Where have all the local Chippy's gone? My recipe for Home Made Fish and Chips with Mushy peas!

Living in London I cant remember the last time I saw a local fish and chip shop. When I was growing up we used to have fish a chips on the last Friday of every month and it was such a treat. The thought that children are now growing up without this pleasure in life makes me very sad indeed.  So firstly I am writing to find support in bringing back the local chippy, 'i'll have fish and chips, loads of salt and vinegar, oh and a saveloy while your there!!...(mouth dribbling as i'm writing!) and secondly to show you how to make it yourself. 


Any-who, as I don't have a local chippy and desperately wanted fish and chips last night i decided to make my own..... I added some chili and coriander to give it a bit of a kick but if you fancy the good old classic then just leave this out. 


Home Made Fish and Sweet Potato Chips with Mushy Peas and Tartar sauce
(feeds 4)

For the Fish:
4 Large Cod Fillets cut in half - You can use Pollock or haddock instead of cod!
Flour to coat 
Vegetable Oil for frying


For the Batter:
100g Plain Flour
pinch of Bicarb of Soda (if you don't have this don't worry it will be fine without it)
1 Egg
1/2 pint sparkling water
1/4 pint beer
1 Red Chili finely chopped
1 handful of coriander finely chopped
1 lemon juice and zest
Salt and Pepper


Whisk up the egg, add the flour, bicarbonate of soda, lemon juice and zest and season. Mix in the sparkling water and beer until you have a light, fairly runny consistency. Add the chilli and coriander. 


For the Tartar sauce:
2 Gherkins very finely chopped
4-5 Capers finely chopped
1/2 Tsp English Mustard 
3 tbsp Mayonnaise
1 Lemon juice and zest
Salt and pepper


Just mix up all the ingredients and pop in the fridge til its ready to serve.


For the Chips: 
6 Sweet Potatoes peeled and cut into thin chip shapes
Olive oli
Salt and Pepper


Add the sliced sweet potato to boiling water and boil for about 5 minutes. Drain and pat dry. Cover in olive oil and season and give then a good pricking with a fork to make them fluffy. Place on a baking tray in a pre heated oven for 30 minutes. 


For the Mushy Peas: 
300g Frozen Petit Pois
Big Knob of Butter
Salt and Pepper


Boil the peas, drain and mash up as much as you can with the butter. Season. 


Bring it all together:


So firstly prepare the potatoes and place in the oven. Then make the batter and set to the side. Then make the tartar sauce and pop it in the fridge.  Once the chips are almost cooked start the cod. Put the oil in a large frying pan and heat on a medium - high heat. Lightly coat the cod in flour then pop into the batter and straight into the hot oil . Fry on each side for about 3-4 minutes until golden brown. Take out of oil and place on kitchen towel. You will probably have to do two batches. Place the cod on an oven proof plate and place in the oven to keep warm with the chips. 


Boil the peas, drain and mash. Take everything out of the oven and plate up. Pop the chips at the bottom, the cod on top and the mushy peas on top again. Serve with a slice of lemon and  a sprinkle of coriander. 

Archie and Lily make the BEST SALMON DISH EVER!

I once wrote about my flat mate Archies culinary skills and the general view was that he was a typical 'standard spag bowl dish' boy cook and actually 'nothing to write home about' however my views are rapidly changing as yesterday we created THE BEST SALMON DISH EVER!!! It was quick, easy and delicious, a perfect dish which would work for a dinner party or simply a monday night in front of the tv.  


I returned home late last night after yoga and was delighted to find Archie carefully placing six generously sized salmon fillets on a baking tray. I, being the meddler that I am, decided to suggest using all the ingredients we had left over from the weekend, so on top of the salmon fillets we popped some finely chopped spring onion, red chillis, coriander stalks (save the leaves for the garnish), finely grated ginger and garlic and some soy sauce. 


