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• 50g dried cherries soaked in 50ml orange juice for 2 hours
• 2 large eggs
• 225ml buttermilk
• 285g plain flour
• 1 teaspoon baking soda
• 50g rolled oats
• 1 tablespoon golden syrup
• 2 tablespoons castor sugar
• 1 tablespoon mixed seeds

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Drain the liquid from the cherries into a bowl and whisk in the eggs and buttermilk.

Sift the flour and baking soda together and whisk into the egg mixture.

Add the oats, syrup, sugar and seeds and mix well.

Allow to rest for 10 minutes and fold in the cherries.

Place a non stick pan over medium high heat and wipe with oil on a piece of kitchen paper.

Add tablespoons of the mixture onto the pan – don't over crowd.

When bubbles appear on the surface of the pancake, flip over and cook for a minute on the other side.

Repeat with the remaining mixture and leave pancakes on a cooling rack while you cook the rest.

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Pomegranate and honey roasted pears

• 4 pears
• 1 tablespoon honey
• 1 tablespoon rapeseed oil
• 4 tablespoons Grenadine

Set oven to 180oc

Quarter, peel and core the pears and place in a baking dish.

Drizzle over the honey, oil and grenadine and place in oven.

Baste every five minutes until soft and the liquid is syrupy.

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Chocolate Sauce

• 35g cocoa powder
• 60g soft brown sugar
• 100ml cream
• 50ml water
• 1 teaspoon vanilla extract

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Place in a pan and bring to the boil.

Whisk to bring together and then simmer for 5 minutes or until the sugar has dissolved.