It's only just now occurred to me that it would make more sense to tip the pesto/tomato combo back into the pan used for toasting the almonds, as it would still be hot enough to give the tomatoes a bit of heat.
It's only just now occurred to me that it would make more sense to tip the pesto/tomato combo back into the pan used for toasting the almonds, as it would still be hot enough to give the tomatoes a bit of heat.
Various things hanging about in the fridge - packet of asparagus, half a carton of cream, some grated parmesan. Cook some pasta, fry up some pancetta, tip the whole lot together, and voila!
A failure. Thinking that the well-tried ability of tofu to absorb strong flavours might make it a good complement to pesto, I tried it. Don't do it. It doesn't work. It tastes terrible and the texture is revolting.
There are plenty of good tofu dishes, marinated and baked, grilled over charcoal, fried in a curry, etc. Frying in olive oil is particularly good. I was just confessing to having got it really, truly wrong and passing on a warning.
There are plenty of good tofu dishes, marinated and baked, grilled over charcoal, fried in a curry, etc. Frying in olive oil is particularly good.
I am more than willing to grant that there are many tofu dishes that many people enjoy. I’m afraid I’m just not one of those people.
Ditto any kind of curry, I’m afraid.
But does all curry have enough in common with each other to be grouped together like that? I wouldn't think that a Thai gaeng pa (jungle curry) would resemble a Japanese curry in any way for example.
Silken tofu is undetectable when blended into creamy dishes like a cream soup or a chocolate mousse, it's basically just a thicker dairy sub.
A failure. Thinking that the well-tried ability of tofu to absorb strong flavours might make it a good complement to pesto, I tried it. Don't do it. It doesn't work. It tastes terrible and the texture is revolting.
I'm intrigued as to how the tofu and pesto were served together. Silken tofu would work quite well in making a creamy pesto sauce, I would have thought. Tofu is a very diverse field! The different types have completely different uses.
Tomorrow evening's comestible. I have to buy a few ingredients.
🥦 Ingredients (Serves 4)
1 tbsp olive oil or butter
1 small onion, diced
2 garlic cloves, minced
4 cups broccoli florets (fresh or frozen)
2 medium carrots, peeled and shredded
2 ½ cups chicken or vegetable broth
1 cup milk
1 cup cottage cheese (blended until smooth)
1 cup shredded sharp cheddar cheese
½ cup plain Greek yogurt (optional for extra creaminess & protein)
Salt & pepper, to taste
Optional: red pepper flakes or paprika for extra flavour
🍲 Instructions
Sauté the aromatics: In a large pot, heat olive oil or butter over medium heat. Add onion and garlic, cooking until soft and fragrant (about 3–4 minutes).
Add vegetables & broth: Stir in broccoli, carrots, and broth. Bring to a boil, then reduce heat and simmer for 10–12 minutes, or until the broccoli is tender.
Blend for creaminess (optional): For a smoother soup, use an immersion blender to partially or fully blend the mixture. Or leave it chunky—your choice!
Stir in protein-rich ingredients: Lower the heat, then stir in milk, blended cottage cheese, and cheddar cheese. Let everything melt and combine.
Finish it off: Stir in Greek yogurt (if using) and season with salt, pepper, and any additional spices. Heat gently (don’t boil) until warmed through.
Have you made this before? The yogurt plus the cheeses sounds like it would be quite sharp-tasting. I'm intrigued! I generally prefer vegetable soups to be based on either potatoes or tomatoes with no or little dairy, but I do like cottage cheese (Longley Farm is the best UK brand, albeit annoyingly only sold in specific supermarkets which aren't my usual supermarkets).
There are plenty of good tofu dishes, marinated and baked, grilled over charcoal, fried in a curry, etc. Frying in olive oil is particularly good.
I am more than willing to grant that there are many tofu dishes that many people enjoy. I’m afraid I’m just not one of those people.
Ditto any kind of curry, I’m afraid.
But does all curry have enough in common with each other to be grouped together like that? I wouldn't think that a Thai gaeng pa (jungle curry) would resemble a Japanese curry in any way for example.
Not sure what to tell you other than I’ve never had a curry of any kind that I liked, that with only one or two exceptions I very much dislike anything resembling a stew, and I very much like dislike most kinds of meat and/or vegetable soups.
But really, I was just trying to throw in a joke about tofu, a joke many before me have made. I wasn’t trying to derail an interesting and entertaining thread with my personal idiosyncrasies, which I’ll be the first to admit are vast. My apologies.
