Buckwheat Pancakes with Salmon and Asparagus

A deliciously healthy alternative this Pancake Day on Tuesday 5th March.

Serves 2

Serves 2

Ingredients:

  • 2 salmon fillets

  • 200g buckwheat flour

  • 250ml of semi-skimmed milk (or dairy free alternative such as almond milk)

  • 2 eggs

  • 3 tbsp of chopped chives

  • Asparagus

  • 1 lemon

  • Tsp of butter

  • Salt and pepper, to season

Method:

  1. Preheat your oven to 200°C. Rub a little oil over your salmon fillets, wrap in foil and place on a baking tray. Bake for 15 to 20 minutes, until mouth-wateringly flaky.

  2. Combine the eggs, milk and salt & pepper in a bowl, then whisk. Begin to sift in the flour, stirring as you add. Sprinkle chives into the mixture.

  3. Heat the butter in a frying pan over a medium heat, so it covers all the pan. Pour some of the mixture into the pan, enough to make a small to medium sized pancake. Cook for 2-3 minutes, until the mixture starts to bubble. Flip and cook for another 1-2 minutes, until the pancake is golden brown. Set aside. Repeat until all the mixture is used.

  4. Drop your asparagus into slightly salted boiling water, cover and cook for 3-5 minutes. Remove and set aside.

  5. Remove salmon from oven and season with salt & pepper. Stack the pancakes and the asparagus, placing the salmon fillet on top. Sprinkle extra chives and a squeeze of lemon over the dish. Finish with a delicious drizzle of chilli sauce.

Top tip: For a fuss free meal use The Saucy Fish Co.’s Frozen Salmon with Chilli, Lime and Ginger Dressing, which comes with its own easy oven bake bag. Pick up today from Ocado.

Recipe of the Week - Broccoli, Bean & Bacon Frittata

We always love a recipe that takes just half an hour to prepare. Just what you need mid-week after the commute home.

• Preparation time: 10 minutes

• Cooking time: 15 minutes

• Total time: 25 minutes

• Gluten-free

Serves 4

Serves 4

Ingredients:

  • 250g broccoli, cut into small florets, stalks thinly sliced

  • 8 Medium Eggs

  • ½ x 25g pack fresh chives, snipped

  • 1 tbsp olive oil

  • 120g Bacon, chopped into small pieces

  • 3 cloves garlic, crushed

  • 400g can Cannellini Beans, drained

  • 1½ tsp cumin seeds

Method:

1. Cook the broccoli and stalks in boiling water for 3 minutes to soften slightly. Drain well. Beat the eggs in a bowl with the chives and plenty of black pepper.

2. Heat the oil in a 25cm frying pan and fry the bacon for 3-4 minutes until beginning to brown. Add the garlic and fry for a further 1 minute. Add the beans, cooked broccoli and cumin seeds. Mix well and spread in an even layer.

3. Pour the beaten egg into the pan and reduce the heat to its lowest setting. Cook for 3-4 minutes until lightly set. Pop the pan under the grill for a further 2 minutes to set the surface. Cut into wedges and serve if liked with a watercress and rocket salad or warmed seeded bread.

Cook’s tip

Add finely chopped chilli with the garlic for some heat. For a meat-free version omit the bacon and scatter with Brie or goat’s cheese before grilling.  

Recipe and image courtesy of Waitrose & Partners

Valentine’s Day Recipe: Black Rice Salad with Pan Fried Salmon

Image 1, courtesy of Supergolden Bakes and The Saucy Fish Co..jpg

Ingredients

  • 2 salmon fillets, skin on

  • 2 tsp rapeseed oil

  • 125g black rice

  • 250ml water

  • 1/2 tsp salt

  • 2 blood oranges

  • 120g baby kale

  • 200g pomegranate seeds

  • Small bunch spring onions

  • Handful walnuts, roughly chopped

  • Dried chilli flakes

  • Salt and pepper, to season

Method

  1. Put the black rice, water and salt in a saucepan and bring to the boil. Cover and reduce heat. Simmer for 40 mins until rice is cooked. Drain.

  2. Stir fry the baby kale with a little rapeseed oil for 2 mins.

  3. Slice the green onions into very thin slivers, then segment the oranges. Reserve any juice.

  4. Put the rice, kale, pomegranate seeds, spring onions and chopped walnuts into a bowl and combine. Stir in any reserved orange juice.

  5. Put the rapeseed oil in a nonstick frying pan and turn heat to medium-high. Reduce heat, season the salmon and add to pan. Cook for 5-6 mins.

  6. Gently flip the fillets and cook until the flesh is nicely coloured, about 1-2 mins longer.

  7. Divide the salad between two plates and scatter with the blood orange segments.

  8. Top with salmon and drizzle a sauce of your choice over the top. Sprinkle with chilli flakes and serve.

Top Tip: Drizzle The Saucy Fish Co.’s brand new product, Saucy No. 5 over your salmon. Made using four potent aphrodisiacs - pomegranate, vanilla, chilli and champagne – the sensual sauce promises to get your pulse racing. Available free of charge from: https://shop.thesaucyfishco.com.

Recipe courtesy of SupergoldenBakes, using Saucy Fish salmon.

