This recipe is my adaptation of a recipe in Waitrose Kitchen magazine of February 2015. Serves 2:
For the roast tomatoes:
- 8 small tomatoes (halved)
- Leaves from 2 thyme sprigs
- 1 clove garlic (crushed)
- 1/2 tsp caster sugar
- 1/2 tsp olive oil
- 1 tsp lemon juice
- Black pepper (a few ‘turns’)
For the fritters etc:
- 100g frozen peas (defrosted – use the cheap peas for this recipe)
- 2 spring onions
- Leaves from 6 mint sprigs
- 1 large egg
- 4 tbsp milk
- 70g plain flour
- 1 rounded tsp baking powder
- 1 tbsp oil (for cooking)
- 150g pack of kiln roasted salmon (flaked)
- Soured cream
Place the tomatoes halves, cut side up, on a baking sheet lined with silicone paper. Shake together the thyme, garlic, sugar, oil, lemon juice and black pepper, in a small jar, and drizzle over the tomatoes. Roast at 200C (Gas Mark 6) for 20 to 25 minutes, until they start to char.
Heat the oil in a large non-stick frying pan.
Place the peas, onions, mint, egg and milk in a food processor, and process until smooth.
Sift together the flour and the baking powder. Add this to the food processor. Once the mixture is smooth, spoon it into the frying pan to make 4 even fritters. Cook over a medium heat (2 minutes either side) until golden.
Serve with the tomatoes and the flaked salmon, with a dollop of soured cream.
I had some leftover cavolo nero and some salmon fillets in the freezer so I decided to make this – enough for 2:
For the salmon:
- 2 tsp soy sauce
- Juice of 1/2 lemon
- 1 tsp honey
- 2 tsp finely grated ginger
- 2 salmon fillets
For the rice:
- 100g brown long grain rice
- 1 tbsp oil
- 1 small onion (finely chopped)
- 1 tsp finely grated ginger
- 1 clove of garlic (chopped/crushed)
- 5 leaves of cavolo nero (roughly chopped, with any tough stalks removed)
- 2 tbsp soy sauce
- 2 tsp shaoxing rice wine
- 1 tsp sesame seeds
- A dash of sesame oil
Cook the rice as indicated on the packet.
Meanwhile, mix the soy sauce, lemon juice, honey and ginger, and the coat the salmon fillets, placing them in a dish that can be used under a grill.
Heat the grill and cook the salmon fillets for four minutes on each side, until the salmon is opaque and firm.
To finish the rice, heat the 1 tbsp of oil in a wok, and stir-fry the onion, ginger and garlic. After 1 minute, add the cavolo nero and stir fry for a further 2 minutes. Stir in the rice, together with the soy sauce and rice wine. When thoroughly hot, mix in the sesame seeds and the sesame oil.
Serve immediately, pouring any remaining liquid from grilling, over the salmon.
Enough for 2:
- 2 eggs (hard boiled)
- 6 small new potatoes (cooked and cooled)
- Torn green salad leaves (I used a mixture of little gem and rocket)
- 12 cherry tomatoes (halved)
- 25 fine green beans (cooked lightly, cooled and cut in half)
- Small tin of anchovies (c. 10 fillets), drained
- 120g can of tuna steak (drained)
- 12 small pieces of grilled/marinated artichoke
- 2 spring onions (finely sliced)
- Dressing: oil, vinegar, black pepper
- Chopped parsley
Either combine all the ingredients in a large salad bowl (for serving) or arrange neatly on two plates – the choice is yours!
The recipe is from Nigel Slater’s Eat. The cream and the smoked haddock make a great combination. Enough for 2:
- 200ml double cream
- 250g smoked haddock (skin removed)
- 6 black pepper corns
- 3 bay leaves
- 2 carrot (finely diced)
- 1 onion (finely chopped)
- 15g butter
- 120g green lentils
- 300ml stock (made with vegi-stock powder)
- A generous amount of chopped parsley
- Black pepper and lemon juice to season
Heat the cream in a saucepan (one which will accommodate the fish), together with the haddock, the pepper corns and the bay leaves. Bring to the boil. Turn off the heat and leave covered. The fish should continue cooking (if not sufficiently cooked gently heat the pan again).
