BLW Blueberry Pancakes

OK, so these are egg free – for no other reason than I didn’t have any eggs in the house. If you use this recipe for the family and not a baby under 1 year old a Tbsp of sugar will help sweeten up the mixture. This is a great way to get blueberries into under 1’s without them flying loose around the house

  • 110g wholemeal flour
  • 110g cornflour
  • 1/2 tsp baking soda
  • 1/2 tsp allspice
  • 230mls milk (your milk, formula or as you’re cooking whole milk is fine)
  • 2 tbsp vegetable oil
  • 1 Tbsp vegetable oil mixed with 1 tsp baking powder
  • 145g frozen blueberries
  • Knob of unsalted butter
  1. Combine the flours, baking soda and allspice in a bowl
  2. In a jug combine the milk, oil and oil-baking powder combination
  3. Stir the liquid mixture into the dry ingredients in the bowl and mix gently until smooth.
  4. Add the frozen blueberries to the mixture and stir to combine
  5. Heat a flat frying pan to medium and lightly grease the pan. Spoon in two tablespoons of mixture per mini pancake for baby orĀ  larger for family
  6. Cook until the base is golden brown and air bubbles burst on top and flip over. Cook until golden on both sides
  7. Serve and Enjoy!

Gressingham Mini Duck Fillets in Soy, Orange and Ginger

Duck Fillets with Orange, Soy & Ginger

A little end of winter warmer for one:


  • Potatoes
  • Unsalted butter to taste


  • 125ml chicken stock
  • 2 Tbsp golden syrup
  • 2 Tbsp soy sauce
  • 2 Tbsp rice wine
  • 1 Tbsp root ginger grated
  • 1 Tbsp tomato puree
  • 1 Tbsp freshly squeezed orange juice
  • 1/2 tsp orange juice


  • 1 Tbsp Vegetable Oil
  • 175g Gressingham Mini Duck Fillets
  1. Cover the potatoes with water, bring to the boil and cook until soft. Smash with some unsalted butter to desired consistency and set aside.
  2. Mix all of the sauce ingredients together, bring to the boil and simmer until the sauce has changed colour, thickened and decreased in volume.
  3. While the sauce is coming to the boil stir fry the Mini Duck Fillets for 4 minutes until cooked and rest for a couple of minutes.
  4. To serve use a ramekin to pack and turnout the potato in the centre of the plate. Top with the rested duck fillets and drizzle over the sauce