Sausage pancakes with cranberry sauce, chipotle cream and chestnut crumb Sausage Pancakes 150g plain flour ½ teaspoon baking soda ½ teaspoon baking powder 1 egg 175ml buttermilk ½ teaspoon salt Freshly ground black pepper 2 shallots, finely chopped 1 tablespoon oil plus more for cooking pancakes 4 finely chopped scallions 150g cooked sausage chopped Cook the shallots in the oil until golden and cool. Whisk the flour, baking soda and powder together. Make a well in the centre and add the egg. Whisk in the buttermilk then add the salt, shallot mixture, scallions and sausage. Heat a pan and wipe with oil. Add dessertspoons of the batter and cook until bubbles appear, flip and cook on other side. Chestnut crumb 25g butter 50g cooked chestnuts finely chopped 50g breadcrumbs 2 teaspoons chopped rosemary 2 tablespoons chopped parsley Cranberry relish 1 red onion, finely chopped 1 tablespoon oil 100ml Port 2 Granny Smith apples, peeled, cored and cut into 1/2cm dice 250g cranberries 75g castor sugar Cook the onion in the oil until soft then add the Port, sugar, cranberries and apple. Cook for about 10 minutes or until cranberries are soft. Chipotle Cream 50g mayonnaise 150ml sourcream 1 teaspoon chipotle paste Salt and pepper to taste Whisk together. Spoon some relish onto a pancake, followed by some sourcream and sprinkle over the crumb.

Ask this episode

“What did the council decide on item 42?” — answered with the speaker and the moment.