It's another gallimaufry …

 … this time it's

Asian Spiced Gallimaufry

Serves 2

The marinade

2 x 4oz fillet steak, sliced thinly

110 – 120g in grams (*see note below)

2 roasted garlic cloves

1 tsp powdered star anise or one whole star anise

1 tbsp dark soy sauce

Mix together the marinade and pour over the fillet slices, ensuring that the slices are thoroughly coated. Box and leave in the fridge for an hour or so – it won't hurt to leave it longer.

The stir fry sauce

1 tbsp dark soy sauce

1 tbsp Chinese rice wine (dry sherry will do)

1 dessert spoon of sweet chill sauce

mix together – can be made ahead, covered and fridged

Ahead of the game

Choose vegetables that are in season and that you love. I chose :

Cooked Jersey Royal potatoes – 500g

quartered

100g asparagus, blanched, plunged into ice

cold water, pat dry, box and fridge

100g baby broad beans – blanched and popped – box and fridge

100g small sweet mini peppers, finely sliced – bag and fridge

100g (2 large) salad onions, finely sliced - ditto

The amounts given are not set in stone – they are a guide to help you - build your own recipe.

*A note about weights – an ounce is exactly 28g but is usually written as either 25 or 30 – whichever suits you best but stick to what you decide – don't confuse yourself.

Plan of action up next!

When you're ready to cook it will take minutes. Don't forget to pre-heat your oven on low to warm the bowls.

The humble spud …

… the holidays are over and winter is here.

We need comfort and warmth at this time of year and so I give you recipes for the humble spud.

From the practical, weekday meals to a treat at the weekend!

Take 5 minutes out of your day, turn on the oven and fill every inch ...

Bake half a dozen jacket potatoes – they don't take up too much space if, for example, you're cooking a roast. Prick them and wrap in foil – bake for an hour – check – depending on the size they make take a little longer. Set them aside to cool and then bag and fridge.

Your filling can be anything you like - salmon, tuna or chicken. There are loads of veggie options too. You could scoop out the potato – be careful of your fingers – add cheese and pop back.

Here's an idea :

Asian Spiced Salmon

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.

When you are ready to cook, pre-heat your oven 160fan/180c/Gas 4 and cook for 15 minutes.

It's equally good hot or cold!

Then there's a salad …

A marinade and a stir fry

If, like lots of people you're not fond of fish you might like to give this recipe a go. Many people find salmon boring and the magic is the marinade!

Asian Spiced Salmon

Serves 2

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.

When you are ready to cook, pre-heat your oven 160fan/180c/Gas 4.

If you wish to serve the salmon with a stir fry, here's a recipe :

Sauce

3 tbsp vegetable oil

1 bunch of spring onions, sliced

1 tbsp dark soy sauce

1 tbsp Chinese rice wine (dry sherry will do)

1 tsp chilli sauce

150ml water

2 tsp cornflour

Vegetables

4oz petit pois, defrosted

1 can (225g) water chestnuts, sliced

2 medium egg noodle nests

150g beansprouts

A tip – ahead of the game soften the noodle nests – I use my wok – pour over boiling water 2/3rds level and leave to steep for a few minutes - then turn and loosen and repeat for a few minutes more. Drain the noodles and set aside, ready to rock and roll. Wipe out the wok so that it's ready to use.

Heat 2 tbsp of the oil in a preheated wok or large frying pan. Reduce the heat and place the salmon fillets, skin side down for two minutes, turn and repeat, place on a baking tray in the oven. Reserve the marinade. On the basis that your stir fry only takes minutes, your salmon will only need to be in the oven for 5 minutes or so – don't overcook it!

If you've used a whole star anise in the marinade, remove it!

Add the onions to the wok with the remains of the marinade, add the soy, sherry, chilli sauce and 100mls of the water. Blend the cornflour with the remaining water and stir into the wok. Bring to the boil, stirring until the sauce thickens. Tip the sauce into the dish that you've had the marinade in and set to one side.

Heat the remaining oil in the wok, add the peas, water chestnuts, noodles and bean sprouts, heat through, then add your sauce, stir fry until all the vegetables are coated. Serve in bowls with salmon fillet on the top.

