Smoked Mackerel Pâté

I often serve this super easy and quick-to-make Mackerel Pâté when I have guests. It is a light and tasty way to begin the proceedings with a glass of wine pre-dinner or lovely when having a Pimms outside in the summer sunshine. 

You can prepare this well in advance as it keeps superbly and it actually tastes better after a few hours in the fridge as it gives the mixture a chance to "seethe" nicely and for the flavours to blend. 

AND best of all, for busy Mums and anxious cooks - no cooking required! 


Smoked Mackerel Pâté

For enough to serve 3 -4 peckish people

You will need: 

• 1 x smoked Mackerel fillet from the fridge section of your supermarket 

I choose the peppered variety as I love the extra zing. They are often sold in packs of 3 or 4 fillets so you can double the quantities in this recipe or use the remaining Mackerel for a fabulous Kedgeree (my recipe for this iconic dish will be posted anon) 

• 2 tablespoons of chopped fresh dill 
• About 1 and 1/2  largish tablespoons of Crème fraîche (or sour cream)
• A good squeeze of lemon juice
• Freshly ground black pepper 
• Magic Ingredient - 1 heaped teaspoon of Creamed Horseradish

(I use a really superior brand which I find to be creamy and sharp and just right - you will have to find your own favourite by experimentation or perhaps bribe friends who are travelling to the UK to go to the Queens choice of providore in Piccadilly for you ) 

Simply do the following: 

Peel off  the skin from the back of the mackerel fillet and place in a bowl.

 Using a fork, flake (break up) the fish 

Add the Crème fraîche

and gently mix together. 

Now add the chopped dill and your 
Magic Ingredient of Creamed Horseradish 
along with a generous squeeze of fresh lemon juice. 

Season with freshly ground black pepper. 

At this point, cover the pâté and pop in the fridge until you are ready to serve it. 

~~~~~~~

Serve chilled with a twisted slice of lemon and an extra dill sprig to garnish and your favourite crackers, dry biscuits, Sardinian flat bread or sour dough. 

It won't last long! 


Ruthie Phillips 

Crunchy Roast Potatoes

My whole family love potatoes in just about every form, but the humble roast potato is always the most popular and when they are crunchy on the outside and fluffy inside, like in this recipe, I can NEVER make enough.

There are a couple of tricks to getting them just right - but they are easy to master. 

This recipe is in response to a request from my friend Margaret H - I hope I get to try her version one day soon! 

Crunchy Roast Potatoes: 

You will need to : 

Pre-heat your oven 200 degrees C 

Choose a good roasting potato - not too waxy. 

Allow about 4 potato pieces per person - each piece is probably about the size of an egg.
For this recipe I'll assume there are 4 of you - so about 16 pieces.

Wash your potatoes and cut into egg size portions. 

No need to peel them unless you really want to (remember the best nutrition on a potato is found just under the skin - on the bit you throw away if you peel them)  

You need to cook them slightly now, either in boiling water on the stove or in the microwave, until they are to the point where you can just get a knife into them but not too soft. 

Drain the potatoes in a colander and "rough them up a bit" . 
ie shake them about in the colander until you can see the edges fraying a bit.  

Meanwhile put about 2 - 3 tablespoons of oil into a roasting pan and put into the hot oven to warm up. 

Tip your still very warm potatoes into a dry bowl and add salt and pepper and the Magic Ingredient- 1 rounded Teaspoon of dry Mustard Powder. 

Shake all about to coat the potatoes with the mustard and get your hot roasting pan out of the oven and carefully tip the potatoes into the hot oil. 

Agitate a little to coat the potatoes and put in the oven for about 20 minutes. 

Check your potatoes and turn each one over - the bottoms should be turning brown so you need to rotate them. 

Put them back in the oven for another 20 minutes or so to complete the  cooking and to brown the other sides. 

Serve immediately as soon as they are done. YUM.

Tips to remember: 

Don't overcook your potatoes initially. You can prepare ahead and have this first stage done ( including the roughing up) before you are ready season them and put them into the hot oil. 

Heat your roasting pan and oil - your seasoned potatoes go into the hot oil. 

Time the rest of the meal so that as soon as the potatoes are done, you eat.. otherwise they will get less crispy and even soggy if left to linger. 



I know that everyone eating your crunchy potatoes will come back for seconds! 

Ruthie Phillips