2 large eggs
2 tbsp melted butter
75g frozen spinach, partially thawed, or 150g cooked fresh spinach, drained
Pinch of salt
110g plain flour.
Sift flour and salt into mixing bowl.
Break the eggs into a well in the centre.
Start to whisk the eggs, gradually adding the milk (or use a blender).
Add spinach and whisk until incorporated. Just before cooking stir in melted butter. Cook the pancakes in the usual way. Serve scattered with grated cheese or fill with tuna in white sauce.
1 bunch of spring greens, tough stalks removed and leaves shredded.
100ml olive oil
Juice of 1 or 2 lemons, to taste
1 tbsp chopped parsley
1 tbsp chopped dill
1 garlic clove, crushed.
Mix all the dressing ingredients together in a bowl and season with salt and pepper. Add the juice of 1 lemon to start with, taste and add more as you prefer.
Cook the greens in a pan of boiling water for about 3 mins, until just tender. Drain and toss them in just enough of the dressing to coat, and then serve straight away.
If there is any dressing left over, it can be stored for a while in a screw-topped jar in the fridge.
If you already have chive plants, once they start to flower you can use some of the flowers to make into a butter to add colour and flavour to dishes such as jacket potatoes, grilled fish, steak, or lightly steamed vegetables, or even added to sandwiches.
Pick flowering stems, and discarding the stems, crumble the florets of the flower into butter at room temperature, mix and return to the fridge to allow the flavour to develop, in the same way as for herb butter.
(Wild ramson flowers can also be treated in the same way, but be wary, it can be very strong!)