If you don't want to serve the salmon with a stir fry, you can marinade and cook the fillets as above but tip the remaining marinade over the fillets when placing in the oven and serve with new potatoes and a salad or steamed vegetables of your choice.

I can also confirm that any leftover cooked salmon is really excellent cold – with a slaw, in a wrap or tucked inside pitta bread – a great lunch!

The alternative rice!

Once you've made the curry sauce, it takes minutes and like I said, it can be made ahead, cooled and fridged until you're ready to roll.

Stir fried rice

Serves 2

280g pilau rice

130g cooked chicken

generous handful of petit pois, cooked leftovers

or microwave for 2 minutes if frozen

medium brown onion, sliced

Wok

Add a drop of rapeseed oil – 5ml - to your wok and stir fry your onions over a medium heat – 2/3 minutes, followed by the rice - toss it to ensure it is all evenly coated then add the peas and chicken – 3-4 minutes.

Do not reheat.

Serve in warm bowls with the curry sauce drizzled over the top.

Another template which you can adapt to whatever you've got leftover in the fridge and “store cupboard” staples like rice, an onion and peas.

The curry sauce is so easy and lifts boring leftovers to “I want to eat this dish!”

P.s. It is not safe to reheat rice that you have already cooked, hence the reason why the curry sauce is ready to reheat from the fridge – a word to the wise!

Another template …

… this time using rice and in particular pilau rice.

These days you don't have to struggle with specifics cooking rice - you can buy products that are microwaveable or ready to stir fry in minutes.

Here's a photo of the pilau rice which you can buy from Aldi :

The following recipe again is a template with a curry sauce thrown in for good measure!

We're going to begin with the curry sauce since it can be made ahead and reheated.

Rendang Sauce

160 ml coconut cream

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 for 3/4 minutes

and serve. Can be made ahead and re-heated.

Now for the stir fried rice!

When you're ready

When you're ready to stir fry, begin with the rapeseed oil and the onion on a medium heat, stir fry for 2/3 minutes, add the peas, prawns and noodles and stir fry for 2/3 minutes and finally add the hoi sin sauce and toss everything for a further 2 minutes.

Serve in a warmed bowl, with optional soy sauce on the side.

Here's a couple of photos :

a noodle nest

Amoy hoi sin sauce

Oh and by the way, you have to remember to take the prawns out of the freezer!

I appreciate that prawns may be outside your budget – it's the original recipe – use it as a template, anything goes from leftover chicken and veggies from your Sunday roast.

Then there's the rice alternative!

Chapter III of the cheap and cheerful - Asian

This is the perfect supper since you can make the curry sauce ahead which takes no time at all. You also have “prep ahead” options with the Kedgeree too.

Here's my version, together with a Rendang curry sauce. It's not compulsory to serve the curry sauce, it's personal choice – I prefer a little “sauce” with my dishes and it seemed the perfect symmetry to serve a curry sauce since they are both Asian in origin.

Kedgeree – the fastest ever

Serves 4

500g rice

400g smoked haddock

50g unsalted butter

1 medium onion, finely chopped

1 tsp curry powder

1 tsp coriander

4 hard-boiled eggs, peeled and cut in half

half a lemon, cut into 4 wedges

small bunch of coriander, chopped for garnish

Cook your smoked haddock – use fresh if you can get it – or frozen which takes 30 minutes to cook. Break the fish into small pieces.

I'm using frozen mixed vegetable rice, microwave it – only 8 minutes – timed to cook when the fish is ready.

Melt the butter in a large frying pan and add the onion, curry powder and coriander. Fry gently until soft. Add the rice and fish, fold thoroughly.

Place the eggs on top, then add the coriander and lemon wedges.

Serve with hot French bread – using part baked bread works well – you can pop it into the oven whilst your cooking the Kedgeree.

Rendang 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 for 3-4

minutes and serve. Can be made ahead and re-heated.

If you like to prep ahead :

cook the rice, cool and fridge

bake the fish, cool and fridge

chop and bag the onion

hard-boil the eggs – cool, peel, box and fridge

You don't have to prep ahead - except for hard boiling the eggs - it's whatever suits you – either way is quick and produces a mid-week supper faster than the speed of light – that may be a slight exaggeration!

