Smoked Salmon Omelette

Serves 1

3 free range medium eggs
sea salt
black pepper
15g unsalted butter, plus a little melted to serve
30g smoked salmon, roughly chopped
a few chives, finely snipped, to serve

In a bowl, gently beat the eggs together using a fork, adding a pinch each of salt and pepper.
In a 25cm non stick omelette pan, heat the butter until it begins to foam.  Pour in the egg mixture and cook undisturbed for a few seconds, allowing the omelette to set lightly before stirring the set part in towards the centre.  Repeat this motion 4-5 times until the omelette has formed, but is still soft and creamy in the centre.  This way you will achieve the perfect texture.
Scatter the pieces of salmon in the middle of the omelette, then fold the sides towards the centre. Turn the omelette out onto a warmed plate, brush with a little melted butter and sprinkle with snipped chives to serve.

Bang Bang Prawn Salad

Serves 4

5oz flat rice noodles
3tbsp crunchy peanut butter
4tbsp half fat coconut milk
3tbsp sweet chilli sauce
3 spring onions, sliced
1 cucumber, peeled, halved lengthways, deseeded and sliced
300g pack beansprouts
200g pack cooked peeled prawns

Cook the noodles following pack instructions, then rinse under cold water and drain thoroughly.  In a small saucepan melt together the peanut butter, coconut milk, sweet chilli sauce and half the spring onions, adding 1-2 tbsp of water to loosen the mixture to a drizzling consistency.
Mix the noodles, cucumber and beansprouts in a serving dish.  Top with the prawns, drizzle over the peanut sauce and scatter over the remaining spring onions.

Salmon with Greens & Creme Fraiche

Serves 4

1 tbsp olive oil
1 leek, thinly sliced
9fl oz chicken or fish stock
4oz creme fraiche
5oz frozen peas
5oz frozen broad beans
4 skinless salmon fillets
small bunch chives, snipped
mash, to serve

Heat the oil in a large, deep frying pan with a lid.  Cook the leek for 5-10 mins until soft but not coloured, then pour in the stock.  Simmer for a few mins until reduced slightly then add the creme fraiche and season.  Cook for 1 min more.
Tip in the peas and beans, nestle in the salmon fillets, then turn down to a simmer and cover.  Cook for 12-15 mins, depending on the thickness of the salmon, until cooked through.  Sprinkle on the chives and serve with mashed potato.

Sticky Salmon with Radish & Avocado

Serves 6-8

4 small skinless salmon fillets
2 tbsp rapeseed oil
1 lemon
2 tbsp runny honey
pinch of sugar
2 tbsp extra virgin olive oil
1 tbsp roughly chopped fresh dill, plus extra to garnish
100g radishes, finely sliced
3 avocados, halved, pitted and sliced lengthways

Put the salmon in a bowl with the rapeseed oil, the zest of the lemon and the honey.  Mix gently to coat, then set aside.
Carefully remove the skin and pith of the zested lemon with a sharp knife, then slice between the membranes to remove the segments, discarding any seeds.  Chop into chunks and reserve 1 tbsp of juice in a separate bowl.
Heat a non stick pan over a medium-high heat, then add the marinated salmon.  Cook for 2-3 mins on each side until sticky on the outside and just cooked in the centre.  Cool the salmon to room temp, then flake into generous chunky pieces.
Meanwhile, season the reserved lemon juice with salt, pepper and a pinch of sugar, then whisk in the extra virgin olive oil and chopped dill.  Toss the sliced radishes and avocados gently in the dressing.
Add the salmon to the radishes and avocados, then carefully combine with the lemon segments.  Season to taste, garnish with a few extra dill sprigs then serve.

Salmon En Croute

Serves 4-6

25g butter
1 tbsp olive oil
1 onion, very finely chopped
250g baby mushrooms, very finely chopped
3 garlic cloves, crushed
handful of fresh flatleaf parsley leaves, chopped
2 tbsp Brandy
2 tbsp double cream
375g all butter puff pastry
500g skinless salmon fillet, pin boned
1 large free range egg, beaten

Preheat the oven to 200, 180 fan, gas mark 6.  In a large frying pan heat the butter and olive oil over a medium heat.  Add the onion and gently fry got 10 mins until soft.
Add the mushrooms and garlic and cook for 15 mins, stirring from time to time.  Stir in the parsley, then add the Brandy.  Simmer for 5 mins to reduce the brandy, then stir in the cream.  Take off the heat and set aside to cool.
Cut the pastry in half, then roll both pieces out until they're big enough to sandwich the fish and leave a 3cm border.  Put one of the pieces onto a non stick baking sheet and place the fish fillet on top.
Brush the edges with egg and spread the mushroom mixture over the fillet.  Cover with the other piece of pastry and gently press over the fish so it fits snugly.  Trim the edges to a 1.5cm border and crimp to seal.  Slash the top diagonally 4 times and brush with beaten egg.  Bake for 20 minutes until the pastry is golden.

