September 2022

Damson compote with ricotta and buttermilk pancakes

Name: Damson compote with ricotta and buttermilk pancakes
Yield: Serves 6
Ingredients: 500g damsons; 75g caster sugar; 1 vanilla pod; 2 cinnamon sticks; 150ml marsala wine; 250g ricotta; 150ml buttermilk; 4 eggs, separated; ½ vanilla pod, or 1tsp vanilla extract; 2 lemons; 120g self-raising flour; 1tsp bicarbonate of soda; 2tbsp icing sugar; Butter, for frying; Yogurt, to serve

Lucy Carr-Ellison and Jemima Jones – founders of catering company Tart London and the restaurant, retail and event space Wild by Tart – share dishes for reaping the rewards of late-summer crops

16 September 2022

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Helen Cathcart

“Of all the late-summer fruits, damsons are the star of the show. Every autumn, we make jars of damson compote to see us through the year, spooning it over porridge in the cooler months. We love serving it with pancakes, for breakfast or brunch, or as a dessert.”

Recipe notes