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Parsnip and chorizo pancakes with bergamot, honey and pumpkin seed labneh recipe

Parsnip and chorizo pancakes with bergamot, honey and pumpkin seed labneh recipe

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  • Recipes
  • Dish type
  • Pancakes
  • Savoury pancakes

A delicious savoury pancake recipe for anyone who ends up with a random array of roots that have seen better days; this is the perfect way to revive the vegetables and pad them out. I would pair it with plain simple things so that the flavour isn't muddled. If you don't have labneh, use creme fraiche for this or a thick Greek yoghurt.

1 person made this

IngredientsServes: 4

  • Pancakes
  • 2 tablespoons olive oil
  • 1 white onion, thinly sliced
  • 4 to 5 small parsnips, coarsely grated
  • 1/4 ring of chorizo, chopped into small cubes
  • 1 tablespoon finely chopped sage
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon cumin seeds
  • salt and pepper
  • 4 medium eggs
  • 15g wholemeal flour
  • butter for frying
  • Labneh
  • 2 tablespoons pumpkin seeds
  • 4 tablespoons labneh
  • zest of 1 bergamot lemon
  • 1 teaspoon honey
  • Salad
  • mixed salad leaves
  • 1 handful grapes, sliced
  • 1 generous drizzle hazelnut oil
  • 1 tablespoon bergamot lemon juice
  • 1 teaspoon red wine vinegar

MethodPrep:25min ›Cook:25min ›Extra time:15min resting › Ready in:1hr5min

  1. Heat a frying pan, add oil and gently fry the onion. When it starts to soften add the grated parsnip. Move it but not continuously so that the parsnip has a chance to caramelise. After approximately 10 minutes add the pieces of chorizo, sage, paprika, cumin and a large pinch of salt (that's a three finger pinch). Combine everything and fry for a few more minutes.
  2. Tip the contents of the pan in to a mixing bowl. Crack the eggs into the mixture, season with black pepper and salt and fold the eggs in. Add the flour and fold it in quickly with as few stirs as possible to keep the mixture light. Let it rest for 15 to 30 minutes.
  3. Meanwhile toast the pumpkin seeds in a dry frying pan over a gentle heat for 5 minutes or till lightly browned. Take 4 tablespoons of labneh and add the lemon zest and honey. Combine with a fork and it should become lighter and creamier. Sprinkle with the pumpkin seeds.
  4. The salad keep simple and fresh. Combine the leaves and grapes, then drizzle with hazelnut oil, vinegar and lemon juice and toss together.
  5. For the pancakes, heat about 10g of butter in a frying pan on a low heat. Add approximately 2 tablespoons of batter for each pancake. Keep an eye on them and keep the heat low to moderate. Mine needed 3 minutes each side but it will depend on the thickness.
  6. Serve pancakes on top of the salad with a big spoonful of the labneh.

See it on my blog

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Honey & Apricot Oat Cake

The oats give a nice crumbly texture while the honey helps to retain moisture because of its hygroscopic properties.

For a dash of added goodness, some linseed meal has been incorporated for flavour as well as a dose of Omega 3.

If you don’t have any dried apricots to hand, other dried fruits would work equally as well such as sultanas, prunes or even pineapple.


  • 150g butter
  • 50g honey
  • 75g rolled porridge oats
  • 75g self raising flour
  • 25g linseed meal
  • 50g light brown sugar
  • pinch salt
  • 1 tsp baking powder
  • 85g dried apricots, coarsely chopped
  • 2 medium eggs, beaten until frothy
  • 2 tbsp seed sprinkle mix (containing pumpkin, sunflower, sesame and linseed)
  • 2 tsp demerara sugar

To download a printable recipe card, just click on the icon.


Preheat the oven to 180C / Gas 4.

Grease a small loaf tin (measuring approximately 20cm long x 10cm wide x 5cm deep) with butter and line with non-stick parchment paper.

Melt together the honey and butter then stir in the oats, set aside.

In a large bowl combine the self raising flour, linseed meal, brown sugar, salt and baking powder.

Tip in the oat, butter and honey mixture along with the beaten eggs and stir gently until no dry ingredients remain.

Spoon into the loaf tin an smooth over the cake batter to level.

Evenly sprinkle with the seeds and Demerara sugar and bake in the centre of the oven for 40-45 minutes or until a cocktail stick inserted into the centre of the cake comes out clean.

