Prep time:
Cooking time: 30 minutes
Total time:
Serves: 6
2 Medium Sized Waxy Potatoes, cubed
180g Monkfish
2tbsp Groundnut Oil
75g Chopped Shallots
1tbsp Capers
100g Chorizo, chopped into small pieces
100g White Breadcrumbs
Sea Salt
½tsp Ground Black Pepper
1 Large Egg
1 Large Egg Yolk
1tsp Dijon Mustard
½tsp Mustard Powder
Salt
Ground White Pepper
275ml Sunflower Oil
Writer, blogger and homemaker Cherry Menlove will be demonstrating her baking and craft skills at the Chefs’ Theatre at Wealden Times Midsummer Fair’s Sew, Grow, Eat festival in June. Cherry has compiled a selection of her delicious recipes in her first book, The Handmade Home Here, we’ve picked three of our favourites for a gorgeously fresh late-spring meal...
Serving suggestion: Place the fishcakes on individual plates with a handful of fresh pea shoots and a wedge of lime. Serve the mustard mayonnaise on the side. For an alternative to monkfish, substitute salmon or cod.
- words: Cherry Menlove
- pictures: Keiko Oikawa
You may also like
Pot-roast chicken pot au feu
Pot au feu is a classic French dish literally translating to ‘pot in fire’. All the flavours of a well-bred free-range chicken mingle together with summer baby vegetables, herbs and white wine. The technique may be French and harking back...
Cured trout, crème fraîche & pickled kohlrabi, cucumber & dill
This easy starter is impressive in looks and taste; taking only minutes to prepare, it does need to be chilled overnight in the fridge and is a perfect light and summery dish to have ready to serve when your guests...
Gooseberry & elderflower fool
Gooseberries often lose out in the popularity contest to other soft seasonal fruit. These tart and firm little berries just need a little heat and sweetness to reveal their charms. Here Robin pairs the tasty fruit with the classic pairing...