Fairmont Food Store

First separate the eggs, putting the whites into one bowl and the yolks into another.
Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter.
Whisk the whites with 1 pinch of sea salt until they form stiff peaks, then fold into the batter – it is now ready to use.
Heat a non-stick pan over a medium heat, pour some of the batter into the pan and cook for a couple of minutes, or until it starts to look golden and firm.
At this point sprinkle your chosen flavouring (see below) onto the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.
You can make these pancakes large or small, depending on what you prefer. Serve them with a drizzle of maple syrup, or even with some butter or crème fraîche. If you choose to sprinkle with a flavouring, try one of these... fresh corn from the cob, crispy bacon or pancetta, blueberries, banana, stewed apple, grated chocolate – anything else you can

Ingredients
3 large free-range eggs
115 g plain flour
1 heaped teaspoon baking powder
140 ml milk

Method
First separate the eggs, putting the whites into one bowl and the yolks into another.
Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter.
Whisk the whites with 1 pinch of sea salt until they form stiff peaks, then fold into the batter – it is now ready to use.
Heat a non-stick pan over a medium heat, pour some of the batter into the pan and cook for a couple of minutes, or until it starts to look golden and firm.
At this point sprinkle your chosen flavouring (see below) onto the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.
You can make these pancakes large or small, depending on what you prefer. Serve them with a drizzle of maple syrup, or even with some butter or crème fraîche. If you choose to sprinkle with a flavouring, try one of these... fresh corn from the cob, crispy bacon or pancetta, blueberries, banana, stewed apple, grated chocolate – anything else you can

Ingredients
2 large aubergines , (800g total)
300 g sirloin steak , (ideally 1.5cm thick)
2 cloves of garlic
300 g ripe mixed-colour cherry tomatoes
½ a bunch of fresh basil , (15g)

Method
Prick the aubergines, then microwave in a covered bowl on high for 10 minutes, or until soft.
Meanwhile, pull the fat off the sirloin and place the fat in a large cold non-stick frying pan.
Put on a medium-high heat to render as it heats up, moving it around to coat the pan, while you cut off the sinew, then rub the steak with a pinch of sea salt and black pepper.
Peel and finely slice the garlic, and halve the tomatoes.
Sear the steak in the hot pan for 2 minutes on each side for medium, or to your liking, then remove to a plate to rest, discarding the piece of fat.
Sprinkle the garlic straight into the pan. Discard the aubergine stalks, chop up the flesh and add to the pan with any tasty juices, then toss in the tomatoes for 2 minutes.
Tear in most of the basil leaves, stir in 1 tablespoon of red wine vinegar, taste and season to perfection, and plate up.
Slice the steak, place on top, pick over the remaining basil, then drizzle with 1 teaspoon of extra virgin olive oil and the resting juices.