wow! This fishcake is the queen of all fishcakes. The ingredients speak for themselves.
Good enough to serve as a lovely starter at a dinner party. I would definitely going to make this.
Smoked salmon and horseradish fishcakes
Whether you’re serving these as a starter or as a small main, horseradish gives these fishcakes a really distinctive kick
800g King Edward or Maris Piper potatoes, cooked and mashed
5 tbsp horseradish sauce
6 spring onions, white part only, finely chopped
20g gherkins, drained and chopped
¼ x 25g pack each fresh parsley and dill, chopped
1 lemon, zest grated, plus lemon wedges to serve
250g smoked salmon, chopped
3 tbsp olive oil
200ml half-fat crème fraîche
120g bag salad leaves, to serve
Ready in: 35 minutes plus chilling
Transfer the mashed potato to a large bowl, add 2-3 tbsp horseradish sauce (to taste) and mix well. Stir through the spring onions, gherkins, parsley, most of the dill, grated lemon zest and salmon. Mix well and season.
Divide the mixture into 8 equal amounts and shape into rounds using lightly floured hands. Chill for at least 20 minutes.
Heat half the oil in a large frying pan until hot, then reduce the heat and fry 4 fishcakes over a medium heat for 4-5 minutes each side until golden and piping hot. Keep warm, and repeat with the other 4 fishcakes.
Meanwhile, mix the remaining horseradish sauce and dill with the crème fraîche, to taste. Serve the fishcakes with the salad leaves, horseradish and dill crème fraîche, plus a lemon wedge to squeeze over.
A great British favourite and year-round comfort dish, serving these apple and blackberry crumbles in individual ramekin dishes makes them a dinner party must
500g apple and blackberry fruit compote
360g oaty crumble
100g unsalted butter , melted
1 handful flaked almonds
Ready in: Takes 5 mins to prepare
and 35 mins to cook
Melt the unsalted butter.
Heat the oven to 180°C/350°f/ gas 4 (160°C for fan ovens).
Divide the fruit among 6 individual ramekin dishes (or place in one large dish).
Put the crumble mix in a bowl, add the melted butter and stir thoroughly.
Spoon the mixture evenly over the fruit and sprinkle with the almonds.
Bake until golden: 20-25 minutes if small, 30-35 minutes if large. Serve with custard.
– 125g Simply M&S self-raising flour
– ½ tsp baking powder
– 225ml Simply M&S banana-flavoured milk
– 1 Simply M&S large egg
– Simply M&S sunflower oil for frying
– 25g Simply M&S English salted butter
– 65g light muscovado sugar
– 3 ripe Simply M&S bananas, peeled and thickly sliced
– 2 tbsp Simply M&S pineapple, orange or apple juice
– Simply M&S Greek yogurt, to serve
1) To make the pancakes, sieve the flour and baking powder into a mixing bowl. Whisk in the banana milk, egg and a pinch of salt until you have a smooth, thick batter.
2) Heat a large frying pan or pancake pan over a medium heat with a trickle of oil. Add the batter to the pan, a tablespoonful at a time, and cook for a minute or so until small bubbles appear on the surface. Carefully flip the pancakes over and cook for a further minute or so until golden. Remove from the pan and keep warm while cooking the rest of the pancakes.
3) For the bananas, heat a separate frying pan over a high heat. Add the butter. Once bubbling, stir in the sugar, then add the banana slices. Shake the pan to coat the bananas in the sugary butter. Cook until the sugar dissolves and becomes sticky, turning the banana slices once. Increase the heat, then add the fruit juice. Allow to bubble briefly, then remove from the heat.
4) To serve, pile up the pancakes on four plates, spoon over the sticky bananas and finish with a dollop of yogurt.
– To make this elegant elderflower & rhubarb ripple cocktail, add 1 measure of elderflower liqueur and 1 measure of rhubarb vodka to a cocktail shaker.
– Add a few cubes of ice to the shaker and then shake.
– Strain into a champagne coupe glass and top up the glass with 3 measures of Mount Bluff. There is enough to make 9 cocktails with this recipe!
Ingredients: -200g frozen broad beans
-120g mixed leaf or baby leaf herb salad
-½ cucumber, finely sliced
-2 carrots, peeled, halved and cut into matchsticks
-1 red pepper, deseeded and finely sliced
-1 large red chilli, deseeded and finely diced
-½ garlic clove, crushed
-1 tbsp soft brown sugar
-1 tbsp fish sauce
-2 tbsp white wine vinegar
-2 tbsp groundnut oil
-2 x 140g packs chilli and coriander king prawns
-280g pack Mango Madness, diced into small cubes
1. Cook the broad beans in boiling water for 3 minutes, then drain and rinse in cold water. Drain again and peel off the skins, if you like.
2. Arrange the salad leaves on a large platter, then scatter over the cucumber, carrot, red pepper and broad beans.
3. Mix together the chilli, garlic, sugar, fish sauce, vinegar and oil, and stir until the sugar has dissolved. Drizzle over the salad leaves and vegetables and lightly toss together.
4. Top with the prawns and mango to serve.
Prawns are a great source of protein, and are low in fat and saturated fat. They contain some dietary cholesterol, but this has little impact on blood cholesterol levels as our bodies are quite good at controlling cholesterol absorbed from food. High saturated fat intakes have more of an impact on cholesterol.
M&S, Marks & Spencer, as anyone who shops at their food stores around the country can attests that M&S caters the best food, good enough to serve at your guests and pretend that you have slave over the stove cooking. LOL
Anyway if you want to cook like M&S here are some recipes for you to try.
1. Put the flour, orange zest, sugar, baking powder and 2 tsp cocoa in a bowl. Mix together the milk, spread and egg, and add to the flour mixture. Mix until smooth, then pour into 4 x 150ml ramekins. Chill for 2 hours.
2. Heat the oven to 180°C/350°F/gas 4 (160°C for fan ovens). In a bowl, mix together the muscovado sugar and remaining cocoa. Sprinkle a quarter of this over the top of each pudding.
3. Pour 2 tbsp boiling water over each pudding and bake in the oven for 15-20 minutes, until springy to touch and the sauce is bubbling.
How it’s lighter:
Lighter: 200 calories, 7g fat, 2.4g sat fat, 0.61g salt
Classic: 215 calories, 8.9g fat, 5.1g sat fat, 0.64g salt