This is a bit of a cheat but dead quick. You can use any smoked white fish or hot-smoked salmon. For two:
- Two fillets of smoked pollack or equivalent, 400-500gms total
- Half a packet of fresh spinach
- Two thick slices of real bread – sourdough is excellent
- Packet of hollandaise sauce
- two eggs.
Get yourself ready, this is going to be on the table in five minutes. Make the sauce according to the packet. Wilt the spinach in a pan for three minutes. Poach the eggs until soft. Toast the bread. Heat the smoked fish in the microwave for a couple of minutes (it is already cooked). Assemble: base layer of toast, the spinach, fish, egg and sauce poured over. As an alternative to the toast I have also used sliced boiled new potatoes.
This can be a supper dish or a great brunch or lunch dish.
This is a really quick one-pot dish and one you could easily do camping or in a boat. You don’t need to be at all precise with quantities, but for two we used:
- 2 cod steaks or fillets
- 1/2 onion chopped
- 100g chorizo, chopped into small chunks
- 1 tin chopped tomatoes
- 1 tin of white beans – butter, haricot, borlotti etc.
- Chopped fresh parsely
- Olive oil
Simply fry the chorizo and onion in a pan until the onion is soft and the chorizo makes everything red. Add the tin of tomatoes, cover and cook for five minutes. Add the cod and cook for another five minutes. add the beans, and cook for a final five minutes. Adjust seasoning, sprinkle with chopped fresh parsely and serve in a bowl with crusty bread.
So called because Aedy and Josh loved these from an early age. I like making my own because you can make nice thick juicy burgers and know what is in them. Here’s what you do.
Buy mince to make enough 150g burgers for your needs (i.e. 600g makes 4 large burgers). Preferably buy fatty mince (10-18%) because lean steak mince (5%) will be a bit dry. Put the mince in a bowl with a tablespoon of tomato ketchup per burger, plus salt and pepper. Mush up with your hands and when mixed, form burger shaped burgers. You don’t need anything more special than your hands to do that. Lakeland keep your burger presses! What makes a true Daddy Burger is hidden cheese. Take a chunk of cheese and hide it completely inside each burger – best do that before you flatten it out. Now fry or grill each side until the burger is cooked through. The cheese will melt and ooze out spectacularly when cut.
Serve with all the trimmings – in a burger bun with your choice of tomato relish, iceberg lettuce, sliced tomato, mayo, sliced gherkin, grilled bacon, large flat grilled mushroom, more cheese or all of the above. If you do that spear it with a kebab skewer to look cool. Skin on fries, sweet potato fries or wedges are all legitimate accompaniments.
Super quick pasta dish. I like any pasta sauce that cooks in less time that the pasta! For two (easily scales up):
- 2 skinless boneless salmon portions
- 4 sun dried tomatoes, sliced, and their oil
- 175g pasta of your choice (I like shells for seafood)
- 1/2 pack of fresh spinach
- A blob of creme fraiche (optional)
Here’s what to do. Boil the pasta according to the instructions. Meanwhile, heat the tomato oil in a pan and cook the salmon and tomatoes until the salmon looks cooked and flakes easily. Add the spinach and put a lid on the pan for a couple of minutes until the spinach is wilted. At this point you can add the creme fraiche if you like, or just stir about to mix, and adjust the seasoning. Mingle with the pasta and serve.
Why pay a fortune for porridge in little packets? It is cheap, quick and easy to make your own. You can embellish this with a variety of flavourings or just make plain.
Per person, put half a cup each of porridge oats, water and milk in a pan. Heat until it starts blurping. Turn the heat down to its lowest. If you like , add a handful of blueberries or raspberries and continue heating for two minutes, stirring occasionally. Or make plain and just heat a bit more. Turn into a bowl and add flaked toasted almonds and Argave syrup.
Alternatively, make plain then add a spoon of jam, or a drizzle of honey, Golden Syrup, cream, sprinkle of demarera sugar….the choice is yours.
