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Dan Lepard's parsley pikelets

50g rolled oats

tsp easy-blend yeast

200g strong white flour

small onion, chopped finely

1 large egg

Just under 1 tsp salt

tsp baking powder

1 good handful parsley, roughly chopped

1 pack good-quality bacon

Some ripe tomatoes

Butter (or bacon fat) for frying

The night before, put the oats in a big bowl, pour over 500ml of boiling water

and leave until warm. Beat in the yeast, 150g of the flour and the onion, cover

the bowl and leave overnight at room temperature.

Next morning, beat in the egg, the remaining flour, salt, baking powder and

parsley. Leave for 30 minutes while you get set up. Fry the bacon and grill the

tomatoes, then transfer to a plate and keep warm. Return the unwashed frying

pan to the hob and, when it's hot, ladle in the batter to make small pancakes.

Flip when the top is barely set. Keep the cooked pancakes warm while you do the

rest. Serve with the bacon and toms.