Recipe of the Week - Mango & Coconut Brown Rice Pudding

A traditional winter pudding with a tasty twist for those days when only sweet will do.

• Preparation time: 10 minutes

• Cooking time: 45 minutes

• Total time: 55 minutes

Serves 4

Serves 4

Ingredients:

  • 800ml dairy free coconut drink, or similar

  • 100g brown basmati rice

  • ½ tsp vanilla powder

  • 1 pack 1 ripe mango, skinned and stoned

  • 1-2 tbsp desiccated coconut

Method:

1. Place the dairy-free coconut drink, rice and vanilla powder in a heavy-based saucepan and cook gently for 45 minutes, stirring regularly until the milk has been absorbed and the rice is soft.

2. Thinly slice the mangoes and whizz half until smooth.

3. Toast the coconut in a small non-stick frying pan for 2-3 minutes until golden.

4. Ripple the puréed mango through the rice pudding and spoon into small bowls. Scatter over the remaining mango pieces and the toasted coconut and serve.

Cook’s tip: For a very soft pudding, add more liquid and cook for up to an hour.

This works equally well served chilled. Allow the rice pudding to cool then chill until ready to assemble.

Recipe and image courtesy of Waitrose & Partners

A Recipe for Burns Night - Haggis Bon Bons With Whisky Sauce

A perfect excuse to end dry-January early! Burns night on the 25th January (that’s tomorrow!) is honoured each year with haggis, whisky, poetry and renditions of Auld Lang Syne. So we thought you might like this quick and easy recipe to help the party go with a swing.

Preparation time: 10 minutes + chilling

Cooking time: 15 minutes

Total time: 25 minutes + chilling

Makes: 24

Makes: 24

Ingredients:

  • 300g haggis 

  • 50g plain flour

  • 1 tsp smoked paprika

  • 1 large Egg, lightly beaten

  • 100g panko breadcrumbs

  • 5 tbsp mayonnaise 

  • 2 tsp wholegrain mustard 

  • 1-2 tbsp whisky

  • Vegetable oil for deep frying

Method:

1. Remove the outer casing from the haggis, break up into 24 pieces and roll each piece into a small ball.

2. Place the flour and paprika in a shallow bowl, the egg in another shallow bowl and finally the breadcrumbs in a third bowl. Roll the haggis balls in the paprika flour, then in the beaten egg and finally in the breadcrumbs until evenly coated. Transfer to a baking tray and chill for 10 minutes.

3. Meanwhile, stir together the mayonnaise, wholegrain mustard and whisky. Spoon into a serving bowl and set aside.

4. Pour vegetable oil into a medium saucepan to a depth of about 6cm. Heat until it reaches 170ºC or drop a small piece of bread in the oil – when it turns brown in about 30 seconds, the oil is ready.

5. Using a metal slotted spoon, lower the haggis bon bons, a few at a time, into the oil and cook for 2-3 minutes until golden and crispy. Drain on kitchen paper and keep warm in a low oven while you finish cooking the remainder.

Cook’s tip: This recipe also works well using vegetarian haggis.

Recipe and image courtesy of Waitrose & Partners

Baked Sweet Potato Salad with Chilli, Coriander and Tamari

Filling comfort food is what we all want at this time of the year. This vegetarian recipe ticks all the boxes for us!

• Preparation time: 5 minutes, plus cooling

• Cooking time: 40 minutes

• Total time: 45 minutes, plus cooling

Serves 10

Serves 10

Ingredients:

  • 10 small sweet potatoes (about 200g each)

  • 100g unsalted peanuts

  • 4 limes

  • 4 tbsp tamari

  • 4 red chillies, finely chopped

  • bunch coriander, leaves picked

  • bunch mint, leaves picked

Method:

1. Preheat the oven to 200˚C, gas mark 6. Rinse and dry the sweet potatoes, then prick them with a fork, rub them with a little salt and place on a tray. Roast for 30-40 minutes, until soft throughout.

2. Meanwhile, tip the peanuts onto a baking tray; roast for 5-7 minutes, until golden. Set aside to cool, then smash up a little in a pestle and mortar.

3. Grate the zest of 2 limes into a bowl and squeeze in the juice of all 4 limes. Add the tamari and ½ the chilli; mix well. Once the sweet potatoes are cooked through (you can keep them warm in a low oven until you are ready to eat), chop them into pieces and put on a platter. Pour over the lime and tamari dressing, turning the pieces in the dressing, then top with the herbs, peanuts and the remaining chilli.

Recipe and image courtesy of Waitrose & Partners

Recipe of the Week: Caramelised Pepper Tarts With Chorizo

Impress your guests with these yummy nibbles…

Ingredients

2-3 tbsp olive oil, plus extra for drizzling
1 large onion, thinly sliced
2 sweet red peppers, deseeded and thinly sliced
500g frozen Jus-Rol Puff Pastry, thawed
Plain flour, for rolling
100g Tomato Chutney
75g Manchego cheese, grated
12 thin chorizo slices, torn in half
2 tbsp pine nuts
90g Rocket
2 tsp balsamic vinegar

chorizo caramelised tartlets.jpg

Method

1. Heat the oil in a large frying pan and gently cook the onion and peppers for 10-15 minutes until very soft and golden.

