Marguerite Patten, mother of all ‘celebrity chefs’ has just finished advising Jamie Oliver on is latest book and is now working with Ocado and giving advice on how to make your food go further.

Her Food To Go Further series of recipes can be downloaded at This is a special dessert that uses up apples from the fruit bowl and is ideal for pancake day or a teatime treat.

Ginger nut pancakes

50g/ 2oz gingernut biscuits, crushed
50g/2oz plain flour
2 eggs
250ml/ 8fl oz milk
For frying and topping:
Oil or fat
Caster sugar
300ml/ ½ pint thick, sweetened apple puree
50g/ 2oz finely chopped crystallized ginger
50g/ 2oz coarsely chopped walnuts
Blend together the ingredients for the batter.
Heat a very little oil or butter in a frying pan cooking the pancake on one side and flipping to cook the other. Continue like this until all the pancakes are cooked.
Keep the cooked pancakes hot on an uncovered dish in an over, set very low. Alternatively, place dish on top of a pan of hot water.
Meanwhile, heat the apple puree, ginger and nuts.
Fill each pancake in turn with the mixture, roll and return to a heated dish.
Top pancakes with sprinkled sugar.

(*To make apple puree:)
450g/ 1IB apples, peeled and thinly sliced
2 tablespoons water
25-50g/1-2oz sugar
25g/1oz butter (optional)
Simmer the apples with the water, sugar and butter until a soft puree.
Sieve or liquidise if wished.