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...
Warm Tuna salad with Italian spices served with crispy potato skins
24th January 2021
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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...
West Country Pork & Leek Hotpot with Apple, Cider & Clotted Cream
18th September 2017
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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...
Indonesian Salad with a Peanut Sauce Dressing
24th August 2017
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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 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...
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...