Snappy Zappy Stuffed Tatties

Serves 4

4 x baking potatoes

8 rashers streaky bacon

2 leeks

6 spring onions

100g full fat soft cheese

salt and pepper

4 tablespoons of sour cream and cayenne pepper to serve

Scrub potatoes put in oven for 50min 220C . Fry bacon until crisp, add chopped leeks and spring onions and stir fry for a few mins. I cooked this slowly for about 10-15 mins, very low. Then add soft cheese and stir until it melts. remove from heat and season.

When potatoes are ready cut a cross in the top and fill with stuffing.

Top with filling and serve with tomato mothership from Jamie at home and green leaves.

Trout with Orange Sauce

Serves 2

4 fillets of trout

2 tsp butter

1 small onion chopped

50g button mushrooms chopped

25g white breadcrumbs

2 tablespoons chopped parsley

1 egg beaten

juice of two oranges

salt and pepper

Dill sprigs to garnish (optional)

Orange Sauce

2 tablespoons butter

pinch of caster sugar

1 orange thinly sliced

juice of one orange

juice of 1/2 lemon

1. Preheat oven 190C gas 5. Melt butter in a smally pan and fry the onion for 5mins

2. Add the mushrooms and fry for a minute remove from heat and stir in breadcrumbs, parsley and egg and season.

3.Put trout in an oven dish and mixture on the top of each fish fillet.

4. season and pour over orange juice. Cover dish with foil and cook for 20mins in oven. Take off the foil halfway if you like, I do.

5.Sauce, melt butter add sugar add orange slices to the pan and brown on both sides add the orange and lemon juice and stir well cook for 2-3mins and remove from heat.

6 Carefully serve trout with sauce over top. garnish with orange slices

Menu for the week

Part week:

Wed: Trout in Orange

Thu: Cheese and Onion Tart Tatin

Fri: Snappy Zappy Stuffed Tatties

Sat: Tabbouleh with Roasted Salmon

Sun: Quorn Parmegiana

Mon: Pancakes

Jamie's sauce - Tomato, olive, basil and chilli

You can have this with cooked Chicken , Fish or Quorn etc.

2 cloves garlic

a small handful of black olives

a few sprigs of basil

1 fresh red chilli

olive oil

1 tin chopped tomatoes

salt and pepper

Peel and finely slice garlic Squash the olives to remove the stones and chop. Pick the leaves of the basil. Deseed and finely slice chilli. In a frying pan on a high heat with oil in put in garlic olives and chilli. When the garlic is lightly golden add basil and give pan a shake. Add tomatoes , stir and bring to the boil. Season and serve with cooked chicken, quorn or fish etc.

Carrot and Orange Soup

As below but when you puree the soup add the grated rind and freshly squeezed juice of one orange. ( I suppose you would leave the coriander out).

Carrot and Coriander Soup

Cheap soups here we go...

25g butter

1 onion chopped

450g carrots scraped and sliced

225g potatoes peeled and diced

900ml vegetable stock or water

salt and pepper

5 fl oz single cream

1 tsp ground coriander

Heat butter in large saucepan then add onion , fry for 5 min on a low heat. Add the carrots and potatoes and coriander, cover and cook gently for 10 mins. Add the stock bring to the boil then simmer for 15 mins until carrots are tender. Blend with blender. Add cream and salt and pepper to taste , sprinkle with chopped coriander if you have some.