Sun 4th august national radish day. 


Chilli lime and coriander fishcakes


Above: served with Cheesey Totties


500g of white fish fillets
1 lime
Bunch or coriander
Fresh chilli 1 or 2 for desired strength
400g potatoes
Splash of milk
1 egg
Flour for dusting

Peel and chop potatoes and boil in salted water till ready for mashing
Fry the fish in some butter until cooked through. Depends on the fish but it shouldnt take too long
Drain potatoes into a colander place back into the pot amd mash adding butter and milk along with a pinch of black pepper.
Finely chop the chilli and corriander and grate the lime zest into the potatoes
Add the fish to the mixture and mash together untill it is all good and mixed up
Beat an egg and pour in coating every part with the egg
Dust a plate with flour and with clean hands mould the mix into a flat patty

Fry in oil for 7-8 minutes untill it is piping hot the whole way through

Blue Cheesy Totties


This was an experiment that went down well 


4 med size baking potatoes

75 to 100g Caledonian blue

150ml double cream

1 onion

handful mushrooms

Tbl spoon butter

4 cloves garlic

2 rashers smoked back bacon (4 streaky)

Dried oregano

Dried basil

salt and pepper

  • Peel and slice potatoes and place in a pan of salted boiling water or until potatoes are cooked but not too soft
  • in the meantime chop onion and 1 clove garlic and fry in a frying pan with some oil for 3-5 minutes on a low heat
  • Chop bacon into small pieces and fry for a further 3-4 minutes until cooked but not crispy.
  • Remove potatoes from heat and drain and add to the frying pan along with a good sprinkling of oregano and basil, season and cook for about 8 minutes or until potatoes start to go slightly brown remove from the heat and layer into an oven proof dish.
  • Preheat the oven to 190°C
  • For the sauce finely chop the mushrooms and remaining 3 garlic cloves and fry in the butter with a healthy helping of black pepper and sea salt less if using table salt.
  • Add the double cream and chop the cheese into quarters and add to pan turn up the heat to medium and stir continuously until cheese has melted
  • once sauce is nice and thick add into the dish with the potatoes
  • there should be enough sauce to just cover the potatoes and no more
  • place in the oven for about 15 to 20 minutes or until the potatoes on top go slightly brown.


I’ve not tried man u different ways just without mushrooms but It’s not as good

it would be nice if in the sauce shallots are used instead of onions

as a cheat I sometimes buy Aldi’s pan-fried potatoes and just throw the packet in the pan and make the sauce and add them together.

Creamy Pointed Peppers

This makes a great starter.  This recipe started when I once went to Pizza Hut and I got a starter of stuffed peppers and instead of being bell peppers it was a Ramiro and I liked the idea so I just went with it.  I don’t think I have ever made these the same way twice.

Serves 2 

2 Ramiro Peppers 

6 heaped tablespoons of creme fraiche 

1 lemon 

tablespoon smoked paprika 

2 slices bread made into bread crumbs 

parmesan cheese finely grated 

handful of grated cheese (I use a mature white chedder or a smoked cheese) 


  • chop pepper in half from stalk to tip, looks better if you have both halves with the stalk. 
  • place in a preheated oven for 5 minutes meanwhile in a bowl mix creme fraiche, juice of the lemon, smoked paprika mix it together add salt and black pepper to taste. 
  • Remove peppers from oven and spoon in mixture remembering to leave enough room for cheese and breadcrumbs 
  • Throw grated cheese on top  
  • mix parmesan and breadcrumbs together and sprinkle on top. 
  • Place in the oven for about 10 minutes or until cheese has melted and breadcrumbs have browned.


Into the creme fraiche I have tried adding red onion, chopped chorizo and chopped bits of bacon. I have also made a blue cheese version using blue cheese instead of breadcrumbs (cos I didn’t have any) so you could still use breadcrumbs with blue cheese.  Next up is adding mushrooms fried in a garlic butter

For a spicy version throw chopped green chilli into the mix.

Banger, Bean and Black Pudding

This recipe is very simple, very tasty and really interchangeable too.


8 good quality sausages

4 slices of  Black pudding

2 large onions

4 cloves of garlic

handful of chestnut mushrooms roughly chopped

1 red chilli chopped de-seeded

2 400g tins of tomatoes

1 tin of beans  drained (cannellini  or haricot are my preferred choice but you can use any)

2 tablespoons smoked paprika

1 tablespoon paprika

splash Worcester sauce

tablespoon of olive oil

Salt and pepper

  • heat a large pan or preferably a hob safe caserole dish, add olive oil fry onions for 4-6 minutes, turn heat down and finely chop garlic and add to pan with chilli and fry for 2-3 minutes
  • add tins of tomatoes, spices and worcester sauce, season to taste before adding beans and bringing to the boil
  • preheat oven to 200°C
  • while that is cooking chop sausages into bite size chunks and half each slice of black pudding (it will break up when cooking)
  • add to the pan and add water until sausages are covered bring to the boil
  • once boiling, remove from heat and place in the oven for 30-35 minutes until the sauce has thickened
  • serve it in a bowl with crusty bread or on a plate with mustard mash or a baked potato


The thing thats great about this recipe is if you don’t have all the ingredients you can swap some round and great other fascinating dishes.

  • try adding carrots parsnip or turnip.
  • leave out the black pudding, add a table spoon of tomato puree and a couple of chunky chopped peppers, oregano, basil and some finely grated Parmesan. Once it has been in the oven for 25 minutes. add some boiled pasta and top with grated chedder and bake for 10 minutes
  • swap sausage, black pudding and beans for some diced chicken, chorizo and chickpeas.  Make sure you fry the chicken till its cooked before adding the chorizo and frying for a further few minutes then adding the tins of tomatoes.