I am excited to take over the café from today. We’ll be opening the doors as usual at 10am but with all the same familiar faces and the usual cosy atmosphere that you’re used to.
I’d like to wish Emma the very best, and a big thank you for the time we’ve worked together & all the laughs we’ve had along the way.
I am looking forward to welcoming our loyal customers and new faces over the coming weeks and months.
Thank you to everyone for all your support and well wish so far. I’m very grateful.
4 x 120g fillets of smoked haddock (undyed if possible)
250ml cream
100ml milk
1 tsp prepared English mustard
1 tsp curry powder
Method
Preheat the oven to 180°C.
Brush a shallow casserole or baking dish with the melted butter. Put the cooked and halved potatoes on the bottom, then cover with the leek and raisins. Put the fish on top.
Whisk your cream, milk, mustard and curry powder together, then pour this over the fish and season with salt and pepper.
Cover tightly with a lid or foil and cook in the oven for 30 minutes. Serve straight to the table.
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2 tbsp extra virgin olive oil, plus a little extra, if liked
500ml (18fl oz) boiling water
75g (3oz) rice flour
1 tbsp sumac, plus extra to garnish
150g (5oz) organic salmon fillets, pin-boned and skinned
75g (3oz) toasted pumpkin seeds
2 tbsp flax seeds finely grated rind of 1 lemon
2 large handfuls of watercress
1 small pomegranate, halved and seeds removed (skin discarded)
lemon wedges, to garnish
HARISSA YOGHURT:
2 heaped tbsp thick Greek yoghurt
2 tsp harissa paste
sea salt and freshly ground black pepper
Method
Neven Says: “This is a super-healthy dish packed full of omega-3. Sumac is made from the dried berries of a flowering plant that are ground to produce an acidic, reddish- purple powder that is very popular in the Middle East.
Place the couscous in a heatproof bowl and season well, then stir in 1 teaspoon of the oil. Pour over the boiling water, cover tightly with cling film and set aside.
Heat the rest of the olive oil in a large non-stick frying pan over a medium to high heat. Put the rice flour in a shallow dish with the sumac and season generously with salt and pepper. Dust the salmon in the flour mixture, shaking off any excess. Add to the heated oil in the frying pan and cook for 2–3 minutes on each side, until crisp and golden.
Meanwhile, fluff up the couscous with a fork, then fold in the pumpkin seeds and flaxseeds with the lemon rind. At the last moment, roughly chop the watercress and toss it through the couscous with the pomegranate seeds.
Mix the yoghurt and harissa together in a small bowl and season to taste. Cover with cling film and chill until needed.
Arrange the crispy salmon on plates and add an extra light sprinkling of sumac. Add a small mound of the couscous, then drizzle over a little extra olive oil, if liked. Garnish with lemon wedges and add a spoonful of the harissa yoghurt to serve.
I am excited to take over the café from today. We’ll be opening the doors as usual at 10am but with all the same familiar faces and the usual cosy atmosphere that you’re used to.
I’d like to wish Emma the very best, and a big thank you for the time we’ve worked together & all the laughs we’ve had along the way.
I am looking forward to welcoming our loyal customers and new faces over the coming weeks and months.
Thank you to everyone for all your support and well wish so far. I’m very grateful.
Foodaware 