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Doughnut recipes

Asian-style pork ribs with butternut crisps

25 minutes

Chicken baked in a mustard-and-honey sauce

1 hour

Mustard with yellow mustard seeds, honey and lemon thyme

Grainy mustard with brown mustard seeds and turmeric

Baby mustard lettuce leaves with aioli

2 1/2 minutes

Chicken breast

Fish-and-feta cakes

10 minutes

Fish-and-feta cakes

Serves 4

Difficulty Easy

Prep Time 30 minutes, plus 30 minutes chilling time

Cooking Time 10 minutes

Ingredients

400 g hake fillets
1 onion, finely chopped
2 T sunflower oil, plus extra for frying
1 garlic clove, crushed
2 T chives, chopped
400 g potatoes, peeled, cooked and mashed
100 g feta, crumbled
Sea salt and freshly ground black pepper, to taste
½ cup flour, for dusting
2 free-range eggs, beaten
100 g breadcrumbs
Lemon wedges, for serving

Method

Place the fish in a suitably sized pan and add just enough water to cover the hake. Bring to a simmer, then remove from the heat and leave to cool in the liquid. Drain.

To make the fish cakes, separate the cooked hake into fairly large flakes, discarding any skin. Fry the onion in 2 T oil until soft and pale golden, then stir in the garlic and chives. Mix the onion with the fish, potatoes and feta in a separate bowl and season to taste.

Divide the mixture into 12 to 15 fish cakes. Dust the fish cakes in the flour, dip them into the beaten egg, and finally into the breadcrumbs. Chill for 30 minutes to firm up.

Fry the fish cakes in medium-hot shallow sunflower oil for 4 minutes a side, or until golden, crisp and heated through.

Serve with lemon wedges or home-style mayonnaise and steamed spinach or a mix of greens.

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Asian-style pork ribs with butternut crisps

Chicken baked in a mustard-and-honey sauce

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Grainy mustard with brown mustard seeds and turmeric

Baby mustard lettuce leaves with aioli

Chicken Satay

Fish-and-feta cakes

Fish-and-feta cakes

Ingredients

Method