If there's one thing that drives me mad it's fantasy timings given in recipes and so to back up my mouth I set my timer, based on all the elements prepped ahead. The bread took 10 minutes to bake - whilst it did its thing, using a large frying pan, I melted the butter, added the onion, curry powder and coriander and cooked for 2 minutes until the onion was softened and the spices “cooked” to release their deliciousness. I added the cooked rice, fish and finished with the eggs.

All that's left to do is warm the curry sauce!

Here's the usual step by step guide :

The smoked fish and the sweetness in the curry sauce is a perfect combination.

Lunch box anyone?

Shopping hints and tips

Asda seems to be the best value £3.75 for 400g of smoked haddock. I've also found on my travels an alternative store cupboard staple Steamed Pilau Rice from Aldi 280g for 79p – here's a photo – it's not in the freezer – it's in the aisle just up from the fresh fruit and vegetables!

You need 500g of rice for the recipe - a little more won't hurt!

Next up – the Gorengs!

 

Editor's May Pick #2: San Choy Bow

Editor's note: Coming up on Summer fast, I'm trying to cut down on the winter comfort foods and this recipe is a great idea. Full on flavour and substituting the carbs for veggies. If you're like me and impulsively change your mind at the last minute, this will absolutely go well with a side of noodles! I still am yet to hunt down the Shaoxing but am excited to try. For those of us who don't partake, Oumph! do a good line of frozen fake meats that go well in stir fries if you're all Quorned out.

Now back to reality and more ideas …

… for your multitasking working week suppers.

How about choosing roast pork for your Sunday roast? It would be perfect for my next idea – ideally choose a roast that's big enough to give you 500g of leftover pork.

A stir fry makes the best and quickest use of your leftover roast so you'll need a wok!

San Choy Bow is Chinese and here's my useless bit of information - “sang choi” means lettuce in Cantonese.

Here goes :

San Choy Bow

Little Gem lettuce cups

(if Little Gem not available use Iceberg -

smaller inner leaves) – I would say 3 per person

depending on size of appetites

500g/1lb2oz leftover roast pork, shredded

1 garlic clove or garlic paste

1 red chilli, finely chopped

150g/5oz chestnut mushrooms, finely chopped

6 spring onions, finely chopped

225g/8oz water chestnuts, rinsed and chopped

200g/7oz bean sprouts, chopped

Glug of rapeseed oil

3 tbsp hoisin sauce*

1 tbsp soy sauce*

1 tbsp sweet chilli sauce*

1 tbsp dry sherry or Shaoxing (Chinese rice wine)*

Wash your lettuce, pat dry ready to serve.

Combine the four ingredients marked * to make a sauce – this can be made ahead.

Over a high heat add the oil to your wok and cook the garlic and chilli for a minute. Add the mushrooms, onions, water chestnuts and bean sprouts until mixed through and sizzling followed by the shredded pork – 2/3 minutes.

Add the sauce mixture, stirring and sizzling until completely combined for a final 2/3 minutes.

There's more!

Editor's February Pick #6: Your recipe reservoir - Spiced Asian Fishcakes

Editor's note:  There isn't much I wouldn't eat when you've added Rendang sauce to it, and these fish cakes are definitely on the fab side of that scale. For something that looks fantastic (the taste needs no introduction) it's a remarkably straightforward recipe. Like a lot of the recipes on the blog it's practical in that it can be done in stages whenever you've got the time. Worth a shot!

Your recipe reservoir

Everyone has their own favourite recipes, for me the success of any recipe is the frequency I use it and its versatility. I'm sure you've already got your own reservoir but there's always room for more!

It's the working week suppers that are the most tedious, so here are a few more ideas that will give you back your evenings. My next addition to your collection is a “fish supper dish” and lends itself to prep ahead whilst you're in the kitchen cooking and your oven is on.

Spiced Asian Fishcakes … with a sauce and a side

The Ivy fishcake recipe is the best I've ever used. This is my version - Spiced Asian Fishcakes with some added bits and pieces.

