These delicious savoury pancakes filled with creamy garlic chicken and mushrooms would make a perfect supper dish on pancake day, or any other day! The filling is easy to make and ideal for using up any left over roast chicken.
The weather is still pretty chilly here, and last weekend we had snow. To me, this means it’s a perfect time to cook a good old fashioned beef stew and carrots. Or any other type of stew for that matter. Cooking it in a pressure cooker means you don’t have to wait hours to tuck in either. But, if you don’t have a pressure cooker, don’t worry. You can cook it on the hob or in the oven as well, it will just take longer.
I’m sure you have all heard about the wizzy new(ish) kitchen gadget that cuts vegetables into long noodle like strands – spiralizers, by now. I can’t resist a kitchen gadget so when the fabulous cook shop Steamer Trading asked me to try one I was more than happy to give it a go. Putting it through its paces I made a spiralised orange and fennel salad with a delicious orange, ginger and honey dressing.