by Mary Berry
2. Lay the trout skin side down on a board. Using a sharp knife, cut it into equal serving portions, taking care not to cut through the skin. Lay it skin side up on the baking sheet and bake for 15–20 minutes (30 minutes for 12) or until just cooked.
3. Meanwhile, make the salsa. To skin the tomatoes, place them in boiling water for 20 seconds or until the skin splits, then remove. When cool enough to handle, carefully peel the skin from the tomato with a paring knife. Slice in half, remove the seeds, and cut the flesh into small dice. Peel the cucumber with a vegetable peeler, then slice in half lengthways. Discard the seeds and cut the flesh into dice the size of the tomatoes.
4. Mix the tomatoes, cucumber, onions, and half the basil in a bowl. Whisk the oil, sugar, Tabasco, lemon juice, and some salt and freshly ground black pepper in a separate bowl, then pour over the tomatoes and stir to combine.
5. Peel the skin from the trout and discard (if it does not peel off easily, it is not quite cooked, so pop it back in the oven for a few minutes). Arrange on a serving platter.
6. Spoon the salsa down the centre of the fish and scatter with the remaining basil. If you have any salsa left over, serve it in a separate bowl. Serve the trout hot or warm with the cold salsa.
IN THE AGA
Bake on the second set of runners in the roasting oven for 12–15 minutes (20–25 minutes for 12).
PREPARE AHEAD
The salsa can be made up to 8 hours ahead. Not suitable for freezing.
HOT BAKED TROUT WITH TOMATO AND BASIL SALSA
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LOCH FYNE HADDOCK BAKE
Named after the area of Scotland famous for its fish and seafood, this pie is quick to make. It’s unusual in that the potatoes are in the bake and not mashed on top. Make sure you buy undyed smoked haddock – the dyed fillets are bright yellow and very unnatural-looking. Serve with peas or salad.
serves 6
Special equipment 2 litre (31⁄2 pint) shallow wide-based ovenproof dish
350g (12oz) King Edward potatoes or other floury potatoes, peeled and cut into 2cm (3⁄4in) cubes
salt and freshly ground black pepper
500g (1lb 2oz) baby spinach
1 tbsp olive oil
250g (9oz) small chestnut mushrooms, sliced in half
knob of butter, to grease
3 eggs, hardboiled, peeled, and sliced into quarters
500g (1lb 2oz) undyed smoked haddock, skinned and cut into 5cm (2in) pieces
300ml (10fl oz) double cream
2 tsp grainy mustard
75g (21⁄2oz) mature Cheddar cheese, grated
serves 12
Special equipment 2 x 2 litre (31⁄2 pint) shallow wide-based ovenproof dishes or 1 x 4 litre (7 pint) dish
750g (1lb 10oz) King Edward potatoes or other floury potatoes, peeled and cut into 2cm (3⁄4in) cubes
salt and freshly ground black pepper
1kg (21⁄4lb) baby spinach
2 tbsp olive oil
500g (1lb 2oz) small chestnut mushrooms, sliced in half
knob of butter, to grease
6 eggs, hardboiled, peeled, and sliced into quarters
1kg (21⁄4lb) undyed smoked haddock, skinned and cut into 5cm (2in) pieces
600ml (1 pint) double cream
4 tsp grainy mustard
175g (6oz) mature Cheddar cheese, grated
1. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Meanwhile, put the potatoes into a pan of cold salted water, cover with a lid, bring to the boil, and cook for 10–15 minutes or until just cooked. Drain well and set aside.
2. Heat a large frying pan, add the spinach, and cook for a few minutes or until just wilted but still holding its shape. Drain well in a colander, squeezing to remove excess liquid, then set aside. You may need to do this in batches.
3. Heat the oil in the frying pan, add the mushrooms, and fry for 3 minutes or until just cooked.
4. Grease the ovenproof dish(es) with the butter, then arrange the potatoes, spinach, and mushrooms in the base. Scatter over the eggs and haddock and season with salt and freshly ground black pepper.
