mwnch

I sometimes think I’m taking this simplicity thing a little too far. But regardless of that here is my latest minimalist listing, barely sufficient to be called a recipe.

No need for messing about - let’s keep it simple. [And this is the way that the fishmonger I buy them from cooks them.]

You need raw frozen prawns for this. Serve them piping hot with lemon juice and home made mayonnaise (perhaps with a little garlic) - great!

Using everyday seasoning, this is a great, quick way to eat fish when in a rush.

Eat with salad and some rice.

A long term favourite, few ingredients, 15 minutes to prepare, great for a weekday supper.
Just like me — quick, simple and easy….

I love shellfish and I love cooking dishes like this — simple, quick and tasty.

With only two ingredients this recipe is a great combination of the sea (haddock) and land (cheese).

If you can get you hands on some, use Y-Fenni cheese, a great Welsh cheddar blended with ale and mustard seed, it complements the smoky fish perfectly.

If you can’t get Y-Fenni substitute it by spreading the fish with a coarse grained mustard before covering with a mature cheddar.

I love fish with spinach and this is a great opportunity to bring together that heavenly combination! So serve with some mashed potato (champ if you fancy) and quickly blanched spinach with a hint of nutmeg.

A tip for the chef — make sure that you get in there first, any brandy sitting on top of the cheese mixes with cheese for an irresistible combination.

This is a favourite recipe of ours, first eaten on long summer evenings in Andalucia and now rediscovered in Devon, where we found fresh local prawns for £2.50 a dozen (even better with a couple thrown in for free on the back of a couple of crabs and the excellent Gravad Lax we also bought).