2. Preheat the oven to 220ºC, gas mark 7. Roll out the pastry on a lightly floured surface to a 36cm x 30cm rectangle and cut into six 18cm x 10cm rectangles. Transfer to 2 large baking sheets. Stir the chutney into the caramelised pepper mixture and spread over 
the pastry. Top with the cheese, chorizo and pine nuts and bake 
for 15-20 minutes until golden brown and cooked through.

3. Toss the rocket with the balsamic vinegar and a little olive oil and scatter over the tarts to serve.

Cook’s tip
For a meat-free version, substitute the chorizo for semi-dried tomatoes. You can also make smaller tartlets for party nibbles – only cook for 10-15 minutes.

Recipe and image courtesy of Waitrose & Partners

Sweet Treats for Christmas

With only a few more days to go until Christmas, we thought we’d have a look back at some of our favourite sweet recipes that will not only go down a treat at this time of the year, but would also make fabulous gifts too.

Cinnamon Buns

From Cook Yourself Happy - The Danish Way - by Caroline Fleming.

Click here for the recipe.

Nan's Florentines

Courtesy of newspaper columnist and much–loved television baker Candice Brown who has published her book Comfort: Delicious Bakes and Family Treats.

Click here for the recipe.

Raspberry and Pine Nut Breakfast Muffins

Click here for the recipe.

Banana and Coconut Cupcakes

Click here for the recipe.

Caramel and Peanut Butter Dark Chocolate Truffles

Click here for the recipe.

Macarons

Click here for the recipe.

Recipe of the Week: Artichoke & Olive Rösti

This vegan & gluten free recipe will impress your guests for the upcoming Christmas season.

Ingredients

500g Charlotte potatoes, scrubbed

1 tsp fennel seeds

2 shallots, finely chopped

280g jar artichoke hearts

3 tbsp Waitrose Green Olive, Lemon & Coriander Tapenade

60g Violife Vegan Mozzarella Flavour Block, finely grated

Coriander sprigs, to garnish

Preparation time: 30 minutes. Cooking time: 35 minutes.

Method

1. Bring a saucepan of water to the boil, add the potatoes and boil for 5 minutes (no need to peel them first). Rinse in cold water to cool the potatoes. Coarsely grate into a large bowl and stir in the fennel seeds, shallots and seasoning. This can be prepared a day ahead.

2. Drain the artichokes, reserving 3 tbsp of the oil. Stir 1 tbsp oil into the potatoes. Heat another 1 tbsp of oil in a large frying pan. Place a 5cm round cookie cutter in the pan and put a heaped dessertspoon of the potato mixture inside the cutter. Pack down firmly with the back of the spoon. Carefully lift away the cutter and make more rösti circles with about half the remaining mixture, spacing them slightly apart. Fry for 5 minutes on each side until golden. Transfer to a baking parchment-lined baking sheet and fry the remaining mixture in the same way using the remainder of the oil.

3. Spread a scant ½ tsp of the tapenade onto each rosti and top with a piece of artichoke. Sprinkle with the mozzarella, cover loosely and chill until needed.

4. To serve, preheat the oven to 180°C, gas mark 4. Bake the rösti for 10 minutes until heated through. Garnish with coriander sprigs.

Recipe and image courtesy of Waitrose & Partners.

Herb Crusted Salmon with a Crunchy Kale and Beetroot Salad, and Lemon Butter Sauce

If you’re on the lookout for a healthy Autumnal lunch or supper we have just this dish for you. This salmon, kale and beetroot salad packs plenty of flavour and crunch and is off the scale healthy-wise too!

Serves 2

Serves 2

What you will need:

2 salmon fillets

  • 170g fresh bread crumbs

  • 2 tablespoons of butter, melted

  • 2 tablespoons chopped tarragon leaves

  • Salt and pepper, to taste

For the salad:

  • Large bunch of shredded kale

  • 1/2 red onion - thinly sliced

  • Pickled beetroot - thinly sliced

  • Handful of mint

  • Handful of cashew nuts

  • Pumpkin seeds

  • Olive oil

  • 50ml of lemon juice

  • 1 clove of garlic, minced

For the Lemon Butter Sauce:

  • 2 tablespoons butter

  • 2 tablespoons of fresh lemon juice

  • 1 teaspoon Worcestershire sauce

Instructions:

  • Preheat the oven to 280C. Blend the tarragon with breadcrumbs and add salt and pepper. Once blended, stir in butter.

  • Heat 1 tablespoon of oil in a large pan and sear two salmon fillets over high heat for 2 minutes, skin side up. Flip the fillets and top each with the crumb mixture. Transfer the pan to the oven and bake for 10 minutes, or until the fish is cooked through.

  • To make the salad, massage kale with a little olive oil, then combine with red onion, beetroot, mint and cashew nuts.

  • Combine 50ml of olive oil, lemon juice, crushed garlic and black pepper, and drizzle this mixture over the top of the salad.

  • To make the lemon butter sauce, melt butter in pan, then add the lemon juice. Add in the Worcestershire sauce, then remove from heat and allow to cool

  • Dish out salad and top with herb crusted salmon fillets, pour the lemon butter sauce over the top of the fillets and then sprinkle with pumpkin seeds and black pepper.

