Flapjack cheese platter

• 130 g cake flour
• 1½ t baking powder
• 1 T brown sugar
• 1 large free-range egg
• 2 T melted butter or oil, plus a little extra butter to grease the pan
• 1 cup milk
• 1 T olive oil, plus extra for drizzling
• 1 bunch red grapes
• 4 T balsamic vinegar
• 1 Camembert
• 130 g blue cheese
• 3 nectarines, quartered
• 1 pineapple, peeled and cut into batons
• 2 kiwis, peeled and sliced
• 250 g strawberries
• a handful gooseberries
• 4 T Bonne Mamman cherry preserve
• 2 T honey

1. Sift the dry ingredients together and set aside. Beat the egg, butter or oil and milk until combined.

2. Gently stir the dry ingredients into the wet to form a smooth batter, taking care not to overmix. Add a little more milk if you feel the batter is too thick.

3. Heat a pan over a medium heat. Smear a little butter to the pan and allow to melt until it sizzles a bit. Add a small amount of batter using a ladle or tablespoon and cook until small bubbles form on the surface. Turn and cook the other side. If the pan is too hot you may need to adjust the temperature. Repeat with the remaining batter. Set aside the flapjacks.

4. Heat the olive oil in a separate pan. Fry the grapes in the oil and add the balsamic vinegar. Remove from the pan.

5. Place the Camembert in a small pan and drizzle with honey and olive oil. Bake in the oven for 10 minutes at 200°C. Serve with the fruit, blue cheese, cherry preserve and flapjacks.

Find more flapjack recipes here

Videographer: Romy Wilson
Photographer: Jan Ras