Salmon pasta


This is a very quick pasta dish – enough for 2:

  • 3 generous handfuls of fusilli (cooked according to the instructions on the packet)
  • 100g double cream
  • 100g creme fraiche
  • 150g cooked salmon (flaked) – I used Waitrose ‘Succulent and smoky kiln roasted Scottish salmon slices’ – you could also use a packet of smoked salmon off-cuts
  • Lemon juice
  • Black pepper

Drain the pasta when cooked, and reserve. Put the pan back on the heat and add the double cream. Cook gently until it begins to boil, then stir in the creme fraiche, and again bring to the boil. Stir in the salmon and allow to heat. Stir in the pasta. Make sure the mixture is piping hot and add lemon juice and black pepper to taste. Serve with a green salad.




Green risotto with Stilton


This will feed 2:

  • 2 tbsp oil
  • 1 small onion (chopped)
  • 120g arborio (risotto) rice (more depending how hungry you are)
  • 1 tsp vegi-stock powder
  • Hot water
  • 100g frozen peas
  • 50g frozen green beans (cut into 4cm lengths)
  • 100g fresh spinach (washed and drained)
  • 2 tbsp crème fraiche
  • 60g grated Stilton
  • Freshly ground black pepper to taste

Heat the oil in a thick bottomed saucepan (cast iron pots such as Le Creuset are great for this). Add the onion and fry very gently for about 8 minutes (stirring as necessary). Add the rice, and stir well so that it is coated in oil.

Add the stock powder, and enough hot water to cover the ingredients. Bring to the boil and simmer very gently for about 20 minutes (add the peas and beans after 18 minutes) until the rice is creamy but still has a slight ‘bite’. You will need to add more hot water occasionally and stir the mixture from time to time (I know everyone says that you need to constantly stir risotto, but I find that this is unnecessary provided you use a thick bottomed pan and a very low heat).

When the rice is cooked, turn up the heat and quickly wilt the spinach by adding it to the risotto and stirring the mixture so that the spinach comes into contact with the bottom of the pan. Stir in the crème fraiche. Return to the heat and stir until the mixture is just boiling. Turn off the heat, stir in the Stilton and add black pepper, to taste.