It’s not unusual for me to use shop bought pastry as I have a tiny kitchen (seriously small) with very little surface space and it’s pretty rare for the scarce surface space that I have to be clear enough to use it. I started by making the pastry – one of the most satisfying things to do.
So I used the recipe from Delia’s Complete Cookery as a guide but with slight changes that I like to throw in here and there. It doesn’t get easier than that!Īnd if you’re after Delia’s method for perfect poached eggs every time, here it is!Enjoy! Such a delicious little meal that in terms of touch time, took me 5 minutes to make. Quickly poached an egg using Delia’s method (of course) which makes for perfect poaches everytime, and grabbed a handful of spinach leaves from the fridge with a drizzle of dressing. I got home from work and popped on the oven straight away to pre-heat and then popped in my fish cake for 30 minutes while I had a shower and scrubbed up for the night. I always make sure we have a supply of haddock fish cakes with a cheese saucy centre from the Saucy Fish Company in the freezer. You can make from scratch and freeze but there are some excellent ready made ones available to cook from chilled or frozen.
One of my favourites which I called upon this week was the good old fish cake. When you work long days it’s really important to have a repertoire of quick, easy and filling meals up your sleeve.
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