A simple dish of smoked fish and cream from Nigel Slater. This is good served with hot brown toast to mop up the sauce and a crisp salad. The salmon could be replaced with smoked haddock if preferred. You will need 2 small shallow baking dishes.
A favourite version of kedgeree that I have been trying to relocate the recipe for for some years. Traditionally the rice and fish would be mixed together and the dish served for breakfast, but this version is best served for lunch or supper accompanied by plenty of white basmati rice. The recipe is from ” Modern British Food” by Sybil Kapoor.
A recipe for the cherry season from Nigel Slater. You can use leftover roast chicken if you have some but keep the pieces as large and juicy as possible.
A very good potato salad from ” Notes from a Small Kitchen Island” by Debora Robertson. If you like it can be made the day before, but only add the onion and the herbs and stir them in about an hour before serving.
