February

As we draw into yet another dark and cold winter month it is easy to feel despondent. With the warm glow of spring seeming far away, and the bounteous harvest of summer further still, cooks can’t help but feel lost at what to whip up for supper.

But in fact this is a time to realise the wonders that lie in the larder, utilising dried beans and grains to create comforting dishes. With Shrove Tuesday on the horizon what could be better than a stack of steaming pancakes generously drizzled with syrup, the perfect comfort food for a cold February evening.

Pancakes were traditionally eaten on Shrove Tuesday, to use up the luxuries in the pantry before 40 days of restrained eating began. Pancakes were a good way of using up lavish ingredients such as milk, eggs and sugar before Christians would begin their fasting, which often meant that no meat, eggs or dairy would be consumed during this period.

So with this in mind why not indulge while you can, filling your pancakes with a multitude of extravagant fillings.  For those wanting a savoury treat why not try filling you pancakes with fried seasonal greens and covering with a blanket of cheese sauce, before burnishing the top under the grill. Or for those of you, like me, who have more of sweet tooth why not dip into the preserves; jam is perfect to spread on warm pancakes with a scoop of ice cream.

However you like to serve your pancakes one thing is for sure, you can never have too many- so stack them up high and enjoy the festivities before the restraint of lent begins.