Here's how it went

Silence is always a good sign, followed by a “wow” - then Dil said “would it be allowed – can I drink the sauce – it's too good to leave?” backed up swiftly by everyone else! It may not be etiquette but, “my house, my rules” - yes, of course!

I first used the Marsala sauce with Another idea … for a starter, supper or dinner party and Surf and Turf continued in December 2018. I used frozen scallops (200g) and frozen cooked king prawns (250g) both from Waitrose. The scallops were smaller than average (Queen scallops) and so were perfect for my dish.

Defrost both in separate covered boxes in the fridge. My only task before we left to go out for breakfast!

Note to self – add the Marsala sauce to your “Recipe Reservoir” - it's excellent!

Here's a photo of the dish and the pastry fork – the dish measures 19cmsx11.5cmsx3.5cms (7¼x4½x1¼”)

Here's Rose – after her shower and relaxing!

Four clean dishes and forks, main course next, but not until 7.30ish.

Another milestone birthday!

Have you ever noticed how milestone birthdays and big celebrations always seem to come in the same year. Whilst my recent birthday was not a biggie the next one was - H's eldest Son's 50^th and so we decided to push the boat out. They were coming to stay for a couple of days so a good opportunity for the four of us to celebrate.

What follows gives ideas for a slightly different way of celebrating and the emphasis is on the word “day”.

I know that the fashion seems to be big “secret” parties for family and friends people haven't seen for decades - it's whatever floats your own boat. Here's an understated, different approach.

I planned the food I wanted to serve and did as much prep as I could before they arrived.

The day began with breakfast out at Bill's. If you're not familiar, check out bills-website.co.uk for their menu and locations. What I like about this establishment is nothing appears to be a problem. Our Dil (daughter-in-law) is lactose intolerant – on arrival we were asked immediately for any dietary requirements and very quickly Dil was given a complete menu – the same as ours but obviously modified to suit – one big fat tick!

A delicious breakfast had by all, the guys went home to pick up Rose our dog and headed out for a walk – it was a beautiful day and you could have been forgiven for thinking it was Spring and not the middle of February! You will not be surprised to discover that we girls went off for a spot of retail therapy – it would be rude not to take the opportunity.

Fast forward, a great walk and successful shopping trip then a relaxing afternoon with the guys watching “petrol-head” stuff of their choice and we girls catching up big style.

I served an aperitif of choice at 5pm but no nibbles. I decided that I'd serve a starter that was easy to eat but above all quick and easy to cook. Scallops, sealed quickly on both sides on a high heat using a glug of rapeseed oil and a knob of butter with salt and pepper, then set aside on a baking tray in a warm oven whilst I repeated the exercise with king prawns and asparagus tips that I'd blanched – and added both to the baking tray.

Next, add 100g of good chicken stock to the juices in the pan to de-glaze – it should sizzle, then add 3 tbsp of Marsala followed by 30g of unsalted butter and stir for 1-2 minutes, until it thickens. Serve in practical sized dishes that have sides and make sure your servings are equal but not too big, garnish with a generous drizzle of the Marsala sauce. I served the starter with pastry forks – sounds odd but they are the perfect size to spear the scallops, prawns and asparagus.

Would you like to know how it went?

Just before we leave the fishcakes …

… I mentioned a raita dip. You can buy raita ready-made and there are many versions of it, some add cucumber, some paprika or chilli. My reasoning has always been that if you're serving spicy food then it follows you serve a side that is cooling and fresh to give balance to the spice – as I'm very fond of saying, it's a matter of personal taste.

My version of raita is really easy and does not add extras – it's entirely up to you.

Raita

Serves 4

250ml/8fl oz natural yogurt, low fat is

just as good

1½ tsps of mint sauce

pinch of salt

Place the yogurt in a medium mixing bowl, add a pinch of salt and then 1 tsp of mint sauce and mix well. I added an extra ½ tsp for my taste. Remember – you can add more - you can't take it out!

Here it is :

To each his or her own!

Fishcake foto guide

There are quite a few fotos, here goes :

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!

The fishcakes, a sauce and a side

If you're cooking and you're using your oven baking the salmon wrapped in foil is another way of making the best of all the space. If you're waiting for a dish to come out of the oven you could peel and cook your potatoes too. Let them cool before putting through the ricer.

I can hear you saying I don't need eight fishcakes – I know - you could halve the recipe if you wish but I see no point – think of your treasure trove! I can also hear you saying I'm not that fond of fishcakes. All I can say is try them - you might be pleasantly surprised.

If there's one thing I love it's a flexible recipe, here's what I mean :

There can be three sizes of fishcake :

You could serve a 50g version as an appetiser – you may think a humble fishcake isn't posh enough – I would disagree. Serve with a raita dip.

How about a 100g version as a supper/dinner party starter with a winter slaw – use the raw slaw principle – check out Veggie label, “Then there's the slaw” April 2018 – dress with raita or warmed mango chutney drizzled over the slaw.

Finally, a size of your choice as a main course – to suit the appetites of your guests, this time with the rendang sauce mentioned in Some like it with a drizzle and again with sides of raita and mango chutney.

Fishcake fotos follow!

Your recipe reservoir

After the birthday bowl and the sweet treat it's back to reality!

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.

The fishcakes, a sauce and a side up next!

Trove for your treasure chest

I've mentioned more than once that the aim is to make life easier for you and to begin stocking your freezer with your home-made food that you can use whenever it suits you. You may have already begun by freezing some of the chicken that you slow cooked whilst you were cooking Sunday lunch.

Since then you could have added banana timbales and the compote.

Freeze the compote in small pots, they take up less room in your freezer and you won't waste it. You can always take out two pots!

To illustrate the many and varied uses of the compote :

cherries and chocolate – another marriage made

in heaven - add the compote to a rich chocolate cake or fondant

add a layer of compote to a lemon pot – check out the

Traffic Lights versions 2 and 3

and Traffic Light photos for the recipe and

photos

pour the compote over vanilla ice cream and seasonal

fresh fruit – check out On location in S.C. - Dessert – a

light bulb moment and the Verdict – Dec 2017 for the ice cream recipe

and a photo

pour the compote over your breakfast granola or any

cereal - add a spoonful of plain yogurt too

I have another use for the compote but I'm keeping that up my sleeve for the moment – all will be revealed.

More trove for your treasure chest on its way.