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KEDGEREE WITH CORIANDER (CILANTRO)
Soften a chopped onion in olive oil. When soft, stir in 3-4 tsp curry paste. Add basmati rice, measured to the 8fl oz (1 cup) line on a measuring jug, and stir. Pour on 16 fl oz (2 cups) boiling water, bring to a gentle simmer, cover and leave to cook.
While the rice is cooking, hard-boil two eggs for 8 minutes, cool, peel and chop. Cook 450g (1 lb) smoked haddock, flake and remove bones. Wash and chop a bunch of fresh coriander (cilantro). Squeeze half a lemon.When rice is tender, stir in the other ingredients, sprinkle a little more coriander (cilantro) on top.
FAST COOKED HERBY FISH
Preheat the oven to, 220C/425F/gas 7. Lightly oil a metal baking sheet, and put it in the oven to get good and hot.
Take 4 thick fillets of haddock or other white fish. Mix 3 tbsp olive oil with any chopped fresh herbs you have to hand: parsley, dill, tarragon are all excellent, a mixture is fine.
Spread the herby mixture over the fillets. Cut 4 chunky slices of lemon.
Using a fish slice, slide the fillets on to the baking tray and put the lemon slices alongside. Bake for 20-25 minutes until the fish is opaque and the lemon browned.
Serve each fillet with a spoonful of cooking juices poured over, and a baked lemon slice on top.
Cook 900g (6 cups) new potatoes in their skins until tender. Let them cool a bit, cut into chunks. Cook 300g fresh asparagus and cut into pieces. Hard-boil 4 eggs, when cooled peel and cut each into 4.
Make a dressing with 3 generous handfuls fresh basil leaves, 150ml (1/2 cup) olive oil, 1 tbsp white wine vinegar, 1 clove garlic, half chopped red onion, all whizzed up in a food processor.
Put all salad ingredients except eggs into a bowl pour over the dressing (you might not need it all) and turn gently to coat. Add egg slices on top.
Cook 900g (6 cups) new potatoes in their skins until tender. Let them cool a bit, cut into chunks. Cook 300g fresh asparagus and cut into pieces. Hard-boil 4 eggs, when cooled peel and cut each into 4.