Fishcakes with Parsley Sauce
These fishcakes are a delicious combination of salmon and smoked haddock. The parsley sauce uses up the left over poaching milk and has less calories than mayonnaise or tartar sauce.
1 medium leek, about 100g
400g floury potatoes
140g salmon fillet
220g undyed smoked haddock fillet
1 large bay leaf
Salt & pepper
Plain flour, 2 eggs, 100g breadcrumbs for coating
Oil for frying
250 – 300g milk
15g parsley – chopped
Salt & pepper
- Peel the potatoes, cut into pieces and boil until tender.
- Thinly slice the leek,
- Heat the milk slowly in a large pan with the bay leaf, a grind of black pepper and the leek. When it’s at simmering point, add the fish fillets, put a lid on the pan and cook without boiling for 2 mins. Remove from the heat and allow to cool.
- Once cool, strain the milk from the pan and reserve. Transfer the fish & leeks to a plate, remove the bay leaves. Roughly flake the fish, trying to keep it in large chunks.
- Once the potatoes are tender, drain and allow to steam dry. Mash with the butter and a little of the milk to make a fairly stiff mash. Season with salt & pepper.
- Mix the fish gently into the potato. Divide the mixture into 8 pieces & chill.
- Make the parsley sauce: melt the butter in a heavy based pan, add the flour and fry a little without browning. Remove the pan from the heat, add the remaining poaching milk and whisk to remove any lumps. Put the pan back on the heat and bring to the boil, stirring. Once the sauce is thickened and bubbling, stir through the parsley, season to taste, put a lid on the pan and keep warm.
- Finish the fishcakes: roll each cake in the flour, dip in beaten egg and coat in breadcrumbs.
- Heat about 5mm depth oil in a large frying pan. Test the temperature by dipping an edge of one of the fishcakes into it. When it sizzles, the oil is ready. Cook the fishcakes for 3 or 4 minutes on each side, draining them on kitchen paper once they are cooked. Serve with the parsley sauce.
Fig and Ginger Tart
Makes 8 pieces
A delicious pudding made with fresh figs, this is easy to make and impressive to serve.
6 fresh figs
4 pieces stem ginger
75ml syrup from the ginger jar
75g caster sugar
100g SR flour
1 tsp ground ginger
- Pre heat the oven to 180C/350F/Gas4
- Use an non stick, 20cm, oven proof frying pan and pour the syrup into the bottom of the pan.
- Half the figs and arrange cut side down into the bottom of the pan.
- Chop the ginger and scatter over the top of the figs.
- Beat the butter, sugar, flour, ground ginger and eggs together, spoon over the figs and level roughly.
- Put into the oven and cook for 30 – 40 mins, until the sponge is cooked.
- Remove from the oven, allow to cool for 15mins, cover the pan with a serving plate and turn over. The pudding should fall out of the pan. Serve warm.
These are delicious vegetable burgers, eat them with or without a bun. The spinach raita is a great sauce to eat with them. Again, either in or out of a bun.
650g mixed vegetables – eg. Carrots, celery, onion, leek, fennel, pepper, celeriac, squash, broccoli, cauliflower…
100g chopped mixed nuts
1 egg or 2 tbsp flax powder
1 tsp curry powder
1 tsp dried mixed herbs
Salt & pepper
Flour for dusting – I used gram flour in the photo, but wholemeal spelt or rye also works well.
Oil for frying
- Chop the vegetables roughly, put into the bowl of a food processor and blitz until they resemble coarse breadcrumbs.
- Tip into a mixing bowl, add the breadcrumbs, egg or flax powder, curry powder, mixed herbs, salt & pepper. Mix everything together well and allow the mixture to sit for 10mins.
- Divide into 8 portions, press the mixture together to form patties. Coat well with flour.
- Heat about 5mm oil in a large frying pan, when a piece of rissole, dropped into the oil sizzles, it’s hot enough. Fry the rissoles in two batches, approx. 5mins each side, then drain on kitchen paper.
- Eat hot with spinach raita or cool & either refrigerate or freeze for use later. Re-heat, at 180C/350F/Gas5 for 15 to 20 mins on a baking sheet.
300g fresh or 2 blocks frozen leaf spinach
1 tsp cumin seeds
½ tsp mustard seed
350ml natural yoghurt
1 tsp red chilli paste or to taste
salt and pepper
- If using frozen spinach, defrost, squeeze out the water from the blocks and chop finely. If using fresh spinach, steam in a little water, drain, squeeze out the water between 2 plates and chop finely. Allow to cool.
- Heat the oil in a small pan and fry the cumin and mustard seeds until they start to pop. Tip into a bowl and allow to cool.
- Mix the yoghurt, toasted seeds, chilli paste and spinach together, season with salt and pepper. Chill until ready to serve.
Carrot, Ginger & Rosemary Soup
This is a nice autumn soup. Warming with the ginger, filling with the lentils, but still light enough in warmer weather.
Serves about 8
1 tbsp oil
1 leek, sliced
500g carrots, sliced
100g root ginger, finely grated
120g red lentils
Approx. 1.5ltr chicken stock
1 tsp chopped rosemary
50ml double cream
- Heat the oil in a heavy based pan, add the sliced leek and carrots, fry on a medium heat for a few minutes to soften the vegetables a little.
- Add the grated ginger, stir everything together, then pour in the stock, lentils and chopped rosemary.
- Stir again, bring to the boil, put a lid on the pan and simmer for 20 mins.
- Blend the soup with a stick blender and stir through the cream. Adjust the seasoning and serve.
Apple, Cinnamon & Walnut Strudel
Strudel looks impressive and complicated to make, but is actually quite quick and easy. Have everything ready before you start to unwrap the filo pastry.
2 tbsp oil
5 – 6 Granny Smith apples
4 tbsp soft brown sugar
1 tsp ground cinnamon
1 box filo pastry
1 tsp icing sugar
- Heat the oven to 200C/400F/Gas6.
- Melt the butter add the oil and mix well
- Peel, core & cut the apples into 5mm pieces. Mix with the sugar and cinnamon.
- Chop the walnuts until they are slightly chunkier than ground almonds.
- Line a baking sheet with a piece of non-stick baking paper.
- Unroll the pastry, brush the top sheet in the pile with a little of the butter and oil mixture, sprinkle over some of the chopped walnuts and move to the side. Cover with another sheet of greased pastry also sprinkled with walnuts. Have the long edge of the pastry nearest to you.
- Scatter over one sixth of the apple filling and roll up starting from the long edge. Tuck the sides in as you go and once the parcel is complete put it on the baking sheet and brush with a little more of the butter and oil mixture. Repeat with the remaining pastry and apple mixture.
- Put the strudels into the oven and bake for 30 mins.
- To serve, cut each strudel in half diagonally through the middle and dust with icing sugar.