Finally, for the fish lovers …

Finally, for the fish lovers … I think you'll enjoy this dish!

Here's a recipe that's really adaptable – it's great as a starter or a light lunch :

Smoked Mack Stack

Serves 2 - generous portions

230g of smoked mackerel, flaked

2 tbsp of mayonnaise

2 tsps of creamed horseradish

black pepper, mix together gently

250g of roasted beetroot, cut into small cubes

(or an organic vac pack)

1 tbsp Balsamic vinegar and

black pepper - mix together

1 sharp eating apple – a Cox would be

perfect – a medium sized apple weighs approximately 140g -

quartered, peeled and cut into small cubes

add a glug of lemon juice and mix

You'll need a ring measuring 9cms in diameter – 3½” in

old money

Now it's just a matter of assembly :

an important note to self – make sure the ring is

placed in or on the serving dish or plate before you begin!

Place the ring in the centre and begin with two tablespoons of beetroot, pressed gently into the base. Add two tablespoons of the smoked mackerel mixture, pressed gently on top of the beetroot so that it sticks together. Finally add a generous tablespoon of the cubed apple.

Gently ease the ring away from the stack, slowly is the key!

A photo or two to illustrate :

the Smoked Mack Stack

If you'd like an idea for a supper/dinner party starter, that's light, fresh and tasty, reduce the size of your ring – 6cms/2½” in diameter.

Have a look :

the Smoked Mack Starter Stack

It's delicious!

Now … dare I say it … a few chocolate ideas for Christmas

Fishcake foto guide

You can make the fishcakes as small as you like or as large as you like!

Here's a general guide to making the fishcakes and the different sizes you can make:

Finely chopped onion with the spices

Fluffy mashed potato, riced

The ingredients, ready to form into cakes

The cakes before flouring and frying

The cakes fried, ready to bake

Three different sizes of cake

The appetiser size of cake with rendang sauce

and topped with mango chutney

A size to suit every occasion!

Next up – how about a fishcake in a brioche bun, then there's the slaw and the mayo ...

How about a flexible fishcake

 - this recipe give you the best fishcakes in the whole world – I kid you not!

The Ivy Fishcakes

(makes 8 – freeze what you don't use)

800g dry mashed potato, no cream or butter added

650g salmon fillet poached in fish stock and flaked

2 tbsp tomato ketchup

2 tsp anchovy essence

3 tsp English mustard

salt and black pepper

Plain flour for coating

Mix together the potato, half the salmon, the ketchup, anchovy essence, mustard and seasoning until smooth. Fold in the rest of the salmon. Mould the mixture into 8 round cakes and refrigerate.

When you're ready to serve preheat the oven 180fan/200c/gas 6. Lightly flour the fishcakes and fry them until they are coloured on both sides. Bake for 10/15 minutes.

How about a quick tartare sauce to serve with :

Quick tartare sauce

Hellmann's mayonnaise – approximately two

heaped tablespoons

Caper paste – 1 teaspoon

Cornichons – two, finely diced

Capers to taste

Mix the caper paste with the mayo and fold in the

diced cornichons and capers

and it's done!

Now for the flexible bit … and a foto guide

Sidetracked … from the memory bank!

Frittata takes me back to the best breakfast I've ever eaten – in Jake's Grill, Portland, Oregon.

Admittedly it was a late breakfast – the ultimate indulgence – an omelette made with Oregon Dungeness Crab. Its season is December through to April – supplies are limited from then on. If you're ever in that neck of the woods treat yourself – it's still on the menu, served with breakfast potatoes.

Some may say it's extravagant to put crab in an omelette – hey, it's a treat and I say a little bit of what you fancy does you good!

I've also discovered that they serve a Dungeness Crab Benedict – what a glorious thought!

I wouldn't normally mention Christmas yet awhile but it has been such a strange year nothing is “normal” as we know it so anything goes! I'm suggesting “back-burner” ideas that might appeal when you want to push the boat out. A crab benedict sounds like a great place to begin.

Add a packet of buttermilk muffins to your shopping list - you can stash in them in the freezer - they don't take up too much space - ready to toast and butter – add the crabmeat, not forgetting a drop of lemon juice and a sprinkle of celery salt and black pepper and then drizzle generously with a mornay sauce.

As I've said previously a mornay sauce is definitely less stressful than Hollandaise and to serve it with fish is a marriage made in heaven. Not for nothing did Wheeler's, the famous fish restaurant include a mornay in their sauce list to accompany their fabulous fish dishes so why not over crab for a Christmas morning breakfast!

If you like the idea then you might want to check out your supermarket ahead of the game – most sell crab meat – white or a mixture of white and brown and some is suitable for freezing which would be a good idea. Crab meat is also available in tins. If you're feeling very extravagant then you could buy it direct from specialist seafood suppliers – from Orkney to Folkstone and Cornwall to Cromer (in Norfolk) there's so much choice out there!

The “back-burner” ideas list begins ...

The seafood dish, morphed!

You can make this dish into whatever you wish – instead of a starter or sides with other dishes, it makes a great lunch dish or a supper by adding ingredients of your choice. Raid your fridge for spring onions, sweet baby peppers and asparagus tips. All you need to remember is make sure they are of a similar size and I'd blanch the asparagus tips for 30 seconds for even stir frying. Use any veggies in season that you love!

My personal favourites - diced water chestnuts, baby corn, diced mushrooms, the world is definitely your lobster.

This is a perfect example of the marriage of treasure chest (aka freezer) and pantry/store cupboard ingredients.