Leaving that to marinate for a little while we put the rice on to boil for 15 mins. While that was cooking we placed a little sesame oil in a frying pan/wok and fry off some mange tout, baby corn and sliced red peppers, add a little soy sauce to taste. The veg takes about 5 - 7 mins until tender on a medium/low heat. 


Then we placed the Salmon under the grill for 5 mins. 


We then drained the rice and served, finally sprinkling the coriander leaves as a garnish. 


I can honestly say it is my favorite way to eat salmon at the moment!

So a quick recap on the ingredients for Grilled Salmon Asian Style: 


6 - 8 Salmon fillets (we are greedy and eat two each!)
6 Spring Onions finely chopped
1 Red Chili finely chopped
1 Bunch of Coriander, finely chop the stalks and keep the leaves for garnish
1 tbsp Ginger finely chopped
3 Garlic clovers finely chopped
4 tbsp Soy Sauce
400g Rice (brown or white works)
1 tbsp Sesame Oil
200g Mange Tout
200g Baby corn
2 Red Peppers sliced

My favorite food quote...

I thought it was worth sharing....

“ONE OF THE VERY NICEST THINGS ABOUT LIFE IS THE WAY WE MUST REGULARLY STOP WHATEVER IT IS WE ARE DOING AND DEVOTE OUR ATTENTION TO EATING.”

— LUCIANO PAVAROTTI

Halloumi Heaven!

After my lentil addiction last week, I went over to my friend Kathryn's for dinner - she is a vegetarian, although she eats hotdogs (she justifies it by the fact that there is no 'real' meat in them - fair enough i reckon!) and she wanted to cook me her favorite lentil dish and it was delicious, simple and fresh, a perfect friday night in with a glass of white.

The recipe happened to include one of my all time favorite cheeses, the wonderful Halloumi. Its a bit of a strange one Halloumi, if you over or under cook it it will have a rubbery texture that isn't overly pleasant, so you need to make sure you just cook it until lightly golden on both sides!

So....heres how to make Kathryn's Delicious Halloumi and Puy Lentil Salad:


200g Puys Lentils
2 pints of vegetable stock
200g Cherry Tomatoes
1 red onion finely sliced
The juice of 1 lemon
1 bunch Coriander roughly chopped
400g Halloumi

Wash the Puy lentils in cold water then place on the heat and cover with the veg stock. Boil, then reduce to simmer for 25 mins or until soft.

Chop the tomatoes in half and place in a bowl with the sliced onion, lemon juice and half the chopped coriander, mix with hands and set aside.

Cut the halloumi into strips, place in a frying pan with a little olive oil on a medium heat. The halloumi should take about 3 minutes on each side until it is golden brown.

Once the lentils are cooked, add them to the tomato salad and season. Place on a plate with the halloumi spread on top and sprinkle with the remaining coriander.

Fresh, fabulous and filling.

Pop Pop Popcorn Party.

About three months ago I bought some microwave popcorn, only to get home and discover that i didn't actually have a microwave. However this was clearly a blessing in disguise as a few months later I realised that I could just pop it, excuse the pun, in a pan and let the corn do its magic. So there I was in the kitchen, clear lid on pan, corn at the ready. Slowly the fizzing sound began and then the pop, pop, popping - well, i felt like I was five years old again and doing some kind of scientific experiment which at the end of it i got to eat a whole bowl of popcorn to my podgy little self.

There is a huge craze for what they are calling 'gourmet' popcorn at the moment, theres the skinny popcorn in Pret, where flavours range from cheese and onion to chocolate. Then theres the really posh stuff they sell at Harvey Nichols and Harrods, which I've not had the privilege to taste yet! Everyone is popping on the bandwagon!

So, after establishing my new found love for popcorn, I decided to experiment further. This has led me to find three of the best ways to eat pop corn: (just buy a bag of corn from the supermarket, its super cheap!)

1. Keep it simple. Pop the corn and add rock salt and a knob of good English Butter. HEAVEN!
2. On top of Chili Con carne -  I know this may sound bizarre but it is amazing.
3. With Chocolate Sauce. Melt half milk and half dark chocolate and then drizzle it over the warm popcorn.

