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3 - 4 small Chinese mushrooms
10 - 12oz fish fillets (lemon sole or plaice)
1 tsp salt
Sichuan Prawns
½ egg white, lightly beaten
1 tsp cornflour mixed with 1½ tsp water to make a smooth paste
600mll/1pint/2½ cups vegetable oil
1 tsp finely chopped ginger root
2 spring onions (scallions), finely chopped
1 garlic clove, finely chopped
½ small green (bell) pepper cored, seeded and cut into small cubes
½ small carrot, thinly sliced
660g/2 oz canned sliced bamboo shoots, rinsed and drained
½ tsp sugar
tbs light soy sauce
1 tsp rice wine or dry sherry
1 tbs chilli bean sauce
2 - 3 water or stock
few drops of sesame oil

Soak the Chinese mushrooms in warm water for 30 mins, then drain on paper towels, reserving the soaking water for stock or soup. Squeeze the mushrooms to extract all the moisture, cut off the ends, discard any hard stems and slice thinly.

Cut into bite sized pieces, then place in a shallow dish and mix with a pinch of salt, the egg white and cornflour (cornstarch) paste, turning the fish to coat well.

Heat the oil and deep fry the fish pieces for about 1 min. Remove with a slotted spoon and drain on paper towels.

Pour off the oil leaving about a tbs in the wok. Add the ginger, spring onions (scallions) and garlic to flavour the oil for a few seconds, then add the vegetables and stir fry for about a min.

Add the salt, sugar, soy sauce, wine, chilli sauce and bring to the boil. Add the fish pieces, stir to coat well with the sauce, and braise for another minute. Sprinkle with sesame oil and serve immediately.

Served 4

1 cup chicken stock
1 cup sweet sauterne or Chinese wine
1 tsp cornflour/cornstarch
1 tsp salt
2 tsp fresh ginger chopped
2 tsp sugar
4 spring onions/scallions, cut in 1 in. lengths
1 pound cracked crab
4 cloves garlic, crushed

Heat chicken stock, and wine in a large frying pan
Add cornflour/cornstarch, salt, ginger, sugar and spring onions/scallions. Cook slowly until spring onions/scallions are done, but still firm.
Add crab and cook for five mins.; add garlic, stir and cook for a few more minutes
Serve immediately with rice

Measures are per person

1 white fish fillet, eg cod, coley, plaice or haddock
1 tsp olive oil
1 small tomato chopped finely chopped
1 spring onion chopped
1/2 oz grated cheese
1 tbsp mayonnaise
seasoning to taste

Brush the fish with the oil and grill until almost cooked.

Mix the rest of the ingredients together and spoon over the almost cooked fish,grill until the cheesey mixture is bubbling.

Serve,with watercress and tangerine salad.

Toss some watercress and fresh tangerine slices in some olive oil and vinegar seasoned with black pepper.

Ingredients

Fresh Tuna Steak
Salt
Pepper
2 crushed garlic cloves
Juice of a lemon

margarine
cream
ground nutmeg

1.Marinade the tuna in all ingredients, except the marg and the cream, for 20 minutes.

2.Melt the margarine in a skillet pan and add the tuna steak,cook on a low heat until the fish is cooked through.

3.Remove the tuna and add the garlic from the marinade, fry until golden.

4.Add the rest of the marinade and bring to a simmer.

5.Stir in the cream until a thick sauce is produced and season to taste.I add extra lemon at this stage.

6.Put the tuna back in the sauce to heat it through and serve and eat.

Try a tin of tuna, a tin of red kidney beans mashed together, a crushed clove of garlic and some grated cheese. Bake in a medium oven, and serve as a filling for baked potatoes. Very nice, and quite cheap.

The best thing to do with fish fingers is to fry them with an onion until they can be chopped, chop them, add flour, stir till the flour and oil/butter's paste-like, add milk, and tarragon or whatever you fancy,>maybe some green beans or broccoli or cauliflower, then put in an oven-proof dish and top with mashed potato.

Go to your local Scots Salmon smokery (there's one up the road from the devolved bbq) and buy a bargain bag of end pieces.)

Chop salmon (don't blend you'll get mush) then stir it into soft cream cheese (low fat is fine) but make sure you don't over do the cheese -- just enough to glue it together.

Season with freshly ground black pepper and a generous dash of lemon juice.

