The middle of the week …

If you want a supper for the middle of the week and you haven't got the Sunday leftovers can I remind you about a post I made last August – Rocket Science and light bulbs! I suggested that you could deliberately cook more than you'll use thereby creating a stash in your fridge. If your oven is turned on then fill it, wrap six large baking potatoes in foil and bake. Grate cheddar cheese, box it and fridge. It's the perfect solution for mid-week meals – both for economy and speed.

Spiced Salmon Frittata

Serves 4

For the spiced salmon marinade :

Marinade

2 x 4oz Salmon fillets

2 garlic cloves, crushed

1 tsp powdered star anise or one star anise

1 tbsp dark soy sauce

Mix together the marinade, pour over the salmon fillets, turning to coat thoroughly, cover and leave in fridge for an hour or so – preferably in a foil tray – much easier to transfer straight to the oven later.

Pre-heat your oven 180fan/200c/Gas 6. If you've used a foil tray to marinade the salmon then wrap it in foil and bake it for 10 minutes. Remove and set aside to cool. When the salmon has cooled flake it into small pieces, ready to add to the frittata.

For the frittata :

1 large cooked baked potato – peeled if

you prefer – cut into small pieces

5 spring onions, finely chopped

tiny drop of rapeseed oil

100g/4oz mature cheddar cheese, grated from your stash

4 large eggs

salt and black pepper

Whisk four eggs in a large mixing bowl, add the cheese and whisk again. Add a touch of salt and plenty of black pepper.

Sauté the potato and onions until softened then sprinkle in your flaked salmon, add the egg and cheese mixture.

Follow the frittata method to complete the dish. You could drizzle the residual marinade from the salmon over the the top of the cooked frittata.

You could use this recipe for a canapé - I used a straight sided cutter measuring 6cms/2½” in diameter and you should get 12-14 canapés depending on how careful you are cutting out – just a thought.

Then there's beetroot ...