Enjoy!

Fancy a food orgasm?

For some reason today I began to wonder about Aphrodisiacs, obviously with Valentines around the corner, couples will no doubt be looking up the best foods to entice, seduce and drizzle on their partner. However, said with a sigh and look of confusion, where is the proof that Aphrodisiacs actually work.

There is a part of your brain that is stimulated by good feelings with food, sex, being with family and friends, and comedy being the biggest of the stimulator's. So are we simply confusing delicious food with being turned on?

The reason I question this is because the other day (I hope my mum isn't reading this) I went to a rather lovely Italian restaurant with the bf, and I ordered Spaghetti Pasta with White Truffle for my starter and, on the first mouthful, I felt tingly and turned on. It was embarrassing really, I mean I had to contain the dramatic gasps and eye rolling with every mouthful.

Now, neither truffles nor spaghetti are said to be an aphrodisiac so why this orgasmic reaction?
Maybe it was because I was in a relaxed, happy mood, maybe it was the wine, who knows, but what I do know is that if you want to have a really good Valentines, head down to your local Italian and order the Spaghetti and White Truffles and let the good times roll!!!

Theres always time for lentils!

After a very frantic month of leaving the comfort of a job, setting up a new company and finding time for friends and family, oh and taking up Bikram Yoga (images of a sweaty troll like creature resides in my mind!), I have realised that there is one thing that is always constant and always makes me smile and that, of course, is good food. I always seem to manage to squeeze in cooking every night and without that I think I would go insane.

One of my favorite dishes at the moment is green lentils served with whatever I feel like at the time and the reason I love them is because they have a perfect cooking time, basically, I get back in from work, pop the lentils in some cold water and bring to the boil whilst getting changed and ready for the shower. When the water is boiling I turn it down to simmer and then get in the shower. 15 minutes later and cleaner, in my dressing gown, I chop up two red peppers, a leek, a few deseeded chillies, some thyme, tomato puree and a chicken stock cube and chuck it all in with the lentils. Cover and leave whilst drying hair and getting dressed. 20 minutes later the lentils are ready and they will be happy just sitting there for an hour or three, until your ready to eat them.

Eat them with Sausages, Lamb Cutlets, Pork Chops, Chicken Breasts, Cod fillets, Seabass, you name it, i guarantee anything will taste good with these lentils!!

Diet...urgh! Here are 5 easy tips to staying slim!

Since I heard that Nigella Lawson is the same age as Gillian Mckeith, I vowed that I would never attempt a fully fledged diet plan in my entire life. I'm sorry but if eating chocolate and donuts at 3am keeps your skin looking plump and healthily flushed into your 50's, rather than pale and gaunt, I'm all for it!

I know who Id rather look like!


....having said that, there are obvious limits to indulgence, and I wouldn't want to be seen as a gluten so here are my tips for staying slim but keeping that youthful glow!


1. Green Tea
I live by herbal tea and you can be sure to find me sat at my desk with a tea pot full of peppermint or green tea, day in day out. Green Tea, often referred to as the 'super brew', is full of anti-oxidants and apparently speeds up your metabolism, so get guzzling!


2. Go Brown
Brown Rice, Brown Bread and any grain that looks a bit brown - ie. Quinoa, Peal Barely etc.
Occasionally I do have cravings for a french baguette with loads of butter or a bowl of pasta drenched in olive oil, salt and pepper, but when I get these cravings I often reach from the brown option, and then have a little treat of white once in a while! Trust me you will notice a, waistline and energy level, difference!


3. Eat when your hungry and Listen to your body
This is probably the most important tip. When you are on a planned diet, you have to eat what the diet dictates not what your body tells you you need. The more in tune with your body the easier you will find it to lose or maintain your weight. I, like most people, like to gorge on certain foods once in a while and I'm the first to admit that when I'm hungover I will eat my way through bowls of pasta, thousands of packets of salt and vinegar crisps and a diet coke! However, normally I manage to control my cravings - for example, if I'm feeling tired or run down I'll eat an orange, make a vegetable stew or roast chicken salad to get those vital vitamins that my body needs, if i still need a boost I might have a few squares of dark chocolate or some beetroot. The key is to stop eating when you are full and the easiest way to do this is to eat food that your body needs so that it feels satisfied 95% of the time. The other 5% is reserved for moments of weaknesses and guilty pleasures!

