Mushroom shepherd’s pie

Dean has a heart warming shepherd's pie - enough to cheer up any family in the cold and wet weather, but the difference is, there is no meat in this one.

Dean gets all his flavour from juicy mushrooms, lots of winter veg and slow cooked lentils. He has a really tasty sweet potato topping too!

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John's sweet and savoury pancakes

John Whaite shows us how to dress up our pancakes if we fancy something different from traditional lemon and sugar - plus he has a delicious idea for making them savoury before we move onto sweet! Try his rhubarb and mascarpone, garlic mushroom and chocolate banoffee versions to cater to everyone's tastes.

Basic pancake batter

115g plain flour
Pinch of salt
4 large eggs
225ml whole milk


  1. To make the batter, mix together the flour and salt in a small bowl. Make a well in the centre, crack in the eggs and add a good splash of the milk. Whisk the ingredients together to form a smooth, thick batter, then slowly add the rest of the milk, whisking.

  2. To cook, heat a little butter or sunflower oil over high heat in a good non-stick frying pan. When the melted fat starts to shimmer, reduce the heat to low/medium. Add a small ladleful of batter and cook until it starts glaze over and pin-prick bubbles form. Using a palette knife, release the pancake if it’s slightly stuck, then toss or flip it over a fry for a further 30 – 60 seconds.