I’m not a great lover of eggs – scrambled, fried or poached, but I do enjoy a tasty frittata. A frittata is cooked slowly and usually served at room temperature, whereas an omelette is cooked quickly and served immediately. As with a lot of my dishes, frittatas are great at using up...
Barbecued Hake in Vine Leaves with a Herb and Caper Pesto
15th May 2020
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This is a perfect dish for those lovely summer evenings when you have the barbecue going. Vine leaves are the leaves of grape vines and have a subtle acidic flavour and soft texture.They are similar in to spinach with a beautiful colour and perfect “case” for the fish...
Cider has got a wonderful flavour and is perfect for cooking sweet and savoury dishes. There are many different types, strengths and ranges from dry through to sweet. I tend to keep dry cider for savoury dishes as it gives that little bit of acidity. This sauce can be frozen into portion sized...
When you say fish cakes to me, it conjures up a rather smooth textured, golden-crusted round patty. Although there is a fish flavour, I find the texture too smooth and there is often too much potato. I use a mixture of different fish including smoked haddock, and I find panko breadcrumbs...
Although there are a variety of spices and seeds in this recipe, it is worthwhile to get the rich but not overpowering spiciness so that the fish still retains its flavour. King prawns can be added instead of the fish or for a vegetarian alternative, use tofu.
Sometimes there are the odd occasions when after a celebration or indulgence, you may find yourself with some prosecco or champagne left in a bottle! Then this is the ideal sauce to make….. It compliments salmon perfectly and for a vegetarian option then why not use it to dip in some...