4. Beetroot
The miracle that is! If I'm ever feeling tired or groggy, stressed or confused, for me Beetroot seems to hold some miraculous power that just sorts my head out. Its also the perfect hangover cure.  If your not a big fan of it on its own, try mixing it with Cucumber, Spring Onions and Creme fraiche and popping inside a pitta bread.

5. Wine
I probably shouldn't be promoting drinking wine but I truly believe that without wine I would be fatter. When I say wine, i mean one glass of wine, not the whole bottle. In moderation, women who drink wine generally feel more relaxed and the more relaxed you feel the less likely you are to crave sugar, which can only be a good thing!

Ever wondered why wierd food combos work?

When I was at school I literally lived on Marmite and chocolate spread on toast - I found it fascinating that I could combine my two favorite things in one mouthful, so much so that in one sitting I managed to munch through 8 pieces of toast.

We all hear chefs on TV talking about balancing food, comments on master chef that the 'acidity from the lemons really complements the sweetness of the plump tomato'  - but even in everyday cooking we naturally crave and create this balance of flavours. Think Eggy bread with Golden Syrup or even ketchup with chips!


Well, last night I got home pretty late and didn't have time to cook anything special but I was craving big flavours and comforting food - so I searched in my fridge and found eggs and a mushroom, I always have Marmite and balsamic vinegar so I decided to put them all together and it was heavenly!

To make: Fry the Mushroom on both sides for 2 minutes. Then drizzle with balsamic and season, place under the grill for 5 mins. Meanwhile, poach the egg in simmering water for two minutes (i don't bother with all the swirling and the vinegar in the water, i just plonk it in). Pop the toast in the toaster, then spread with butter and Marmite. Place the mushroom on top and the egg on top of that. Season and garnish with some chives.


I have decided to now make it my mission to discover weird food combinations that just seem to work......to be continued!

January Blues? Food to make you smilier and slimmer!!

Its the same for all of us, the Festive Season has the power of making us believe that we have bottomless tummies and all accommodating livers....only to then turn around in the New Year and slap it on our cheeks and bottoms!

Well if your feeling like me - a waddling little turkey - then you too will be desperately searching for the miracle cure that will flatten your tummy and brighten yours eyes. Sadly there is no one miracle cure, but I'm always a great believer that food is medicine and therefore here are my three favorite things to eat to cure those January Blues.

1. Beetroot and Pearl Barley Salad

Its a known fact that Beetroot is brilliant for your liver (a great hangover cure) and it full of vitamins which brighten your skin too!

4 x Beetroots (buy pre cooked to save time)
1 x Cucumber
200g Pearl Barley
1 x spring onion
Rocket
Tbsp good Olive Oil

Prepare the Pearl Barely by washing it in cold water. Add the barley to a pan of cold water and bring to the boil. Then drain and refill with cold water and bring to the boil. Leave to simmer for 45 mins or until soft.

Slice the Beet Root and Cucumber, finely chop the spring onion and place all the ingredients in a big bowl. When the pearl barely is cooked add it to the bowl with the olive oil, season and stir. Serve on a bed of rocket and ice-breg lettuce.




2. Seabass with Prawns and Tomato Puree

Two Seabass Fillets
300g Raw King Prawns
500g Cherry Tomatoes
3 x Spring onions finely chopped
5 x sprigs fresh Thyme
3 x cloves garlic finely chopped

Place the Cherry Toms, spring onion and Thyme in a saucepan and cook on a medium heat for 15 minutes. Add water if the mixture starts to stick.

