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The late August bank holiday allegedly marks the end of ‘real’ summer, although with alternating heatwave and downpour it is a bit hard to be sure. Fortunately this strange weather hasn’t stopped our seasonal crops.

You don’t need to live in the country to take advantage of free fresh food. Any open space, towpath or slightly neglected garden will have brambles, and they will now be covered in blackberries. Dress to prevent scratches, take a bag or bowl and get your share before everyone else does. Of course, defrosted supermarket blackberries work just as well.

This quick but surprisingly good-for-you recipe makes a great breakfast. It is a variation on the oven-baked pancakes eaten in Holland and exported to America.  The protein from the eggs and the vitamins from the fruit will set you up for the morning.

These quantities will make enough pancakes for three hungry people, and can be doubled up if needed. A gluten-free flour variant will also work if needed.


2 medium eggs

250ml milk

200 grams flour

1 tsp sugar


1 tsp cinnamon

Blackberries, washed and any stalks removed

1 sliced apple (optional)


  1. Mix up the eggs, milk, sugar, cinnamon and flour to make the batter. If you are in a hurry in the morning, this can be done the night before with the batter kept in the fridge.
  2. Heat the oven to 220 centigrade or gas mark 7, with a baking dish inside it. The key is a hot dish to make the pancakes rise.
  3. When the dish is hot, take it out (carefully!) and put in the butter so that it melts. Swirl the butter round to coat the dish. Then pour the batter in, and top with the blackberries and apple.
  4. Bake for about 20 mins until risen.
  5. Remove and enjoy as it is, with extra fruit or with honey.
the author

Jessica Ambrose

Jessica is a fitness writer who loves long distance running, yoga, strength training and healthy eating.