximately 8-10 minutes. Carefully turn the pieces over and allow the chicken to develop a golden colour all over.

8. Add a little more avocado oil to the pan if necessary to keep the chicken from sticking to the pan. It should take a further 3-4 minutes (approximately) to cook through.  Once the chicken is cooked through, remove the pan from the heat.

9. Serve with chopped parsley and a wedge of fresh lemon.

This recipe was created by Primal Grapevine. For more information visit

For details about Hunter & Gather Foods visit

Deli Kitchen Recipe

Tom Daley’s Brioche Folded Flatbreads
with Smoked Salmon

Signature Flatbreads’ Deli Kitchen brand is continuing its winning partnership with champion diver Tom Daley, in a campaign to promote its expanding flatbread range.

Try this delicious recipe for Tom Daley’s Brioche Folded Flatbreads with Smoked Salmon, Watercress and Caper Scramble, which showcases the versatility of the new range of Deli Kitchen products.


2 Deli Kitchen Brioche Folded Flatbreads
50g watercress
Small knob butter
4 medium eggs, beaten
1 tbsp small capers in brine, drained
80g smoked salmon


1. Roughly chop the watercress, reserving a handful of small sprigs.

2. Melt the butter in a medium frying pan over a medium heat. Add capers and chopped watercress, cook stirring for a minute until wilted.

3. Add eggs, season generously with black pepper and continue stirring gently for 1-2 minutes until almost set. Remove from the heat.

4. Warm the Brioche Folded Flatbreads in a toaster.

5. Add salmon into the flatbreads, top with scrambled eggs and reserved watercress sprigs and serve.

Serves 2

Ready in 15 minutes

For more information about Deli Kitchen visit

Savoury Pancake Recipe

Italian Crespelle Pancakes

Impress your family with these delicious Italian Crespelle Pancakes.

The perfect savoury treat for Pancake Day and just as good as you would get in a traditional Italian restaurant.

This eggcellent recipe has been created by British Lion Eggs.

Ingredients for the Pancakes

2 large British Lion eggs
75g/3oz plain flour
Pinch of salt
200ml/7floz milk
A little oil for frying

Ingredients for the filling

30ml/2tbsp olive oil
1 onion, chopped
1 clove garlic, crushed
350g/12oz fresh leaf spinach, washed
1 (250g) tub ricotta cheese
50g/2oz finely grated parmesan cheese
2.5ml/1/2tsp freshly grated nutmeg
1 (345g) jar ready-made tomato pasta sauce


1. Place the flour, salt and eggs in a large bowl, add half the milk and whisk well until the mixture is lump free. Add the remaining milk and whisk again until smooth. Pour into a jug.

2. Heat a 20cm/8in diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper. Pour a little of the batter into the pan and immediately tilt the pan to spread the batter evenly over the base of the pan.

3. Cook for 2 minutes or until the top is set and the base golden. Flip over using a spatula and cook for a further 1-2 minutes or until the base is golden. Make another 7 pancakes in the same way and set aside.

4. To make the filling: heat the oil in a medium pan, add the onion and sauté until soft – about 4 minutes. Add the garlic, then spinach and squash down into the pan. Cover with a lid and cook for 4 minutes or until the leaves are wilted.

5. Tip the spinach into a sieve and press out the excess liquid. Tip into a bowl and mix in the ricotta, half the Parmesan, nutmeg and plenty of salt and pepper to taste.

6. Lay the pancakes out on the work surface and divide the filling between them spooning it down the middle of each. Fold the sides over the filling, then roll up the pancakes. Place seam side down in an ovenproof dish.

7. Preheat the oven to 200°C/400°F/Gas Mark 6. Spoon the sauce over the top of the pancakes, spooning it in a line down the centre of the pancakes. Sprinkle over the remaining Parmesan cheese.

8. Bake for 20 minutes or until piping hot and crisp. Serve hot with a crisp salad.

Serves: 8

Preparation time: 15 minutes

Cooking time: about 30 minutes

For more British Lion Egg recipes visit

Cocktail Recipe

The Cranbellini

Spoil your mum on Mother’s Day, on Sunday 31st of March, with The Cranbellini Cocktail.

Made with Cranes Cranberry & Blood Orange Liqueur, this double award-winning liqueur is made from the highest quality cranberries and infused with natural blood orange juices.

This versatile on-trend liqueur is not only delicious neat but is also perfect for upgrading a glass of Prosecco and creating tantalising cocktails such as the Cosmopolitan.


1 part Cranes Liqueur
4 parts Prosecco


1. Chill a champagne flute (either in the fridge or with ice). 

2. Pour 4 parts Prosecco into your chilled glass.

3. Add 1 part Cranes Cranberry & Blood Orange Liqueur to the top of your glass. 

4. Stir and ENJOY!

Cranes Liqueur is available to buy from a host of farm shops, garden centres, bars and pubs across the UK, as well as online at Master of Malt

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