- 2 salmon fillet steaks
- Handful of fine green beans, cut in half
- 12 cherry tomatoes
- 12 pitted Kalamata olives
- 1 tablespoon drained capers
- Small tin anchovie fillets
- 6-8 baby potatoes, cut in half
- Some torn basil
- Olive oil, salt, pepper and lemon juice
Use large oven tray. Sprinkle salmon fillets with lemon juice, salt and pepper and place at one end of the tray. Boil the green beans and potatoes for 6 minutes. Drain the beans and potatoes and add to a bowl with olives, tomatoes and basil. Toss the mixture with one tablespoonful of olive and place at other end of the tray. Place the anchovies over the vegetables. Roast in preheated oven at 190 fan for 10 minutes. Remove from oven, dish up salmon and stir vegetable and anchovy mix together and serve. I don’t always put in the potatoes unless I want a more substantial meal. And of course anchovies to taste, I use half a small tin, Karen uses the whole tin.
For 4 to 6 people
1 large onion finely chopped
2 garlic cloves
400g tin chopped tomatoes
1 x 300g aubergine cut into 1/2 ” dices
5 0z red lentils
10 oz diced lamb leg steak
1 teaspoonful turmeric
2 teaspoonfuls mild chilli power
2 teaspoonfuls ground cumin
1 teaspoonful ground coriander
1 teaspoonful light brown sugar
1 tablespoon lemon juice
Small bunch of mint, roughly chopped
5 fl oz natural yoghurt
Put onion and garlic into a large pan with 100mls of water, simmer for 5 minutes, then add tomato, aubergine, lentils, lamb, spices, sugar, lemon juice and 300mls of water. Bring to the boil, cover and simmer for 1 hour until tender. Season with salt and pepper and stir in the mint and yoghurt. Remove from heat and serve with basmati rice.
This is a distillation of several recipes, this is how we like it.
Ingredients for two people
10 oz fillet beef
1 tbsp finely chopped shallots
1 tbsp chopped capers
1 tbsp chopped gherkins
1 teasp dijon mustard
1 teasp tomato ketchup
1/2 teasp worcester sauce
1 tbsp olive oil
Ground pepper & quarter teasp salt
1 egg yolk (please excuse the picture)
Chop fillet in a food processor, be careful, not too fine. Mix everything together and press into a food ring to give a nice shape although it’s not essential.
Of course, serve it with chips, salad if you must!
Ingredients for 2 people.
Half a cup of basmati rice pre-cooked.
One hard boiled egg, chopped.
Tablespoonful of chopped onion.
One smoked haddock cooked in microwave for 2 minutes.
Curry powder to taste, about a level teaspoonful.
Half a cup of frozen peas already thawed.
Two teaspoonfuls of vegetable oil and one of butter.
Heat oil and butter in non stick frying pan and cook onion until translucent. Add curry powder and stir in. Flake the fish and add with all other ingredients and heat through.
Our family favourite is to serve with mango chutney.
It’s the idea, not the content of the sandwich. I saw this in the Rocket Cafe in Morningside and it really works well. After toasting only two slices of bread, they have cut one of the slices as if they were making melba toast, then used each thin slice in the sandwich. Look again at the picture. A great idea!