In another pan, melt the butter and add the carrots and onion, and gently cook for 5 minutes. Then add the lentils and the stock. Bring to the boil, cover, and simmer for 20 minutes (are until the lentils are just cooked). Stir in the cream (from cooking the fish (having removed the fish, pepper corns and bay leaves)), and continue cooking so that the liquid reduces, until it just covers the lentils.
Stir in the parsley and season. Divide the lentil mixture between two plates and top each with half the haddock.
Big, whole prawns are best for this quick dish. I used the Big Prawn Company big & juicy tiger prawns which only seem to be available from Waitrose and Ocado. Currently £5.99 for 220g (the box says ’10 prawns’, but mine contained 11!). Enough for 2:
- 10 large, raw prawns (defrosted)
- 1 tsp chipotle paste (the type I used was very hot, so quantities will vary)
- 2 tsp olive oil
- 2 tsp tomato ketchup
- 1.5cm cube of ginger grated
- 1 clove garlic crushed
- 1 tsp curry powder
- Juice of 1/2 a lime
Partially shell the prawns – leave on the heads and the last bit of the tail, but remove the rest of the shell from the body.
Mix together the chipotle paste, the olive oil, the ketchup, the ginger, the garlic, the curry powder and half the lime juice. Spread the mixture on the prawns.
Heat the grill, and cook for about 2 minutes on each side, or until the prawns are fully cooked.
Serve sprinkled with the remaining lime juice. I served the prawns with rocket, avocado and cherry tomato salad.
Not my recipe but today’s suggestion from BBC GoodFood for a quick supper (slightly modified so as to use basic couscous and sundried tomatoes (ie things that are in my cupboard!)):
- 110g couscous
- 1 clove garlic
- 1 tbsp olive oil
- Lemon juice (a good squeeze)
- 200ml vegetable stock (made with vegi-stock powder)
- A handful chopped fresh herbs (eg parsley, plus thyme, tarragon or rosemary)
- 4 spring onions, thinly sliced
- 4 sundried tomatoes, chopped
- 2 salmon fillets, approx 140g each
- Black pepper
Cut the garlic in half and rub the inside of a bowl with the cut side. Put the couscous into a bowl and stir in the oil, followed by the lemon juice and stock. Cover with and leave to stand 10 mins, then uncover and fluff up with a fork. Keeping back some herbs, mix in the rest of the ingredients, other than the salmon. Season with black pepper.
Heat oven to 180C (Gas Mark 4). Cut two large sheets of non-stick baking paper, then divide the couscous between them. Place each fillet on the couscous, top with the remaining herbs and season with black pepper. Fold the paper over, then twist the edges to seal – like a Cornish Pasty. Place the parcels onto a baking sheet and bake for 15 mins or until the fish is cooked. Serve in the bag.
I had some leftover mashed potato and some frozen smoked haddock so I made these fish cakes – enough for two:
- 300ml mashed potato
- 100g smoked haddock
- Black pepper (to taste)
- Lemon juice (a good squeeze)
- Plain flour
- Oil (for frying)
Cook the fish according to the instructions – I allowed mine to defrost and then microwaved it on high for a minute. Allow the fish to cool and remove the skin, before kneading it together the mashed potato, pepper and lemon juice. Divide the mixture into 4 equal pieces, and on a floured board, form into 4 cakes (I used a medium plain cookie cutter as a mould). Coat each cake with a thin layer of flour.
Heat a little oil in a large frying pan, and place each cake in the pan, over a gentle heat. Cook for about 5 minutes on each side, or until the cakes have browned and are thoroughly heated through. Add more oil as necessary.
I served mine with mayonnaise flavoured with a combination of sweet chilli sauce and hot chilli sauce, and some rocket.