COMFORT FOOD

    Mushrooms on toast, with Lemon Zest and Parsley
    To serve 2 you need:
     
    • 2 tbsp olive oil
    • 1 small chopped onion
    • 250g button mushrooms
    • 1 crushed clove of garlic
    • zest of one lemon
    • handful of chopped parsley
    • salt and pepper
    • 2 thick slices of country bread
    • rocket to serve

    Method: Heat the oil in a frying pan and fry the onion. Turn up the heat and add the mushrooms. Fry and toss till the liquid has evaporated. Add the lemon zest and chopped parsley. Stir for another minute or two. Meanwhile, toast the bread, put on some rocket then pile on the hot mushrooms. Sprinkle with more parsley and serve.

    Hasselback Potatoes
     
    An elegant but really easy roast potato version - a favourite with my children who call them 'hedgehog potatoes'. Per person you need:

    • 2 medium-sized oval-shaped potatoes
    • butter
    • salt crystals.

    Method: Preheat the oven to 180'C. Don't peel the potatoes, cut across into thin slices but not quite through sothat the potatoes still hold together like the pages of a book. Place them in a roasting tin, sprinkle with salt and dot generously with knobs of butter. Bake for 40 minutes, basting regularly with the melted butter in the tray. Serve with roast meat and a salad.
     

     

    Perfect Mashed Potatoes
     
    Fluffy, creamy, buttery, heavenly... For 4 count on 800g of potatoes - if you have any leftover, make rissoles nextday for breakfast or use for fishcakes (see below).

    • 800g of old potatoes, preferably Kerr Pinks or Bintjes
    • 1 tsp salt
    • 2-3 tbsp butter
    • at least 4 tbsp of milk
    • salt and milled pepper

    Peel the potatoes, cut in similar size pieces and cover with cold water. Add the salt and bring to the boil, then reduce the heat and simmer, covered, for 15-20 minutes or until done. Drain and allow to dry out a minute over low heat. Mash and add the butter. Heat the milk and add to the potato mixture, beating thoroughly with a wooden spoon (or an electric mixer) for at least a few minutes. Season with salt and pepper.
     

    FISH CAKES
     
    Great for using up leftover mash, and if you don't have fresh fish, use a can of salmon or tuna. Serve with some ready-bought Thai sweet-chilli sauce and a side-salad for a simple lunch or brunch. For 4-6.
     
    • 500 g of fillet of firm white fish
    • 350g old potatoes
    • little milk and butter
    • salt and pepper
    • 2 tbsps freshly chopped parsley
    • 100g bread crumbs
    • 4 tbsp sunflower or olive oil for shallow frying

    Cook the fish in a non-stick frying pan for 4-5 minutes, cool, then flake with the help of a fork. Boil the potatoes until tender, then drain and mash with a little milk and butter. Season well with salt and pepper and add the parsley. Now add the flaked fish to the mashed potatoes and gently mix. Using your hands, form small patties, and roll in breadcrumbs. Place the well-crumbed fishcakes on a plate and shallow-fry just before serving.