MY BOLOGNESE LAYERED PANCAKE CAKE

I LOVE this recipe. It’s not unlike a beef cannelloni or spaghetti bolognese in flavour, but it’s more fun to make, looks interesting on the table and a slice, showing all the layers of pancake and filling, makes it look impressive — even though it’s a simple recipe! If the cooker-top ends up messy, it’s worth it. You can buy good French pancakes from supermarkets and if you love that cheeseburger taste, you can add a cheese slice to each layer.

SERVES 4

● 450g lean minced beef

● 2 tbsp oil

● 3 rashers rindless streaky bacon, diced

● 1 large onion, chopped

● 1 stick of celery, chopped

● 1 garlic clove, crushed ● 1 x 400g can chopped tomatoes

● 1 tbsp tomato puree

● A pinch of dried or chopped fresh thyme

● Salt and black pepper

● 8 unsweettened French pancakes

● 1 tbsp choppped fresh parsley or coriander

● 200ml souured cream or plain yoghurt

FRY half the mince in a pan with 1 tbsp oil. Press the meat down in a shallow layer with a fish slice, leaving it to sizzle and brown, then turn it over and fry the other side. Don’t be surprised if this takes quite a while, it needs to be brown all over. Lift out with a slotted spoon and place in another saucepan. Deglaze the frying pan by adding a splash of water and loosening the bits stuck on the bottom. Tip this on to the cooked meat in the separate pan. Repeat these steps with the remaining half of the mince. Turn the heat down under the frying pan and, using the rest of the oil as you need it, fry the bacon, onion, celery and garlic until it’s all just turning brown. Then stir in the tin of chopped tomatoes and bring the mixture to the boil, still stirring. Pour this into the saucepan with the meat. Add to this the tomato puree, thyme, salt and pepper, and simmer gently for 45 minutes, or until it is thick and syrupy. Stir occasionally to make sure nothing burns on the base of the pan. When the meat sauce is cooked, stir and add a little water if it’s too thick. Season well. Place one pancake on an oven-proof dish (or serving dish if you’re serving it straight away) and spoon over some meat sauce, then cover with a second pancake. Continue to layer the meat sauce and pancakes — spreading the sauce evenly to the edge of each pancake rather than piling it all in the middle — and finish with a pancake on top. Cover the cake loosely with foil and reheat in a moderately low oven (150c/ 130c fan/gas 2) for 15 minutes if you have assembled it with the meat sauce hot (or 40 minutes if you’re heating it from cold). Sprinkle the parsley or coriander over the cake and serve with soured cream or yoghurt.