Native Food Store

The time to relax is when you don't have time for it.

Ingredients
PANCAKES
1 cup of self-raising flour
1 cup of semi-skimmed milk
1 large free-range egg
unsalted butter or olive oil , for frying
TOPPING IDEAS
seasonal berries , such as raspberries, blueberries, strawberries, blackberries
banana , peeled and sliced
apple or pear , peeled and grated
runny honey or maple syrup
natural yoghurt

Method
Fill the cup with the flour and tip into a large bowl. Fill the same cup with milk and pour that into the bowl too, then crack in the egg. Whisk everything together until it’s nice and smooth.
Place a large non-stick frying pan on a medium heat. Once hot, add a small k**b of butter then, once the butter has melted and starts to sizzle, add large spoonfuls of batter to the pan – you’ll need to cook your pancakes in batches.
Wait for little bubbles to form on the surface of the pancakes, about 1 to 2 minutes, then use a fish slice to flip them over to cook for another 1 to 2 minutes on the other side, or until golden again.
Carefully wipe out the pan with a ball of kitchen paper, then add another small k**b of butter and cook the next batch.
Serve the pancakes right away with your favourite toppings – I like a bit of fruit and a drizzle of honey.

Ingredients
plain flour , for dusting
500 g ready-made puff pastry
2 tablespoons basil pesto
12 thin slices higher-welfare smoked pancetta
4 tablespoons grated Parmesan cheese
1 tablespoon milk
2 tablespoons sun-dried tomato pesto

Method
Preheat the oven to 180ºC/gas 4 and line a baking tray with greaseproof paper.
Lightly dust a work surface with flour and divide the pastry into two evenly sized pieces. Roll one piece of the pastry out to roughly the size of an A4 sheet of paper (no thicker than 2mm), with the longer side nearest to you.
Spread the green basil pesto evenly over the pastry, leaving a 1cm border at the top, and lay 8 of the pancetta slices vertically on the pastry.
Scatter over half the grated Parmesan and roll the pastry up into a tight spiral cylinder, starting with the longer edge closest to you.
Brush the top edge with a little milk to seal and, using a sharp knife, slice the cylinder into 1cm thick pinwheels.
Arrange the pinwheels on your lined baking tray, flatten each one slightly with your hand and pop in the fridge to chill while you prepare the remaining pinwheels.
Repeat the above steps with the second sheet of pastry but use the red sun-dried tomato pesto in place of green.
Bake both batches of pinwheels for about 15 minutes, until crisp and golden. Serve warm.

Ingredients
140 g unsalted butter
150 g quality dark chocolate , (70%)
8 tablespoons quality cocoa powder
4 large free-range eggs
200 g caster sugar
3 tablespoons golden syrup
3 heaped tablespoons soured cream , or crème fraîche
1 x 25 cm flan or tart shell , baked blind

Method
Preheat the oven to 150°C/300°F/gas 2.
Place the butter, chocolate, and a small pinch of sea salt in a heatproof bowl over a pan of simmering water. Sift in the cocoa powder, then allow everything to melt slowly, stirring occasionally until well mixed.
In a separate bowl, beat the eggs and sugar together until light and well creamed, then add the golden syrup and soured cream.
Stir your chocolate mixture into this mixture, scraping all the chocolate out with a spatula. Once you've mixed it well pour it into the pastry shell.
Bake for 40 to 45 minutes. During cooking a beautiful crust will form on top.
Carefully remove the tart from the oven and allow to cool on a wire rack for at least 45 minutes, during which time the skin with crack and the filling will shrink back slightly.

Ingredients 4 x 150 g higher-welfare veal escalopes 8 fresh sage leaves 8 slices of higher-welfare prosciutto 2 tablespoons unsalted butter olive oil 1 good swig of marsala 1 lemon

Method Place the veal escalopes on a chopping board, leaving a little space between them. Cover with clingfilm and, using your fists or a rolling pin, bash them out until they are about 5mm thick, then discard the clingfilm. Season both sides of the flattened veal with a little black pepper (theres no need for salt as the prosciutto is quite salty). Lay 2 sage leaves flat on each piece of veal, then place 2 pieces of prosciutto on top to cover the meat, and fold over the sides to neaten up. Heat a frying pan over a medium heat and add 1 tbsp butter and a drizzle of oil. Add 2 escalopes to the pan and fry for about 2 minutes on each side, until golden brown. When done, remove to a plate and cover with foil to keep warm. Fry the other 2 escalopes in the same way, then remove to the plate, cover with foil and set aside. Put the pan back on the heat, add the remaining butter and the marsala and simmer for 1 minute until you have a lovely sweet, glossy sauce. Serve the saltimbocca with pasta, polenta or boiled or roast potatoes, and cut the lemon into wedges for squeezing over