A few fotos for you …

It does exactly what it says on the tin :

I don't think you'll ever buy mayonnaise again!

Next up, the slaw :

First up slice a “cheek” of cabbage – a sharp paring knife is the best piece of kit – smaller and more easy to control – with care!

Using a julienne peeler you get uniformly sliced strips of carrot

Combine the cabbage, carrot and spring onion, then season and add the drained apricots and sultanas – the mayo, sour cream and curry powder and a final flourish of the lime juice and mango chutney.

Make it the day before you want to serve it – it gives all the different flavours time to infuse – delicious!

Fresh ideas for a fishcake!

If you want a neat idea for an appetizer or a starter, how about a smaller scale of fishcake with a generous drizzle of rendang sauce, topped with mango chutney – a spot of fusion with small tortilla wraps or flatbreads to mop up the leftover sauce and chutney – outside the box I'd say!

There's a foto in the Fishcake foto guide if you wanted inspiration, in the meantime here's the recipe for the rendang curry sauce :

Rendang Curry Sauce

100 ml coconut cream

50ml water

3 tsp brown sugar

2 tsp curry powder

(I used mild)

1 tbsp kecap manis

(also known as sweet soy sauce)

Combine all the ingredients in a saucepan over a low heat and

serve. Can be made ahead and re-heated.

If you like your curry hotter then you can use a medium or hot version of the curry powder – either way to suit your palate!

A few fotos for you ...

The slaw – but not just any old slaw!

OR you could make a special coleslaw – yum!

Coronation Slaw

110g white cabbage, finely sliced – approximately

one third of a medium size cabbage

1 carrot – peeled and sliced with a

julienne peeler

1 spring onion – 15g finely sliced

salt and black pepper

30g ready to eat apricots, finely diced

30g sultanas soaked in mango and apple juice

50g mayo

50g sour cream

1 tsp mild curry powder

squirt of lime juice

1 tbsp mango chutney

The recipe given will give you a box of slaw – measuring approximately 11cms x 6.5cms x 5cms. One box lasted me a week, a spoonful here and a spoonful there.

You'd be surprised how well it fits as a side to the fishcakes!

Stick blender mayo

This is the most delicious mayo, made easy and simple with a stick blender – it knocks the spots off shop bought!

Stick blender mayonnaise

1 egg

1 tbsp Dijon mustard

pinch of salt

juice of half a lemon – 2 tbsp

350ml of grapeseed oil

Break an egg into the stick blender jug. It's important that the yolk doesn't break. Add the mustard, salt and lemon.

Add the grapeseed oil again being careful not to break the yolk. Insert the stick blender, be sure that the blades completely cover the yolk.

Blend – after a couple of seconds you'll see white ribbons rising through the oil. Slowly pull the blender up through the oil so it amalgamates and push down again to incorporate all the oil.

Serve!

Variations on a theme :

For a French mayonnaise swap the lemon juice

for white wine vinegar, keep the remaining ingredients

Smoked mayo – stir in a few drops of Liquid Smoke flavouring

to the mayo – substitute 1 tbsp of cider vinegar for the

white wine vinegar. Add a few drops of maple syrup

on each dollop of mayo. Fab on fries!

There's Japanese, Salsa verde and Thai -

check out Matt Preston's essential tips for

making mayo at home.

You'll get 425g of mayonnaise and it will keep in the fridge for 3 days or so – if it lasts that long.

As I said – delicious and perfect with the fishcakes!

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

The Chilli – the photo-guide

Lets go!

Sealed, diced steak in the slow cooker

Softened onion and garlic

The four “c”s – cumin, coriander,

cinnamon and chilli

The four “c”s cooked out with

the onion

The chilli – read to slow cook and

perform its magic!

Glistening with the beans and a

blob of sour cream

What's not to love and it's a perfect in a bowl with either of the bread recipes!