Kippers with spicy potatoes

Probably shouldn’t be posting this recipe now during working hours but my manager’s out of office and I’m saving my motivation for my new job. Half of tomorrow will be spent planning my mini-trip to Paris and Reims which may result in some rose biscuits on this blog, just in time for the new series of the Great British Bake off which starts in under a week now! I found this recipe in ‘Palestine on a Plate’ and was fairly surprised that there was no Ras al Hanout or Harissa used and I might give that a go next time I make it or maybe even some pesto or some other spicesg mixed with the oil used. The oil in the recipe was 175ml which was a bit too much in my opinion, probably you’re better off with about 110ml but I very much liked this recipe, it was so quick to put together and obviously as a Brit I love potatoes. As you may expect, the original recipe did not contain kippers and rather halibut but when I did the online food shopping, searching for halibut just gave me options for the coconut rum – Malibu! I thought that kippers would be more appropriate but feel free to use any kind of fish.


  • 2 large potatoes
  • 3 garlic cloves
  • 1 red chilli
  • 110ml olive oil
  • 2 plum tomatoes (or 10 mini plum tomatoes)
  • 10g parsley
  • 100g green beans
  • 1 lemon
  • salt
  • 4 fish fillets


1.) Preheat the oven to 200 degrees C

2.) Slice up the potatoes thinly (no need to peel). Layer them on a baking tray so they’re slightly overlapping.

3.) Chop up the tomatoes, add them to a mixing bowl, peel and chop up the garlic and finely dice the chilli and add that too.

4.) Pour in the olive oil, chop up the parsley and add that, slice the lemon in half and squeeze in the juice. Add some salt and mix.

5.) Pour 3/4 of this mixture over the potatoes and bake for 20 minutes.

6.) Trim the green beans.

7.) Put the kippers in the middle of the tray, arrange the beans around the outside. Pour over the remainder of the oil mixture.

8.) Bake for another 10 – 12 minutes and serve.

Thai Salad

We’re hopefully on the last stretch of the lockdown now and it’s got to the point where I’ve watched so much TV that I’m able to guess the plot twists . However, holidays are in sight now so hopefully I can stay sane before then!

This Thai salad is from Phaidon’s – Thailand – the cookbook. It’s a big book full of authentic recipes and there’s some stuff that’s pretty out there for us westerners – particularly the recipes containing ants. I couldn’t find any squid for this recipe but just used a frozen fish mix of cubed fish instead and you can’t really go wrong, the dressing is so complimentary with any fish and tastes like a Thai salad from the restaurant. Also, I just can’t get enough of the tinned hearts of palm – I must admit – a couple didn’t make it in the salad.

Serves 4


  • 300g frozen fish pie mix
  • 100g cooked prawns
  • 2 tins hearts of palm
  • 10g coriander leaves
  • 1 mango
  • 1 carrot
  • 1 onion
  • 5 spring onions
  • 2 1/2 tbsp fish sauce
  • 1 lime
  • 1 1/2 tbsp sugar
  • 2 tsp chilli paste


1.) Preheat the oven to 180 degrees C

2.) Line a baking tray and spread out the fish

3.) Bake for about 15 minutes, until the fish is hot

4.) In the meantime, julienne the drained hearts of palm, mango, carrot and spring onion and add to a mixing bowl

5.) Peel and chop the onions into small pieces and add to the mixing bowl

6.) Chop the coriander up and add that too.

7.) In another bowl, mix the fish sauce, chilli paste and sugar. Slice the lime in half and squeeze in the juice. Mix until the sugar is dissolved and pour in the mixing bowl.

8.) Add the fish pieces and the prawns. Stir to coat all the ingredients with the dressing and serve.