(makes 8 – freeze what you don't use)

800g dry mashed potato, no cream or butter added

650g salmon fillets

2 tbsp tomato ketchup

2 tsp anchovy essence

3 tsp English mustard

salt and black pepper

1 medium onion, finely chopped – use a

sweet variety if possible a Spanish if not

1 tsp each of ground coriander, curry powder

and garam masala

drop of rapeseed oil

Plain flour for coating

This is one recipe where I'd recommend using a ricer to give you a lump free mashed potato. It's definitely worth the effort. It can be made ahead, boxed or bagged and fridged.

I bake my salmon fillets, tightly wrapped in foil on a baking tray – 180fan/200c/Gas 6 for 15 minutes. Leave wrapped to cool then flake the salmon then box and fridge until ready for use.

Sauté the onion in a drop of rapeseed oil and add 1 tsp each of coriander, curry and garam masala – 2/3 minutes on a medium heat. Cool and set aside, box and fridge until ready for use.

When you're ready to roll gently mix together the potato, salmon, ketchup, anchovy essence, mustard, onions and seasoning. 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.

Editor's January Pick #2 - The back catalogue – what to do with the Asian Plum Sauce

Editor's note: Well, I can't say I'm surprised - I think I'm being original and then find out that there's a MiamMiam blog post that beat me to it. When I picked the plum sauce post all the way back from 2017 I hadn't stumbled onto the follow-up that talked about adding to chicken or Quorn. I didn't want to leave this out as there's a brilliant tip about thickening sauces using something that again - I read about here first!

The back catalogue – what to do with the Asian Plum Sauce

I know it's not rocket science – but the sauce screams stir fry so here it is :

Serves 2

300g chicken fillet, cut into thin strips

Use quorn fillet for a veggie option

1 dessertspoon of rapeseed oil

200g of julienne veggies – of your choice

spring onions, finely chopped

carrots

sweet peppers

sweetheart cabbage

1 tsp ginger

100ml of plum sauce

40g of cashews – chopped

1 tbsp soy sauce

Serve with a side of kecap manis – aka sweet soy sauce

Before we begin – just in case you're not sure – julienne is a term that means your veggies should be cut into short thin strips – 1/8” wide if you want to be specific! You could use your trusted julienne peeler – that way you're certain to get a uniform “strip”.

Heat the oil in a wok or large frying pan on high, add the chicken and stir fry for 3 minutes or until golden. Transfer to a heatproof bowl.

Stir fry the veggies in the oil and ginger for 2/3 minutes, add the chicken and the plum sauce, cashews and soy and stir fry for a further 2 minutes until the sauce thickens.

You can serve with rice or noodles, in either case they should be cooked and ready to serve. Place a portion in each bowl and then top with the stir fry.

Two notes :

If you've made your own plum sauce you may find it's a tad thin. You can thicken it, ahead, with arrowroot then set aside. Arrowroot thickens well – it also gives you a glossy shine and it has no taste so will not interfere with your sauce. Mix 1tsp with a drop of water, heat 100ml of sauce and then gradually add the arrowroot to thicken. Ready to use.

If you've not made your own sauce you could of course buy a ready made version!

Your julienne veggies are available in the supermarket so if you're feeling lazy then you can buy them ready to use. You might want to check – without being too finicky – that they are all of a similar size.

Next up … a treat that's not in the back catalogue - other than it contains damsons - so it qualifies!

That old favourite Kedgeree

Here's my version of that old favourite Kedgeree – together with a Rendang curry sauce. It's not compulsory to serve the curry sauce, it's personal choice – I prefer a little “sauce” with my dishes and it seemed the perfect symmetry to serve a curry sauce since they are both Asian in origin.

Kedgeree – the fastest ever

Serves 4

500g rice

400g smoked haddock

50g unsalted butter

1 medium onion, finely chopped

1 tsp curry powder

1 tsp coriander

4 hard-boiled eggs, peeled and cut in half

half a lemon, cut into 4 wedges

small bunch of coriander, chopped for garnish

I'm using frozen mixed vegetable rice, microwave it – only 8 minutes – whenever you've time – set aside cool, cover and fridge ready for use later.

Melt the butter in a large frying pan and add the onion, curry powder and coriander. Fry gently until soft. Add the rice and mix thoroughly.

