minutes
500g (1lb 2oz) floury potatoes, unpeeled and scrubbed clean
Salt and freshly ground black pepper
225g (8oz) smoked salmon
3 tbsp olive oil
1 red onion, peeled and finely chopped
2 tbsp finely chopped chives
1 tbsp capers, drained and chopped
Good squeeze of lemon juice
1 egg, beaten
75g (3oz) breadcrumbs
15g (½oz) butter
* Preheat the oven to 220°C (425°F), Gas mark 7 and grease a small baking tray with olive oil.
* Fill a large saucepan with water, then add the potatoes and a good pinch of salt. Bring to the boil for 10 minutes, then pour all but about 4cm (1½in) of the water out of the pan and cook the potatoes on a very low heat for another 20–30 minutes until a skewer goes in easily. Peel them while they are still hot and mash immediately, either by hand or using the paddle attachment in an electric food mixer, until they are free of lumps.
* Meanwhile, as the potatoes cook, place the smoked salmon on the baking tray. If it is pre-sliced, simply put the slices one on top of the other. Drizzle the salmon with 1 tablespoon of the olive oil, then bake in the oven for 6–8 minutes. Remove from the oven and set aside.
* Put the mashed potato, onion, chives, capers, lemon juice, egg and breadcrumbs into a large mixing bowl. Roughly tear the smoked salmon into smaller pieces and add to the mix. Use a spoon to stir everything together – the salmon will break up further as you mix. Season with salt and pepper.
* Shape the mixture in to six patties, each about 8cm (3in) wide and 2cm (¾in) thick. The uncooked fish cakes can be prepared up to this point in advance and either frozen or kept in the fridge for up to 24 hours.
* To cook, pour the remaining 2 tablespoons of olive oil into a large frying pan on a medium heat and add the butter. When the butter has melted and starts to foam, add the fish cakes and fry for 3–5 minutes on each side or until golden brown and crispy. Serve with a green salad, lemon wedges and a dollop of tartare sauce or mayonnaise.
Spaghetti with anchovies, garlic and chilli
This is a great simple pasta dish with strong punchy flavours. Dried chilli flakes can be quite hot, so just add a small pinch if you prefer less of a kick.
Serves 4
PREPARATION TIME
10 minutes
COOKING TIME
10–12 minutes
Salt and freshly ground black pepper
350g (12oz) dried spaghetti or other pasta, such as linguine or tagliatelle
4 tbsp olive oil
6–8 cloves of garlic, peeled and sliced
10 tinned anchovies, chopped
1–2 pinches of dried chilli flakes
2 tbsp chopped parsley
Good squeeze of lemon juice
* Fill a large saucepan with water, add 1 teaspoon of salt and bring to the boil. Add the spaghetti and cook for 10–12 minutes or according to the instructions on the packet, until al dente.
* As the pasta is cooking, place another saucepan on a medium heat. (The pan should be large enough to hold all of the spaghetti once it is cooked.) Add the olive oil, followed by the garlic, and fry for 2 minutes, then stir in the anchovies and chilli flakes and cook for a further minute.
* Drain the spaghetti, reserving some of the cooking liquid, then add to the anchovy mixture with a few tablespoons of the liquid. Tip in the chopped parsley, stir to mix, then add the lemon juice. Taste, adding a further squeeze of lemon if you like. Add a grinding of black pepper and serve immediately.
Fusilli with tuna, capers and cream
A tin of tuna and some pasta are enough to make a meal, though for added interest I’ve included capers and garlic. You can also stir in a few chopped olives, if you wish.
Serves 4
PREPARATION TIME
5 minutes
COOKING TIME
10–12 minutes
Salt and freshly ground black pepper
350g (12oz) dried fusilli, or other pasta shape such as penne or farfalle
3 cloves of garlic, peeled and crushed or finely grated
3 tbsp capers, drained and rinsed
100ml (3½fl oz) single or regular cream
2 x 185g tins of tuna, drained and broken into chunks
3 spring onions, trimmed and sliced at an angle
* Fill a large saucepan with water, add 1 teaspoon of salt and bring to the boil. Add the fusilli and cook for 10–12 minutes or according to the instructions on the packet, until al dente.
* While the fusilli is cooking, mix together the other ingredients in a bowl, seasoning with salt and pepper to taste. When the pasta is cooked, drain it, then stir into the tuna mixture and serve.
This is a classic tomato sauce using tinned tomatoes with zingy additional flavour from garlic, olives and capers. Adding sugar is important as tinned tomatoes don’t have the sweetness of fresh tomatoes in summer.
Serves 4
PREPARATION TIME
5 minutes
COOKING TIME
10–12 minutes
Salt and freshly ground black pepper
300g (11oz) dried pasta, such as spaghetti, fusilli, penne, tagliatelle or linguine
6 tbsp olive oil
2 onions, peeled and finely chopped
4 cloves of garlic, peeled and crushed or finely grated
4 tsp chopped capers
About 10 black olives, pitted and chopped (optional)
2
