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!

A (female) friend of mine points out that only men like Sophie Dahl, whom she describes as over-doing the ‘simpering blonde’ thing. Like that’s a bad thing.

Anyhoo, this pudding is as camp as a summer’s day, if not Christmas. Tilly decorated the top with whipped cream, sprinkles and marshmallows.

• Packet of jelly – Sainsbury’s Basics jelly is 9p a packet I think
• Smallest available tin of evaporated milk
• Stuff to go on top – whipped cream, sprinkles, marshmallows, fruit etc.

Make the jelly up – dissolve the cubes in half a pint of boiling water, then make up to a pint using evaporated milk rather than water. Set in fridge and when ready, go mad on top. Eat in a tree house on a quiet, plane-free sunny day.

Boil 2 small cans of condensed milk for 90 minutes. Have faith they will not explode, and use an old saucepan – when we did this a bit of the paint came off the tins. Better still try and find tins with paper labels.

Crush about 250-300g biscuits to a medium fine crumb – either digestives or ginger or some of each. Add 125-150g melted butter, push firmly into the base of a dish, making a layer about 1cm thick. Leave to set.

Chop enough bananas to make another layer 1cm on top of the biscuit base. Open the tins of condensed milk – the contents will have magically turned to toffee. Spread over the bananas, top with cream and grate chocolate on top.