*** Update! *** We watched Nigel Slater making porridge the other night with a Scottish gent, who would know, obviously. His method was subtly different. He used three measures of water, not two of milk and water, and simmered for five minutes not two. He then added a pinch of salt. We tried this and I have to admit, if you can take the extra three minutes it is worth it. We are divided over the salt issue, Olwyn does not approve but I liked it. By the way, Hugh F-W in an earlier programme soaked his oats for 30 minutes before cooking. I haven’t tried that but will do and report back later.
You can use any white fish for this, preferably firm and chunky. Serves four but easily divided down to two or even one.
- 450g white fish skinned, boned and cut into bite sized chunks
- 25g seasoned flour
- 1 clove garlic crushed, or paste
- 2 tbs red Thai curry paste
- 1 tbs fish sauce
- 1 tin coconut milk
- handful cherry tomatoes
- 20 Thai basil leaves or our own if they are not available
Heat oil in a wok or frying pan. Toss the fish in the flour to coat and fry in hot oil for 3-4 minutes turning to seal. Remove the fish and keep warm. Mix the coconut milk, fish sauce and curry paste. Stir fry the garlic then add the sauce mixture. Bring to a simmer then add the fish back in, with the cheery tomatoes. Simmer for five minutes. Meanwhile stir fry some fresh vegetable and cook some Thai Jasmin or Basmati rice. When all is done, add the basil leaves to the curry and serve.
Spice Mix (makes 10 tbs or 14tbs – it will keep in a jar):
- 4 tbs paprika
- 2 tbs fennel (ground)
- 1 tbs ground coriander
- 2 tbs salt
- 1 tsp ground cinnamon
- 1 tsp cayenne
- 3/4 tsp ground black pepper
- Optional: 4tbs sugar
To make the sausages:
- 500g minced lamb or beef
- 120 g fat
- 3 cloves garlic, crushed and chopped 9or paste)
- 2 tbs chopped fresh coriander leaves
- 2 or 3 tsp harissa paste
- 2 tbs spice mix above
Mix all the above. Make sausages in your sausage machine, with or without casings. If you don’t have a sausage machine, you can hand-roll sausage shapes, mould them around skewers or make little patties like mini burgers. Fry or grill and use with North African sides like couscous, roast vegetables, hummus, olives, flatbread.
A bit fusion but it works. Takes about 5 minutes. The photo above was taken in Thailand where we went to cookery school for a day. First we were sent on a shopping trip to buy authentic ingredients in the market! This recipe did not come from that school but I thought the photo was appropriate for the ingredients anyway.
- 4 slabs of dried egg noodles
- 400g raw prawns
- 1 bunch of basil
- 1 bunch of fresh coriander
- 75g peanuts
- 1 red chilli
- 1 lime – zest and juice
- 2 tbs sesame oil
- 1 tbs olive oil.
Cook the noodles. Stir-fry the prawns in the olive oil. Blitz everything else except the sesame oil in a blender. Drain the noodles, stir in the sesame oil, stir in the prawns and pesto and eat.
Without having to buy pesto! Quantities here for four – this scales up or down easily.
- 50g blanched almonds
- 1 clove of garlic
- 50g parsley leaves
- 1 grated lemon zest
- 2 tbs lemon juice
- 80ml good olive oil
- 350g spaghetti
- 300g cooked prawns
Dry fry the almonds. Zap all but spag and prawns in a blender. Add 2 tbs water to loosen it if necessary
Cook the spaghetti. Drain, add the prawns to warm though. Add the pesto. Done! I have not made this for a while but the recipe in the book has a smiley face and Oli next to it so I will have to make it again soon.
As approved by a real American.
- 2 cups sour cream or creme fraiche
- 1/4 cup mayo
- 2 tbs chopped fresh dill
- 1 tbs chopped fresh chive
- 1 tbs chopped fresh parsley
- Salt and pepper to taste