5. Mix the cream and mustard in a bowl with some salt and freshly ground black pepper, then pour over the fish mixture, and sprinkle with the cheese.
6. Bake for 20–25 minutes (30–35 minutes for two dishes for 12 or 40–45 minutes for one dish for 12) or until golden on top and cooked through.
IN THE AGA
Bake on the top set of runners in the roasting oven for 20 minutes (45 minutes for 12) or until golden and cooked through.
PREPARE AHEAD
The bake can be made up to the end of step 4 up to 8 hours ahead. Not suitable for freezing.
LOCH FYNE HADDOCK BAKE
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TUNA SALADE NIÇOISE
This is a great main course for a picnic, but it’s also good as a side dish – in which case it will feed more. Serve with fresh crusty bread.
serves 6
100g (31⁄2oz) French beans, trimmed
salt and freshly ground black pepper
6 eggs
3 small Baby Gem lettuces
6 tomatoes, quartered
225g (8oz) baby new potatoes, cooked and halved lengthways
2 x 200g cans tuna in oil, drained
12 canned anchovy fillets, drained
100g (31⁄2oz) pitted black olives, halved lengthways
1 red onion, finely sliced
For the dressing
4 tbsp good olive oil
2 tbsp grainy mustard
2 tbsp white wine vinegar
2 tsp caster sugar
juice of 1 lemon
serves 12
200g (7oz) French beans, trimmed
salt and freshly ground black pepper
12 eggs
6 small Baby Gem lettuces
12 tomatoes, quartered
450g (1lb) baby new potatoes, cooked and halved lengthways
2 x 400g cans tuna in oil, drained
24 canned anchovy fillets, drained
225g (8oz) pitted black olives, halved lengthways
2 red onions, finely sliced
For the dressing
8 tbsp good olive oil
4 tbsp grainy mustard
4 tbsp white wine vinegar
4 tsp caster sugar
juice of 2 lemons
1. Cook the beans in boiling salted water for 4 minutes or until just tender. Drain, refresh in cold water, and set aside.
2. Put the eggs into a saucepan, cover with water, and bring to the boil. Boil for 7 minutes, then drain and cover again with cold water. Peel and slice into quarters.
3. Cut each lettuce into six wedges. Place in a serving bowl with the beans, eggs, tomatoes, potatoes, tuna, anchovies, olives, and onion and mix together. Season with salt and freshly ground black pepper.
4. Mix the ingredients for the dressing in a bowl, pour over the salad, toss gently, and serve.
PREPARE AHEAD
The salad can be prepared up to the end of step 3 up to 6 hours ahead. Dress just before serving. Not suitable for freezing.
TUNA SALADE NIÇOISE
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MACARONI TUNA BAKE
Guests of all ages will enjoy this tasty tuna, macaroni, and cheese bake – Mary’s grandchildren love it! And it really is extremely economical to make. Serve with crusty bread or dressed salad.
serves 6
Special equipment 1.5 litre (23⁄4 pint) shallow wide-based ovenproof dish
350g (12oz) macaroni
salt and freshly ground black pepper
150g (51⁄2oz) frozen peas
75g (21⁄2oz) butter
75g (21⁄2oz) plain flour
900ml (11⁄2 pints) hot milk
1 tbsp Dijon mustard
juice of 1⁄2 lemon
75g (21⁄2oz) strong Cheddar cheese, grated
75g (21⁄2oz) Parmesan cheese, freshly grated
&nbs
p; 2 x 185g cans tuna in springwater, drained
4 large tomatoes, cut in quarters, deseeded, and roughly chopped
serves 12
Special equipment 2.4 litre (4 pint) shallow wide-based ovenproof dish
750g (1lb 10oz) macaroni
salt and freshly ground black pepper
300g (10oz) frozen peas
175g (6oz) butter
175g (6oz) plain flour
1.7 litres (3 pints) hot milk
2 tbsp Dijon mustard
juice of 1 lemon
175g (6oz) strong Cheddar cheese, grated
175g (6oz) Parmesan cheese, freshly grated
4 x 185g cans tuna in springwater, drained
8 large tomatoes, cut in quarters, deseeded, and roughly chopped
1. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Cook the macaroni in boiling salted water according to the packet instructions. Add the peas 3 minutes before the end of cooking. Drain, refresh in cold water, and set aside.
