Stretch your minced beef and bacon loaf a little further by using leftovers to create homemade hamburgers with spicy sauce
- 4 slices beef & bacon meatloaf (see recipe in 'Goes well with', below)
- 1 tomato, sliced
- 25g grated cheddar or Red Leicester
- 2 burger buns or rolls, halved
- 2 tbsp mayonnaise
- ½ tsp harissa
- 1 Little Gem lettuce, torn
- small chunk cucumber, sliced
- ½ small red onion, sliced
MethodLine a baking tray with foil, then place the meatloaf slices on it. Cover with the tomato and cheese, and grill until the meatloaf is hot and the cheese has melted.
- 300g potato, cubed
- 2 spring onions, finely chopped
- 2 tbsp choppped parsley
- 1 pack kipper fillets (about 200g), skin and bones removed, chopped into small pieces
- 1 egg, beaten
- 85g breadcrumb
- 3 tbsp mayonnaise
- 85g bag watercress
- 2 tsp caper, chopped
- sunflower oil, for frying
- lemon wedges, to serve (optional)
- Boil the potatoes for 10-12 mins until tender. Drain thoroughly, then roughly mash.
- Mix the potato, spring onions, parsley and fish. Season with a little black pepper, then shape into 4 fish cakes. Dip each in the egg and then breadcrumbs to cover. Chill for at least 10 mins.
- Whizz the mayo with a small handful of watercress. Season and stir through the capers. Heat a thin layer of oil in a frying pan. Fry the fish cakes for 1 min on a high heat until crisp and brown, then cook for about 4 mins on a lower heat. Repeat on the other side, ensuring the fish is cooked all the way through. Serve with the remaining watercress and the mayo. (See tips on freezing, below left.)
- 4 small whole mackerel, gutted and filleted
- 3 tbsp extra-virgin olive oil
- grated zest and juice 1 lime, plus wedges to serve
- 1 bunch spring onions, finely sliced
- 2 tbsp harissa paste (more depending on taste)
- 140g couscous
- 500ml hot vegetable stock
- 3 tbsp chopped coriander, plus sprigs to serve
- Brush each fillet 2-3 times with a little of the olive oil and rub with the lime zest. Season and sprinkle with half the lime juice then marinate for 5 mins.
- Heat the remaining olive oil in a large pan. Add half the onions and harissa, and stir over a medium heat for 2-3 mins. Stir in the couscous and toss to coat with the harissa. Add the hot stock, cover and remove from the heat. Stand for 5 mins, fluff with a fork and stir in the remaining spring onions, coriander, lime juice and some seasoning. Heat the grill.
- Grill the mackerel for 3-4 mins on each side or until the flesh is opaque. Divide the couscous between 4 plates and slide a fillet on top. Serve with lime wedges.
- 2 tsp cumin seeds
- 2 tbsp coriander seed
- 50g breadcrumbs
- 1 garlic clove, crushed
- 500g lamb mince
- juice 1 lemon
- 1 egg, lightly beaten
- 20g pack mint, most leaves chopped
- 2-3 tbsp sunflower oil
- 150ml natural yogurt, to serve
- 300g couscous
- 50g butter
- 2 tbsp harissa - shop-bought or see below, to serve
- Heat a heavy-based pan over a low heat. Add the spices to the pan then toast for 2-3 mins until fragrant. Crush using a pestle and mortar. Set aside.
- Mix the breadcrumbs with 2 tbsp water and the garlic and stir well. Add the lamb, lemon juice, crushed spices, egg most of the mint. Season well. Mix well then shape into 16 balls. Chill for a good 30 mins.
- Heat the oil in a frying pan. Fry the balls for 6-7 mins, turning now and then, until golden brown and cooked. Keep warm. Put the couscous in a large heatproof bowl, then rub in the butter and harissa. Pour over 400ml boiling water, cover and leave for 10 mins. Fluff up and season. Shred the remaining mint, then mix through. Serve with harissa and yogurt.