A delicious recipe from Rick Stein’s excellent book ‘Seafood Lovers’ Guide. For those who don’t know Arbroath Smokies are a delicacy from the East Coast of Scotland. They are small haddock which are traditionally hot-smoked in a kiln over hardwood chips – thus they are already cooked and ready to eat. In this recipe used by Anthony Sargeant the meat has been flaked from the bone and skin and incorporated in layers with potato dauphinoise to be baked in the oven. It is delicious comfort food. Here it is served with a few stir fried courgette and pakchoi pieces.
Some weeks ago Anthony Sargeant said that, “if I were Theresa May I would have a general election now” – prescient or just logical? Now once again let me say that …. “If I was Theresa May …”. I would include in the Tory manifesto a cast-iron promise to hold a Scottish Referendum on some specified date – possibly in 2018 or 2019.
Anthony Sargeant took this photograph of Forget-me-nots bursting out from a crevice in the stone steps leading to the top part of his Shropshire garden. It is mid-April and the Forget-me-nots are flowering in profusion all over the garden where they have self seeded in their profligacy.
Looks good – tastes wonderful. Below is the recipe for the Prawns and Courgettes. Anthony Sargeant recommends this light stir fry dish but beware of overcooking the prawns – they will turn rubbery and only need a few minutes in the pan at the very end. The Pak Choi was simply chopped across the leaves with garlic and fresh ginger added with a little soya sauce. (A small yoghurt Raita would be nice on the side)
Anthony Sargeant forwards this warning to all of his Scottish friends with whom he sympathises with for wanting Independence Mervyn King warned that the project is doomed, is it time for the Eurozone to be broken up?
The hedgerows are blossoming in the early spring in this part of England – lots of small jewel-like flowers peppering the banks under the hawthorn hedges that enclose the fields in this part of Shropshire. Anthony Sargeant is fortunate to live in such a gentle and calm countryside. The fields themselves are full of ewes and their young lambs still at the end of March suckling at their mothers teats as we enter April.