Pea and cauliflower frittata

Serves 4

Ingredients
1 cauliflower, broken into small florets
100g frozen peas
6 eggs
bunch salad onions, thinly sliced
1 tsp toasted cumin seeds, lightly crushed
25g white breadcrumbs
olive oil spray
50g Greek light salad cheese, crumbled

Cook the cauliflower in a pan of boiling water for eight to 10 minutes until just tender, adding the peas for the last minute. Drain well.

Meanwhile, beat the eggs, stir in the salad onions, cumin and breadcrumbs. Stir in the cooked cauliflower and peas.

Lightly spray a 22cm non-stick frying pan with oil and pour in the egg mixture. Cook on the lowest heat for 12 minutes until almost set, then scatter over the cheese.

Preheat the grill to medium and cook the top of the frittata for four to five minutes (make sure the pan handle does not get too hot) until golden and completely cooked all the way through.

Slip the frittata out of the pan and on to a board. Cut into wedges and serve.

Perfect buttermilk pancakes with chocolate sauce

Serves 6

Ingredients
For the chocolate sauce
100ml double cream
1 chipotle chilli, roughly chopped
200g dark chocolate

For the pancakes
150g essential Waitrose plain flour
pinch of salt
25g Waitrose golden caster sugar
4 eggs
100ml whole milk
100ml buttermilk
40g butter
4 tbsps rapeseed or sunflower oil
vanilla ice cream, to serve

To make the sauce, gently warm the cream and chilli in a pan, then leave to infuse for 10 minutes. Break the chocolate into a bowl and place on top of a pan of simmering water, making sure the base doesn’t touch the water, and allow to melt slowly while stirring.

Strain the warmed cream into the melted chocolate and stir. Discard the chilli. Keep the sauce warm while you make the pancakes.

Sift the flour into a large bowl and add the salt and half the sugar. In a separate dish, crack two eggs into the milk. Separate the remaining two eggs and add the yolks to the milk.

Add the buttermilk to the milk and eggs and whisk together. Slowly pour into the flour, whisking gently but being careful not to overmix.

In a separate bowl, add the remaining sugar to the egg whites, whisk until light and fluffy, then fold into the batter mixture in two stages.

Heat a little butter and oil in a non-stick pan. Depending on the size of your pan, drop up to five large tablespoons of the pancake mix into it and fry each pancake for 40 seconds until bubbles appear on the surface.

Flip over and fry for a further 40 seconds, then remove. Repeat in batches with the rest of the batter to make 18-24 pancakes.

Divide the pancakes between six plates and top each with a scoop of ice cream and a drizzle of chocolate sauce. Serve swiftly.

Pink grapefruit granita with lavender shortbreads

Serves 4

Ingredients
100g caster sugar
150ml water
4 Pink Florida grapefruit
grated zest and juice
1 orange
8 Waitrose Seriously Delicate All Butter Lavender Shortbread hearts

Place the sugar and water in a small pan and heat gently, stirring until the sugar dissolves. Set aside to cool. Meanwhile, squeeze the juice from three of the grapefruit and add to the orange zest and juice – you should have about 600ml in total.

Add the juice to the cooled sugar syrup and pour into a rigid container. Freeze for three to four hours or overnight, stirring with a fork once or twice until firm.

Cut the remaining grapefruit into segments. Scrape the surface of the granita with a fork to break up the crystals, then divide between four small bowls or glasses.

Top each serving with one or two segments of pink grapefruit and serve with the shortbread hearts on the side.

Warm surf and turf salad

Serves 2

Ingredients
300g miniature potatoes, halved
75g broad beans
1 tsp olive oil
200g beef sirloin or rump steak, trimmed of fat
small knob of butter
1 garlic clove, crushed
large pinch crushed chilli flakes
150g raw king prawns
60g watercress, rocket and spinach
1 tbsp Waitrose Italian balsamic and olive oil dressing

Cook the potatoes in a large pan of boiling water for four minutes, add the broad beans and cook for a further three minutes or until both vegetables are tender. Drain well.

Meanwhile, heat the oil in a large non-stick frying pan and cook the steak for two to three minutes on each side until nicely browned but still a little pink in the centre. Transfer to a board and leave to rest.

Add the butter, garlic and chilli to the hot pan and cook for one minute. Add the prawns and stir fry for three to four minutes until they are pink and cooked through.

Toss the potatoes, broad beans and salad leaves with the Italian dressing and divide between two serving plates. Slice the steak and arrange on the leaves with the cooked prawns and pan juices. Serve warm.

• Waitrose products are now available at Arkadia in St Julian’s and Victoria.