Beetroot pancakes

Melt a small knob of butter in a large non-stick frying pan over medium-low heat until it's melted and foamy. Spoon in about 2 tablespoons of batter per pancake, making 3 or 4 at a time. Cook for 2-3 minutes on the first side, until small bubbles appear on the surface and the edges look set. Flip them over and cook for a further 1 minute, until they're cooked through and lightly browned. Repeat with the remaining batter.

As you finish each batch, transfer the pancakes to an oven heated to its lowest setting to keep them warm while you cook the rest.

For a quick berry compote, simmer the frozen mixed berries with 1 tablespoon of blackcurrant jam in a small saucepan. Cook for about 5-10 minutes, until the berries are soft, the mixture is bubbling gently, and it has thickened to a syrupy consistency.

In a separate small bowl, stir together the remaining blackcurrant jam and the Greek yogurt until combined. Stack the warm pancakes, layering them with dollops of the yogurt mixture, then spoon the warm berry compote over the top.