Rich, buttery potted shrimps are a real British delicacy - and this dish is ready in just five minutes
- 2 slices of toast
- 55g tub of potted shrimps
- about ½ lemon, juice only
- cayenne pepper
- watercress sprigs and lemon wedges, to serve
MethodAdd a squeeze of lemon and a sprinkling of cayenne.
- slice granary bread
- garlic clove, halved
- vine-ripened tomato, thinly sliced
- ½ x 115g can Portugese sardine in spring water, drained
- handful of organic watercress or wild rocket
- splash of balsamic vinegar
- Lightly toast the bread. Rub the cut side of the garlic over the surface of the toast and arrange the tomato slices on top. Add seasoning if you want to.
- Break up the sardines with a fork and arrange on top. Pile on the watercress and drizzle with balsamic vinegar.
- 85g butter
- 5 tbsp olive oil
- ½ x 500g tub crème fraîche
- zest 2 lemons
- 8 sheets filo pastry
- 900g skinless, boneless salmon, cut into 1cm pieces
- 100g bag watercress, chopped
- Melt butter in a pan, then stir in oil. Mix together the crème fraîche and lemon zest. Unwrap the pastry and loosely cover with damp kitchen paper. Place a sheet of filo on your work surface, then cut it in half to make 2 squares. Brush 1 square with some butter mix, then top with the other square.
- Divide the salmon into 8 portions, and arrange a portion at one end of the pastry, leaving a 2cm gap around the edges. Scatter over some watercress, crème fraîche and seasoning. Fold up edges to enclose the filling. Repeat for other parcels. Bake or wrap in cling film or freezer bags and freeze.
- To cook straight away, heat oven to 190C/170C fan/gas 5. Place the parcels on a lightly greased baking sheet, seam side down, and brush with butter mix. Bake for 20-25 mins until the pastry is crisp and salmon cooked through. To cook from frozen, heat oven to 180C/160C fan/ gas 4. Place the parcels on a baking sheet and cover with foil. Bake for 35 mins, then remove the foil and increase the temperature to 220C/200C fan/gas 8. Brush with butter mix and bake for 20 mins more until golden. Serve with boiled new potatoes and broccoli.
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, roughly chopped
- 1 medium potato, cut into small chunks
- 500ml vegetable stock
- 300g fresh peas (or frozen if out of season)
- 100g watercress
- leaves from 2 mint sprigs, plus extra to garnish
- 100ml double cream
- Heat the oil in a large saucepan, then gently fry the onion and garlic for 5 mins or until soft. Add the potato, stock and 500ml water, then simmer for 7 mins until the potato is just cooked.
- Scatter in the peas and watercress, stir, cover, then simmer for 3 mins. Add the mint leaves and blitz with a hand blender until smooth. Stir in the cream and season to taste. Serve ladled into bowls, scattered with more mint and some cracked black pepper.