Adapted from Nigel Slater
onion / leek 500ml water & 500 ml milk 400g new potatoes (or waxy potatoes, cut into chunks) 400g mixed fish (I dislike salmon in this, but any white or smoked fish is good) large handful of frozen sweetcorn 2 spring onions, sliced parsley, chopped Soften onion/leek in butter and season with salt and pepper. Add liquid & potatoes. When soft, add fish, cook for 10 minutes.
200g frozen bay scallops/queenies 50g smoked bacon, in lardons 1 tbs butter 1 onion, sliced 200g cauliflower/potatoes, in small chunks 250ml double cream 250ml milk 100ml water 1 bay leaf Garnish: chopped parsley
Melt the butter in a saucepan, and fry the bacon to crispy. Add the onion and soften. About eight to ten minutes so far.
At the same time, boil the cauliflower or potato for 8-10 minutes or until tender.
Ingredients 200g pasta 1 medium leek 50g smoked salmon 100g mascarpone 1/4 tsp chili flakes Equipment large saucepan small frying pan Method This is a very easy, tasty and light dish. It is suitable for spaghetti, fettuccine or tagliatelle. You can make good use of cheaper smoked salmon offcuts for this.
Put your pasta on to cook in a large quantity of boiling, salted water. Check the packet for an estimated length of cooking time, and check yourself to ensure it doesn’t cook beyond al dente.
This is a simple pie made from easy to find ingredients, with a potato topping.
650g fish: it can be 100% undyed smoked haddock, or a mix of fish including smoked haddock or cod. No oily fish, please; only firm white fish 100g prawns (or other varied fish/shellfish) 4 hard boiled eggs, shelled (boil for 7 mins, heating the eggs from cold) 450g potatoes, made into mash with 60g butter 30g plain flour 30g butter 425ml/3/4 pt milk 1 bunch parsley 60g cheese (cheddar rather than parmesan, etc), grated seasoning (pepercorns, bay leaf) First poach the fish for about 7 minutes in the seasoned milk.