Seasonal recipes from your store cupboard
Fishcakes can be a bit dull. Lots of plain mash with very small flakes of a white fish mixed in and rather flavourless with bright orange crispy crust. Crushing new potatoes which have been cooked until soft gives a nice texture to add your fish to. Having a selection of different fish and keeping the pieces quite chunky …
A dish that can be prepared well ahead and just needs last minute flashes in the pan! It combines flavours, different textures and is bursting with colour. Perfect for a Saturday night special. Potato skins make a nice change from croutons and can be cooked from frozen. Just add another 10 minutes. You can replace the …
A great way to use up any leftover clotted cream – well, sometimes it happens! and any cider left in the bottle. This is a lovely comfort food hotpot perfect for the cold winter nights ahead. The dish can be prepared ahead and when ready to serve, sprinkle with the cheese and heat thoroughly. The …
Gado-gado is an Indonesian salad which literally means “mix-mix” since it is made of rich mixture of vegetables such as carrot, bean sprouts, cucumber, green beans, potato with tofu and hard-boiled eggs, all coated in a peanut sauce dressing. The joy of this salad is you can use such a variety of vegetables – raw …
A great tip for using your potatoes without any waste. The other day I needed some mash to go with our dinner. I always like to make extra and freeze some for another day, so I popped some pricked large baking potatoes in the oven whilst I was cooking some cookies and baked them until cooked through. To make …
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 give a nice crust.