Leave to cool in the tin for 5 minutes before turning out on to a wire rack to cool further.

See which foods are in season and at their best using our guide

Very lemony lemon cake

From Diana Henry at The Sunday Telegraph Diana Henry at The Sunday Telegraph by Diana Henry

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  • Categories: Cakes, large Frostings & fillings Afternoon tea Dessert Dinner parties/entertaining
  • Ingredients: lemons granulated sugar eggs plain flour sour cream

Turkish Style Brown Rice Salad with Labneh

This mildly spiced rice dish takes its flavour cues from Turkish cuisine. It is nutty in taste and texture, infused with the earthy warmth of cumin and allspice and a pleasing sweetness from currants and cinnamon.

Freshness is delivered by parsley and mint which add a brightness to the finished dish. It really is totally delicious proving that brown rice need not be boring.

Labneh is a type of curd cheese which can be easily made at home. Just plan ahead as it needs to prepared the day before in readiness for its overnight draining.


  • 300g brown basmati rice
  • 1 stick cinnamon
  • 40g currants
  • 60g flaked almonds
  • 3 tbsp olive oil
  • 2 tsp cumin seeds
  • 2 onions, finely sliced
  • 1 garlic clove, finely chopped
  • quarter tsp ground allspice
  • half tsp sea salt
  • handful fresh flat-leaf parsley
  • handful fresh mint leaves
  • 2 tbsp red wine vinegar
  • zest and juice of half a lemon

To download a printable recipe card, just click on the icon.


For the labneh
Place the yogurt in a bowl and add the pinch of salt and stir to mix well. Line a sieve with muslin or a thin clean tea towel and place over a bowl. Spoon the yogurt in to the cloth-lined sieve and put in the fridge overnight. Discard the liquid that has collected in the bowl and use the soft creamy curd cheese that is left in the cloth. You can either simply put it in a bowl or roll into individual balls.

For the rice
First soak the rice in a bowl of cold water for half an hour, then drain in a sieve.

To cook the rice, first boil a kettle of water. Place the rice in a large sauce pan along with the cinnamon stick and currants and pour over the just-boiled water until it comes up to a centimetre above the level of the rice.

Place on the hob and bring to the boil, immediately turn down the heat to the very lowest setting and put a lid on the pan. Leave to gently steam for 30 minutes.

Place the cooked rice in a bowl and cover to keep warm.

Meanwhile, put the almonds in a large frying pan over a medium-high heat. Cook for 2-3 minutes, shaking and stirring them until they are lightly browned and toasted. Remove and set aside.

Lightly crush the cumin seeds using a pestle and mortar.

Add the oil to the pan and when the oil is hot, tip in the cumin seeds and allow them to fry briefly before adding the onions, allspice and salt. Turn the heat to low and cook the onions for 5 minutes then add the garlic and cook for a further 5 minutes until the spices release their aroma and the onions are golden and soft.

Add the onion mixture and almonds to the bowl of rice, along with the vinegar and tear over the parsley and mint leaves. Mix in gently with a fork.

Serve in bowls along with the labneh on the side with the lemon zest sprinkled over and finished with a final squeeze of lemon juice.

See which foods are in season and at their best using our guide

Harmony Valley Farm

Description: Sorrel is a unique perennial plant we look forward to every spring and is amongst the first greens of the season. It belongs to the Knotweed family of plants, which also includes such plants as rhubarb and buckwheat. Sorrel leaves have a pointy, arrow shape and are thick in texture and bright green in color with pinkish stems. You’ll recognize sorrel by its tart and citrus-like flavor if you nibble on a raw leaf. It has a bright flavor that will call your taste buds to attention!

Asparagus, Green





picada (garlic, thyme, bread crumbs, bread cubes, lemon zest)


Browned Butter,

toasted hazelnuts

white pepper, spring onions

crab meat, fresh lime juice

pancetta, poached egg, chervil, dill, chives

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Parsnip and chorizo pancakes with bergamot, honey and pumpkin seed labneh recipe - Recipes

Quick Mini Honey Cheesecakes

You just can't go past cheesecake, but unfortunately they often take hours to set. Who has time for that when a cheesecake craving hits? These delicious honey flavoured ones take just 15 minutes!