TOP TIP: For fuss free fish and sauce, straight from the freezer, try The Saucy Fish Co.’s Herb Crusted Salmon with Lemon Butter Sauce. Available at Ocado.

Smoked Haddock Kedgeree, with a Cheddar and Chive Sauce

In need of a breakfast recipe, to cure your hangover and compliment a builders cup of tea? We can sort you out, with this wholesome smoked haddock kedgeree recipe that is jam-packed with flavour! Don’t tell anyone, but we like it for supper too with a nicely chilled glass of crisp white wine.

Haddock Kedgeree.jpg

Ingredients:

  • 4 smoked haddock fillets

  • 300g basmati rice

  • 300ml milk

  • 4 eggs

  • 1 large onion

  • 1 tsp ground turmeric

  • 2 bay leaves

  • 1 chilli, cut into fine slices

  • 50g peas

  • Handful torn up parsley

  • Vegetable oil

For the cheddar and chive sauce:

  • 60ml of milk

  • 60 ml of cream

  • 1 tbsp. of butter

  • 1 tbsp. of flour

  • 1 egg yolk

  • A tsp. of chives

  • A sprinkling of cinnamon

  • 1 cup of finely grated cheddar cheese 

  • Salt and pepper, to season

Method:

1. Heat oil in a large pan and add the onion, frying for 5 mins. Add the turmeric and bay leaves, and fry for a further 2 mins.

2. Add rice and 600ml of water to the pan and bring to the boil. Reduce heat and cover for 10 mins. Add in peas, and cook for afurther 2 mins.

3. Meanwhile, put the smoked haddock and bay leaves in a frying pan. Cover with the milk, and poach for 10 mins. Remove the haddock fillets from milk and cut into small pieces.

4. Bring a pan of water to the boil and add in the four eggs, then reduce to a simmer for 5 mins. Cool by plunging into cold water.

5. To make your sauce, melt the butter in a saucepan and add the flour, whisking for 1 min. Combine the milk and cream, and add to the saucepan slowly, whisking until thick. Add in an egg yolk and cook for 30 seconds, on low heat.

6. Next, add in the cheese to the sauce mixture and stir. Add the cinnamon and season. Remove from the heat.

7. Once sauce is completed, peel the boiled eggs and cut into quarters. Combine the fish, eggs, rice and peas together. Add the sliced chilli and drizzle the cheddar and chive sauce over the top. Sprinkle a little parsley before serving.

Recipe courtesy of The Saucy Fish Co., using their Smoked Haddock with Vintage Cheddar and Cheese Sauce – available in Sainsbury’s freezer aisle. For more info visit: http://www.thesaucyfishco.com/

Recipe of the Week - Vegan Tofu Burger

To celebrate National Burger Day today, Mindful Chef, the UK’s number one healthy recipe box delivery service, has teamed up with like-minded Hally’s, a Californian-inspired restaurant located in Parsons Green, to create the ultimate plant-based burger.

This Asian style “Inside out tofu burger” has a unique mindful twist. Featuring a gluten-free protein-rich tofu bun and packed with a variety of sustainably sourced, nutritious ingredients, this delicious burger has multiple health benefits

Myles Hopper, co-founder of Mindful Chef comments: “We’re really excited to be collaborating with Hally’s to create a vegan, mindful burger! The Inside Out Tofu Burger is full of health-boosting ingredients. The filling features a flavour-packed edamame bean patty, loaded with powerful antioxidants from matcha tea, as well as fresh ginger to help aid digestion. The patty is topped with kimchi, fermented cabbage and layered with pickled cucumber ribbons and radish slices. Finished with a drizzle of delicious sweet chilli sauce, guaranteed to give the metabolism a boost.”

Full of flavour, the Mindful Chef “inside out tofu burger” will be available at Hally’s today. Call 020 3302 7408 to make a reservation.

Mindful Chef Inside Out Asian Tofu Burger.jpg

RECIPE

TOFU BUN

  • 300g tofu (soya)
  • 1 tbsp tamari (soya)
  • 2 tsp chilli paste
  • 1 tsp maple syrup
  • 2 tsp sesame oil (sesame)
  • 2 tsp white sesame seeds (sesame)

EDAMAME & MATCHA PATTY

  • 100g fresh edamame beans (soya)
  • 1/4 tsp matcha powder
  • 3 tbsp chickpea flour
  • 2 spring onions
  • 2cm fresh ginger
  • 1 garlic clove
  • 1/2 tbsp sweet miso paste (soya)
  • 1 tbsp sesame oil (sesame)
  • 1 portobello mushroom
  • 100g kimchi
  • 50g carrot
  • ½ cucumber
  • 2 tsp apple cider vinegar (sulphites)
  • 2 radishes
  • 1 tsp black sesame seeds (sesame)

SWEET CHILLI SAUCE

  • 1 tbsp chilli sauce
  • 2 tsp sesame oil (sesame)
  • 1 tsp tamari (soya)
  • 1 tsp maple syrup

