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Potato and pea fishcakes

Potato and pea fishcakes

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Roasted sweetcorn soup with curry-spiced butter 4 large sweetcorn cobs, husks removed50g butter, melted1 medium onion, halved and thinly sliced1 garlic clove, crushed1 small leek, cleaned and thinly sliced1 small carrot, chopped1.2 litres vegetable stock, hot2 tsp lemon juice1-3 tsp caster sugar (depending on how ripe your sweetcorn is) For the curry spiced butter ½ tsp cumin seeds½ tsp coriander seeds50g butter, softened1 small, medium-hot red chilli (not bird’s eye!)

Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free-range eggs (see Know-how)2 tbsp olive or coconut oil2 just ripe avocados, cut into 1cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo’s introduction)3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra-virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.Bring a large pan of water to the boil, then add the vinegar. Crack in the eggs one at a time, then reduce the heat to a gentle simmer. Cook for 2-3 minutes until the whites set. Remove from the pan with a slotted spoon and drain on kitchen paper.02.While the eggs are poaching, heat the 2 tbsp oil in a large frying pan.

Mee goreng Vegetable oil for frying4 medium free-range eggs,lightly beaten1 onion, sliced6 garlic cloves, finely chopped40g fresh ginger, finely chopped1 red chilli, finely chopped2 yellow peppers, sliced600g kai lan (chinese broccoli) or choy sum (chinese cabbage), shredded (or see tips)3 carrots, halved and finely sliced1 tsp chilli flakes or sambal paste1 tsp ground coriander1 tsp ground cumin300g pack ready-cooked egg noodles4 spring onions, sliced300g beansprouts60ml dark soy sauce120ml kecap manis (see tips) To serve 4 limes, cut into wedges200g roasted peanutsHandful fresh coriander leaves 01.Heat a splash of oil in a medium frying pan. Pour in the beaten eggs and quickly stir and shake the pan to distribute evenly.

Lamb and date tagine with pomegranate couscous 2 tbsp olive oil2 onions, chopped1 large knob of fresh ginger, chopped4 garlic cloves, crushed1 cinnamon stick1 tbsp coriander seeds, crushed1 tsp cumin seeds, lightly crushed1.5kg boned shoulder or leg of lamb, cut into cubes200g medjool dates, pitted400g can chopped tomatoes400ml lamb or chicken stock, hot1 lemon and 1 lime, cut into wedges, to serve For the pomegranate couscous 500g couscous1 tbsp olive oilGrated zest and juice of 1 lemonHandful fresh mint, roughly choppedSeeds of 1 pomegranate Ultimate steak and chips with a rich mushroom sauce 3 medium rooster potatoes (150g each) or similar, sliced into thin chips 3 tbsp rapeseed oil3 fresh rosemary sprigs, leaves of 1 finely chopped2 rib-eye steaks (about 250g each)20g butter For the rich mushroom sauce 20g dried mixed mushrooms (or 75g other fresh strong-flavoured mushrooms, such as shiitake, sliced)125ml beef stock, hot1 tbsp butter1 tbsp olive oil 2 garlic cloves, roughly chopped½ small onion, thinly sliced75g button mushrooms, thinly sliced 75ml white wine3 tbsp double cream

Bacon and egg pie For the shortcrust pastry 300g plain flour, plus extra to dust150g chilled salted butter, chopped or grated60ml ice-cold water For the filling Listen up, Mary Berry: Italian chefs show the world how to make spaghetti bolognese Butter chicken