Welsh classics

Pancakes are a timeless way to use up leftovers. Shrove Tuesday (17 Feb) is the day before the start of Lent (Ash Wednesday) – it was the last opportunity to use up eggs and fats before Lent’s fasting

Ingredients (Serves 8) ◆ 400g reduced fat soft cheese ◆ 250g lemon curd ◆ Finely grated rind and juice of 1 small lemon ◆ 12 readymade 18cm sweet pancakes ◆ 12 mini meringues ◆ 150g fresh raspberries

Ingredients (Serves 4) ◆ 650g “wonky” potatoes, peeled and cut into chunks ◆ Salt ◆ 50ml vegetable oil ◆ 240g pack skinless smoked Basa fillets ◆ 100g “wonky” onions, peeled and finely chopped ◆ 2tsp

■ Serves 4 (makes 8 pancakes) ■ Prep 5 mins plus 20 mins resting ■ Cook 30 mins 150g plain flour3 eggs400ml milkneutral-tasting oil, for frying150g soft cheese75ml double cream1 tbsp icing sugar1 tsp

At his Isle of Skye restaurant Edinbane Lodge, chef Calum Montgomery is giving visitors an authentic taste of the Scottish Highlands

What’s sweeter than homemade bakes? Ones filled with nostalgia, of course! Take inspiration from TV presenter and The Great British Bake Off star Briony May Williams