Bernadine Lawrence - How to Feed Your Family for £5 a Day

3 Dot the top with knobs of butter or margarine and bake in the oven for 20 minutes until golden brown. Serve with salad.

SAVOURY PANCAKES

Baked Chicken or Flaked Fish and Mushroom Pancake Cannelloni

Fills 4–6 pancakes

You will need a 30 × 35cm baking dish

150g cooked chicken, shredded, or 150g cooked white fish fillets such as cod, haddock, coley or plaice, flaked

300ml Basic Béchamel Sauce

55g button or chestnut mushrooms, sautéed in a knob of butter

a stack of 4–6 Pancakes

sea salt and freshly ground black pepper

Method

1 Preheat the oven to 180°C (350°F), Gas 4 and grease your baking dish. Combine the chicken or fish with the sauce and the mushrooms, and season with salt and pepper.

2 Fill each pancake with 1 tablespoon of the mixture and roll each one up.

3 Lay them side by side in the baking dish and bake for 15 minutes.

Sautéed Mushroom, Onion and Beansprout Pancakes

Fills 4–6 pancakes

55g cup mushrooms, sliced

1 onion, sliced

115g beansprouts, chopped

1–2 tbsp vegetable oil

1 tbsp soy sauce

a stack of 4–6 Pancakes

freshly ground black pepper

Method

1 Sauté the vegetables in a little oil for 10 minutes.

2 Add the soy sauce, season with black pepper and divide the mixture between your pancakes. Roll and serve.

Sweetcorn and Cup Mushroom Pancakes

Fills 4–6 pancakes

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