No mess, no fuss. Phil's easy weeknight meal uses five simple ingredients which only need five minutes to prep.
Sit back and let the oven do the work with Phil’s tasty Monday night meal.
Forget ordering a takeaway tonight, as Levi Roots has your Friday dinner sorted with his spicy fishcakes!
200g (7oz) floury potatoes (such as King Edwards), peeled and cut into large chunks
500g (1lb 2oz) skinless white fish fillet, such as cod, haddock or pollock
1 red chilli, deseeded and finely chopped
3 tbsp finely chopped fresh coriander
3 spring onions, green parts only, finely chopped
2.5cm (1in) piece of fresh root ginger, peeled and grated
½ garlic clove, finely chopped (optional)
Finely grated rind of 1½ limes
1 large egg, beaten
2 tbsp lime juice
100g dried breadcrumbs
1–2 tbsp olive oil
4 lime wedges
Mixed leaf salad (optional)
Put the potato chunks into a saucepan of water and bring to the boil, then reduce the heat and simmer for about 10 minutes or until tender. Drain well.
If you have a steamer, steam the fish in it above the simmering water of the potatoes – the fish is cooked when the flesh just flakes when tested with the tip of a knife. Otherwise, while the potatoes are cooking, poach the fish in a saucepan of gently simmering water or milk for about 5 minutes (or cook in a microwave).
Leave the fish to cool slightly, and when cool enough to handle, check it for bones and break into rough flakes.
Put the breadcrumbs on a plate
Mash the potatoes and then mix with the chilli, coriander, spring onion greens, ginger, garlic (if using), lime rind and 1 teaspoon salt. Add the beaten egg to the mixture to bind it.
Pour the lime juice over the flaked fish, then sprinkle on a little salt and gently stir it around with your fingers to season the fish well.
Gently stir the flaked fish into the potato mixture. Form into 4 fishcakes, about 4–5cm (1½–2in) thick.
Pat them on both sides with the breadcrumbs, then put on a clean plate, cover loosely and leave in the fridge for 30 minutes to firm up a little.
Heat the oil in a frying pan over a medium–low heat. Add the fishcakes and cook for about 3 minutes on each side until the outside is nicely brown and they are hot all the way through. Serve with lime wedges and, if having them for lunch or supper, a salad.
It’s just six weeks until the big day and Christmas just wouldn’t be complete without a mince pie. In fact, last year a record 220 million were sold in the UK during the festive season and Which? has just announced that Asda serves the nation’s favourite supermarket mince pies.
But if you fancy homemade rather than shop bought, Phil Vickery is serving up his mince pies. Plus he’ll have a twist on the classic with his festive mince pie muffins!
It's the second most home cooked dish in the country, but with so many variations, do you know the secret to a truly authentic Bolognese?
Gino does - he’s back for round two, with a classic recipe which he’ll team up with tagliatelle.
Plus he’ll even show you how to batch cook it and freeze it for later on in the week.
It’s double trouble in the kitchen today - fresh from his Italian Coastal Escape, Gino is whipping up a two course meal for everyone to enjoy. First up, is his starter - Three Cicchetti.
He’s just been crowned Bake Off champion, which is surprising given that Rahul Mandal made his first cake just two years ago!
Swapping the Bake Off tent for our kitchen, Rahul joins us to talk about his big win, and whips up his autumn caramel cupcakes in his first-ever live bake.
You just can't beat a homemade pie and John's in the kitchen ready to lift our midweek mood. Chicken, leek and mushroom pie with pastry on the top and bottom - it’s a bit like a posh pasty and just what you need on a cold autumn night. And after a new mashed potato hack has surfaced online, we’ll be putting it to the test!