A failure. Thinking that the well-tried ability of tofu to absorb strong flavours might make it a good complement to pesto, I tried it. Don't do it. It doesn't work. It tastes terrible and the texture is revolting.
I'm intrigued as to how the tofu and pesto were served together. Silken tofu would work quite well in making a creamy pesto sauce, I would have thought. Tofu is a very diverse field! The different types have completely different uses.
I used some diced tofu that I had already prepared for something else, thinking it would absorb the basil and garlic if simmered for a while. Perhaps it did, but it just didn't taste right. The silken tofu may be worth a try when I have recovered my nerve - good idea.
There are numerous delectable curry possibilities with tofu, and I am sure @NickTamen will some day arrive at an epiphany, wondering why he ever doubted.
There are numerous delectable curry possibilities with tofu, and I am sure @NickTamen will some day arrive at an epiphany, wondering why he ever doubted.
Very unlikely, I suspect. It’s more likely that he will wonder, as he does now, why so often the statement “I don’t like x food” is met with some version of “you just haven’t had it prepared right,” as though actually not liking x food is somehow impossible.
I’m quite happy for other people to like foods I don’t like, and I’m quite happy for other people to dislike foods I do like. I feel no need to convert anyone to my tastes, and I simply don’t understand why anyone would think they need to convert me to theirs.
I suppose there's a bit of the exasperated mother in all of us - How can you not like it? You haven't tried it!
But I can understand aversions to textures and consistencies as well as tastes. I'm not sure I shall ever be reconciled to tapioca.
I must say, I've not really discovered this 'absorbs flavour' thing with tofu. I've done one Fuchsia Dunlop recipe which basically drowns it in chilli bean paste. Apart from that, dicing, rolling in cornflour, and carefully frying produces a pleasant enough soft/crisp bite, but one barely worth the effort.
I suppose there's a bit of the exasperated mother in all of us - How can you not like it? You haven't tried it!
My mother, who was a good cook, never really focused on the “try it and you might like it approach.” She started with an assumption that there would be foods we liked and foods that, for whatever reason, we didn’t like, and that was all perfectly normal. And she was quite aware when we were having something for a meal that one of us didn’t like. Her focus was making sure we knew we were expected to be able to eat foods we didn’t like without making faces or otherwise reacting impolitely, not on trying to convince us we should like something when we didn’t like it.
It took a good few years of marriage for my dear wife to believe that I couldn't eat fish or any kind of seafood without being sick. She thought I'd eventually come around to it. So I do understand when others feel that way about the few things that I like, but we can still make gentle fun of each other's quirks. I have to confess that I skip the posts where seriously carnivorous shipmates lovingly describe what they are cooking.
It took a good few years of marriage for my dear wife to believe that I couldn't eat fish or any kind of seafood without being sick. She thought I'd eventually come around to it. So I do understand when others feel that way about the few things that I like, but we can still make gentle fun of each other's quirks.
Agreed, and my apologies if I’ve overreacted to gentle fun. Maybe it’s just that it’s the time of year where I gear myself up for the inevitable “what do you mean you don’t like pumpkin?! You need to try my pumpkin pie, it’d change your mind.”
(And yes, when I did cardiac rehab after bypass surgery, when the wonders of fish are sung, I was assured that I wasn’t the first person to tell them that I hate fish—with the exception occasional salmon and high-cholesterol shellfish. That, they told me, is why there are fish oil pills. )
Halibut orange? That rings a faint childhood bell. Better at least than cod liver oil, which would be enough to put you off anything aquatic for life. Though I did see it on offer in the breakfast buffet in the hotel in Reykjavik. Maybe you pour it on your muesli? Mind you, we're talking a nation that prizes rotted shark.
MrF and I have become markedly pescatarian of late years, though fish will never fire the appetite like a well-grilled lamb chop. But covered in enough bubbling cheese, or zingy spice rub I can cope.
No, I'll get @Clarence to mark it out of ten after we consume it (and after I've made it, of course) tonight.
We live in a port city. Trawlers bring yummy fish and shellfish in, and other ships take yummy beef from North Queensland's vast cattle stations out. A quick google brings up the odd tofu outlet, in case any tofuphile Shipmates fancy a tropical hol.
I hear that Southeast Asian food is really good in Australia due to its location, so I'm sure there is abundant tofu there!
