Saturday, October 10, 2009 at 06:00 
the fishcakes which i made with the highland red potatoes are definitely pink but not off-puttingly so. in fact, with the green of the spinach i think they look quite pretty. the taste is exactly the same as if i'd used a non-coloured potato.
Friday, October 9, 2009 at 09:31 
i read about highland red potatoes being good for mash but didn't notice the bit about them retaining their burgundy colour when cooked. i wonder what my mackerel fishcakes will look like...
potatoes in vegan, vegetarian Wednesday, September 16, 2009 at 07:00 
i’ve been feeling a bit uninspired recently and decided and that the best way to get myself out of the pasta rut i’ve settled into was to shake up my shopping. so, instead of getting my usual vegetable order or visiting borough market for a few treats i headed into china town. i picked things up randomly but focussed on ginger, galangal, lemongrass, chillies, herbs and a few chinese greens.
i was expecting to make something with asian flavours but somehow got diverted towards india instead with this gently spiced curry. the colouring is a bit lurid and i’d have liked my peas to stay green (next time i’ll cook them separately and add them at the end) but the taste was delicious. the coconut milk adds richness, the spicing is quite mild and the lime and coriander which is added at the end really lifts things. it reminded me a bit of the nigel slater chickpea and pumpkin curry, even though it lacks the lemongrass which makes nigel’s dish work so beautifully.
Wednesday, September 9, 2009 at 06:00 
we ate sunday evening’s roast lamb with a very simple side dish of roasted potatoes (courtesy of food4) and tomatoes (from the garden!).
i tossed the potatoes with a little olive oil, rosemary leaves, a sprinkle of chilli flakes and salt & pepper. after 40 minutes in the oven at 150c i added a handful of cherry tomatoes and cooked them for another 10 minutes (the tomatoes will begin to burst open). before serving the dish was sprinkled with shredded basil.
basil, potatoes, tomatoes in vegan, vegetarian Monday, June 1, 2009 at 18:19 
gordon ramsay chose my mustardy mackerel fishcakes as one of 5 winners in the recent times recipe competition, which was hunting for “recipes which, to him, epitomise home cooking.” here’s what he said about my recipe:
“i absolutely love this. we normally think of putting salmon or haddock in our fishcakes, but why not mackerel, which is such an underrated fish? it shows how the best recipes can be utterly simple. i could see these going down really well on my pub bar menus.”
that man has excellent taste! the photo above is from the times, i hope they don’t mind me borrowing it.
