I’ll make you banana pancakes, pretend like it’s the weekend now*

Mini Stovies can’t get enough of these right now; our own Banana and Date Pancakes, which we are only too happy to make by the mountain load at the weekend. Thanks to the minimal sugar and two portions of fruit this is a happy healthy brekkie for all the family.

The recipe below will make six 4-5 inch pancakes, multiply to your heart’s delight.

2 Large eggs
300 ml Milk
250g Plain flour
1 tsp Baking powder (heaped)
1-2 tsp Sugar
2 Bananas, sliced
A handful of dried dates, chopped

Separate the eggs and beat the whites until stiff. In a large bowl mix together all of the ingredients bar the fruit and mix until smooth. Gently fold in the egg whites.

Heat a small frying pan and wipe lightly with oil or melted butter – just dip a piece of kitchen towel into the butter/oil and swish it over the pan.

Pour a enough batter into the pan to cover to the edges, scatter some chopped dates and a few slices of banana into the cooking pancake. When the top starts to bubble and set flip it over and cook until you can hear the banana pieces sizzle.

Serve warm. For a really indulgent twist spread with peanut butter. Mmmmmmmmmmm.

* a little lyrical accompaniment to your brekkie? Thanks Jack Johnson!


Piece of cake

A different take on regular Thai Prawn cakes. When we say different we mean easier… and when we say Thai Prawn cakes we mean Thai Prawn & Crab cakes!


Ingredients (makes 6-8 cakes)
200g raw prawns
200g crab meat (we get our crab dressed from the fish man on Broughton St, you could also use really good quality canned crab)
1 finely chopped red chilli
Juice of 1 lime
1 tsp fish sauce
1 tbsp thai green curry paste
1 big handful fresh breadcrumbs
1 egg for binding

Finely chop your prawns, if your lazy use a food processor – be careful not to get too carried away and turn your prawns into some kind of fish-shake! Stir in the crab meat, chilli, fish sauce, curry paste and lime juice. Mix well. The smell at this point will most likely make your mouth water – you’ve been warned.

Beat the egg and add that to the prawn/crab mix. Stir in the breadcrumbs and set the mix aside in the fridge for around half an hour – this will make it easier to form into cakes.

Divide the mix into fish cake shapes, top with LOTS of black pepper and a touch of salt. Now, here comes the tough decision…fry or bake?

If you are frying heat a few tablespoons of oil in a pan. When the oil is smoking add the cakes – they will take around 2-3 minutes a side. If you want to bake them (like we did) then lightly oil a baking tray and place the cakes on that. Bake for around 10-15 minutes at gas 6. Frying gets a much crispier coating.

Serve with sticky rice and sweet chilli sauce as a meal, or serve with dips (equal parts soy and rice wine vinegar with some slivers of ginger is particularly good!) and cold, cold lager as a snack.

For a Japanese take on these why not leave out the fish sauce, replace the lime with lemon and replace the curry paste with wasabi – yum!

Tom-tastic tart!

Now Mrs Stovies is very partial to tomatoes, and any tomato based dinner is a real winner. This is so simple and quick it’s great for lunch, dinner or even a picnic (we wish!)


1 x 212g pack puff pastry
350g mixed tomatoes
Drizzle balsamic
Handful chopped parsley
Lots of pepper
1 finely sliced shallot
Touch of salt
150g young goats cheese

Roll out the pastry to fill a reasonably sized non stick or greased baking tray. With a sharp knife score a line around the edge about 1.5 cm from the edge, using a fork prick holes all over the inner space. Bake the base only for ten minutes at gas 6. Remove from the oven and scatter all of the toppings onto the base. The outside edge should have risen up nicely to give you a sturdy border. Stick it back in the oven and bake for another 10 to 15 minutes.

Feed me Seymore!

Sometimes a fry up just isn’t what you’re after on a Saturday morning but a bowl of cereal seems plain wrong. Here’s a great inbetweener that will fill you up without the grease. Breakfast Bread: it does what it says on the tin.


For the dough (makes 2 Breakfast Breads)

500g strong flour
1/2 tablespoon fine sea salt
1 x 7g sachet of dried fast action yeast
1/2 tablespoon sugar
2 tablespoons rapeseed oil
325ml lukewarm water

For the filling

good homemade tomato sauce (for example 1 can chopped tomatoes, 1 clove garlic, 1 tsp dried oregano, 1 tbs balsamic, 1tbs sugar, salt and lots of pepper, simmer for 1h)
200g pancetta (slices or dices – you decide)
small handful of grated good quality cheese (we used some left over Smoked Scamorza from Belhaven)
3 or 4 hard boiled eggs

Mix all your dough ingredients together and set aside in a warm place to prove for 1 hour.

While your dough is proving boil your eggs, you want them just past the soft boiled stage so that they don’t turn into rubber bullets during their second cooking inside the bread. When the eggs are cooled peel them. A nice tip to stop the yolks turning that foosty green colour that haunts scotch eggs up and down this island is to plunge the eggs directly into cold water after boiling as this stops the cooking process.

Fry off your pancetta until it is crispy. If you haven’t got your tomato sauce prepared now would be a good time to make it.

Flour your work surface, turn out your dough and take your hangover out on it. This is known as ‘knocking back’ and is quite therapeutic. Kneed your dough then divide into two.

Roll out one of the halves into a rectangle about 1 cm thick and place onto a floured baking tray, it is important to do this before filling as they can be a pain to move afterwards.

Now the fun part! Spread 3-4 tbsp of your tomato sauce onto the centre of your dough, top with the crispy pancetta, place the eggs evenly along and top with the cheese. Now close up the bread. Take the long sides and wrap them over each other, fold in the ends to enclose the filling. Drizzle with oil and bake in a hot oven (gas 6) for around 20-25 mins but keep an eye on it.

Remove from the oven and allow to cool slightly before eating. There you go, a lighter version of bacon and eggs all contained within a sandwich. Goes particularly well with Guinness or Bloody Mary!