Hear a little oil in a frying pan, add the prawns and then place the Seabass skin side down in the pan. Cook for 3-5 mins until the skin is golden. Turn over and add a know of butter to the pan, turn the heat of after about 30 seconds.

Strain the tomato mix and place back on the heat for 2 minutes.

Place the fish in the centre of the plate with the prawns around the side. Pour over the tomato puree.

Serves with mixed salad leaves or mash potato if you feel a bit hungrier!



3. Spicy Chicken Soup

2 x Chicken Breasts cut into strips
2 x  tablespoon White wine vinegar
1 x Red chilled de seeded and finely chopped
A pinch of nutmeg
1 x bunch of coriander
2 x Lime zest
3 x Pak Choi
1 x Red pepper cut into strips
2 x pints chicken stock
1 tbsp of freshly grate coconut

Fry the Chicken in a little oil until golden on each side. Add the white wine vinegar, chili and nutmeg and simmer for 5 minutes.  Finley Chop the stalks of the coriander and add to the pan with the lime zest and cook for a further 3 minutes. Add the pak choi, red peppers and chicken stock and cook for a further 5 minutes. Serve with the coconut and chopped coriander leaves.

 

Christmas Canapes...

Canapes are the best invention since the hand! To have a tiny little mouthful of flavour, no cutlery necessary and often taken with a glass of champers....it really doesn't get much better than that!

So here are my favorite canapes, to be honest there all just old classics with a bit of a twist!

1.Turkey and Cranberry Pastries

2. Mini sausage wrapped in a sage leaf and Parmaham

3. Tiger Prawns with Lemon Thyme Creme Fraiche

4. Ham Hock with Piccalilli

5. Brussel Sprout, Bacon and Cashew nuts

6. Vintage Cheddar with Onion Marmalade

7. Raisin Bread with Stilton and honey

8. Mini Mince Pies

9. Mini Choc and Vanilla Cream Log

10. Clementine dipped in Chocolate

The Beautiful English Vineyards!

I had absolutely no idea that England produced such wonderful wines until I was lucky enough to visit one in Devon a few weeks ago. My wonderful farmer friend Rob Corbett is working with the owner of Lyme Bay Winery and we were truly spoilt with what we saw and what we drank!

Pretty Canape serving girls

Meatball Mania.....

I have to admit that Meatballs have, and probably always will be, my guilty pleasure. Get them right and they are succulent little mouthfuls of pure satisfaction. Comfort food at its greatest and perfect for a Monday night in front of the TV with a small glass of red!

Ive noticed recently that I am not the only one admitting to my meatball fetish, Gordon Ramsay, Jamie Oliver and Nigella have all been confessing too!

This recipe is also perfect for boys who believe that the only two dinners that they can cook are spag bowl and chili con carne.

So here is my Meatball and Quinoa recipe that will should hopefully leave you dribbling for more...

Meatballs with Quinoa and Tomato Sauce

Quick note: For those of you that haven’t heard of Quinoa, it is a crunchy grain/crop that has become highly appreciated for its nutritional value, as it protein content is very high (12-18%) unlike wheat or rice. It works really well with this recipe as it adds a crunchy texture and also makes this a rather healthy dinner!!

Ingredients:

For the Meatballs
100g Breadcrumbs
500g minced Beef
250g mince Pork (or just buy some good quality sausages and squeeze out the meat from the skin!)
1 tbsp fresh Rosemary finely chopped
1 tbsp fresh Coriander finely chopped
1 tbsp Dried Oregano
2 eggs
2 tbsp Mustard (either Dijon or whole grain!)
1 tbsp Worcestershire Sauce

For the Quinoa and Tomato Sauce
400g Quinoa
2 pints veg stock
1 onion finely chopped
2 cloves garlic finely chopped
2 Tbsp Fresh Basil roughly chopped (save a few leaves for the garnish!)
Half a red chilli, de seeded and finely chopped
2 x 400g Tins of Chopped tomatoes (you can now get tinned cherry tomatoes which are deliciously sweet...if you can get them do!).
1 lemons juice
200g Frozen Petit Pois
Grated Parmesan

For the meatballs. Add all the ingredients together and mix well with your hands. Season. The mixture will make 28 meatballs, so split the mixture in quarters and then each quarter into 7. Drizzle olive oil over the balls and pop in the fridge.

