This blini recipe will ensure you’re eating like a Tsar or a Tsarina, whatever you decide to Popov-er them …

You will need …

200g (7oz) self-raising flour

1 tsp baking powder

A pinch of salt and pepper

2 beaten eggs

200ml milk

1 tsp of vegetable oil for frying

Things to top the blini with (suggestions below)

Sieve the flour, baking powder, salt and pepper into a mixing bowl. Create a well in the middle for the eggs and a splash of milk. Combine well and stir in the rest of the milk to create a smooth un-lumpy batter.

Heat the oil in a large non-stick frying pan and spoon the mixture into the pan – creating small round pancakes about 1.5 inches in diameter. They need to be big enough to hold but small enough to eat in one bite. Cook for 1-2 minutes until bubbles have appeared all over the surface. Flip them and cook until the other side is golden, which should take about a minute.

Repeat the process until all the batter is gone.

Once you have your completed blinis you can top them with whatever you like but here are my three favoured suggestions:

Goat’s Cheese and Roast Tomatoes

Halve cherry tomatoes and pop them cut-side down in a small frying pan. Cook them for 2 minutes over a medium heat before adding a dash of balsamic vinegar to the pan. Allow the tomatoes to cook for a few minutes longer until they begin to caramelize and set them aside. Top each blini with a slice of firm goat’s cheese and half a caramelized cherry tomato.

Smoked Salmon

Cut up slices of smoked salmon to roughly the same size as the blinis, and set aside. In a bowl, combine the zest and juice of a lemon, sour cream, chopped dill and black pepper, to taste. Smooth the mixture over each blini and top with the salmon and some more dill if you have any left.

Blue Cheese, Walnuts and Pear

Simply layer a reasonable slice of good blue cheese and a slice of pear on the blinis. Top with a walnut half and serve.

Linny’s Lebanese Baba Ganoush

Linny would love this recipe and would surely serve it at her table with a large flatbread sourced from somewhere incredibly fancy and expensive. I’m happy to serve mine with some pitta bread from the local supermarket …

You will need …

3 aubergines

3 garlic cloves, crushed with a teaspoon of salt

Lemon juice (1 lemon will do)

2 tbsp tahini

Black pepper, to taste

3 tbsp olive oil

1 tbsp chopped flat-leaf parsley (optional)

Leave the aubergine whole but stab them all several times with a fork. Grill the aubergines for around 20 minutes, until the skin is charred and the flesh feels soft under a spoon.

Mix the crushed garlic cloves with the lemon juice, tahini, pepper and all the olive oil in a medium bowl.