Olly smith

pancake pairing DOWNSVIEW ESTATE HERON’S GHYLL (11.5%)

£29, downsview vineyard.co.uk

This quality crafted Sussex fizz is heaped with sherbet vibrancy to pair with Bouncing Banana Pancakes. Local bubbly brilliance that will lift your day.

terrific with tuna PRIMALUNAFRASCATI DOC 2021 (12.5%) £5.75, Tesco

This is a light citrus dream of a wine, which is terrific value for a kitchen table white and easy drinking alongside the tasty Marinated Tuna With Mango And Pineapple Salsa.

crumble champion

CIPRIANI VIRGIN BELLINI (180ML, 0%) £12 for 4 bottles, sacla.co.uk Hands down the best non-alcoholic Bellini I’ve ever tasted and a sparkling delight to serve from the fridge alongside the Scrumptious Peach And Almond Crumble.

tasty with turkey

DEFINITION ZINFANDEL 2020 (14.5%) £10.99 or £7.99 in a Mix Six deal, Majestic

A blueberry in its pomp! This sun-soaked Californian red is sleek and bold, deeply fruity and utterly divine with Tess’s Tremendous Turkey Burgers.

super for stir-fry TESCO FINEST PROSECCO ROSÉ DOC 2021 (11.5%) £8.50

Fizz always pairs well with informal dishes, and rosé prosecco is fruity enough to handle the sumptuous spice in the Sizzling Sweet And Sour Stir-fry.

BOUNCING BANANA PANCAKES

So named because you’ll literally bounce with energy after eating them, thanks to that banana and oat combo. These are the number-one weekend request from my girls and their sleepover guests. Sometimes I use Ready Brek instead of oats – it makes the prep even easier.

SERVES4 PREP 10 MINS COOK ABOUT 20 MINS

125g (4½oz) oats or oatmeal (e.g. Ready Brek) 2tsp baking powder

½tsp ground cinnamon (optional)

A few gratings of nutmeg (optional)

A pinch of salt

2 bananas

2 eggs

75g (3oz) thick live yoghurt

1tbsp protein powder (optional)

1tbsp milled flax seeds (optional)

A few knobs of butter

TO SERVE

Yoghurt

Honey or maple syrup Berries

If using oats, put in a food processor and whizz until they still have some texture, but are much flourier in consistency.

Mix with the baking powder, cinnamon and nutmeg, if using, as well as a pinch of salt.

Blend the bananas, eggs and yoghurt together, then mix with the oat mixture and the protein powder or seeds, if using. Melt a knob of butter in a large frying pan. Put small ladlefuls of the mixture (around 2 tablespoons per pancake) into the frying pan and cook on a medium heat. Don’t have the heat too high or the underside will burn before the pancakes are set. When they are firm enough on the underside – 3 to 4 minutes – flip over and cook the top side for another couple of minutes. Transfer to a plate and keep warm while you cook the rest. You should end up with 12 to 16 pancakes.

Serve with more yoghurt, a drizzle of honey or maple syrup and a few berries.