This version of the classic fish pie is creamy in texture but doesn’t actually contain any cream. The luscious sauce that coats the fish is made from a roux with the same milk that the fish is sautéed in, giving it tons of flavour. The whole thing is topped off with a cheesy mash. This…
This soup is pretty quick to prepare so ideal for a mid-week supper. The Japanese element is brought by the mirin and miso paste – both essential in Japanese cooking. Mirin is a type of rice wine, though with a lower alcohol content than sake. Miso is a paste made of fermented soybeans which adds a wonderful savoury…
Our bathroom is full of cephalopod images. We have an octopus shower curtain, a cuddly octopus and ceramic family on the windowsill, and also an octopus coat hook on the back of the door. To continue this theme, I intend to decorate the mirror with a selection of sea shells and random tentacles, but also…
There are several versions of the BLT & Salmon Salad out there, but this is my version. Unlike most of the others, I include some mozzarella, for little pockets of creaminess. This salad is great as a summer meal on its own, but you could serve it as a side salad. It has all the…
Early spring brings crops of rhubarb to the garden. Rhubarb is a versatile fruit, but my favourite way of eating it is in a crumble, mixed with a few early season strawberries. I usually serve crumble with ice cream as it cools down the surface-of-the-sun hot fruit. Wanting to try out the new ice cream…
One of the joys of being an adult is you can have cake for breakfast, just so long as you call it a muffin. With these breakfast muffins, I have tried to cram in some good stuff so that you can feel reasonably virtuous while eating one… or two. Packed with energy-giving oats, and flaxseed that…
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