Savoury sourdough pancakes with roast beetroot

For the roast beetroot, heat the oven to 220C/fan 200C/gas 7. Lay a sheet of baking paper over a sheet of foil and put the beetroot on top. Drizzle the beetroot generously with olive oil, then season with smoked salt and a grind of black pepper. Wrap tightly in the paper and foil parcel, put on a baking tray and roast for 1 hour. After this time, open the parcel to check the beetroots – a fork should slide in easily but they should not be mushy. If they feel too firm, return them to the oven for 10-15 minutes. Remove from the oven and rest in the parcel for 10 minutes, then unwrap. Peel the beetroots while still warm, then slice into 1cm rounds or wedges and drizzle with more olive oil.

Whisk together the butter, buttermilk, egg, sourdough discard, sugar, bicarb and ½ tsp of salt in a jug – it will foam up. Add the flour and stir until lump-free but don’t over-mix. Rest for at least 20 minutes.

Heat a non-stick frying pan over medium-low heat. Stir the batter, then drop 3 tbsp into the middle of the hot pan and coax gently into a circle. Cook for 3 minutes until the edges are set and there are bubbles in the middle, then flip and cook for 1 minute.

Plate up the pancakes, spoon over some crème fraîche and pile on the beetroots. Grind over some black pepper, then scatter with the dill and serve with lemon wedges for squeezing over.