Ingredients
100g/3½oz oats 
3 tbsp honey 
50g/1¾oz self-raising flour 
1 free-range egg 
4 tbsp dried cranberries
5 tbsp butter

For the caramel sauce 
50g/1¾oz butter 
50g/1¾oz caster sugar 
50ml/1¾fl oz double cream 
1 orange, peeled and segmented

Method
1. In a bowl mix together the oats, honey, self-raising flour, egg and dried cranberries. This should form a thick batter.
2. Melt the butter in a thick based non-stick frying pan. Spoon the mixture into small rounds. 
3. Fry for 2-3 minutes on each side until golden.
4. For the caramel sauce, in a hot pan, add the butter and sugar and cook for 3-4 minutes. Then add the cream and orange segments.
5. Serve the flapjacks with the caramel sauce.

Ingredients

For the pancake mixture:
110g/4oz plain flour, sifted
pinch of salt
2 eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter

To serve:
caster sugar
lemon juice 
lemon wedges

Method
Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets a airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.

Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl anduse it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.

Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

To serve, spinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

Ingredients
1 tbsp extra virgin olive oil
300g/10½oz prosciutto slices, cut into strips 1cm/½in wide
100g/3½oz unsalted butter
150ml/5fl oz white wine
6 free-range egg yolks
50g/2oz parmesan, freshly grated, plus extra for serving
50g/2oz aged pecorino, freshly grated
salt and freshly ground black pepper 
350g/12oz egg tagliatelle

Method
1. Heat the olive oil in a thick-bottomed saucepan. Add two-thirds of the prosciutto and fry for one minute.
2. Add 50g/2oz of the butter to the pan and allow to melt, then add the wine and simmer for 2-3 minutes, just to combine with the butter and the prosciutto juices.
3. Place the egg yolks, parmesan and pecorino into a bowl and season, to taste, with salt and freshly ground black pepper. 
4. Cook the tagliatelle according to the packet instructions, or until al dente, then drain, reserving a few tablespoons of the cooking water.
5. Immediately add the pasta to the prosciutto mixture, then stir in the egg mixture - the heat of the pasta will cook the egg.
6. Add the reserved cooking water if the sauce seems too thick, then stir in the remaining prosciutto and reserved butter.
7. To serve, spoon into warmed bowls and sprinkle with a little extra parmesan.