Prepare some waxed or foil paper on a tray that will fit in fridge.

Spoon into any suitable open-end cylinder (like a pastry cutter) flatten out so the salmon are level and like fish cakes then push out on to the paper and leave to chill.

When ready to eat:

Place some small salad leaves on a tea-plate - (optional: dress with v. light dressing of walnut-oil and wine vinegar) lay a pikelet on top and gently lift your salmon cake off paper with a slice and place on the pikelet.

Top with a few freshly cut chives and serve with a warm smile and a not too dry but very chilled white wine.

Ingredients

Potatoes mashed
Fish (cod or natural smoked haddock)
Milk
Butter or Margerine
Salt and Pepper to taste
Arrowroot
Mustard (optional)

Method

Mash potatoes in usual way

Bring a pan to heat and add milk, fat and salt and pepper.

Place fish in milk and cook until fish flakes.

Remove fish and separate from skin and place in the bottom of an oven dish.

Mix arrowroot and a tsp of mustard in some water and add to milk and allow to thicken.

Pour sause over fish and then top with mashed potato.

Bake in oven until brown on top.

Serve with veg of your choice.

A couple of handfulls of the fresh herbs of your choice(I used Rosemary and Sage).
3/4 bottle of white wine.
1 very hot chilli pepper,de-seeded.
Juice of 2 Lemons.
1 Lime sliced.
Pinch of salt and pepper

1 fillet per person of a flat-fish eg Plaice.

METHOD

In a skillet pan big enough to accomodate the fish put everything except the fish and bring to the boil.
Switch off the heat and allow the flavours to meld for around 15 minutes. Re-heat and allow to come to boil,turn down the heat to simmer and add the fish. Cover the pan and let the fish cook until flaky.

Serve and eat with whatever.

1 good-sized fillet of smoked haddock (I much prefer undyed)
1 cup long-grained brown rice, pre-cooked (by which I mean 1 cup of uncooked rice, which will be more than that when cooked)
3 hard-boiled eggs
1 teaspoon Patak's garam masala paste
1 teaspoon Patak's hot lime pickle

Cook the fish for 4 minutes in the microwave, and leave it to go cold. Skin and flake and add to the rice.

Add the chopped shelled eggs to the rice.

Stir the garam masala paste and the lime pickle into the mayonnaise, and add to the rice. Stir thoroughly.

Base
7 oz flour
Splosh of olive oil
Pinch of salt
Easy wotsit yeast, one sachet.
Warm water.

Mix the flour oil and salt. Add yeast then enough warm water to make a not too wet dough. Sort of pastry consistency.

Knead it. Stretch it.Pummel it. Get that air in. I knead for about 4 minutes. It's very good for the soul.

Put in a bowl, cover with a clean tea towel and bung somewhere warmish until it's doubled in size. I find if I give the oven a quick whizz to get the temperature up and then turn it off that works fine.

Topping
Whole tomatoes, quite a few
Smoked salmon (1). Trimmings will do.
Mozarella.

Skin the toms (dunk in v v hot water first)
Slice them.
Slice the mozarella

Roll the dough out.

Arrange the tomatoes, then salmon, then cheese onto the dough.

Bake at, hmm, about 160C in our fan oven for 15 minutes.

Glass of frascati to go with it.

Ingredients

1 lb tin pink salmon
2 eggs, separated
1.5 oz suet (veggy is fine)
3 oz rolled oats
1 medum onion, peeled and chopped
2 tsp lemon jiuce
1 tsp dried parsley (or 2 tsp fresh)
1 tsp dried dill (or 2 tsp fresh) (if liked)
Milk
Salt and pepper

Method

Drain salmon, reserving liquid. Make liquid up to 5 fl oz with milk. Beat egg yolks into liquid. Pour liquid over oats and let soak for 10 minutes.

Flake the salmon with a fork.

Beat egg whites until they form soft peaks.

After soaking, add oat mixture to all other ingredients except egg whites and mix thoroughly. Season with salt and pepper to taste.

Stir about 1/3 of the egg whites into the mixture, then fold the resulting mixture gently into the remaining egg whites.

Cook in a greased 2lb loaf tin for 35-40 minutes at 180 degrees C. Test by inserting a skewer or sharp knife - when it comes out clean the loaf is ready.

Turn out of the tin and either serve hot, cold or cut into fingers, coated with flour and egg and fried until golden brown.

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