A squash by any other name…
Our sincere thanks to Johan Smit from Subtropico International in Klapmuts for supplying the baby-marrow flowers.
Flapjacks
To make sure all my flapjacks were perfectly round and the same size, I used rings similar to the ones restaurants use to poach eggs. But this is entirely optional!
Makes 10–12 flapjacks
Preparation time 10 minutes plus 1 hour resting time (see tip)
Cooking time 15 minutes
YOU NEED
• 1 medium or 2 small baby marrows (100 g), washed
• 1 cup (250 ml) cake wheat flour
• 1 teaspoon (5 ml) baking powder
• 1 extra-large egg, beaten
• ¼ cup (60 ml) melted butter
• 150 ml warm milk
• sunflower oil, for shallow-frying
• crispy fried bacon, honey and cheese, to serve
THIS IS HOW
Top and tail the baby marrows, grate them coarsely, and place in a sieve for about 30 minutes to allow the excess liquid to drain.
Mix together the flour, baking powder and a pinch of salt. Beat in the egg, butter and milk to form a smooth batter. Let the batter rest for 1 hour.
Heat a little of the oil in a pan and place teaspoonfuls of grated baby marrow in the pan (in the middle of the rings if you’re using them). Flatten the mound slightly by pressing down on it and pour batter over it. Fry flapjacks until golden brown on both sides. Remove from the