METHOD

  1. Cut the block of tofu in half horizontally to form two slices and cut a circular piece of tofu from each. In a bowl, mix the chilli sauce, tamari and maple syrup. Place the tofu in the marinade, coat with the sauce and leave while you prepare the edamame patty.
  2. Finely chop or grate the garlic and ginger. Thinly slice the spring onions. In a bowl, mash the edamame beans with a potato masher until roughly mashed.
  3. Heat a frying pan on a medium heat with 1 tsp of the sesame oil, add the ginger, garlic and spring onion and cook for 3 mins until softened. Place this mix into a large bowl, then add the mashed edamame beans, matcha powder, chickpea flour and sweet white miso paste. Form the mix into a burger shape around 2cm thick.
  4. Heat the same frying pan with 2 tsp sesame oil on a medium heat and cook the burgers for 3-4 mins each side until golden brown. At the same time, in the same pan, cook the portobello mushroom for 2-3 mins each side until softened.
  5. Heat a separate frying pan on a medium heat with 2 tsp sesame oil and cook the tofu for 5 mins each side, until turning golden. Brush with the remaining marinade and sprinkle over most of white sesame seeds.
  6. Peel the cucumber into long thin ribbons and place in a bowl with vinegar. After 10 mins, remove from the vinegar.
  7. Julienne or spiralize the carrot and mix with the kimchi.
  8. Thinly slice the radishes.
  9. Mix the ingredients together for the sweet chilli sauce.
  10. Assemble the burger - place a slice of tofu as the bun base, then place the portobello mushroom on top, then the edamame patty, then the kimchi carrot, then layer over the pickled cucumber and sliced radishes. Drizzle over the sweet chilli sauce and sprinkle over the black sesame seeds. Top with the tofu bun and the remaining white sesame seeds.

ABOUT HALLY’S

Hally's was opened in June 2013 by Anna Halliday who wanted to bring simple, innovative food to Parson's Green in a laid-back environment. Inspired by a road trip in California, Anna realised that the Golden State had got it right: keep ingredients fresh and well sourced, be bold with flavours and add some sunshine! From modest delis in Venice Beach to the haute cuisine of Napa Valley, Anna realised that California offers something amazing and which isn't seen enough in the UK. Anna left her Advertising job behind her and decided to set up the restaurant.

Recipe of the Week - Sourdough Summer Pudding

A real treat for dinner party guests! A beautiful (very insta-worthy we'd say) and vibrant Summer Sourdough Pudding using a variety of fresh berries and fruits of your choice.

Summer Sourdough Pudding 2.jpg

Ingredients:

  • 6 to 8 slices stale sourdough (Bertinet white sliced tin sourdough is perfect, available in Waitrose store nationwide) with the crusts cut off
  • 600g mixed soft fruits
  • 100g caster sugar
  • 2 tbsp. crème de cassis
Summer Sourdough Pudding 1.jpg
  1. Line the base and sides of a pudding basin with the bread to cover it completely.  Trim the bread to shape if necessary so that it fits closely together.  You should have a couple of slices left over to form the lid.
  2. Remove the stalks and/or stones from the fruit and place it in a wide heavy bottomed pan.  Add the sugar.  Bring to the boil over a low heat and cook for a couple of minutes until the fruit is just starting to soften, the sugar has dissolved, and the fruit has started to release its juice.  Remove from the heat.  Set aside 3 or 4 tablespoons of the juice, then spoon the fruit and the rest of the juice into the prepared bowl and cover with the remaining slices of bread.  Place a plate, the same size as the rim of the bowl on top of the pudding and weigh it down (a tin or jar will do for this).  Place the bowl, with the weight on top, into the fridge to chill for at least 6 hours but preferably overnight.
  3. To serve, remove the weight and the plate and slide a pallet knife round the inside of the bowl to release the pudding.  Cover the bowl with a serving plate and invert the bowl to turn the pudding out onto the plate.  Add the crème de cassis to the reserved juices then carefully pour it over the pudding so that all of the bread is soaked through and coloured.  

Note: Include as many different fruits as you can get hold of, from strawberries, raspberries, blackberries, red currants, black currants and sweet black cherries but avoid having too many black currants as they can overpower the other fruits.   If you cannot get a good selection just with fresh fruit, then you can add some canned fruit in juice too.

This recipe is courtesy of award-winning baker, Richard Bertinet, who has over 35 years’ experience and four books on baking: Dough; Crust, Pastry and Patisserie Maison which have become modern baking bibles.

Recipe of the Week - Healthy Salmon Skewers

This week we're sharing a healthy dish that is perfect for alfresco meals or eating in front of the footie. They are even speedy enough to whip up in half time. #nocutleryrequired

Salmon Skewers .jpg

You will need:

  • Four salmon fillets 
  • 1 red onion 
  • 2 yellow peppers
  • 1 lemon sliced 
  • Sprinkling of dill, finely sliced
  • Coriander, for sprinkling 
  • ¼ teaspoon of olive oil 
  • 1 red chilli
  • Pepper, to season 
  • 4 skewers

What you need to do: 

Preheat your grill to medium-high. Combine oil and lemon juice in a bowl, then season. Brush the mixture over all salmon fillets, and then cut each fillet into four equal parts.

Slice your peppers and onions, then prepare your skewers by alternating the salmon and vegetable slices.

Grill the skewers until the salmon is cooked through, turning carefully once. This should take 8-10 minutes.

