Smokedmackerel
ScotcheggS
Scotcheggswrappedinsausagemeatarea pubclassic–
here,theeggsarewrappedina horseradish,parsleyand
potatomixspeckledwithsmokedmackerel.
MakeS 4
4 eggs
115gsmokedmackerel,
skinned
250gcookedmashed
potato
25gfreshbreadcrumbs
4tbspchoppedparsley
15gfreshhorseradish,
peeledandgrated
Zestandjuiceof½lemon
Saltandfreshlyground
blackpepper
2tbspplainflour
1 egg,beaten
60gfreshbreadcrumbs
100mlvegetableoil1 Addtheeggstoa saucepanofwater,bring
totheboil,thensimmerfor6min.Drain,crack
theshellsslightlyandputtheeggsbackinto
coldwater,beforepeelingawaytheshells.Set
theeggsasideona plate.
2 Flakethemackerelintosmallpieceswith
twoforks,thenaddtoa bowlwiththepotato,
breadcrumbs,parsley,horseradish,lemonzest
andjuiceanda littlesaltandpepper.Mixwell.
3 Dividethepotatomixtureintofour.Flatten
onequarterofthemixtureinthepalmofyour
handandplaceaneggontop.Gentlypressthe
mixturearoundtheeggtocovercompletely,then
patthepotatomixtureintoaneventhickness.
Putbackontheplate,coverwithclingfilmand
chillinthefridgefor30min.
4 Preheattheovento180°C/Fan160°C/Gas4.Put
theflourona saucer,theeggina cerealbowl
andthebreadcrumbsona plate.Rolleachegg
firstintheflour,thencoatintheeggandthen
thebreadcrumbsuntilcompletelycovered.
5 Heattheoilina deepfryingpan,addthe
eggsandfryfor2-3min,gentlyrollingtheminthe
hotoilwithtwoforks,untillightlycolouredand
crispallover.Lifttheeggsoutoftheoilwitha
slottedspoonandtransfertoa roastingtin.Bake
intheovenfor2–3minuntilbrowned.Leaveto
coolonkitchentowel,thencutinhalfandserve
withsaladanda littlemayonnaise.
COOK’SNOTE:Thisrecipeis a goodway
touseupleftovermashedpotatoorthe
softcentresfrombakedpotatoes.
minted Pea and
Barley riSotto
We usually think of pearl barley in meaty casseroles but
it can also be used like rice in risottos, with the plus that
pearl barley has much more fibre than white risotto rice.
ServeS 415g butter
1tbsp vegetable oil
150g onions, finely
chopped
2 garlic cloves, finely
chopped
250g pearl barley
150ml white wine
1L hot vegetable stock
350g frozen peas
100g leek, thinly sliced2 spring onions, thinly
sliced
150g frozen broad
beans
3tbsp freshly chopped
parsley
3tbsp freshly chopped mint
50g rocket leaves
100ml double cream
Freshly grated Parmesan,
to serve (optional)1 Heat the butter and oil in a large saucepan,
add the onion and garlic and fry over a medium
heat for 5min, stirring until softened.
2 Mix in the pearl barley, stir to coat in the buttery
juices and cook for 2min. Pour in the wine and
half the stock, bring to the boil, then reduce heat
and simmer for 30min, stirring from time to time
and topping up with extra stock as needed, until
the barley is tender and has absorbed most of
the stock already added.
3 Defrost 150g of the peas in boiling water
for a few minutes, then drain – or defrost in
the microwave. Blend in a food processor to
a coarse puree. Set aside.
4 Add the remaining peas, leeks, spring onions
and broad beans to the risotto, top up with a little
extra stock if needed, then cook for 3–4min until
the vegetables are hot and tender. Stir in the
puréed peas, chopped herbs, most of the rocket
leaves and cream.
5 Adjust with a little extra stock if needed and
cook for 2–3min until the rocket has just wilted
and the risotto has a creamy texture. Taste and
adjust the seasoning with extra salt and pepper
if needed. Spoon into bowls and top with the
remaining rocket and grated Parmesan, if using.COOK’S NOTE: Grow your own mint and parsley
in pots on the windowsill or doorstep for an
ever-ready supply of herbs. Even if you have
a garden, mint is still best grown in a pot or a
container sunk into the flower bed, so that
it doesn’t become too invasive. >