Gorgeous Fish Pie

Serves 8 - 10

bunch of fresh mint
4lb 8oz of new potatoes, scrubbed
2 bulbs of fennel, tops reserved, bulbs finely sliced
olive oil
2 knobs of butter
3 leeks, trimmed, washed and finely sliced
1/2 fresh red chilli, deseeded and finely sliced
1/2 glass white wine
2 tsp English mustard
2 fresh bay leaves
1lb 5oz salmon fillet, skinned and pin boned
1lb 5oz smoked haddock, skinned and pin boned
7fl oz single cream
juice of 1 lemon
5 1/2oz Parmesan cheese, freshly grated

Pick the mint leaves from the stalks and put them to one side.  Add the stalks to a large pan of salted boiling water with the potatoes and cook for 10 mins or until they are tender.
Pop the leafy fennel tops on a plate and put them in the fridge with your mint leaves until later.  Heat the oven to 200, 180 fan, gas mark 6.  Add a good lug of olive oil and a knob of butter to an appropriately sized casserole pan, add the leeks, fennel bulbs and chilli, then season.  Cook for 10 mins or until the veg have softened., then add the white wine, mustard and bay leaves.
Cook the wine away then take the pan off the heat.  Slice the fish into 1 inch pieces and sprinkle them into the pan with the prawns.  Stir in the cream, lemon juice and Parmesan, then carefully season.
Drain the potatoes, discarding mint talks, then pop them back into the pan with some butter, olive oil and seasoning.  Finely chop the min leaves, add them to the pan, then use a masher to crush the potatoes to a chunky, not smooth, mash.  Spread this over the pie so you get a nice rough covering of potato, then place in the oven for 35 mins, or until golden brown, bubbling and looking delicious.  Once cooked, let the pie cool slightly then serve in the middle of the table with the reserved fennel leaves on top.

Tips
I used new potatoes and normal potatoes for the mash.  I also bought a fresh fish pie mix from Morrisons, saves lots of time and having to mess about skinning and deboning the fish.  I didn't use mint as I'm not keen on mint flavours.  I used chilli flakes instead of buying a full pack of chillies when I only needed one.

It was a really nice, tasty pie, loved the fennel in it and Joshua finished every last scrap.  I froze all the remaining pie for Joshua's meals over the next few weeks.  

Stir Fry Prawns with Mushrooms Broccoli

Serves 2

1tbsp cornflour
pinch of cayenne pepper
225g tiger prawns, uncooked
2tbsp soy sauce
25g unsalted cashew nuts
spray oil, for frying
120g shitake mushrooms, halved
200g broccoli florets
1 clove garlic, peeled and crushed
1 small piece root ginger, finely chopped
2 spring onions, diagonally sliced
4tbsp rice wine
1tbsp water

Stir together the cornflour, cayenne and prawns.  Mix in the soy sauce and leave in a cool place for 30 mins.
Stir fry the cashews in the oil over a high heat for 30 seconds until golden, then remove to a plate.
Fry the mushrooms for 1-2 mins until golden.  Add the prawns and fry for 1-2 mins, until pink.  Add the remaining dry ingredients and stir fry for 1-2 mins.
Return the nuts to the pan and lower the heat.  Add the rice wine and water, then cover and cook for 1-2 mins.
Serve immediately with noodles or boiled rice.

Mustard Grilled Mackerel with Broccoli & Lemon Basil Breadcrumbs

Serves 4

4tbsp Dijon mustard
4 mackerel fillets
200g Tenderstem broccoli
2 large handfuls fresh breadcrumbs
1tbsp olive oil
zest of 1 lemon
large handful of fresh basil, chopped
salt and pepper, to season
lemon wedges, to serve

Preheat the grill to high.  Meanwhile, smear the mustard over non skin side of the mackerel fillets.  Place on some foil and grill, skin side up for about 5 mins, until really crispy.
Meanwhile, boil or steam the broccoli for about 3 mins until tender.
Fry the breadcrumbs in the olive oil until golden.  Turn off the heat and add the lemon zest and basil before stirring and seasoning well.
Arrange the broccoli on some warmed plates with the mackerel and sprinkle the toasted breadcrumbs over the top.  Serve immediately with some lemon wedges.

Smoked Haddock Kedgeree

We had this for tea last night, it's so tasty and really filling and Joshua loves it.  I froze what was left over for Joshua to have over the next few weeks.  It's really cheap to make as well.  Make sure you check really well for bones if you're giving it to children, I found quite a few as I was skinning the fish.

