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 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