Recipe Tester Feedback: “A quick and easy cheesecake that is velvety smooth and full of flavour." - Katie

No: Egg / Nuts
Contains: Gluten / Dairy
*Variations: Can be made without Gluten

Total Preparation Time 15 minutes
Serves 4
Can be frozen


  • Base:
  • shortbread biscuits - 200g (*can use GF)
  • butter - 70g
  • Filling:
  • cream cheese - 500g, cubed
  • cream - 200g, pure
  • honey - 80g
  • sugar - 40g
  • vanilla - 1 tsp, extract
  • cinnamon - ground, to sprinkle


  1. Place the shortbread biscuits (200g) and butter (70g) into the bowl. Mill Speed 8 / 10 seconds.
  2. Transfer the mixture evenly into each serving dish. Press down to compact.
  1. Add the cubed cream cheese (500g), pure cream (200g), honey (80g), sugar (40g) and vanilla extract (1 tsp) to the bowl. Mix Speed 6 / 20 seconds. Scrape down sides.
  2. Mix again Speed 6 / 10 seconds, or until smooth.
  3. Place mixture into a piping bag with a large star nozzle.
  4. Pipe the filling over the biscuit bases.
  5. Sprinkle each with a little ground cinnamon and serve. If you wish you can leave them to set in the fridge.
  6. Enjoy!

Make your own!
*Make your own shortbread biscuits with the Classic Shortbread recipe from The Holidays Issue.

Hot Chocolate Magic Cake

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A Pot of Tea and a Biscuit

My friend Yuri gave me a copy of Ottolenghi The Cookbook a while ago, as he already owned a copy and was given a second one for Christmas. Lucky me. (Yuri, I haven't forgotten that I owe you a Roast Pork Belly dinner.)

I was really excited about the book when I found that it contained the recipe for Cucumber and Poppy Seed Salad, which I had had at a cafe in the Lake District last summer and had been trying to find online without really knowing what to look for. I just searched for cucumber salad and surprise, surprise couldn't find the right recipe. Anyways, I digress. I'll be blogging about the salad some time soon. In the meantime let me share the recipe for Cauliflower and Cumin Fritters with Lime Yogurt which I made the other night.

They were really good and quite quick to do. I adapted the original Ottolenghi recipe as I don't like parsley and don't like frying in loads of oil. Next time I'll also definitely add some chillies, as the fritters are sweet from the cauliflower and tart from the lime and the yoghurt, but they really need some heat in my opinion. So here's my adapted recipe, in which I have already included chillies, as I'm sure they'll make them perfect.

Cauliflower and Cumin Fritters with Lime Yogurt (serves 4)

For the fritters:
1 small cauliflower (about 320g), trimmed and cut into small florets
120 g plain flour
3 tbsp chopped fresh coriander (cilantro), plus a few extra leaves to garnish
1 garlic clove, crushed
2 shallots, finely chopped
1-2 medium chillies, seeds removed and chopped finely
4 free-range eggs
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1 1/2 teaspoon salt
1 teaspoon black pepper
oil for frying

For the Yogurt Sauce:
300g Greek yogurt
2tbsp finely chopped fresh coriander (cilantro)
grated zest of one lime
2tbsp of lime juice
2tbsp of olive oil
salt and pepper

For the yoghurt sauce combine the yoghurt, coriander, lime juice and zest and olive oil in a bowl and stir until well mixed. Season to taste with salt and pepper.

For the fritters put the cauliflower in a pan of boiling salted water and cook for about 15 minutes. You want it to go really soft so that it will fall apart when you add it to the batter later.

In a bowl whisk together the flour, coriander, garlic, shallots, chillies, eggs, cumin, cinnamon and tumeric until you have a well combined and smooth thick batter.

Once the cauliflower is cooked, drain it and add it to the batter. Stir with a fork until the florets have broken up into small pieces and everything is well combined.

Heat some olive oil in a large frying pan. Once hot spoon in the batter with a large serving spoon (about three tbsp per fritter).

My pan will hold about four fritters at a time.

Keep checking the temperature of the oil. You don't want it to get too hot, so that the fritters will burn.

Fry for around 3-4 minutes on each side, until golden.

Remove from the pan, allow to drain on some kitchen paper and serve with the yoghurt sauce and some salad or stuff them into a pita pocket.

Watch the video: Αφράτοι λουκουμάδες με μέλι, κανέλα και σουσάμι-Greek Honey Dumplings Loukoumades (August 2022).