In My Week In Food 5 Jan 2020, I write about making fish cakes with leftover roast cod tail. The mix is approximately equal amounts of fish and leftover mashed potato with chopped flat leaf parsley, an egg yolk, salt and pepper. The mix made 5 plump fishcakes. I floured them, dipped them in leftover…

This mushroom soup ends up almost black with a thick, creamy, fluffy texture. It makes a heartening bowlful with a dollop of something creamy or a crumble of grilled bacon  but becomes more of a meal served over a trencher of toast topped with a soft-poached egg. It could, if you prefer, be thinned with…

I’m very partial to little brown shrimps or crevettes grises as they’re called in France. I buy them shell-on and eat all or whip off their whiskery heads, wolfing them down with crusty bread and butter and a glass of chilled white wine. They’re usually a summer treat although I’m often tempted at this time…

Any short, curly or chunky pasta would work well for this recipe but I particularly like fusilli. It will spring like a bouncy coil as it boils and will trap prawns and peas in a lemony, cheesy béchamel sauce. This is a lovely mix of textures and flavours and a useful rustle-from-fridge-and-freezer sort of supper….

The creamy mild flavour of Dijon mustard goes deliciously well with smoked haddock and gives a mild background tang to this lovely soufflé. Dusting the inside of the deep, straight-sided dish with finely grated Parmesan creates a thin, golden cheesy shell for the soufflé and this crusty carapace is always the favourite mouthful. It’s not…