Seafood chowder made with frozen seafood and fish and a “stock” made with oyster sauce, fish sauce, nutmeg, tarragon, garlic and water. Simple but with lots of flavour.
This fishy looking green soup is like a thick salsa verde soup with fried mackerel. Very filling, very tasty, very green, very healthy altogether.
Boned mackerel fillets baked in cider with some turnip, onion, apple, a few herbs and spices and some seasoning. And topped with potato dotted with butter. Suprisingly good.
The original recipe for this curry is correct and milder than this version which I’ve made slightly hotter for winter.
An old twimii recipe that I’ve changed a little, it’s a firm favourite of mine and another convenience-health-food recipe.
This is a recipe from Delia Smith’s Complete Cookery Course.