Once cooked, place on serving plate and scatter black pepper flakes and coriander over the top. Serve with sliced chilli, lemon wedges and a dipping sauce of your choosing – we’d recommend a lemon and dill mayonnaise

Recipe courtesy of The Saucy Fish Co. Their Ready to Eat Lemon and Herb Salmon with Lemon and Dill Mayo is perfect main ingredient for these protein skewers.  

Recipe of the Week - Salmon Poke Bowl

Have you perfected a poke bowl yet? This food trend that is all over Instagram originated in Hawaii and is usually a raw fish salad often served as an appetizer or sometimes as a main course. Not only does all that sliced, cubed and layered raw veg look pretty as a picture - it's just about the healthiest thing on a plate.

This version is made with cooked salmon but it's still got our vote. 

Serves 2

Serves 2

What you will need:

  • 200g of Sushi rice

  • 2 tsp of rice wine vinegar

  • 2 Salmon fillets

  • Sliced radish

  • 1 Avocado, sliced

  • 180g Red cabbage

  • Half a cucumber, thinly sliced

  • 160g Edamame beans

  • 1 Chilli, finely sliced

  • Coriander

  • Chilli sauce

  • 1 lime

  • black sesame seeds

What you will need to do:

  1. Place the salmon in the oven for 20 mins. Once cooked through, remove and set aside.

  2. Meanwhile, put your rice in a bowl and cover with cold water. Massage with hands to remove the starch, then drain and place in a saucepan. Cover with cold water and cook on a medium heat for 10 mins, placing a lid on the pan.

  3. Remove the rice from the heat and leave to steam with the lid on for another 15 mins, then add in the rice wine vinegar.

  4. Begin to assemble the poke bowls by adding a mound of rice into two bowls, and then place a salmon fillet on top of each. Top each with half an avocado, sliced cucumber, sliced radishes, red cabbage, a handful of edamame beans and sliced chilli.

  5. Drizzle chilli sauce over the top of the fillet and sprinkle black sesame seeds over everything. Finish with a little coriander, for garnish.

Recipe courtesy of The Saucy Fish Co., using their Salmon with Chilli, Lime and Ginger Dressing – available in the freezer aisle of Tesco and Sainsbury’s.

For more info visit: http://www.thesaucyfishco.com/

Get That Summer Feeling With Two Super Cocktails

Nothing says summer like the chink of ice in a glass and a refreshing well made cocktail. Best served outside!

Strawberry Mojito Portrait.jpeg

STRAWBERRY MOJITO

Ingredients:

  • 25ml strawberry syrup
  • 25ml Mekhong
  • 20ml lime
  • Torn mint leaves (x3)
  • 1 strawberry (chopped into 4)
  • Soda
  • Mint sprig to garnish

Method:

  • Fill tumbler with ice

  • Add 25ml strawberry syrup, 25ml Mekhong, 20ml lime

  • Chop 1 x strawberry into quarters then add + torn mint leaves

  • Top with soda, stir and garnish with mint sprig

Summer Breeze.jpeg

SUMMER BREEZE

Ingredients:

  • 25ml lychee syrup
  • 20ml lime
  • Soda
  • Cucumber (4 ½ moon discs)
  • Mint sprig to garnish

Method:

  • Fill stem glass with ice

  • Add 25ml lychee syrup, 20ml lime

  • Add 4 x ½ moon discs of cucumber

  • Top with soda and stir

  • Garnish with mint sprig

Both recipes are courtesy of Giggling Squid - who serve staggeringly good Thai food prepared by master Thai chefs. Known for their popular tapas menu at lunch with an extensive menu in the evenings.

Recipe of the Week - Blood Orange and Pomegranate Trifle

This week's recipe is from The Habit at the South London Gallery and is the perfect combination for a summer treat!

Set within one of Camberwell’s stunning Victorian buildings and art space, Head Chef John Hollins  (Formerly of Trinity, Clapham and The Goose, Oxford) has created a menu which has a sense of nostalgia and will be sure to transport diners back to childhood years.

IMG_3900.JPG

Custard (Made in advance)

  • 3 large egg yolks
  • 100grms sugar
  • 100 mil whole milk
  • 150 ml double cream

Make a paste with yolks & sugar. simmer cream & milk, then whisk all ingredients together. Return to a medium heat, continue stirring until mixture thickens. Pass through a sift & chill.

Jelly

Per 500 mil of juice you’ll need to soften 3 sheets of gelatin.

Juice 20 blood oranges, add half the juice to a pan & bring to a boil, once boiling, whisk in the softened gelatin, then add the rest of the juice. This will allow the jelly to cool & setting process will be quicker.

When setting the jelly add the seeds from one pomegranate.

Sponge (Made in advance)

  • 150grm sugar
  • 150grm butter
  • 150grm flour
  • 1 tea spoon of baking powder
  • 5 eggs
  • Zest of one orange

Cream together sugar & butter, then gently beat in eggs, zest, flour & baking powder.