Personally I just like tofu as an additional texture as well as additional protein, especially silken tofu which has a lovely soft custardy texture. I love Hong Kong style soft silken tofu with ginger and brown sugar syrup, or soondubu jjigae (spicy Korean silken tofu stew, usually with seafood). Actually the texture thing is a big reason as to why I like fish so much - I love the flavour too, but a good thick piece of cod for eg has a wonderful texture.
That said, the biggest hurdles for me in terms of texture are beans and onions, which is funny to me just because of how ordinary they are.
I think my favourite texture is a particular kind of crisp, that of well-roasted fat, crackling, crispy bacon. Soft needs to have a little bit of resistance - panacotta or ice cream, say. Silken tofu is a bit too soft.
I like the mealiness of beans (Mr F doesn't). I can see how cooked onions in quantity could be a bit goopy, but distributed through a dish, not a problem.
Tonight will be the oft-recurring haddock in cheese sauce, to which I try and introduce a bit of veg, such as spinach or in this instance cherry tomatoes.
I tend to prefer firm tofu, preferably marinated and fried, though silken is fine cubed in miso soup (which Mr Heavenly often has for lunch). I never really got a liking for silken tofu desserts, even when I was vegetarian.
Tonight we are having tofu fillets (pre-prepared wild garlic flavour) with vegetable ramen and a tea stained egg. I will probably use chicken stock though.
I've made this Cheddar butternut galette a few times for guests recently. We have really enjoyed it.
In the last week we have moved from winter to summer, so the kitchen will be too warm to make pastry.
We will keep the recipe unused until the cool weather returns.
I made this tonight and I confirm that it is very tasty. I used red kuri squash rather than butternut because you don't need to bugger about peeling it.
Tonight for dinner, I am having a bacon, lettuce, and tomato sandwich because I have the last homegrown tomato of the year.. It will be a yearly ritual, marking the end of summer and the beginning of autumn.
Sometimes things just work out food-wise. I had planned to make a new recipe and found out we would have an unexpected guest! We all enjoyed it and there are plenty of leftovers, too. As usual, I followed the recipe this time. Next time (because it's a keeper) my daughter and I already brainstormed some ways to make it even yummier!
Sheetpan dinner.
Preheat oven to 375.
Line baking pan with foil.
Marinate three whole chicken breasts in Italian salad dressing in the fridge for at least an hour. (I used Olive Garden, and will next time use thinner breasts.)
Mix 3 tbsp melted butter
2 tbsp olive oil
One packet dried Italian salad dressing
Juice of one lemon.
Add 1 1/2 pounds small yellow potatoes cut into bite sized pieces and
12 ounces fresh green beans to the lemon mixture and coat everything well.
Place veggies in an even layer on two thirds of the pan, and the three chicken breasts on the other third. Drizzle Italian dressing over chicken and sprinkle with Italian seasoning.
Bake for 20 to 30 minutes. It took 50 minutes because the chicken was too thick.
Next time, I'll use two lemons and more Italian seasoning.
My daughter and I will also work on a creamy version at another time.
.....The yogurt plus the cheeses sounds like it would be quite sharp-tasting. I'm intrigued! .....
It was rather tasty. I used ghee in place of olive oil or butter to fry the onions and garlic. The recipe calls for 625ml of chicken stock. I used 500ml of a good chicken broth and 125ml of cooking brandy 🙂 I did stick mix the veg. And I did add yoghurt, and smoked paprika. Served with a crusty baguette.
We had Keralan chicken korma made with a Patak's kit (powder, paste and sauce in separate sachets) that got lost in the cupboard and expired last November, and onion bhajis that have been in the freezer almost as long. Decent chicken though so all was well.
@jedijudy I love any kind of "shove it all onto a baking tray/sheet pan" type dinner.
Weirdly my texture thing with onions is the texture of the membrane-y bit separating the rings - can't really explain it, but it's just a Bad Texture to me. Ditto bean skins plus the mealyness of peas and beans - fresh peas from the garden that haven't gone mealy yet are wonderful though. But I would certainly agree with @Firenze that crackling or crispy skin on meat etc is a particularly great texture.
UK duck market dominated by Gressingham. What peeves me is the supermarkets that offer 'duck portions' which turn out to be one duck breast sliced in half.
