The Hackney Butchers Association

These are from a Rick Stein recipe & they are damn good.  Crispy & very more-ish.  They are very easy to make & can be prepped in advance by a day if needed, just leaving the frying until you need them.  They do have to be cooked in small batches though,  so not the speediest of dishes.  Worth the wait though. This recipe makes about 20 fish cakes, enough for 6 as a starter, or 4 as a main, along with some home-made green chilli sauce, salad and some nice bread.  These are bistro standard beauties, that seem to be liked by everyone, including kids.  They are good hot, and also warm, so would be great for a picnic too. SALT COD RECIPE HERE There was no point in reproducing it, as it doesn't need any altering, it's spot-on as usual with Rick Stein's recipes! Also worth checking out is BAKED SALT COD WITH PEPPERS & POTATOES . Great comfort food...

This is the real McCoy and not pink like shop bought ones.   Don't be temped to use a good olive oil, it will all be way too strong.  If it still turns out too strong, keep adding bread to tame it. RECIPE BELOW:

The real McCoy, like your gran use to make.  Well, maybe.  I've made this loads of time from Delia Smith's recipe. This recipe is best left overnight to get a great flavor.  6 lemons makes 3pints (1.75litres) Chill it with loads of ice, it's delicious. The ratio of lemons to sugar is pretty standard.  It makes a perfect, slightly tart lemonade. You can add more sugar afterwards if you're clinically insane. It can be made with less water to make a cordial, that you dilute when you need it.  This is good for fizzy lemonade, just add fizzy water to dilute it.  Nice. You can make instant lemonade by blitzing lemons with sugar & ice in a blender.  Still nice, but not as good in my opinion. Another few things to try... Add raspberries & grenadine. Add a few sprigs of mint. Switch the lemons for oranges (use less sugar!) or limes.  Probably nice, I haven't tried it yet. Pink lemonade with cherry juice, or cranberry juice. ...

Sweet, garlicky, herbalicious! , these are awesome. HERE'S HOW TO DO IT:

 I came across this old article from TimeOut London. This has to be tried, definitely my cup of tea...  Ah the possibilities! It will probably horrify my wife... Oh well,for better or worse eh? CLICK HERE FOR ARTICLE I just found pretty much the same & a whole lot more on the brilliant River Cottage website.   There's a recipe for Chorizo that only takes 1 week of hanging before you can use it.  Wow.  That I have to try!

I was going to copy the recipe in but to be honest, it would be better to go to the site... CLICK HERE I've made it a few times and it's great. Serve it on the biggest plate, or serving dish you can find.

Blitz chunks of lamb shoulder with onion, parsley & seasoning in a blender and pan fry. Eat in toasted pitta with lemon juice & a dollop of yoghurt. Yum.

a big bunch of parlsey a big bunch of mint Tomatoes Olive Oil Lemon Juice Bulgar Wheat Cook wheat according to packet & number of mouths to feed. Mix a couple of handfuls of chopped parsley & mint, then mix in even more, go on... trust me. Put in lots of the best tomatoes you can get, chopped quite small. Mix in a generous amount of your best olive oil & lemon juice. Oh and season with Sea salt & black pepper. I often use a garlic vinaigrette instead. Sorry to be vague on the amounts, but it doesn't really matter, it's a personal thing... I love it to be as much herb as wheat. I could eat this almost every day. It's healthy & delicious!

Fine slice (mandolin if possible) your courgettes. Griddle until nice black stripes appear. Mix with good olive oil & lemon juice and pop on mint, crushed garlic & chopped red chilies. Simple but very moorish! You can obviously do this with lots of other veg. Aubergines,peppers and leeks are all great.

Not really a recipe, I know... Steam beans for 3 mins.  Then toss with a little grated ginger, lemon juice & olive oil.  Delicious with fish! or Steam beans for 3mins then cool briefly in iced water. Toss in a good garlic vinaigrette. Ready to eat, or stick in fridge for later.

Blitz a can of chickpeas with 4tbs yoghurt, lemon juice & mint. Er.. that's it.

10mins cooking 15mins to cool & then mix Grill kipper fillets with a little butter for about 4 mins a side. Let it cool and the flake it up with your fingers, removing any bones as you go. Mix in cream cheese and lots of lemon juice, and ground black pepper. It needs a bit of chilling now. It lasts for a few days & seems to get better & better. Brown bread, ale, eat. MMnnnn kippers.