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.
- 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
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.
Grill the salmon for 5-6 mins until cooked. Leave to cool, then break up into flakes using a fork.
Mix the potato, salmon, ketchup, mustard, zest, herbs, drizzle with a little olive oil and mix well. Season with salt & pepper.
Break the mixture into 6 equal portions and roll each portion into a ball. Carefully flatten each back into a fish cake.
Put some breadcrumbs onto a plate and gently press each cake into the breadcrumbs, turning and coating all sides.
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.
These work best in the summer with fresh veg, and served with a glass of last year’s parsnip wine.
Serve with rice.
- 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
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.
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.
- 25 elderflower heads, in full bloom
- 4 lemons
- 500g granulated sugar
- 1.5L water (boiled)
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.
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.
- 6 elderflower heads
- 300g gooseberries
- 3 tablespoons of caster sugar
- 200ml double cream
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.