Pour mixture into a lined tray, bake @ 170c for 25 – 30 mins

When all ingredients are ready, build your trifle…. Finish the top with toasted almonds

Brown Butter, Almond & Rose Mini Bundts

Extract from the brand new Brick Lane Cookbook by Dina Begum, with contributions from street food traders and restaurants including Beigel Shop, Blanchette, Chez Elles, St Sugar of London, Cafe 1001 and Moo Cantina, Brick Lane Cookbook is a culinary map of the East End’s tastiest street and a snapshot of London at its multifaceted, chaotic, crazy best.

I first discovered brown butter on holiday in France when I made it to add to a cake. I was so delighted with the results that I rushed to show my friend excitedly. ‘Look! Butter has almost turned into caramel!’ Who knew such alchemy? Back in London I decided to experiment further with brown butter, adding it to biscuits and tart shells – I was convinced browning butter was absolutely the best way to eat it. I decided to make mini bundt cakes using my mum’s old tin and, of course, brown butter had to feature in the recipe. The colour of these little cakes reminded me of the golden flakes of baklava pastry, so I’ve added a Middle Eastern twist with a rose-scented icing.

One of these is never enough so double up the recipe if you’re a greedy sort like me.- Dina Begum.

Makes 12

Makes 12

FOR THE CAKES:

  • 100g unsalted butter
  • 100g caster sugar
  • 1/4 teaspoon salt
  • 40g ground almonds
  • ½ teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 medium eggs
  • 110g self-raising flour
  • 2 tablespoons milk

FOR THE ROSE ICING & TOPPING:

  • 100g icing sugar
  • 2 drops pink food colouring (optional)
  • 2–3 tablespoons milk
  • 2 teaspoons rosewater
  • 50g flaked almonds, toasted
  • 12 ring mini bundt tin

Method:

  • Place the butter in a stainless steel pan on medium heat (you need to be able to monitor the colour of the butter so you don’t burn it).
  • The butter will begin to foam after about 30 seconds. Cook for a further three or four minutes until it starts to smell nutty, almost caramel-like. You will begin to see small particles of milk solid at the bottom on the pan. Once done, take the pan off the heat and leave to cool for about ten minutes. Now preheat the oven to 180C (160C fan). Generously grease your bundt tins, dust with flour and shake off the excess.
  • When the butter has cooled, transfer to a mixing bowl and cream together with the sugar, salt, ground almonds and vanilla and almond extracts. Whisk the eggs in a small bowl, then beat them into the butter and sugar mixture. Pour in half the flour and mix thoroughly, then add the milk and remaining flour. Mix until you have a smooth, thick batter.
  • Divide the batter between the bundt rings, filling them to about a centimetre from the top. Bake for 15 to 18 minutes or until lightly risen and pale gold. If you’re anything like me you’ll find the scent of freshly baked cake irresistible and will want to dig right in but don’t, unless you want broken halves of warm sponge in your hand!
  • Let the cakes cool completely in the tin for about an hour, then run a thin butter knife around the edge of each cake and ease them out.
  • Place the cakes on a baking rack or a flat dish and prepare the icing.
  • Put the icing sugar in a small bowl and add the pink food colouring, two tablespoons of milk and the rosewater. Mix together to make a pretty pink icing, runny enough to drizzle – if it looks too thick add another tablespoon of milk. Top each cake with a teaspoon or so of the icing, gently coaxing drips down the sides.
  • Top with some flaked almonds and serve with a fragrant cup of masala tea.
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Brick Lane Cookbook by Dina Begum is published in hardback by Kitchen Press, priced at £20.

Available on Amazon

Recipe of the Week - Tortilla

Extract from the brand new Brick Lane Cookbook by Dina Begum, with contributions from street food traders and restaurants including Beigel Shop, Blanchette, Chez Elles, St Sugar of London, Cafe 1001 and Moo Cantina, Brick Lane Cookbook is a culinary map of the East End’s tastiest street and a snapshot of London at its multifaceted, chaotic, crazy best.

Tortilla is an easy Mediterranean favourite and a popular dish on the Café 1001 menu. This baked version of the classic Spanish potato omelette is flavoured with rosemary and gently caramelised sweet onions and I love it. Make sure to cool your potatoes before adding to the egg mix; otherwise you’ll end up with scrambled eggs. - Dina Begum.

Cafe-1001-1.jpg

Ingredients:

  • 2 tablespoons olive oil
  • 2 medium onions, finely sliced
  • 1 bay leaf
  • 500g cypress potatoes, peeled and cut into 2cm chunks
  • 1 teaspoon salt
  • 6 large eggs
  • 1 tablespoon fresh rosemary,
  • finely chopped
  • ½ teaspoon black pepper
  • 500ml vegetable oil, to deep fry

Method:

  • First make your sweet onions. Pour the olive oil in a frying pan over low heat. Add the sliced onion and bay leaf and cook for 40 to 45 minutes, stirring occasionally, until the onions have reduced and are completely soft and lightly browned. You’ll end up with about four heaped tablespoons of sweet, caramelised onions. Set aside to cool.
  • Throw the potatoes into a bowl and mix with the salt. Set aside for ten minutes. Heat the vegetable oil in a deep pan over a high heat (140C) – test it’s hot enough by dropping in a piece of potato which should start sizzling immediately. Deep fry the potatoes for 12 minutes or until golden and tender, then drain and leave to cool for at least 15 minutes. At this point preheat your oven to 180ÅãC (160C fan).
  • Whisk the eggs in a mixing bowl and add the cooled sweet onion mixture, rosemary and black pepper. Throw in the fried potato pieces and mix well. Line a deep baking dish and pour in the mixture.
  • Bake for 25 to 30 minutes, or until the tortilla is golden brown on top and cooked in the middle. Test it’s done by inserting a small knife or skewer in the centre – if it comes out clean your tortilla is ready. Cool for ten minutes before serving.
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Brick Lane Cookbook by Dina Begum is published in hardback by Kitchen Press, priced at £20.

