Photograph by Matt Russell
"The buckwheat and beetroot make these pancakes more satisfying and hearty than a normal one," says vegetarian chef Anna Jones. "If you can’t get buckwheat flour, spelt or wholemeal will do in its place. This is a brilliantly vibrant dinner of reds, greens, oranges and golden browns, and it looks so pretty on the plate. You can make the pancakes with carrots instead, in which case they are best topped with almonds and lime zest."