Anyway, it turns out that they make a lot of pancakes in the Henley household, his wife being French, and here is their preferred recipe. Makes about 10-12 crêpes.

• 200g plain flour
• pinch of salt
• 2 eggs
• half litre of milk

Make a hollow in the flour and break the eggs into it. Add the salt too. Start pouring the milk in SLOWLY, beating the mixture from the middle as you go. Mix until there are no more lumps.

If you’ve got time (which you never will have, obviously), put the bowl in the fridge for an hour: not essential, but somehow makes the crepes taste even better.

Heat a TINY bit of oil in a frying pan (best put some on a bit of kitchen roll and just wipe it round the pan) and when it’s good and hot use a ladle to pour a small amount — usually half/three-quarters of a ladle-full — of mixture into the pan. Twiddle so the mixture covers the base of the pan.

When it’s cooked on one side (you can see from the surface; it kind of dries out) flip it over with a spatula or if you’re feeling daring, toss it. The secret: don’t use too much mixture in for each crepe: it should just barely cover the bottom of the pan, and make sure the pan is really hot. A too-thick crepe is no good at all.)

Suggested toppings: lemon juice and sugar, maple syrup, Nutella, strawberry jam. Yum.

I’m cracking open the Nutella, Jon!

Mock hoisin sauce

• 2 tablespoons soy sauce
• 2 tablespoons soft dark sugar
• 1 teaspoon runny honey
• half a teaspoon Chinese five spice
• 1 teaspoon sweet chilli dipping sauce
• 1 teaspoon peanut butter

Combine the ingredients in a jar, warm gently in the microwave and shake, shake, shake.

Pancake mix

• 4 parts plain flour
• 1.5 parts boiling water
• er, that’s it

I used this recipe but used sunflower oil instead of sesame oil. You make dough out of the flour and water, roll it out into pancakes and quickly fry them in a hot pan. I didn’t bother steaming them.

Combining the pancakes

I reheated the left-over duck in the microwave and shredded it. Then spreaded one side of the pancakes with my hoisin-style sauce and piled on duck, thinly sliced spring onions, cucumber and a little lettuce. I rolled them up as best I could (I am always crap at this but for me it’s all about the taste not about making something beautiful – they don’t stay on the plate long enough to be admired!)