Available on Amazon

Recipe of the Week - Chai Malai Cake

Extract from the brand new Brick Lane Cookbook by Dina Begum, with contributions from street food traders and restaurants including Beigel Shop, Blanchette, Chez Elles, St Sugar of London, Cafe 1001 and Moo Cantina, Brick Lane Cookbook is a culinary map of the East End’s tastiest street and a snapshot of London at its multifaceted, chaotic, crazy best.

I’ve seen people’s eyes light up after a single bite of this cake and even those who don’t normally eat cake are usually converted. Of everything I cook, this is the thing most requested by family and friends. I first created it for a Bengali-inspired afternoon tea and wanted to share the recipe for this book as it’s such a wonderful way of showcasing spices in a dessert. The cake layers are reminiscent of fragrant masala chai and the frosting is inspired by rasmalai, the famous Bengali milkbased sweet, flavoured with rosewater and cardamom. Make it as an extra-special birthday cake, decorated with vibrant pink rose petals and pistachios, or as a perfect finish to your next dinner party. For best results, you need a handheld electric mixer or a stand mixer to make the cake, but you can do it with a whisk and some elbow grease. - Dina Begum.

Serves 10–12

Serves 10–12

FOR THE CAKE:

  • 2 tea bags
  • ½ teaspoon ground cardamom
  • 100ml whole milk
  • ½ teaspoon distilled white vinegar
  • 175g unsalted butter, at room temperature
  • 200g caster sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 2 tablespoons Greek yoghurt
  • 225g self-raising flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 3 medium egg whites

FOR THE FROSTING:

  • 100g unsalted butter, at room
  • temperature
  • ½ teaspoon ground cardamom
  • 180g full-fat cream cheese
  • ½ teaspoon vanilla extract
  • 2 tablespoons rosewater
  • 250g icing sugar

TO DECORATE:

  • 1 tablespoon dried rose petals
  • 1 tablespoon crushed pistachios
  • 2 x 20cm springform cake tins
  • 2 x 20cm springform cake tins

Preheat your oven to 180°C (160°C fan) and grease and line the cake tins.

  • Steep the tea bags in 100ml boiling water, stirring for a minute to extract as much of the flavour as possible. Discard the teabags. Add the ground cardamom to the tea and stir thoroughly, then set aside to let it infuse – this gives you a really fragrant batter.
  • Make your buttermilk next: pour the milk into a glass and stir in the vinegar. Let this sit while you start on the cake batter.
  • In a large bowl, cream together the butter, sugar and vanilla with a handheld mixer until light and fluffy – this will take at least two minutes. If you’re using a non-electric whisk you’ll need to beat the mixture for longer.
  • Add the cinnamon, ginger and yoghurt and beat for a further minute, then slowly beat in the tea and buttermilk.
  • Put the flour in a separate bowl with the baking powder and salt and quickly mix with a whisk. Add the flour to the buttermilk, butter and sugar mixture in two or three additions, then whisk for about 30 seconds until everything is well combined. Make sure not to overmix at this point or you’ll lose the lightness in the cake.
  • Put the egg whites into a clean mixing bowl. Beat with a clean whisk until they form stiff peaks – five minutes or so (longer, if non-electric).
  • Gently fold the egg whites into the cake batter until evenly combined and pour it into the prepared tins. Bake for 25 to 30 minutes, or until a toothpick poked into the middle comes out clean.
  • Cool completely in the tins on a wire rack.
  • When you are ready to make the frosting, beat the butter with the ground cardamom until pale and fluffy.
  • Mix in the cream cheese, vanilla extract and rosewater, then slowly add the icing sugar and whisk together until you have a smooth, glossy frosting.
  • Put one of the cake layers on a large, pretty plate. Using a palette knife, spread with a third of the frosting, then turn the second cake layer upside down and place on top, very gently pressing together to sandwich.
  • Then take the remaining frosting and pile it on top of the second layer.
  • Gently coax some of the frosting down to cover the sides, turning as you go, and smooth the rest in a good thick layer over the top.
  • Finish the cake with two concentric circles of vibrant pink dried rose petals and crushed pistachios and dot a couple of rose petals in the centre.
Chai-malai-cake-2.jpg

This cake is a stunner! It tastes best after resting in the fridge for a couple of hours, as this helps the flavours meld together and makes the cake easier to cut.

Cook’s tip – you can bake the cake layers in advance. Just completely cool, wrap in cling film and put in the fridge overnight. The cake will stay fresh and moist.

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Brick Lane Cookbook by Dina Begum is published in hardback by Kitchen Press, priced at £20.

Available on Amazon