Going back to the ducks... In a fit of enthusiasm, and because they were on offer, I bought duck legs. So inevitably, I am now wondering what to do with them, other than sticking them in the oven/air fryer and roasting. I'd like to do something to spice them up, but don't really know what. Any thoughts/suggestions, ideally requiring low levels of faff?
As a part time inhabitant of the South West of France, I have to recommend confit. The legs of a duck are tougher than the breast, and they really benefit from the slow cooking. Quite a few recipes are available online (with varying levels of faff).
ETA if you're confit-ing your duck legs, you really, really need potatoes in the bottom of the pan soaking up all the delicious grease.
UK duck market dominated by Gressingham. What peeves me is the supermarkets that offer 'duck portions' which turn out to be one duck breast sliced in half.
Going back to the ducks... In a fit of enthusiasm, and because they were on offer, I bought duck legs. So inevitably, I am now wondering what to do with them, other than sticking them in the oven/air fryer and roasting. I'd like to do something to spice them up, but don't really know what. Any thoughts/suggestions, ideally requiring low levels of faff?
Duck ragù is a Venetian tradition - lots of recipes online, you just let it cook low and slow in the oven.
I had a dinner planned based on halibut en papillotte with shallot and mushrooms. I then discovered I'd defrosted the smoked haddock instead. Quick swerve to haddock and mushroom gratin in cheese sauce.
That sounds delicious - love smoked haddock. Evenings have been quite chilly here (comparatively speaking) and some cullen skink is something I might have to make soon.
Sauté onion, tip in pk of microwaveable rice and curry powder to taste. Meanwhile hard-boil an egg(s) and cook the haddie briefly in butter (2/3 mins in the microwave). Add frozen peas if you like. Tip in the fish and its juices. Heat through. Too with quartered egg.
Sauté onion, tip in pk of microwaveable rice and curry powder to taste. Meanwhile hard-boil an egg(s) and cook the haddie briefly in butter (2/3 mins in the microwave). Add frozen peas if you like. Tip in the fish and its juices. Heat through. Too with quartered egg.
That's more fancy than my cheat's kedgeree - fry chopped onion and pepper, stir in smoked mackerel and a packet of microwave pilau. Heat through. Done
We had fish pasta bake yesterday, which is based on Delia's fisherman's pie but with smoked haddock (and some salmon) and red onion rather than unsmoked white fish and capers, and with pasta in place of mashed potato. Little Miss Feet was very cross about the onion as she otherwise liked it.
Sauté onion, tip in pk of microwaveable rice and curry powder to taste. Meanwhile hard-boil an egg(s) and cook the haddie briefly in butter (2/3 mins in the microwave). Add frozen peas if you like. Tip in the fish and its juices. Heat through. Too with quartered egg.
That's more fancy than my cheat's kedgeree - fry chopped onion and pepper, stir in smoked mackerel and a packet of microwave pilau. Heat through. Done
We had fish pasta bake yesterday, which is based on Delia's fisherman's pie but with smoked haddock (and some salmon) and red onion rather than unsmoked white fish and capers, and with pasta in place of mashed potato. Little Miss Feet was very cross about the onion as she otherwise liked it.
That sounds very good. I love fish pie with celeriac in the mash, it goes very well with fish imo.
I also like using smoked mackerel in kedgeree, especially peppered smoked mackerel.
What have olives, coffee, raw onion, chipolte, mustard, barbecue sauce, horseradish, offal, oysters, octopus, pork belly, fennel, capers, , kippers, anchovy, sardines, small whole fish, mussels, cockles, rollmop herrings, spirits (other than gin and vodka), grapefruit, dark chocolate mousse, mortadella, chorizo, pungent cheeses, jellied eels and marzipan have in common? They are all things my SiL (who is coming to visit soon) doesn't eat.
Bang goes my octopus tiramisu and my rollmop petit four.
@Firenze does that leave anything worth eating? Have to admit I'm now pondering the concept of rollmop petit four, although I'll pass on the octopus tiramisu (Sandemaniac is interested in that but he will eat almost anything...)
We have brisket sat in the slow cooker at the mo. I used fennel with it since I don't like celery - we shall see how that tastes. Plan is serve with dumplings.
I think I can get away with fish pie, lamb tagine - and my third idea was chicken traybake. To this end I looked up my Diana Henry cookbook which has an entire chapter on them. And damnit, every one involved one or other Forbidden Ingredient.
