Pistachio & cherry pancakes

Sift the flour and a pinch of salt into a bowl. Make a well in the centre. Crack in the egg and add about 50ml of the milk, then use a balloon whisk to start whisking, gradually incorporating the flour into the liquid. Add the remaining milk gradually, whisking continually, until the batter is slightly thicker than single cream. Add a touch more milk if needed. (Alternatively, you can whizz up the batter in a blender until smooth.)

Cover the batter and leave it to rest for 30 minutes. If it thickens while resting, add a little more milk to bring it back to the right consistency. The batter must be quite thin, as it’s tricky to swirl thicker batter in the pan fast enough before it sets.

Heat an 18-20cm nonstick frying pan over a medium heat. Add 1 tbsp oil, swirl it around, then tip out any excess into a heatproof bowl. Ladle 60-80ml of batter into the pan, adding enough to just coat the base, swirling it around quickly to make a thin, even layer. Cook for 1-2 minutes, or until the edge of the batter begins to curl and the base is golden brown. Use a fish slice or palette knife to flip the pancake. Cook for 30 seconds-1 minute more, then transfer to a warm plate. Repeat with the rest of the batter to make 3 more pancakes, stacking them with sheets of baking parchment between each. Cover with a clean tea towel until ready to assemble.

In a large bowl, beat together the mascarpone and pistachio spread until very smooth. In a separate bowl, use a balloon whisk to whip the cream to soft peaks, then fold into the mascarpone mixture. Season with a pinch of sea salt flakes; set aside.

In a small pan, warm the cherry compote and lemon juice over a medium heat for 2-3 minutes. Stir through the lemon zest and take off the heat. Meanwhile, roughly chop the toasted pistachios.

Fill each pancake with ¼ of the pistachio cream, then tuck in 2 opposite sides of the pancake and roll up like a spring roll. Serve immediately, topped with the cherry compote and pistachios.