Yemi Adelekan is a food writer and blogger who was a semi-finalist in the 2022 series of BBC TV’s Masterchef competition.

Yemi writes for the Stray Ferret about her love of the area’s food and shares cooking tips.

This January has brought its fair share of rain, wind, cold and dark skies, and getting up on some mornings has been challenging.

There’s something about dark, wet mornings that makes even the simplest routines feel heavier. The sky is reluctant to play ball, the rain has commitment issues, and suddenly breakfast becomes less about fuel and more about survival.

On mornings like this, I lean towards softness. Warmth. Colour. Something that feels like a small act of care when there’s so much going on.

That’s where roasted fruit comes in.

Roasting strawberries and cherries takes very little effort, but the transformation is dramatic. The heat deepens their sweetness, softens their sharp edges and draws out ruby-red juices that feel almost indulgent. It turns bright, perky fruit into something comforting and grown up – the kind of breakfast that says 'I’m looking after myself today'.

I love pairing this fruit with fluffy pancakes made with yoghurt and a pinch of cardamom. The yoghurt adds a gentle tang and tenderness to the pancakes, cutting through the sweetness of the fruit and creating a lovely balance; the cardamom brings complexity that will keep guests guessing. The treacle and golden caster sugar bring richness and a golden hue to the batter.

It’s that contrast – sweet against tangy, warm against cool – that makes this breakfast feel considered rather than excessive.

And then there’s black pepper.

A light crack of black peppercorn over strawberries might sound unexpected, but it works beautifully. It doesn’t make the dish spicy; instead, it sharpens the fruit’s flavour, adding warmth and depth and stopping the sweetness from becoming cloying. Think of it as a seasoning–

This is the kind of breakfast you make when the weather is miserable, the morning feels slow and you decide – quietly – to be kind to yourself anyway. It works well spooned over yoghurt and granola if pancakes feel like too much effort, but if you can manage a bowl, a whisk and 10 minutes at the stove, I’d say the fluffy pancakes are definitely worth it.

Because sometimes self-care doesn’t look like a day off, a spa day or grand gestures. Sometimes it’s about choosing a delicious, indulgent, healthy-ish and easy breakfast.

Roasted Strawberries and Cherries with Yoghurt Pancakes

Serves 2 persons

For the roasted fruit

• 300g strawberries, halved if large
• 200g cherries, stoned
• 1½ tablespoons honey (I used Louisa’s cherry Honey)
• a small pinch of salt
• a few sprigs of fresh thyme (optional but beautiful)
• freshly cracked black pepper, to finish

For the yoghurt pancakes

• 150g self-raising or plain flour
• 1 teaspoon baking powder
• a pinch of salt
• ½ tbsp treacle
• ½ tbsp golden caster sugar
• 1 large egg
• 150g natural yoghurt
• 60-80ml milk
• ¼ tsp of ground cardamom
• butter or oil, for frying

Method

1. Roast the fruit

Heat the oven to 180°C (160°C fan).

Place the strawberries and cherries into a roasting dish. Drizzle over the honey, add a pinch of salt and scatter over the thyme. Roast for 20 minutes, until the fruit is soft, glossy with its deep pink juices released. Set aside.

2. Make the pancake batter

In a bowl, whisk together the flour, baking powder, cardamom, salt, treacle and sugar. I use self-raising flour for more rise.

In another bowl, mix the egg, yoghurt and milk until smooth. Stir the wet ingredients into the dry to form a thick but spoonable batter.

3. Cook the pancakes

Heat a non-stick frying pan over a medium heat and add a little butter or oil. Spoon in the batter and cook for 2 to 3 minutes until bubbles form on the surface, then flip and cook for another minute or two until golden and fluffy. I use a ring mould and cook over the lowest heat setting which allows me create fluffy pancakes

4. Serve

Stack the pancakes, spoon around or over the warm roasted fruit and its juices, and finish with a light crack of black pepper. Add an extra dollop of whipped cream if you like things extra comforting.

To serve with granola instead

Skip the pancakes and spoon the warm fruit over thick Greek yoghurt, scatter with granola and finish with black pepper and a drizzle of honey.

The versatility means you can use it as a topping for ice cream, panna cotta, crème brûlée or thick custard with meringue or shortbread for texture, and if you’re kickstarting your health in January, the topping would be perfect served with chia seeds or overnight oats.