BUCKWHEAT PANCAKESWITH STRAWBERRIES, DARK CHOCOLATE SAUCE AND CRUSHED WALNUTS

Makes about 6-8 pancakes, depending on the size.

For the pancakes

350ml milk 150g buckwheat flour 1 large egg 1 tbsp extra virgin olive oil, for cooking

For the chocolate sauce

100g dark chocolate (85% cocoa solids) 85ml milk 1 tbsp double cream 1 tbsp extra virgin olive oil

To serve

400g strawberries, hulled and chopped 100g walnuts, chopped For the pancake batter, place all of the ingredients apart from the olive oil in a blender and whizz until smooth. Or use a hand whisk. (You can store any excess batter in an airtight container for up to 5 days in your fridge.)

To make the sauce, melt the chocolate in a heatproof bowl over a pan of simmering water. Add the milk, whisking thoroughly, and then add the double cream and olive oil.

To make the pancakes, heat a heavy-bottomed frying pan until it starts to smoke, then add the olive oil.

Pour some of the batter into the pan, swirling it around until it covers the whole surface. Cook for around one minute on each side, until the edges start to brown. Transfer to a plate. Place strawberries in the centre and roll up the pancake. Continue until you have made as many pancakes as required.

Serve with a generous amount of sauce and sprinkle with chopped walnuts.