Christine McFadden Cookery and Food Writing
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Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with Sweet
Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Glorious Green Stir-Fry
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Medlar and Ginger Creams
Medlar and Rosemary Jelly
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower with
Lovage Crumbs and Lemon
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Roasted Parsnip and
Cumin Soup
Roasted Squash and
Chilli Soup
Roasted Swede, Ginger and
Spiced Black Bean Soup
Rosemary Sorbet
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Salted Sevilles with Star Anise, Coriander and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Sea Buckthorn, Apple
and Ginger Cake
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Medlar Tart with
Walnut Pastry
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Turkey Egg Frittata with
Roasted Red Peppers
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
Coconut flour pancakes recipe development Dorset Foodie South West
Dorset Foodie recipe development coconut pancakes South West
Chickpea flour pancakes recipe development Dorset foodie South West
Spicy pancakes flour recipes Christine McFadden South West

Coconut Flour Pancakes with Lime

Coconut flour makes superb gluten-free pancakes. Here, it is combined with rice flour to tame its tendency to sop up liquid, and the batter is seasoned with a dash of turmeric to brighten the colour. The pancakes are naturally slightly sweet – delicious sprinkled with sugar, lime juice and ultra-thin slivers of lime zest.
Makes 6

coconut flour 2 tbsp
rice flour 2 tbsp
eggs (organic or free-range) 3, lightly beaten
coconut milk (preferably organic) 100ml, whisked until smooth
ground turmeric ¼ tsp
sea salt 1/8 tsp
vegetable oil for frying

to serve:
lime juice
thin sliversof lime zest

1) Put the flours, eggs, coconut milk, turmeric and salt in the bowl of a food processor, and whiz until smooth. Decant into a jug, leave for a few minutes, then stir.

2) Spray a non-stick pancake pan with oil (see Alternative Pancakes) and place over medium heat.

3) Pour in about half a ladleful of the batter. Tilt the pan and swirl the batter to a thin circle, about 15cm diameter.

4) Cook for 30–40 seconds, or until the edge and bottom are starting to colour and you can easily slip a spatula underneath.

5) Flip the pancake over and cook for another minute or so.

6) Slide the pancake onto a warm plate and cover with baking parchment or paper towel to prevent sticking. Repeat with the rest of the batter.

7) Serve warm sprinkled with sugar, lime juice and a few very thin slivers of lime zest.


Recipe © Christine McFadden February 2023



Chick-Pea Pancakes with Nigella Seeds and Turmeric

Chick-pea flour, or gram flour as it is often called, makes beautiful lacy-edged pancakes, but they need careful handling. Use a little more oil than usual and make sure it is really hot before you add the batter. Top with a blob of pungent pickle and a thick yogurt and cucumber sauce.
Makes 6

chick-pea flour 150g
sea salt ½ tsp
ground turmeric ½ tsp
nigella seeds (black onion seeds) 1½ tsp
freshly ground black pepper to taste
water 300ml
vegetable oil for frying

1) Sift the flour, salt and turmeric into a bowl. Combine with the seeds and a few grindings of black pepper.

2) Make a well in the centre. Gradually whisk in the water, drawing in the flour from around the edge. Cover and set aside until you're ready to cook.

3) Whisk the batter again just before cooking.

4) Heat a non-stick pancake pan (see Blog/Alternative Pancakes) then add 2 tsp of oil. When it's almost smoking, swirl in a ladleful of the batter using a circular motion to make a very thin circle, not quite big enough to fill the pan. Lift the edges when just beginning to set and let the uncooked batter run underneath.

5) Fry over medium-high heat for 50–60 seconds or until bubbles appear on the surface.

6) Using a fish slice, carefully flip the pancake over and cook the other side for another 50–60 seconds, or until patched with gold. Slide onto a plate and keep warm.

7) Repeat with the rest of the batter, adding more oil each time.

8) Serve with a pickle of your choice and some chopped cucumber mixed with thick yogurt.


Recipe © Christine McFadden February 2023

    Photography: Christine McFadden    
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