2. Melt the butter in a saucepan, add the flour, and stir over the heat for 1 minute. Add the hot milk slowly, whisking until the sauce is smooth and thick.
3. Add the mustard, lemon juice, and two-thirds of each cheese. Add the pasta and peas and lots of salt and freshly ground black pepper. Stir in the tuna and mix together. Spoon into the ovenproof dish, scatter over the tomatoes, and sprinkle over the remaining cheese.
4. Bake for 20–25 minutes (30–35 minutes for 12) or until lightly golden and crispy.
IN THE AGA
Bake in the middle of the roasting oven for 20–25 minutes (35–40 minutes for 12) or until golden and crispy.
PREPARE AHEAD
The dish can be made up to the end of step 3 up to 1 day ahead. Not suitable for freezing.
MACARONI TUNA BAKE
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SEAFOOD LINGUINE
We usually buy ready-peeled prawns for this, but if you can only find them with their shells on, buy a few extra and do it yourself – they’re very easy to shell. Serve with dressed salad.
serves 6
225g (8oz) dried linguine
salt and freshly ground black pepper
150g (51⁄2oz) (shelled weight) raw tiger prawns
small knob of butter
150g (51⁄2oz) raw squid, sliced
150g (51⁄2oz) raw queen scallops, sliced in half horizontally
1 large shallot, finely chopped
250ml (8fl oz) dry white wine
200ml (7fl oz) double cream
juice of 1 large lemon
small bunch of dill, chopped
serves 12
450g (1lb) dried linguine
salt and freshly ground black pepper
300g (11oz) (shelled weight) raw tiger prawns
large knob of butter
300g (11oz) raw squid, sliced
300g (11oz) raw queen scallops, sliced in half horizontally
2 large shallots, finely chopped
600ml (1 pint) dry white wine
450ml (15fl oz) double cream
juice of 2 large lemons
large bunch of dill, chopped
1. Cook the linguine in boiling salted water according to the packet instructions. Drain well.
2. Shell the prawns if needed. Start by pulling off the head of the prawn, then peel off the shell and legs with your fingers. If the prawns are large, you may wish to slice along the back and remove the dark intestinal vein.
3. Heat the butter in a large frying pan, add the prawns, squid, and scallops, and fry for 3–4 minutes or until the prawns have turned pink and the squid and scallops are just cooked. Remove with a slotted spoon and set aside.
4. Add the shallot and wine to the pan, bring to the boil, and allow to bubble over a high heat until the wine has reduced by half. Add the cream and return to the boil.
5. Add the cooked seafood and toss together. Season with salt and freshly ground black pepper, stir in the pasta, lemon juice, and dill, heat through thoroughly, and serve.
PREPARE AHEAD
The dish is best prepared and served straightaway. Not suitable for freezing.
SEAFOOD LINGUINE
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SPAGHETTI WITH KING PRAWNS AND TOMATOES
This full-flavoured tomato and garlic sauce with a hint of chilli is excellent with spaghetti. The breadcrumbs give a lovely crispy texture – make sure they are very fine. Serve with dressed salad.