Cook your smoked haddock – you can use fresh if you can get it – or frozen which takes 30 minutes to cook. Set aside until ready to use. Break the fish into small chunks and fold into the rice.

Place the eggs on top, then add the coriander and lemon wedges.

Serve with hot French bread – using part baked bread works well – you can pop it into the oven whilst your cooking the Kedgeree.

Rendang 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 to prep ahead :

cook the rice, cool and fridge

bake the fish, cool and fridge

chop and bag the onion

hard-boil the eggs – cool, peel, box and fridge

You don't have to prep ahead - except for hard boiling the eggs - it's whatever suits you – either way is quick and produces a mid week supper faster than the speed of light – that may be a slight exaggeration!

If there's one thing that drives me mad it's fantasy timings given in recipes and so to back up my mouth I set my timer, based on all the elements prepped ahead. The bread took 10 minutes to bake - whilst it did its thing, using a large frying pan, I melted the butter, added the onion, curry powder and coriander and cooked for 2 minutes until the onion was softened and the spices “cooked” to release their deliciousness. I added the cooked rice, fish and finished with the eggs.

Another old favourite – a reprise of the rummage

The baked potato … and whilst I'm at it

Now I can show you how taking 5 minutes out of your day can produce a meal!

To recall …

If you have turned on the oven, fill it

Bake half a dozen jacket potatoes – they don't take up too much space if, for example, you're cooking a roast. Prick them and wrap in foil – bake for an hour – check – depending on the size they make take a little longer. Set them aside to cool and then bag and fridge.

This has got to be the quickest meal … you've prepped the coleslaw and all you have to do is add a dressing of choice. The jacket potatoes are cooked and so all that remains is for them to be zapped in the microwave and whilst that's happening you can unwrap the ham hock – hey presto!

It doesn't have to be ham hock, it can be anything you like salmon, tuna or chicken. There are loads of veggie options too.

You could scoop out the potato – be careful of your fingers – add cheese and pop back.

Here's another idea if you don't like ham hock :

Asian Spiced Salmon

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.

When you are ready to cook, pre-heat your oven 160fan/180c/Gas 4 and cook for 15 minutes.

It's equally good hot or cold!

Then there's a salad ...

What next for the chicken … the sandwich slaw

Here it is :

Asian Coleslaw

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

if you want to create a basic slaw stash then

double the amounts given above

3-4 tbsp soy sauce

1 tbsp caster sugar

½ tbsp rice wine

2 tbsp lime juice

1 tbsp peanut butter

½ tsp chilli powder

4 tbsp fresh coriander

Combine all the above ingredients except the fresh coriander.

Marinade for at least an hour – 2-3 is better still!

Just before serving strain off the excess liquid, stir in the coriander and serve!

Add some sweet potato fries or wedges sprinkled with Chinese 5 Spice seasoning.

A fab idea for a weekend “dive-in” style of supper – plonk everything on the table and let everyone assemble their own favourites.

It's the simple things in life - very often the least effort produces the best food!

When the rehearsal became the real thing ...

The back catalogue – what to do with the Asian Plum Sauce

I know it's not rocket science – but the sauce screams stir fry so here it is :

Serves 2

300g chicken fillet, cut into thin strips

Use quorn fillet for a veggie option

1 dessertspoon of rapeseed oil

200g of julienne veggies – of your choice

spring onions, finely chopped

carrots

sweet peppers

sweetheart cabbage

1 tsp ginger

100ml of plum sauce

40g of cashews – chopped

1 tbsp soy sauce

Serve with a side of kecap manis – aka sweet soy sauce

Before we begin – just in case you're not sure – julienne is a term that means your veggies should be cut into short thin strips – 1/8” wide if you want to be specific! You could use your trusted julienne peeler – that way you're certain to get a uniform “strip”.

Heat the oil in a wok or large frying pan on high, add the chicken and stir fry for 3 minutes or until golden. Transfer to a heatproof bowl.

Stir fry the veggies in the oil and ginger for 2/3 minutes, add the chicken and the plum sauce, cashews and soy and stir fry for a further 2 minutes until the sauce thickens.

