1. Beat the flour, egg, yogurt and 2 tbsp. water together in a large bowl until smooth. Stir in the chillies, spring onions, fennel and season with salt and pepper. Cover and chill until required. 
2. To make the tzatziki: dry the cucumber and olives a little by pressing them between some kitchen roll gently. Stir the olives and cumber with the Hidden Valley Tzatziki. 
3. Heat a non-stick frying pan and fry tablespoon dollops of the batter for 1 min on each side, until lightly browned. 
4. Spoon a teaspoon of the tzatziki mix onto each pancake and sprinkle with some chopped parsley. 

 MUM'S TREACLE & CARAWAY BREAD

• Butter, for greasing the loaf pan
• Oats, for sprinkling on the butter in the loaf pan
• 225 g wholemeal flour
• 225 g all purpose flour
• 1 tablespoon caraway seeds
• 1/2 tsp. salt
• 7 g fast action yeast
• 125 ml treacle (molasses)
• 325 g warm water

1. Generously butter the inside of a loaf pan and sprinkle with oats.  
2. In a large bowl add the flours, seeds, salt and yeast and give it a mix.
3. Make a well in the center and combine the warm water and treacle and pour into the well.  Stri till well mixed.
4. Place the dough (it will be very wet and not at all knead-able like other bread recipes), into the prepared loaf tin.  Oil a sheet of cling film and place it over the tin.  Leave in a warm, sunny spot for an hour or so, until double in size.
5. Pre-heat the oven to 200 C/ 380 F.  Place a baking tray in the bottom of the oven with some water in it to create some steam.
6. Place the loaf tin on the center shelf of the oven and bake for 50 minutes.  The water in the tray will evaporate and give the bread a fabulous crust.  
7. Remove and allow to cool.  Don't be alarmed if the crust looks dark- the treacle gives it a deep colour.

BEETROOT CAVIAR