Competition | Win £100 to spend at Lazy Susan

Get your garden ready for guests with stylish, long-lasting furniture and elegant accessories from the
Lazy Susan range

Now is the time to get out in the garden. The rays of spring sunshine are pushing through the clouds and, as human nature dictates, we’ll be gathering outside as often as we can to catch them.

When spring arrives, we begin to make plans with hearts full of optimism, taking advantage of the warmer weather to invite friends and family over for food, drinks and laughter. New memories will be made while we stretch out in the sun – or even as we huddle under a parasol when spring showers attempt to ruin the fun.

The Simple Things has teamed up with garden furniture specialists Lazy Susan to help you kit out your garden for the sunnier days, with five lucky readers in with a chance of winning £100 each. Each hand-crafted piece of timeless, sand-cast aluminium furniture is powder-coated to produce a lasting finish. Rustproof and rot-proof, Lazy Susan products are also maintenance-free and designed to live outside all year round. That means no unlucky soul has to haul the garden chairs back into the shed or underneath a cover once you’ve taken the fun inside.

With such a wide range of beautifully crafted designs and sizes, you’ll be enjoying the great outdoors every chance you get. Shop around to find the perfect set for your garden, patio or even your balcony. Finishing touches such as cushions, parasols and accessories are also crafted with durability in mind, so you can find everything you need to create lasting memories in the heart of your garden.

HOW TO ENTER For your chance to win one of five £100 vouchers, click the button below and answer the question by the closing date of 4 May, 2022. Terms and conditions below.

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TERMS AND CONDITIONS: The competition closes at 11.59pm on 4 May 2022. Five winners will be selected at random from all correct entries received, and notified soon after. The winners cannot transfer the prize or swap it for cash. Details of our full terms and conditions are on p125 and online at icebergpress.co.uk/comprules.

A fancy pancake recipe for Shrove Tuesday

Empty the larder with an inventive twist on the French classic Crêpe Suzette for a Shrove Tuesday pudding (or a pancake pick-me-up any time of year). They’re quite fancy but if you’re up to making them for breakfast, who are we to stop you?

Ingredients
For the crêpes

  • 110g plain flour, sifted

  • pinch of salt

  • 2 eggs

  • 200ml milk mixed with 75ml/3fl oz water

  • 50g salted butter

  • 1 medium Seville orange, grated zest only - Available in some supermarkets

  • 1 tbsp caster sugar

For the sauce

  • 150ml orange juice (from 3-4 medium oranges)

  •  1 medium orange, grated zest only

  • 1 small lemon, grated rind and juice

  • 1 tbsp caster sugar

  • 3 tbsp Chase Marmalade Vodka

  •  50g unsalted butter

  • a little extra Marmalade Vodka, for flaming

Method

1. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.

2. Next gradually add small quantities of the milk and water mixture, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake. Stir the orange zest and caster sugar into the batter.

3. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter. These little crêpes should be thinner than the basic pancakes, so when you’re making them, use 1⁄2 tbsp of batter at a time in a 18cm pan. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be.

4. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate. If the pancakes look a little bit ragged in the pan, no matter because they are going to be folded anyway. You should end up with 15-16 crêpes.

5. Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

6. For the sauce, mix all the ingredients - with the exception of the butter - in a bowl. At the same time warm the plates on which the crêpes are going to be served. Now melt the butter in the frying pan, pour in the sauce and allow it to heat very gently. Then place the first crêpes in the pan and give it time to warm through before folding it in half and then in half again to make a triangular shape. Slide this onto the very edge of the pan, tilt the pan slightly so the sauce runs back into the centre, then add the next crêpe. Continue like this until they’re all re-heated, folded and well soaked with the sauce.

7. You can flame them at this point if you like. Heat a ladle by holding it over a gas flame or by resting it on the edge of a hotplate, then, away from the heat, pour a little Marmalade Vodka into it, return it to the heat to warm the spirit, then set light to it. Carry the flaming ladle to the table over the pan and pour the flames over the crêpes before serving on the warmed plates.

This receipe was originally created for our February 2013 issue by the Chase Distillery and London's Crémerie Crêperie. Buy this month's The Simple Things - buy, download or subscribe