Salmon fish cakes

These are very tasty. I usually freeze half a batch of them for use at a later time.
Serve with rice and whatever veg you have in the garden. We’ve just had peas, courgettes, tomatoes mixed into the rice, with rocket on the side.

Makes 6

Ingredients:

  • 450g potatoes (peeled & cut into chunks)
  • 350g salmon
  • 2 tsp tomato ketchup
  • 1 tsp English mustard
  • zest ½ lemon
  • 1 heaped tbsp chopped parsley
  • 1 heaped tbsp chopped dill
  • dried breadcrumbs
  • Salt & pepper (to taste)
  • Olive oil
  1. Method:

  2. Place the potatoes in a pan of water, bring to the boil, cover and cook for 10-15 mins until soft. Drain and mash, before leaving to cool. 

  3. Grill the salmon for 5-6 mins until cooked. Leave to cool, then break up into flakes using a fork.

  4. Mix the potato, salmon, ketchup, mustard, zest, herbs, drizzle with a little olive oil and mix well. Season with salt & pepper.

  5. Break the mixture into 6 equal portions and roll each portion into a ball. Carefully flatten each back into a fish cake.

  6. Put some breadcrumbs onto a plate and gently press each cake into the breadcrumbs, turning and coating all sides.

  7. Heat a little oil in a large pan. Fry the cakes over a low heat for 3-4 mins each side until golden and heated through.

Chicken, lemon & fennel kebabs

These work best in the summer with fresh veg, and served with a glass of last year’s parsnip wine.

Serve with rice.

Serves 2

Ingredients:

  • 2 chicken breasts (cut into chunks)
  • 1 courgette (sliced & quartered)
  • ½ a fennel bulb (cut into cubes)
  • 1 tsp fennel seeds
  • Juice of 1 lemon
  • Salt & pepper

Method:

Put the lemon juice and fennel seeds into a bowl and season with salt & pepper.

Add the chunks of chicken and mix well. Leave to marinade for about an hour.

Place the chicken, fennel and courgette, in turn, onto 4 skewers.

Cook over a bbq or fire for 5 – 10 minutes, turning occasionally, until cooked through.

Elderflower cordial

For those looking for a non-alcoholic drink in the springtime, this one takes some beating. Be sure to pick your flowers on a dry day.

Serve diluted in still or sparkling water, or with lemonade.

You can also dilute 1 part cordial to 2 parts water and freeze it in lolly moulds for a lovely springtime treat.

Ingredients:

  • 25 elderflower heads, in full bloom
  • 4 lemons
  • 500g granulated sugar
  • 1.5L water (boiled)

Method:

Place the flower heads into a bucket, along with the zest and juice of the lemons. 

Pour over the water, cover with a teatowel and leave overnight.
Strain the liquid through a muslin cloth and put it into a large saucepan. Add the sugar and bring to the boil.

Pour into warm, sterilised bottles.

Refrigerate and use within a few weeks or freeze in plastic bottles for longer storage.

Elderflower & gooseberry fool


Elderflowers announce the coming of summer. You can find them growing almost everywhere. The bulk of the bush is poisonous, containing cyanide, but the flowers and the berries are perfectly safe to eat.
They complement the tartness of the gooseberry, which happens to ripen at just the same time.

Serves 4

Ingredients:

  • 6 elderflower heads
  • 300g gooseberries
  • 3 tablespoons of caster sugar
  • 200ml double cream

Method:

Heat the elderflowers, gooseberries, and sugar, in a pan, with a splash of water. Simmer for 10 minutes, until the gooseberries start to break up.

Rub through a sieve into a bowl.

Whip the cream to soft peaks and fold into the gooseberry and elderflower puree.

Divide into glasses and chill for a couple of hours before serving.

Cod topped with oats

Serves 2

Ingredients:

  • 2 Cod fillets
  • Rolled oats
  • 2 tsp English mustard
  • Salt and pepper
  • Olive oil

Method:

Drizzle a frying pan with olive oil and place your cod skin side down into the pan.

Coat the top of the cod with the mustard and drizzle with a little more oil. Add a pinch of salt and pepper.

Sprinkle a layer of oats over the cod and gently press down.

Fry on a low heat for about 5 minutes. 

Carefully turn the fish and cook for a further 5 minutes, until cooked through.

