b'FOODLets do brunch Pear & yoghurtpinch of ground nutmegMelt a little butter in a large frying pancakes 1 tablespoon butter, pan over a medium heat, then dollop plus extra for fryingin a heaped tablespoon of the batter WITH LOLA MILNE, COOKERY WRITER AND PHOTOGRAPHER saltfor each pancake and cook for 23 A late and lazy breakfast is theDelicious fluffy pancakes are a greatminutes per side until golden and brekkie. I like adding frozen raspberriesMethod springy. You will most likely need to do perfect way to start the weekend.or blackberries to the pears andTo make the pancakes, combine thethis in batches.Saturdays were made for this drizzling everything with a crazyyoghurt and eggs in a jug. To serve, divide the pancakes between amount of maple syrup.In a large bowl, mix the flour,four plates and top with the pear Serves 4 (makes about 12 pancakes) bicarbonate of soda, cinnamon, acompote and a little extra yoghurt, if Cherry tomato toasts Method pinch of salt and half the sugar, thenyou like.Preheat the grill to high. Ingredients whisk in the contents of the jug to These are a quick, fresh fix, perfectTip the cherry tomatoes into an ovenmake a smooth batter.for brunch or lunch. The delicatetray and grill for 510 minutes until320ml yoghurt, plus extra to serveIn a small saucepan, add the pears and creaminess of the ricotta is deliciousstarting to blister. 2 eggsthe reserved juice with the lemon juice, with the tomatoes and punchy green200g plain flourremaining sugar and the nutmeg. sauce. Meanwhile, combine the olive oil1 teaspoon bicarbonate of soda Bring to the boil and cook for about with the garlic, herbs, Parmesan andpinch of ground cinnamon5 minutes until the pears are soft and Serves 2 vinegar, season and set aside.1 teaspoon sugarthe liquid has largely evaporated. Stir Toast the bread, then pop a slice on410g tin pears in juice, sliced intoin the butter, then set aside.Ingredients each plate.wedges and juice reserved juice of 1 lemon 400g tin cherry tomatoesTop with the grilled tomatoes and 2 slices of breadricotta, spoon over the green sauce 75g ricotta cheeseand tuck in. salt and freshly ground black pepper Lola Milne is a cookery writerFor the green sauceand photographer. Take One Tin2 tablespoons olive oil is her first book and focuses on1 garlic clove, finely chopped making delicioushandful of basil, leaves picked and meals fromfinely chopped store cupboard3 sprigs of mint, leaves picked and ingredients. finely chopped 20g Parmesan, grated1 teaspoon white wine or cider vinegarTHE BETTER MORNINGS EDITION|VOLUME 15 VOLUME 15 |THE BETTER MORNINGS EDITION 27'