It’s pancake day and there are a number of ways you could choose to make them: fluffy ones for breakfast with crisp bacon and maple syrup; buckwheat galettes for lunch rolled around a fried egg and a slice of ham; drop scones with jam for tea and finally and arguably the classic, and still my favourite – lace-thin crepes for pudding at dinner, with a squeeze of lemon and a sprinkle of sugar.
At this time of year there’s one thing I really crave and luckily it’s something healthy. It’s also something that doesn’t take ages to prepare and (thank god, because it’s too cold to nip out to the shops last minute) most of the ingredients are sitting waiting for me in the cupboard or fridge. Soba noodles and greens, served in miso broth with a poached egg on top is my winter obsession. It’s warming, sustaining, nutritious and moreishly delicious to eat, I could have it (and its variations) every day of the week.
This is the blueprint recipe, but if you make it regularly you’ll find you want to add new ingredients or omit some things – as long as the stock tastes good and it’s full of things you like to eat, you can’t go wrong. See my suggestions for optional extras below..