Serves 4

2 eggs
2tsp sunflower oil
9oz long grain white rice
1 onion, chopped
1tbsp medium curry powder
1 1/4 pints fish stock
12oz smoked haddock, skinned and cubed
3 1/2oz frozen peas
3tbsp Greek style plain yoghurt
2tbsp fresh parsley
salt and pepper

Boil the eggs in a small saucepan of boiling water, this will take 10 mins.  Drain the eggs and peel them.
Heat the oil in a large saucepan, and add the rice, onion and curry powder.  Stir to make sure the rice grains are evenly coated with the curry powder and oil, and cook for 1 min.
Add the stock and bring to the boil.  Simmer for 10 mins, by which time at least half of the stock will be absorbed.
Add the haddock and peas, and cook for a further 6-8 mins, take care not to stir too much or the fish will break up.
Fold in the yoghurt and season to taste.  Sprinkle over the chopped parsley.  Cut the hard boiled eggs into quarters, arrange them over the top, and serve.

Fish n Chips

Serves 4

1.5kg baking potatoes
2ltrs vegetable oil
salt and pepper
100g plain flour, plus 2tbsp extra
1/2tsp baking powder
200ml lager
1tbsp cider vinegar
4 x 175g skinless fish fillets: coley, cod or haddock
500g peas
3tbsp water
knob of butter
3tbsp creme fraiche
2tbsp mint, roughly chopped
2tbsp parsley, roughly chopped
2tbsp capers in brine, drained, rinsed and chopped
juice and zest of 1 lemon, plus wedges

Preheat oven to 220, gas mark 7.
Peel and cut the potatoes into chips.  Dry them with a tea towel to remove starch, then mix them with 4tbsp oil and season with salt and pepper.  Spread the chips on a lined baking tray and bake for 35-40 mins, turning frequently until they are golden all over.
Meanwhile, sieve the flour and baking powder together and season with salt.  Gradually add the lager and vinegar and mix quickly to get rid of the lumps until its the consistency of thick cream.  Pat the fish fillets dry with kitchen paper.
Pour the remaining oil into a deep pan to a depth of 5cm and heat to 160.
Dip the fish in 2tbsp flour, then the batter.  Lower a fillet into the oil and cook for 8-10 mins, turning with metal tongs.  When crisp and golden, drain on kitchen paper and keep warm.
Put the peas into a pan with the water and butter.  Cover and simmer for 2-3 mins.  Remove from the heat and crush with a masher.  Stir in the creme fraiche, herbs and capers.  Add the lemon juice and zest before serving with lemon wedges to squeeze over.

Cod, Chorizo & Chickpea Casserole

Serves 4

4 small onions, chopped

1tbsp olive oil

2 garlic cloves, peeled and crushed

100g spicy chorizo, sliced (uncooked if possible)

2 x 400g tins whole plum tomatoes

2 x 400g tins chickpeas, drained and rinsed

4 cod fillet, around 150g each

salt and pepper

Preheat the oven to 180, gas mark 4.  In a large saute pan or roasting tin, fry the onions in the olive oil until they are soft and tender.  

Add the garlic and chorizo slices and fry for 2-3 mins.  Don't over-fry the chorizo as it can become tough.  

Next, add the tinned tomatoes and chickpeas and stir together well.  

Pour the mixture into an ovenproof dish and sit the cod fillets on top.  Bake in the oven for 10-15 mins or until the fish is cooked through.  

Tuna Fishcakes

Toddlers
Serves 2 adults, 2 toddlers, plus baby

700g floury potatoes, such as Kind Edward or Maris Piper, peeled and cubed
3 tbsp olive oil
1 large leek, trimmed, halved lengthways and finely chopped
200g tin of tuna in spring water, drained
finely grated zest of 1 lemon
3 tbsp chopped fresh chives
50g mild Cheddar, grated
1 tbsp Greek style yoghurt
2 tbsp plain flour

Put the potatoes in a large saucepan and cover with cold water.  Bring to the boil and cook for 8-10 mins until tender.  Drain.  Return to the pan and mash until all the lumps have gone and you are left with a thick, dry mash.  Leave to cook completely.
Meanwhile heat 1 tbsp of the oil in a frying pan, add the leeks and cook for 5 mins until tender.  Remove from the heat, place in a large bowl and leave to cool.
Add the tuna to the cooled leeks along with the cold mashed potatoes, lemon zest, chives, cheese and yoghurt.  Mix well.
Place the mixture in the fridge and leave for 30 mins as this makes the mixture easier to handle.
Shape the cold mixture into 8 round cakes.  Sprinkle the flour onto a plate and use it to dust each fishcake.
Heat the remaining oil in a large frying pan and cook the fishcakes over a low heat for 3-4 mins each side until golden and crunchy on the outside and heated through. You may need to cook them in batches so as not to overcrowd the gap.
Serve with steamed green beans.

These can be frozen if you do it before you dust them with flour.  Layer with greaseproof paper in a freezer container and freeze for up to 3 months.