I was in a bit of a slump after work today so decided to do a bit of cooking. A batch of butternut squash and chilli soup, a tray of roasted sweet potato, chickpea and assorted veg, and some scones.
Slump was short lived and now I have autumnal lunches ready for the rest of the week!
Comments
Perfect excuse to cook it again!
Ditto any kind of curry, I’m afraid.
But does all curry have enough in common with each other to be grouped together like that? I wouldn't think that a Thai gaeng pa (jungle curry) would resemble a Japanese curry in any way for example.
Silken tofu is undetectable when blended into creamy dishes like a cream soup or a chocolate mousse, it's basically just a thicker dairy sub.
I'm intrigued as to how the tofu and pesto were served together. Silken tofu would work quite well in making a creamy pesto sauce, I would have thought. Tofu is a very diverse field! The different types have completely different uses.
Tomorrow evening's comestible. I have to buy a few ingredients.
🥦 Ingredients (Serves 4)
1 tbsp olive oil or butter
1 small onion, diced
2 garlic cloves, minced
4 cups broccoli florets (fresh or frozen)
2 medium carrots, peeled and shredded
2 ½ cups chicken or vegetable broth
1 cup milk
1 cup cottage cheese (blended until smooth)
1 cup shredded sharp cheddar cheese
½ cup plain Greek yogurt (optional for extra creaminess & protein)
Salt & pepper, to taste
Optional: red pepper flakes or paprika for extra flavour
🍲 Instructions
Sauté the aromatics: In a large pot, heat olive oil or butter over medium heat. Add onion and garlic, cooking until soft and fragrant (about 3–4 minutes).
Add vegetables & broth: Stir in broccoli, carrots, and broth. Bring to a boil, then reduce heat and simmer for 10–12 minutes, or until the broccoli is tender.
Blend for creaminess (optional): For a smoother soup, use an immersion blender to partially or fully blend the mixture. Or leave it chunky—your choice!
Stir in protein-rich ingredients: Lower the heat, then stir in milk, blended cottage cheese, and cheddar cheese. Let everything melt and combine.
Finish it off: Stir in Greek yogurt (if using) and season with salt, pepper, and any additional spices. Heat gently (don’t boil) until warmed through.
But really, I was just trying to throw in a joke about tofu, a joke many before me have made. I wasn’t trying to derail an interesting and entertaining thread with my personal idiosyncrasies, which I’ll be the first to admit are vast. My apologies.
I used some diced tofu that I had already prepared for something else, thinking it would absorb the basil and garlic if simmered for a while. Perhaps it did, but it just didn't taste right. The silken tofu may be worth a try when I have recovered my nerve - good idea.
There are numerous delectable curry possibilities with tofu, and I am sure @NickTamen will some day arrive at an epiphany, wondering why he ever doubted.
I’m quite happy for other people to like foods I don’t like, and I’m quite happy for other people to dislike foods I do like. I feel no need to convert anyone to my tastes, and I simply don’t understand why anyone would think they need to convert me to theirs.
But I can understand aversions to textures and consistencies as well as tastes. I'm not sure I shall ever be reconciled to tapioca.
I must say, I've not really discovered this 'absorbs flavour' thing with tofu. I've done one Fuchsia Dunlop recipe which basically drowns it in chilli bean paste. Apart from that, dicing, rolling in cornflour, and carefully frying produces a pleasant enough soft/crisp bite, but one barely worth the effort.
(And yes, when I did cardiac rehab after bypass surgery, when the wonders of fish are sung, I was assured that I wasn’t the first person to tell them that I hate fish—with the exception occasional salmon and high-cholesterol shellfish. That, they told me, is why there are fish oil pills.
MrF and I have become markedly pescatarian of late years, though fish will never fire the appetite like a well-grilled lamb chop. But covered in enough bubbling cheese, or zingy spice rub I can cope.
No, I'll get @Clarence to mark it out of ten after we consume it (and after I've made it, of course) tonight.
We live in a port city. Trawlers bring yummy fish and shellfish in, and other ships take yummy beef from North Queensland's vast cattle stations out. A quick google brings up the odd tofu outlet, in case any tofuphile Shipmates fancy a tropical hol.
Personally I just like tofu as an additional texture as well as additional protein, especially silken tofu which has a lovely soft custardy texture. I love Hong Kong style soft silken tofu with ginger and brown sugar syrup, or soondubu jjigae (spicy Korean silken tofu stew, usually with seafood). Actually the texture thing is a big reason as to why I like fish so much - I love the flavour too, but a good thick piece of cod for eg has a wonderful texture.