I added another element and served the seafood on a bed of noodles for supper – here it is :

The noodles served in a dish with a deep bowl - exactly right - layer your scallops, king prawns and sauce on the top, duvet day supper anyone?

Verdict - “that was my kind of supper – fab!”

Just in case you thought I'd forgotten, or didn't serve any, it's the birthday lunch puds next!

The seafood fotos

Here's the dish I used for the starter

it measures 18.5 x 11.5cms - 7”x 4½” in old money!

The black bean sauce – a definite addition

to your pantry or store cupboard

The scallops in clock face formation!

The scallops, turned and sealed one side

The scallops and king prawns in the sauce

ready to serve

How good was it? I was asked for the recipe, which I had never committed to print, until now so I think it was a hit!

For the fish lovers … or strictly speaking seafood lovers!

I know that my salad menu is a long one – what can I say, I love what I call a creaking table!

I said at the beginning that we had two fish lovers. I want to make sure that I don't finish up meeting myself coming back when the guests arrive but by the same token want to serve food that everyone will enjoy.

The recipe/dish that follows I've served before and it went well then, so time for another appearance. If you're interested in dishes that can be prepped and served in minutes then I think you'll like this.

Scallops and king prawns in black bean sauce

Serves 2 as a starter

7 scallops per person (from frozen –

frozen scallops are usually smaller than fresh)

7 cooked king prawns (from frozen)

drop of rapeseed oil

salt and black pepper

Waitrose Cooks' Ingredients

black bean sauce

This is a dish that you pull from your freezer – the scallops and the king prawns and from your pantry/store cupboard - the black bean sauce.

As a guide I sourced the king prawns (200g) and the black bean sauce (220g) from Waitrose - £4.80 and £2.49 respectively. The scallops came from Marks and Spencer (300g) £9.00. Prices will vary.

You need to remember to take the scallops and king prawns out of the freezer the night before and fridge them. Make sure you drain any liquid and pat dry with kitchen roll before cooking.

I always use the clock face method when cooking scallops – heating the rapeseed oil until hot and beginning at 12 o'clock and forming an outer circle in your pan, sealing and seasoning with salt and black pepper. When you return to where you began turn each scallop again to seal on the other side. Add the king prawns, season and then toss together for 2 minutes to warm the prawns through. Add 100ml of the black bean sauce tossing to cover thoroughly. Serve immediately.

Some helpful photos on their way.

Resourceful and creative starters …

… cooking the stir fry

You'll need a wok – heat it and then add a tablespoon of rapeseed oil, heat until hot. Add the peppers and broccolini (you could add a teaspoon of garlic paste if you feel adventurous!) and season with salt and black pepper. Cook for 2 minutes and then place on a baking tray and into a warm oven. Sear your scallops in the “clock” pattern and then add the king prawns, cook for 2 minutes, add the veggies warming in the oven and then the black bean stir fry sauce. Cook for a further 2 minutes then serve immediately.

If you're nervous or unfamiliar with cooking scallops you might find the following useful. To sear means your scallops should be browned in intense heat on both sides – quickly, otherwise you'll be able to bounce them off the walls!

I always use the “clock” method. Make sure your frying pan stays in the same position. Make sure the pan is hot – I add a generous knob of butter to the tiniest drop of oil. Think of your pan as a clock face. Place a scallop at 12 o'clock and continue round the face until you come back to 12 o'clock – 12 scallops. As you reach your completed clock turn the first scallop and continue round again.

Remove your scallops and set aside on a baking tray. Speed is of the essence with a stir fry and with scallops. Alot depends on the size of the scallop, as a guide mine measured 3x2cms 1¼”. If you live near the coast you'll be able to source fresh scallops. Cooking times will vary depending on the size, the clock principle remains the same, for cooking larger scallops use a timer.

Check out the freezer aisle in your favourite supermarket – I buy 200g bags of scallops and 250g bags of king prawns, so even though your freezer is bursting you'll always be able to find room for scallops and king prawns!

A delicious dish, all the more so because it was simple, quick and easy.

The ultimate …

... “fly by the seat of your pants” test

I have two ideas for the last evening meal – do I make a “mixed grill” style meal including ingredients I know that my friends love and indeed miss, like English sausages and bacon with everything thrown in, or, do I really wing it and produce a meal including elements I know they love but definitely would not figure on the traditional “English” cooking scale at all.

I did what any host should do – I gave them the choice, here's the result :

Orzotto

Serves 4

2 tbsp olive oil

1 onion, chopped finely

260g orzo pasta (in your pantry)

500ml chicken stock (or vegetable) (pantry)

juice of 1 lemon

200g frozen petit pois (freezer)

2 tbsp fresh pesto (pantry or fridge)

bunch of flat leaf parsley, chopped

extra pesto and slices of lemon to serve

salt and black pepper

Heat the oil in a large frying pan on a medium heat and fry the onion for 2/3 minutes. Stir in orzo and cook for 1-2 minutes and then add the stock all at once. Simmer and stir occasionally for 7/8 minutes until nearly cooked. Stir in the lemon juice and the frozen peas. Simmer for 2/3 minutes until the peas are cooked then add the pesto and the parsley. Season to taste and serve with extra pesto and a squeeze of lemon.

Do yourself a favour – do all the mise en place ahead, it doesn't take long and you won't regret it.

Made up main

to serve with the Orzotto

150g scallops (approximately 1 dozen)

if they are thick slice them in half

250g diced chorizo

350g cooked, peeled prawns, defrosted if frozen

and drained

100g fine asparagus tips, snapped so the wood is

removed, trim to ensure they are all the same size

Read on for the end result.