These are lovely, creamy, light fishcakes, but their lack of stodginess makes them tricky to handle, so persevere
- 450g potatoes
- 250g smoked haddock fillet
- 150ml/¼ pint milk
- 25g butter
- 1 onion, finely chopped
- 140g spinach leaves without stalks, washed
- seasoned flour, for dusting
- 1 egg, beaten
- breadcrumbs from 4 thick slices of white bread, crusts removed
- 4 tbsp sunflower oil or groundnut oil
- steamed broccoli, to serve
- 175g good-quality bought mayonnaise
- 2-3 tsp grainy mustard
- 2 tbsp double cream
MethodMeanwhile, put the haddock in a pan with the milk, bring to the boil then quickly turn the heat down. Cover with a lid and poach for 3 mins or until just cooked. Set the haddock aside (reserving 2tbsp of the milk), then remove the skin from the fish and fork the flesh into large flakes.
- 500g new potato, scrubbed and cut in half
- 300g runner bean, trimmed and sliced
- 4 spring onions, sliced
- ½ bunch parsley, roughly chopped
- 150g pack smoked trout, flaked
- 50ml extra-virgin olive oil
- juice ½ lemon
- 2 tbsp red wine vinegar
- 2 tsp wholegrain mustard
- 1 tbsp horseradish sauce
- To make the dressing, mix all the ingredients together in a jar and shake well. Cook the potatoes in boiling salted water for 10 mins until just tender, then drain. Cook the beans in boiling salted water for 10 mins until tender, then plunge into ice water and drain.
- Toss the warm potatoes and beans together with half the spring onions and parsley, and half the dressing. Spread over a platter, then scatter over the smoked trout. Scatter over the rest of the spring onions, drizzle with the remaining dressing and serve, or leave everyone to help themselves.
- 1 tbsp white wine vinegar
- 4 of the freshest eggs you can get
- 300g spinach
- 25g butter, for frying and spreading
- 2 muffins, split
- 4 long slices good-quality smoked salmon
- 2 egg yolks
- 140g butter, melted
- juice ½ lemon
- pinch cayenne pepper
- To make the hollandaise, sit a large bowl over a pan of hot water and whisk the egg yolks with 2 tbsp hot water. Gradually add the melted butter (without adding the milky liquid at the bottom) until it has all been incorporated. Whisk in the lemon juice and season with the cayenne pepper and salt to taste, then set aside.
- Heat a shallow pan of water with the vinegar but no salt until gently boiling, then poach the eggs for 2 mins. Remove with a slotted spoon and cool in cold water.
- Fry the spinach in a wok with a knob of butter until wilted, then drain and season.
- To serve, heat the grill to high. Lay the muffins on a flat roasting tray, cut-side up, then toast until brown. Butter the muffins lightly, then top each with a ruffle of smoked salmon. Divide the spinach between the muffins, leaving a slight dip in the middle to sit the eggs in. Spoon a quarter of the sauce over each egg, then return the tray under the grill to brown for a min. Serve immediately.
- 140g plain wholemeal flour
- 140g plain white flour, plus extra for dusting
- 85g cold butter, diced
- 85g shredded vegetable suet
- up to 100ml milk
- 1 egg, beaten, for glazing
- 1 small baking potato, peeled and cut into small chunks
- 200g spinach
- 150ml pot single cream
- 1 egg, beaten
- 100g cheddar, grated
- grated fresh nutmeg
- First make the pastry. Rub the flours together with the butter and suet until the texture of breadcrumbs, then work in the milk until a pastry comes together. Knead the pastry on a work surface until soft. Press the pastry into a flat round shape, then chill for 1 hr while you make the filling.
- Boil the potato for 10 mins until cooked, then drain well. To wilt the spinach, tip into a colander, pour over boiling water from a kettle, then squeeze out all the liquid. In a bowl, mix the spinach with the potatoes, cream, egg and two-thirds of the cheese. Season with salt, pepper and nutmeg, then set aside. Heat oven to 200C/fan 180C/gas 6.
- Roll the pastry out on a floured surface to the thickness of a £1 coin. Cut out 8 squares approx 13 x 13cm. Spoon the mix between the centre of each square, then brush the edges with the beaten egg. Bring all 4 corners together over the filling, pinching the edges together to make a sealed purse.
- Transfer to a baking tray. Brush each pie generously with egg, then top with a large pinch of grated cheese. Bake for 30 mins until golden and the cheese has melted, then leave to cool slightly. These are delicious warm but perfectly acceptable cold, too.