Pop the Quinoa in the veg stock and cook for about 20 minutes. Meanwhile to make the tomato sauce, fry of the onion for about 5 mins, then add the garlic, chili and basil a cook for a further 2-3 mins. Then add the tomatoes, lemon juice and peas. Bring to the boil, then reduce and cook for another 10 mins.

While the Quinoa and the tomato sauce are cooking, fry the meatballs in olive oil. Use a large frying pan, you may have to do this in batches. They should take about 8 mins to cook to golden brown. 

When cooked, combine the tomato sauce and Quinoa (you don’t need to drain the Quinoa), then add to the meatballs. Sprinkle with grated Parmesan. I like to serve this in a big bowl placed in the middle of the tale so everyone can help themselves!

Chestnuts Roasting on a Open Fire....or in a risotto?

Nothing conjures up the Christmassy feeling more than walking through the London lights and catching a whiff of roasting chestnuts. I cant help but indulge and always manage to get through a whole bag!

Apart from the street vendors you don't really see chestnuts being used in cooking - which quite frankly is a tragedy because they are wonderfully tasty, earthy little nuggets and they absorb flavours so well!


So...here is my Chestnut, Pancetta and Pea Risotto. Like all risottos this is a labour of love, so be prepared to be stove over the stove for a good half an hour...but I promise it will be worth it!


Chestnut, Pancetta and Pea Risotto


2 and a half pints of Chicken Stock
About 20 Chestnuts, peeled and halved (prick and blanch them to make peeling easier!)
200g Pancetta
2 knobs of butter
1 big onion
3 cloves of garlic finely chopped
2 celery stick, finely chopped
2 tbsp Fresh Thyme
400g Risotto rice
half pint of white wine (preferably dry)
200g Frozen Peas
2 tbsp Freshly Grated Parmesan

Heat the stock in a big pan. Pop the chestnuts in a little pan of boiling water and cook for 10 mins, then drain and pat dry. In a separate pan fry the pancetta and cooked chestnuts in a little olive oil for about 5 mins, then add the onions, garlic, celery and thyme and turn the heat to low for about 10 minutes. Add the rice and turn the heat to medium, after about 2 mins add the white wine and stir. Once all the wine has been sucked up by the rice start to add the hot chicken stock one ladle at a time. Add the peas after about 10 mins. Repeat this for about 15 mins until all the stock has been used and soaked up by the rice. Make sure you keep trying the rice to see if it is cooked, if you over cook it it will taste yukky! Once cooked remove from the heat and add the butter and Parmesan. Serve with a sprig of thyme.

The Glorious Squash!

The wonderful and sophisticated Squash! There are so many things you can do with a squash, with its versatile flavour and sponge like qualities, this veggie can transform from brilliantly British food to  amazing Asian. However, for me, nothing says winter more than a spicy squash soup!!


The most important thing to remember about the squash is that it hates water, so never boil it! Roasting is best and steaming works fine!



Spicy Squash Soup
2 Squash peeled and chopped into chunks
3 Cloves of garlic
1 Onion
2 Celery sticks, finely chopped
2 Carrots, finely chopped
1 pint Veg stock
300ml Milk
Half a red chilli, de-seeded and finely chopped
Tbsp creme fraiche
Fresh Thyme

Preheat oven to 180 degrees. Pop the Squash in a roasting tin, sprinkle with olive oil and place in the oven to cook for 20mins. Meanwhile, in a little oil fry the onion and garlic in a deep pan on a low heat for 5 mins. Add the chopped celery and carrots and fry for a further 5 mins. Then add the chicken stock, bring to the boil, pop the lid on, turn the heat down and simmer for 20 mins. Then add the squash, chilli and milk, season to taste, and continue to cook for 5 mins. Places all the ingredients in a blender for 60 seconds. In a pan lightly fry the thyme leaves for about 60 seconds. Garnish with a swirl of creme fraiche and the thyme leaves.

