Good-quality canned tuna is a fantastic ingredient. It’s cheap and versatile. For this recipe add East Asian flavours – chilli, spring onion, coriander – to add flavour to this simple fishcake.
A quick recipe using a fish you might not have used before. This herby salsa is great with other fish too, or even on its own with bread or as a bruschetta.
Canned food can be a good store-cupboard staple. These spicy, savoury sweetcorn fritters are a perfect example: a great dish made with store-cupboard ingredients and some fresh herbs.
Buying a whole fish is the perfect way to feed loads of people at once or a great method to save money if you plan to eat it regularly. So Jamie Oliver’s got some simple methods to cut it and create different portions for any occasion. Don’t be scared guys – give it a go!
This week I’ll show you just how easy it is cook Whitebait, done in just under 10 minutes.
This delicious Moroccan roasted squash hummus is surprisingly simple and quick to make. What do you use in your hummus?
The most delicious and light fettuccine you can imagine. It is full of traditional garden veggies which give it an incredible freshness whilst the smoked trout gives it a wicked twist. Make sure you serve this STRAIGHT away with a generous serving of Parmesan for the ultimate dish and accompanied with an awesome dressed salad… what more could you want? By Jamie Oliver.
Delia Smith teaches us how to make the Italian staple of potato gnocchi.
The other Thursday (last Thursday of the Month) we popped into Durham to do a little sightseeing. The sightseeing was not for us, but our houseguest. It was by chance that the monthly ‘Farmers Market’ was being held in Market Square.
‘Famers Market’ was a bit of a stretch in terms of description.
There were only a few stalls. We had a quick gander at the market stalls, which really did only take a minute or so, and then we decided to buy a couple of Scotch Eggs from the The Clucking Pig Company. There was quite a varied selection of Scotch Eggs available, I chose two, one was ‘The Game Keeper’ with pheasant, venison and rabbit, and the other was ‘Black Pearl’ made from free range pork with award winning black pudding. They cost £2.50 each.
The following evening I decided to serve the Scotch Eggs with a salad. Both of the eggs had a good colour on the yoke, and both were very tasty. The quality and flavour was a million miles away from the mass produced ones that are sold in supermarkets.
Blog post by Richard Randall