That said, the biggest hurdles for me in terms of texture are beans and onions, which is funny to me just because of how ordinary they are.
I like the mealiness of beans (Mr F doesn't). I can see how cooked onions in quantity could be a bit goopy, but distributed through a dish, not a problem.
Tonight will be the oft-recurring haddock in cheese sauce, to which I try and introduce a bit of veg, such as spinach or in this instance cherry tomatoes.
Tonight we are having tofu fillets (pre-prepared wild garlic flavour) with vegetable ramen and a tea stained egg. I will probably use chicken stock though.
I made this tonight and I confirm that it is very tasty. I used red kuri squash rather than butternut because you don't need to bugger about peeling it.
Sheetpan dinner.
Preheat oven to 375.
Line baking pan with foil.
Marinate three whole chicken breasts in Italian salad dressing in the fridge for at least an hour. (I used Olive Garden, and will next time use thinner breasts.)
Mix 3 tbsp melted butter
2 tbsp olive oil
One packet dried Italian salad dressing
Juice of one lemon.
Add 1 1/2 pounds small yellow potatoes cut into bite sized pieces and
12 ounces fresh green beans to the lemon mixture and coat everything well.
Place veggies in an even layer on two thirds of the pan, and the three chicken breasts on the other third. Drizzle Italian dressing over chicken and sprinkle with Italian seasoning.
Bake for 20 to 30 minutes. It took 50 minutes because the chicken was too thick.
Next time, I'll use two lemons and more Italian seasoning.
My daughter and I will also work on a creamy version at another time.
Easy and very tasty!
It was rather tasty. I used ghee in place of olive oil or butter to fry the onions and garlic. The recipe calls for 625ml of chicken stock. I used 500ml of a good chicken broth and 125ml of cooking brandy 🙂 I did stick mix the veg. And I did add yoghurt, and smoked paprika. Served with a crusty baguette.
We had Keralan chicken korma made with a Patak's kit (powder, paste and sauce in separate sachets) that got lost in the cupboard and expired last November, and onion bhajis that have been in the freezer almost as long. Decent chicken though so all was well.
Weirdly my texture thing with onions is the texture of the membrane-y bit separating the rings - can't really explain it, but it's just a Bad Texture to me. Ditto bean skins plus the mealyness of peas and beans - fresh peas from the garden that haven't gone mealy yet are wonderful though. But I would certainly agree with @Firenze that crackling or crispy skin on meat etc is a particularly great texture.
Going back to the ducks... In a fit of enthusiasm, and because they were on offer, I bought duck legs. So inevitably, I am now wondering what to do with them, other than sticking them in the oven/air fryer and roasting. I'd like to do something to spice them up, but don't really know what. Any thoughts/suggestions, ideally requiring low levels of faff?
ETA if you're confit-ing your duck legs, you really, really need potatoes in the bottom of the pan soaking up all the delicious grease.
Yes, you'll just need to use additional fat as they don't have enough of their own.
Duck ragù is a Venetian tradition - lots of recipes online, you just let it cook low and slow in the oven.
Sauté onion, tip in pk of microwaveable rice and curry powder to taste. Meanwhile hard-boil an egg(s) and cook the haddie briefly in butter (2/3 mins in the microwave). Add frozen peas if you like. Tip in the fish and its juices. Heat through. Too with quartered egg.
That's more fancy than my cheat's kedgeree - fry chopped onion and pepper, stir in smoked mackerel and a packet of microwave pilau. Heat through. Done
We had fish pasta bake yesterday, which is based on Delia's fisherman's pie but with smoked haddock (and some salmon) and red onion rather than unsmoked white fish and capers, and with pasta in place of mashed potato. Little Miss Feet was very cross about the onion as she otherwise liked it.
That sounds very good. I love fish pie with celeriac in the mash, it goes very well with fish imo.
I also like using smoked mackerel in kedgeree, especially peppered smoked mackerel.
Absolutely delicious. Five minutes to prep, and five minutes to cook.
Bang goes my octopus tiramisu and my rollmop petit four.
We have brisket sat in the slow cooker at the mo. I used fennel with it since I don't like celery - we shall see how that tastes. Plan is serve with dumplings.
Slump was short lived and now I have autumnal lunches ready for the rest of the week!