What a week...From Figs and Poached Salmon to Shepherds Pie and Bread and Butter Pudding!

I think I have to learn to say no...I had an event this Friday, planned in the diary for a few weeks, it was for a shoot in Oxford so I thought Id go down on Thursday night and get organised, however on Wednesday night I got a call from a new client asking if I could do a last minute dinner party for 12 people on Thursday night in London...of course I said yes! 


So on Thursday I prepared the elevenses, shepherds pie and bread and butter pudding, and then frantically drove to Knightsbridge for the other dinner party...obviously I was running late and wasn't particularly helped out by the terrible traffic (burst water main...standard!).  I managed to pull off the dinner party, two canapes, starter, main and pudd and then jumped in my car, at about 11.30 pm and drove to Oxford, Shepherds Pie and Broccoli soup carefully strapped in  the car! 


I arrived in Oxford at 1.30pm, got some things organised and went to bed...only to wake up 4 hours later to start cooking again....YAWN!!


So I thought I'd share my favourite dish form the two days....and it just has to be the humble, deliciously satisfying, bread and butter pudding. 




Bread and Butter Pudding

12 Slices of Brioche Loaf
60g Butter
100g Currants
1-2 tsp cinnamon power
300ml Full Fat milk
80ml Double Cream (and a little extra to serve with)
70g Caster Sugar
3 eggs
Grated Zest of Orange
Freshly Grated Nutmeg

Line a baking tin with a little butter. Butter the brioche and then cut into triangles and place a third of it butter side up in the tin. Sprinkle the layer of bread with a third of the currents and some cinnamon. Repeat the layers three times. Then in a pan heat the milk and cream (but do not boil) take off the hear and stir in a third of the sugar, then whisk the eggs and slowly add them to the warmed milk and cream. Strain the liquid and then pour over the bread. Sprinkle with the nutmeg, the rest of the sugar and the grated orange zest. Serve with a little double cream!

Did you know that England Produced the Best Sparkling Rose in the World in 2009 and 2010

I love drinking wine and champagne and occasionally like to pretend that I am a connoisseur - in reality all I really know is that I like dry white wine, Pinot Grigio tends to be my regular choice, and Pino Noir is my favorite red! What I couldn't quite believe had excaped my knowledge was that England produced the best Sparkling Rose in the WORLD! Its called Camel Valley and they produce their wine in Cornwall! 

Apparently lots of people are investing in British vineyards so maybe it's time for us to start challenging the big guns in France and Italy - how grape would that be!!!

A few weeks ago I visited an English Vineyard to brush up on my knowledge and the friend I stayed with, who happens to be a proper wine expert, had a few bottles stored away....

I never know what to cook on a Monday!!!

Monday's to me are always a bit strange, I feel tired and chubby from all the food I ate during the weekend and have an urge to eat something healthy, but I also need something that will make me smile and cheer me up - basically something that will get me ready to take on the week!

So... I reckon my favorite Monday dish has to be fish pie - and its quick and easy!!

Fish Pie!

2 Cod fillets
2 Smoked Haddock Fillets
100g cooked prawns
2 Leeks
2 Carrots, sliced
1 tsp Tarragon
300g Cherry tomatoes
1/4 pint veg stock
150g Creme Fraiche
Petit Pois

Pre-heat the oven to 180 degrees. Pop the potatoes in boiling water and cook until soft, then mash. In a deep pan, fry the cod and haddock in a little olive oil for about 3mins on each side. Add the leeks, carrots, veg stock and tarragon and cook for a further 7 mins on a low heat. Add the prawns, cherry toms and creme fraiche, then season and simmer for a further 3 mins. Transfer to an oven dish and cover the mixture with the mash potatoes, season and drizzle with a little olive oil. Pop in the over for about 15 mins. Serve with the peas!