CUP RECIPE RECIPES

Steps:

• 1. To make the batter, crack the egg into a large mixing bowl.
  2. Add the flour, milk and a tiny pinch of sea salt.
  3. Whisk everything together until you have a lovely, smooth batter.
  4. Fold through the blueberries, if using.
  5. Put a large frying pan on a medium heat and after a minute or so, add ½ tablespoon of oil.
  6. Carefully tilt the pan to spread the oil out evenly.
  7. Add a few ladles of batter to the pan, leaving enough space between each one so they have room to spread out slightly – each ladleful will make one pancake, and you’ll need to cook them in batches.
  8. Cook the pancakes for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then use a fish slice to carefully flip them over.
  9. When the pancakes are golden on both sides, use a fish slice to transfer the pancakes to a plate.
  10. Repeat steps 5 to 9 with the remaining batter, adding ½ tablespoon of oil to the pan between batches, if needed.
  11. Serve the pancakes straight away, topped with a dollop of natural yoghurt, and some extra berries, if you like.

Steps:

• Heat up the sesame oil in a wok or a large skillet on high heat.
• Add garlic, ginger and serrano peppers, stir fry until fragrant, about 2 minutes.
• Add the chicken pieces and cook until it's white in color, about 5 minutes.
• Stir together the soy sauce, rice wine and sugar in a bowl, pour over chicken.
• Bring to a boil, then turn down the heat to low.
• Let cook, uncovered, until sauce thickens, about 30 minutes.
• Turn heat back up to high and add basil and scallions, cook for another 2 minutes.
• Serve over steamed rice.