You can serve with rice or noodles, in either case they should be cooked and ready to serve. Place a portion in each bowl and then top with the stir fry.

Two notes :

If you've made your own plum sauce you may find it's a tad thin. You can thicken it, ahead, with arrowroot then set aside. Arrowroot thickens well – it also gives you a glossy shine and it has no taste so will not interfere with your sauce. Mix 1tsp with a drop of water, heat 100ml of sauce and then gradually add the arrowroot to thicken. Ready to use.

If you've not made your own sauce you could of course buy a ready made version!

Your julienne veggies are available in the supermarket so if you're feeling lazy then you can buy them ready to use. You might want to check – without being too finicky – that they are all of a similar size.

Next up … a treat that's not in the back catalogue - other than it contains damsons - so it qualifies!

The back catalogue – the best till last – Asian plum sauce

All the damson recipes given have one thing in common – they are “faff free”.

Here's another, this time for savoury dishes – could it be a stir fry this weekend?

Asian plum sauce

400g plums, stoned and quartered

50g demerara sugar

75ml (3fl oz) white wine vinegar

pinch of chilli flakes

1 whole star anise or ½ tsp of ground star anise

Cook for 20/25 minutes until the plums are soft. Leave to cool and then pass through a sieve and leave to cool. Box in portions to suit you then fridge or freeze. The recipe will give you 200ml of Asian Plum Sauce.

Here it is :

Ready for the freezer!

What to do with your sauce? Recipe up next ...

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.

Whilst I'm on the subject of working week supper ideas

How about perfect potatoes – leftovers or on purpose.

Bombay Aloo – aka Bombay Potatoes

500g of cooked potatoes – I use Charlottes – whatever you use it should be a waxy potato that holds its shape, so any new potato will be just the job.

1 medium onion, finely diced

1 tbsp rapeseed oil

250g passata

1 tbsp tomato paste

1 tsp caster sugar

1 tsp ginger paste or 1” fresh, grated.

2 cloves of roasted garlic or 2 cloves of fresh, crushed

1 tsp each of ground cumin, coriander, garam masala and curry powder. Use a curry powder that best suits your palate and how much heat you like – mild, medium or hot

1 tsp salt or to taste

Use a medium size saucepan (21cms/8”).

Your potatoes should be cut to approximately 6-12 cms/¼” to ½” pieces.

Fry the onions in the oil until soft – 3-4 minutes. Add the ginger, garlic, spices and salt. Fry so that the spices are released. Add the potatoes and the tomato paste, fry gently so that the potatoes absorb the flavours and the paste cooks too – 3-4 minutes.

Add the passata and sugar and cook on a gentle heat for 10 minutes. Taste the Bombay Aloo, adjust salt and sugar to personal taste. Cool, box and fridge. The longer you leave this dish the better it will be. It freezes well.

Bombay Aloo is a dry Indian dish, usually served as a side. This recipe will give you 690g of scrumptious potatoes. If you are bored with leftovers then this is for you. Serve as much as you want, add whatever you want, be it leftover meat, veggies, a can of chick peas (drained and rinsed), poultry or mid week baked sausages, the world is your lobster!

Photo guide up next.

There's more …

Serving suggestions and bits and pieces.

You'll need a large bowl for your “lettuce cups” and smaller bowls for your sides.

The sides

50g/2oz bean sprouts

Handful of crushed, salted peanuts

Sweet soy sauce (Kecap Manis) for drizzling

You may want to increase these amounts depending on the size of the appetites!

Place the wok in the centre of your table with the bowl of “lettuce cups” and sides of the bean sprouts, crushed peanuts and sweet soy sauce in small bowls so that everyone can dive in, fill the lettuce cups and sprinkle and drizzle to their hearts content.

If you wanted another extra, serve flat breads too or wraps – perfect too for any lunch box leftovers for the next day.

This is very much “every man/woman for himself/herself” kind of supper.

It's up to you what you do

It's not a long list – the sauce can be made up, boxed and fridged. The veggies can be chopped, sliced, bagged and fridged.

If you'd prefer a vegetarian or vegan version then Quorn mince or pieces are perfect alternatives.

A sort of finger food – fast, filling and fabulous, even though I say so myself!