< Kitchen
< Summer Sizzlers

Marshmallow Snowballs
Gooseberry Fool
Raspberry & Apple Palmiers
Carla's Orange Chocolate & Cream Choux 'C'
Chocolate Workies
Danish Peasant Girl with Veil
Apple Snow
Blackberry Polenta Cake
Basic Four-Egg Sponge
Trifle in a 'Trifle'
Pears in Lemon Juice
Basic Muffins
Anna-Louise's Redcurrant Tart
Baby BBQ
Zinging Home-Made Lemonade
Mini-Cooked Breakfast
Butterfly Fruit
Redcurrant Yogurt Ice-Cream
Blackcurrant Coulis
Lemon Ricotta with Summer Fruits and Blackcurrant Coulis
Redcurrant Muffins
Dough Balls
Kids' Summer Cup
Primrose Salad
Easy Cheese Soufflé
Elderflower Fizz
Zany Pavlova
Herb Pikelets and Orange Caviar
Maypole Cake
Bananas in Pyjamas
Elderflower Cordial

Herb Pikelets and Orange Caviar

The aim of this starter is to make every mouthful explode on the tongue. If the children don't like the taste or texture of caviar, top their pikelets with hummus and red pesto instead.

125g self-raising flour
2 eggs, beaten
125ml milk
2 tbsp parsley, chopped
2 tbsp dill, chopped
half a tsp paprika
Oil for greasing
125ml sour cream
Small pot salmon caviar
Lemon wedges

Put the flour in a bowl and make a well in the centre. Gradually add the eggs and milk and mix with the flour. Add the parsley and dill, season with salt and paprika. Whisk to a smooth batter.

Heat a non-stick frying pan or griddle. Grease sparingly with oil. Drop heaped teaspoons of batter into the pan and cook on one side until bubbles appear. Turn and brown the other side. When cooked, remove the pikelets and leave to cool.

To serve, top with a teaspoon of sour cream and salmon caviar, and lemon wedges to squeeze over.