Non alcoholic mojito

When my wife was pregnant, I decided she needed to be able to have a celebratory drink for her birthday. Along came this refreshing mojito recipe.

Ingredients:

  • 1 tsp brown sugar
  • 12 mint leaves
  • Crushed ice
  • apple juice
  • Lemonade
  •  1 lime

Method:

Put the sugar into a glass. Roughly tear up the mint leaves and place in the glass

Half fill the glass with ice.

Half fill the glass with apple juice and top up with lemonade.

Serve with a slice of lime.

Lamb rogan josh

This is a great one pot dish. Ideal for Summer camping trips. What can be better than eating a curry with a glass of home brewed beer, sitting by the fire with friends?
Serve with flatbreads and rice.

Serves 4

Ingredients:

  • Groundnut oil
  •  1 onion (peeled and finely chopped)
  •  1 fresh chilli (finely chopped)
  • Thumb sized piece of ginger (peeled and grated)
  • 800g lamb neck (cut into 2cm chunks)
  • small bunch of coriander (finely chopped)
  • 4 bay leaves
  • 1 tin of chopped tomatoes
  • 1 red pepper (chopped)
  • 150g Rogan josh paste
  • 800ml of water
  • 2 handfuls of red lentils
  • Salt & pepper (to taste)
  • Handful of spinach

Method:

Heat some oil in a large pan and add the onion, chilli and ginger.

Cook for a few minutes.

Add the rest of the ingredients, apart from the spinach and cook for about an hour.

Remove the bay leaves and add the spinach. Mix well and serve.

Prawn & potato curry


​This is one of my favourite curries. It takes little effort to make, but has an amazing flavour. 

It’s great served with homemade garlic flatbread or rice.
Serves 2

Ingredients:

  • Olive oil
  • 1 onion (chopped)
  •  2 garlic cloves (grated)
  • Thumb sized piece of ginger (peeled and grated)
  •  1 green pepper (chopped)
  • 500g potatoes (chopped into chunks)
  • Can of chopped tomatoes
  • Pinch of chilli flakes
  • ¼ tsp of Cumin seed
  • ¼ tsp turmeric
  • ¼ tsp ground coriander
  • ¼ tsp paprika
  • ¼ tsp cayenne pepper
  • Salt & pepper
  • 180g king prawns
  • Fresh coriander leaves (to garnish)

Method:

Put the potatoes on to boil for about 10 minutes.

Heat some oil in a large saucepan, add the onions, garlic & ginger and cook for 2 or 3 minutes to soften.

Add the pepper, potatoes, tomatoes & spices. Season to taste and simmer for around 5 minutes. Add the prawns and cook for a further 3 or 4 minutes until pink.

Serve topped with fresh coriander.

Toad in the hole

A classic British recipe. At home, we usually use pork sausages, when we cannot get hold of decent quality toads.
Serve with mash potato, peas, fried onions & gravy.

Serves 4

Ingredients:

  • 12 chipolatas
  • Olive oil
  • 140g plain flour (sifted)
  •  ½ tsp salt
  •  2 eggs
  • 175ml semi-skimmed milk

Method:

Heat the oven to 200 degrees Celsius.

Grease a roasting tin and add the sausages. Put into the oven for about 10-15 minutes, turning occasionally, until brown.

Meanwhile, put the flour and salt into a jug with the eggs and slowly add the milk whilst whisking.

When the sausages are nice and brown take them out of the oven and pour the batter over them.

Put back into the oven for about another 30 minutes, until the batter is risen and golden in colour.

Mush

Since discovering a basic version of this recipe, we have it most weekends. It’s delicious and filling.

 

 

 

 

 

Serves 2

Ingredients:

  • 500g potatoes (peeled and chopped up small)
  • 8 rashers of bacon (cut into pieces)
  • 10 cherry tomatoes (halved)
  • 4 eggs
  • Olive oil
  • A pinch of chilli flakes (optional)
  • Salt & pepper
  • Cheese (grated)

Method:

Boil the potatoes for 10 minutes and drain.

Add the bacon to the pan and drizzle with olive oil. Cook for a few minutes, until the potatoes and bacon start to crisp.

Add the tomatoes and the eggs and mix well. Cook for several minutes.

Season with salt and pepper, add the chilli flakes, if using and stir through.

Serve topped with grated cheese