serves 6
300g (11oz) spaghetti
salt and freshly ground black pepper
4 tbsp olive oil
50g (13⁄4oz) very fine fresh brown breadcrumbs
finely grated zest and juice of 1 lemon
1 large shallot, finely chopped
4 garlic cloves, crushed
1 red chilli, halved, deseeded, and finely diced
300g (11oz) shelled cooked king prawns
6 large ripe tomatoes, halved, deseeded, and roughly chopped
1 large bunch of flat-leaf parsley, chopped
freshly grated Parmesan cheese, to serve
serves 12
600g (1lb 5oz) spaghetti
salt and freshly ground black pepper
7 tbsp olive oil
100g (31⁄2oz) very fine fresh brown breadcrumbs
finely grated zest and juice of 2 lemons
2 large shallots, finely chopped
8 garlic cloves, crushed
2 red chillies, halved, deseeded, and finely diced
600g (1lb 5oz) shelled cooked king prawns
12 large ripe tomatoes, halved, deseeded, and roughly chopped
1 very large bunch of flat-leaf parsley, chopped
freshly grated Parmesan cheese, to serve
1. Cook the spaghetti in boiling salted water according to the packet instructions. Drain well.
2. Heat 1 tablespoon of the oil (11⁄2 tablespoons for 12) in a deep frying pan, add the breadcrumbs and lemon zest, and fry for 1 minute or until crispy. Remove with a slotted spoon and set aside.
3. Add the remaining oil to the pan, stir in the shallot, garlic, and chilli and fry for 3–4 minutes or until starting to soften.
4. Stir in the prawns and tomatoes, then add the parsley and lemon juice.
5. Stir in the spaghetti, season with salt and freshly ground black pepper, and heat through thoroughly. Stir in the breadcrumbs and serve immediately with the Parmesan.
PREPARE AHEAD
This is best prepared and served immediately. Not suitable for freezing.
SPAGHETTI WITH KING PRAWNS AND TOMATOES
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TIGER PRAWN BALTI
Tiger prawns are expensive, but this is a great dish for a special occasion. To cut costs, you could use a mixture of tiger prawns and other cooked seafood, such as mussels and squid. Serve with Pilaf rice or, as part of a buffet, with Vegetable korma and Aromatic beef curry.
serves 6
3 tbsp sunflower oil
2 large onions, finely chopped
2 red peppers, halved, deseeded, and roughly chopped
6cm (21⁄2in) piece fresh root ginger, peeled and finely grated
3 red chillies, halved, deseeded, and roughly chopped
1 tsp turmeric
2 tsp ground coriander
2 tsp garam masala
1 tsp black mustard seeds
2 x 400g cans chopped tomatoes
300ml (10fl oz) water
4 tbsp tomato purée
4 tsp lime pickle
juice of 1 lime
2 tbsp honey
salt and freshly ground black pepper
1kg (21⁄4lb) raw shelled tiger prawns
1 heaped tbsp freshly chopped coriander, to garnish
serves 12
5 tbsp sunflower oil
4 large onions, finely chopped
4 red peppers, halved, deseeded, and roughly chopped
18cm (7in) piece fresh root ginger, peeled and finely grated
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6 red chillies, halved, deseeded, and roughly chopped
2 tsp turmeric
4 tsp ground coriander
4 tsp garam masala
2 tsp black mustard seeds
4 x 400g cans chopped tomatoes
600ml (1 pint) water
8 tbsp tomato purée
2 heaped tbsp lime pickle
juice of 2 limes
4 tbsp honey
salt and freshly ground black pepper
2kg (41⁄2lb) raw shelled tiger prawns
2 heaped tbsp freshly chopped coriander, to garnish
1. Heat the oil in a large frying pan or saucepan, add the onions, peppers, ginger, and chillies and fry over a high heat for 2 minutes or until starting to soften.
2. Cover with a lid, then reduce the heat and cook for 10 minutes or until the onions and peppers are nearly soft. Add the spices and stir over a high heat to coat the vegetables.
3. Add the tomatoes, water, tomato purée, lime pickle, lime juice, and honey. Bring to the boil and simmer for 10 minutes (15 minutes for 12). Season with salt and freshly ground black pepper, add the prawns, and cook for 5 minutes (5–10 minutes for 12) or until they turn pink and are cooked through. Garnish with the coriander and serve straightaway.
IN THE AGA
At step 2, cover with a lid and transfer to the simmering oven to soften for 30 minutes, then continue on the boiling plate.
PREPARE AHEAD AND FREEZE
The sauce can be made up to 1 day ahead. Reheat to serve, adding the prawns at the end. Freeze the sauce without the prawns for up to 1 month.
TIGER PRAWN BALTI
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MAIN COURSES
VEGETARIAN AND VEGETABLE SIDES
