Matt Tebbutt served up tasty beef with cheddar and onion crispy pancakes on Saturday Kitchen.

The ingredients for the filling are: 1 tbsp olive oil, for frying, 2 onions, chopped, 4 garlic cloves, crushed, 1 tbsp Worcestershire sauce, 1 tbsp smoked paprika, 1 tbsp tomato purée, 2 tbsp tomato ketchup, 400g tin chopped tomatoes, 500g beef mince, 1 beef stock cube, crumbled and 300g cheddar, grated.

For the pancakes: 100g plain flour, sifted, 1 tsp salt, 2 large free-range eggs, plus extra for sealing, 150ml full-fat milk and 2 tbsp oil, for frying.

For deep frying: 100g plain flour, 3 free-range eggs, beaten, 100g breadcrumbs and oil, for deep frying.

See recipes by Matt in his book titled: Matt Tebbutt’s Pub Food availale from Amazon now.