(Crumpets – Drop Scones)

1 large egg
30 ml sugar
125 ml milk (and a little more)
250 ml cake flour
2 ml salt
15 ml melted butter
10 ml baking powder

Place a thick iron griddle over heat or a heavy based frying pan. Beat egg and gradually add sugar. Add half of the milk, then sift in the flour and salt. Mix well, adding remaining milk (and a little more,) gradually. Beat mixture with a rotary egg beater then add melted butter. Lastly, stir in baking powder. Don not stir more than necessary.

Grease hot griddle and, without disturbing batter too much , drop it by spoonfuls into griddle. When bubbles appear on top of the crumpets, slip a knife underneath to loosen and quickly turn them over to brown the other side. When both side are browned and edges feel dry, crumpets are cooked. Put them between the folds of a clean kitchen towel or napkin until required. Serve with honey, syrup or butter. Makes 15.

45 ml olive oil
8 chicken thighs
salt and pepper
45 ml butter
2 onions finely chopped
3 cloves garlic
200 g baby carrots, halved
125 g white button mushrooms
250 ml dry white wine
250 ml chicken stock
250 ml cream
30 ml green pepper corns
6 sprigs thyme, + extra for serving
15 ml cornflour
cooked rice

Preheat oven to 180°C
Heat half of the oil in a large oven proof pan and brown the chicken well.
Season, remove from pan and set aside.
Heat remaining oil and butter in the same pan.
Saute onions until translucent.
Add garlic, carrots and mushrooms and fry until browned.
Add wine, stock, cream, peppercorns and thyme.
Mix cornflour with a little water to form a paste and stir into sauce.
Return chicken to pan, cover and bake for 15 minutes.
Uncover, spoon some sauce over the chicken and bake for a further 15 minutes.
Serve with thyme and rice.