AS we celebrate Shrove Tuesday many of us will be greasing up the frying pan and flipping pancakes to our hearts' content.

But if you are sick of the more traditional pancakes laced with sugar and lemon - perhaps you could be inspired by one county hotel and restaurant, which is cooking up some savoury varieties of the snack.

Run by the Clift family, The Talbot at Knight wick, near Worcester, has built up a reputation for its delicious menus, cooked up using seasonal and fresh produce - most of which is either grown in its own kitchen garden or bought in from nearby farms.

It produces its own preserves, breads, black puddings and raised pies and grows chemical free vegetables, salads and herbs, as well as brewing its own beer and cider, which is sold at Tesco.

Head chef Jonathan Lloyd has been busily thinking up unique pancake ideas which will feature on the menu today - and recommends his wild garlic, mushroom and Mar goat's cheese concoction.

"You can get wild garlic grown in hedgerows and Mar Goats cheese is locally produced," he said.

"Pancakes are really simple to make and people shouldn't panic about them going wrong.

"I would recommend that you use kitchen paper to brush oil onto the pan, as too much fat can cause problems.

"Remember less is more. You can always add pancake mixture to the pan, but it's difficult to take the mixture away if you've already put too much in to begin with."