Jersey Curd

Rich in butterfat, protein and calcium, Jersey milk makes for a delectable curd – and within the pastoral landscape of Neston Park, Wiltshire, Julianna Sedli and her husband Karim Niazy (opposite) make exactly that. Using traditional methods, this silky cheese is made with organic milk from the farm’s Jersey cows.

PANCAKES WITH JERSEY CURD

This recipe is inspired by Julianna’s Hungarian culinary heritage, in which curd features as a common ingredient in both savoury and sweet dishes. Coming from a farming family, she has always loved to cook and makes these pancakes for her children most weeks.

Preparation 15 minutes Cooking 25 minutes Makes 10-12 pancakes 470G PLAIN FLOUR

2 TBSP ICING SUGAR, PLUS EXTRA FOR DUSTING 2 TSP BAKING POWDER

¼ TSP SEA SALT

1 LARGE EGG

200G JERSEY CURD

290ML WHOLE MILK, PLUS EXTRA IF NEEDED 2 TBSP VANILLA EXTRACT

2 TBSP MELTED BUTTER, PLUS EXTRA BUTTER FOR FRYING GRATED ZEST OF 1 LEMON

WHIPPED OR POURING CREAM OR MAPLE SYRUP, TO SERVE

1 Preheat the oven to 140°C (120°C fan oven) gas mark 1.

2 In a large bowl, sift together the flour, icing sugar, baking powder and salt. In a separate bowl, beat the egg with the Jersey Curd, milk and vanilla extract, then pour in the melted butter. Add this runny mixture to the flour mixture, mixing until the batter is smooth – don’t worry too much about lumps. If the mixture is too thick, add a little more milk to loosen it.

3 Place a cast-iron or heavy-based frying pan on a medium heat to warm up. When it is hot, add a small knob of butter to melt. Place 2 tbsp of the batter in the pan to form a pancake about 10cm in diameter and cook for around 1 minute. Once you see bubbles forming on top of the batter, it is ready to be flipped and cooked for the same amount of time on the other side. Transfer the pancake to a baking sheet and place in the oven to keep warm, then add another knob of butter and repeat until you have used all the batter. The mixture makes 10-12 pancakes in total; depending on the size of your pan, you may be able to cook 2-3 at a time.

4 To serve, dust a little icing sugar and the lemon zest over and enjoy with a spoonful of cream or a glug of maple syrup, or both.