Mayo with chopped shallots, cornichons, capers, parsley and lemon, is what you need here. It’s very good with fried fish, particularly breadcrumbed fillets; take a look at Megrim Fish Fingers with Garlic Butter. This is easy to scale up for more or less. Serves 2Prep: 10 min 4 tbsp mayonnaise1 shallot6 cornichon1 tbsp capersfew sprigs…

A colourful bowlful of goodness, meaty little two-bite sausages, chunks of tender chicken and carrots in a red wine sauce. Serve with peas and/or boiled potatoes to mash into the copious tomato-seasoned sauce. Serves 2-3Prep: 20 minCook: 35 min 3 tbsp olive oil12 Cumberland cocktail sausages400g diced chicken thigh filletflour1 large onion300g small carrots150ml red…

This is yet another riff on the River Café’s much-copied crab linguine with chilli. This version, inspired by one of my sons who worked at the River Cafe, adds diced tomato to the mix with plenty of flat leaf parsley to counter the chilli and creamy olive oil and lemon-laced white crab meat. It’s quick,…

Megrim, as few people can have failed to register, has been re-named Cornish sole. I learnt to love it many years ago in Cornwall, where it thrives (also in Scotland I believe) and is the cheaper alternative to lemon sole and super-luxe Dover. It’s flesh is extremely tasty, neither firm like Dover or soft like…

Roasting a few Romano (pointy) red peppers and tomato halves is always useful fridge food and if you are doing it, why not add a couple of un-skinned, quartered red onions? They are useful too, even if just as a quick start to one of the many recipes that begin with onion. The combo could…

The sweetness and intensity of carrots comes out in earnest when they’re roasted and lightly caramelized. Something similar happens with onions and here the two unite with a hint of Moroccan spice mix ras al hanout and lemon juice, resulting in a hauntingly flavoured, beguiling soup. I’m packing some in my thermos flask to take…

This is a gentle curry made with garam masala because I can’t find my curry powder and didn’t want to start grinding spices. The mild flavour of golden butternut squash goes well with the sweet acidity of tomatoes, flavours lifted with lime juice and different succulent sweetness of prawns. A handful of spinach added at…

There’s a background smack of chilli to wake up the taste buds in this otherwise gentle soup brimming with veg. Scraps of bacon contribute a surprising amount of richness while rosemary and bay give the stock cube broth a boost of flavour. I served it with a separately poached egg and crusty bread and butter…

Hopefully spring is truly on its way but there is still a lot of chilly weather and what I want to eat is food with mashed potato. This is a lovely fish pie, just smoked haddock and spinach with a Dijon mustard-seasoned parsley sauce and a couple of hard-boiled eggs. Definitely a fish pie amongst…