Fishcakes are a great, easy way to introduce kids to fish. These are a favourite in our household. Feel free to add vegetables to the fishcakes: peas, carrots or sweetcorn would be good.
Place the salmon in a large pan. Pour over the milk and then cover and bring to the boil. Remove from the heat and leave the fish for 5 minutes to finish cooking in the hot milk.
Put the mashed potatoes in a bowl and beat in the spring onions and parsley. Transfer the cooked salmon to a plate with a fish slice. Break up the flesh into rough flakes, discarding any skin and bones. Gently fold into the mashed potato mixture and season to taste. Using a small ice cream scoop, shape the salmon and potato mixture into 18 even-sized balls, then, using slightly wet hands, shape into patties.
Place the flour on a plate and season generously. Put the beaten eggs into a shallow dish and put the breadcrumbs in a separate dish. Dust the salmon fishcakes in the seasoned flour, carefully dip them in beaten egg and then coat in the breadcrumbs. Heat the oil in a large heavy-based frying pan over a medium heat. Shallow fry the fishcakes in batches for about 4–5 minutes on each side, until crisp and golden. Drain well on kitchen paper and then arrange on warmed plates with the mixed salad and a dollop of mayonnaise. Serve with the lemon wedges to serve.
400g (14oz) salmon fillet
900g (2lb) leftover mashed potatoes
1 bunch spring onions, trimmed and thinly sliced
1 tbsp chopped fresh flat-leaf parsley
4 tbsp plain flour
2 eggs, beaten
150g (5oz) fresh white or panko breadcrumbs
4 tbsp sunflower oil
sea salt and freshly ground black pepper
lightly dressed mixed salad, to serve
mayonnaise, to serve
lemon wedges, to serve
INSTANT STRAWBERRY ICE CREAM SUNDAE
Watch children’s faces light up as you make these ice cream sundaes before their very eyes! The ice cream is so much better for them than anything you can buy, contains so little fat and has a really fresh flavour. If there are any adults around, they’ll be guaranteed to enjoy them just as much. Try using raspberries, which work just as well.
Roughly crush up the meringues into 4 sundae glasses. Cut up the fresh strawberries and set aside until needed. To make the ice cream, put the frozen strawberries into a food processor with the sugar, buttermilk and vanilla extract. Blitz until smooth and then quickly spoon over the crushed meringues. Top each one with a pile of fresh strawberries and decorate with the wafers. Serve at once.
4 meringues (homemade or shop bought)
225g (8oz) fresh large strawberries
4 ice cream wafers
Strawb erry ice cream:
400g (14oz) frozen strawberries
50g (2oz) caster sugar
150ml (. pint) buttermilk
.tsp vanilla extract
HAM, CHEESE AND EGG CRÊPES WITH GRIDDLED ASPARAGUS
SERVES 4 -8
This is a perfect tea for lots of hungry children, but it would also be a good weekend late breakfast, depending on your mood. It’s the classic way that many crêpe stallholders cook crêpes to order late at night around the major tourist attractions in Paris. They are always very popular, often with long queues, and once you’ve tasted them it’s easy to understand why.
Sift the flour and a pinch of salt into a bowl and make a well in the centre. Add the egg and whisk well with a balloon whisk. Gradually beat in the milk, drawing in the flour from the sides to make a smooth batter. Leave to rest for 5 minutes. Meanwhile, trim the asparagus spears and blanch in a pan of boiling water for 1–2 minutes, until almost tender but still with a slight bite. Drain and refresh under cold running water to prevent them from cooking any further and set aside until needed.
Heat a little oil in an 18cm (7in) heavy-based pancake or frying pan. Pour in just enough batter to thinly coat the base of the pan. Cook over a moderately high heat for about 1 minute, until golden brown. Turn or toss the crêpe and break in an egg, then gently whisk to spread it evenly all over the crêpe. Season to taste.
24 asparagus spears
450g (1lb) Swiss cheese, such as
Gruyère or Emmental,
8 slices of cooked ham
1 tbsp olive oil
100g (4oz) plain flour
300ml (½ pint) milk
sunflower oil, for frying
sea salt and freshly ground