Kapruka Aluminium Hopper Pan with Lid (15cm)

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Prue has toured the world and tasted cuisines from every corner of the globe. Her travels have informed her cooking and have shaped our Prue’s World range. You’ll find a selection of cookware especially designed to make meals from around the world, like this Karahi Cooking Dish for spicy slow cooked curries, or this Cast Iron Tortilla Press to make light, fluffy homemade tortillas. Culture Trip launched in 2011 with a simple yet passionate mission: to inspire people to go beyond their boundaries and experience what makes a place, its people and its culture special and meaningful — and this is still in our DNA today. We are proud that, for more than a decade, millions like you have trusted our award-winning recommendations by people who deeply understand what makes certain places and communities so special. I am so excited to tell you that I have a recipe for Sri Lankan hoppers coming up this weekend. But I felt that hopper pans themselves are so beautiful and unique that they should be spotlighted in a perfect piece installment. First, hoppers are a sort of rice flour crepe, sometimes made with an egg in the centre and usually eaten for breakfast. They are made by pouring batter into a heated, oiled pan but unlike flat pancakes, they are concave and crispy on the edges–achieved by making them in hopper pans. Stir in the jaggery and tamarind. Give these two ingredients time: the jaggery needs to melt and caramelise slightly and the tamarind needs be thoroughly incorporated into the mix. Prue’s also worked with us at Lakeland to create an assortment of unique recipes, inspired by global cuisines, that can be easily made with items from our Prue’s World range.

Prue is creative, passionate, accomplished and trusted. All qualities we’ve made sure we’ve incorporated into our Prue's World range. Each item is made with care, from top-quality materials and is designed to make preparing food and cooking that little bit easier. If you’re looking to make dumplings, this Cast Iron Dumpling Pan will take all the hard work out of it. If you’re in the mood for falafel, this Stainless Steel Falafel Scoop will make sure your falafel balls will be evenly sized and perfectly shaped. Be inspired to cook dishes from around the worldIt was like a bad dream. We were managing about one good hopper from every three, and even they were slow going. The last batch of people to arrive didn’t even get one hopper. Sri Lankan Hoppers recipe that uses long 18-20 hour fermentation to get the authentic Hopper taste. Add one-third of the onion, give it a good stir to coat with the ghee, then leave to sit undisturbed for 30 seconds or so. Repeat this method of stirring and sitting for four to five minutes until the onion has softened. How to Make Perfect Sri Lankan Hoppers (Appa, Appam) How to make the Batter with store-bought rice flour Prawn curry – shown here with a variety of other accompaniments to O Tama Carey’s hopper. Photograph: Anson Smart

Season with salt and pepper and serve with assorted sambols such as luni miris (chilli onion relish), pol sambol (coconut and lime sambol), onion and chilli chutney and/or kiri hodi (a coconut gravy). Sri Lankans will also add curry, fresh fruit and dhal to their breakfast hoppers too.

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You must add the egg as soon as the batter has been added and is coating the whole pan; you can add a whole egg or a mixed egg. We tell anyone who’ll listen – we love to cook and can think of nothing better than finding creative, authentic kitchen tools that make cooking a joyful experience. So when Prue Leith approached us to collaborate on an exciting new range inspired by her trips around the world, we thought all of our birthdays had come at once! Melt the coconut oil in a medium saucepan over a medium heat. Add the curry leaves and cook, stirring, for a minute or so until the leaves are fried. Add the onion, garlic and ginger and cook, stirring occasionally, for six to seven minutes until the onion has softened. Lightly season with salt and pepper. Mix the easy fast-action dried yeast with the 100ml of coconut milk and the crushed jaggery or Demerara sugar, and leave to "ferment" for 30 minutes. Add the remaining coconut milk and mix well.