New potatoes are usually treated as a side dish, but crushing them with smoky fish turns them into a delicious starter or lunch
- 500g new potato, scrubbed if muddy
- 6 garlic cloves, peeled, but left whole
- 300g undyed smoked haddock, skinned
- full-fat milk
- 4 tbsp olive oil
- small bunch chives, finely chopped
- 100g French bean
- 1 small shallot, finely sliced
- 8 slices of baguette, toasted or crisped in a low oven
MethodTip into a pan of boiling salted water with the garlic, simmer for about 20 mins until they are on the brink of collapse, then drain. Meanwhile, cover the haddock with milk. Bring to a simmer, then poach the fish slowly for 5 mins until it flakes easily. Drain fish, but reserve the milk.
- 1 tbsp extra-virgin olive oil, plus extra to serve
- 50g chorizo, peeled and thinly sliced
- 450g salad or new potatoes, sliced (I used Charlotte)
- 4 tbsp dry sherry, or more if you need it (or use white wine)
- 2 skinless thick fillets white fish (I used sustainably caught haddock)
- good handful cherry tomatoes, halved
- 20g bunch parsley, chopped
- crusty bread, to serve
- Heat a large lidded frying pan, then add the oil. Tip in the chorizo, fry for 2 mins until it starts to release its oils, then tip in the potatoes and some seasoning. Splash over 3 tbsp Sherry, cover the pan tightly, then leave to cook for 10-15 mins until the potatoes are just tender. Move them around the pan a bit halfway through.
- Season the fish well. Give the potatoes another stir, add the cherry tomatoes and most of the chopped parsley to the pan, then lay the fish on top. Splash over 1 tbsp Sherry, put the lid on again, then leave to cook for 5 mins, or until the fish has turned white and is flaky when prodded in the middle. Scatter the whole dish with a little more parsley and drizzle with more extra virgin oil. Serve straight away with crusty bread.
- about 500ml olive oil
- 1 garlic clove, peeled and halved
- 1 thyme sprig
- 6 x 140g skinned salmon fillets
- 600g new potato (Jersey Royals are good)
- 1 tbsp chopped chives
- 2 tsp chopped dill
- 25g butter
- 200g white and brown crabmeat
- 1 bunch watercress, stalks removed, to serve
- 1 tbsp chopped dill
- 4 tbsp extra-virgin olive oil
- juice ½ lime
- First, tip the potatoes into a pan of boiling water, then simmer for 15 mins or until soft. Drain and keep warm. Meanwhile, pour the olive oil into a thick-based pan or roasting tin that will fit the salmon fillets snugly. Add the garlic and thyme, gently heat the oil for a few mins to let the flavours infuse, then turn off the heat.
- About 20 mins before you want to serve, slip the salmon into the warm oil. Cook on a low heat for 8 mins (or 10 mins if you prefer your fish well cooked), then take off the heat. Leave the salmon in the oil for 5 mins, then remove and drain.
- Meanwhile, place the cooked potatoes into a mixing bowl and lightly crush with a fork. Add the herbs, butter and a drizzle of olive oil from the salmon, season and mix well, then fold through the crabmeat. To make the drizzle, whisk the dill, olive oil and lime juice together.
- On each plate, fill a cook’s ring with the crushed potato mix (if you don’t have a ring, spoon into a neat pile). Remove the ring and lay a salmon fillet next to it. Serve a small handful of watercress alongside, spoon around the drizzle, then serve.
- 600g baby new potatoes
- 6 tbsp olive oil
- 1 tbsp Dijon mustard
- 2 tbsp white wine vinegar
- 1 small finely diced red onion
- 1 crushed garlic clove
- 2 tbsp capers
- 1 pack chives, snipped
- 2 x 213g cans salmon, flaked into bite-size pieces
- handful watercress
- Boil 600g baby new potatoes for 15-20 mins. Cool, then halve. Mix together 6 tbsp olive oil, 1 tbsp Dijon mustard, 2 tbsp white wine vinegar, 1 small finely diced red onion, 1 crushed garlic clove, 2 tbsp capers and 1 pack chives, snipped.
- Mix potatoes and 2 x 213g cans salmon, flaked into bite-size pieces, with handful watercress. Drizzle over dressing.