All you need for this favourite of mine is an onion, a couple of sausages, some oatmeal or porridge oats and some water. I use salt and pepper to taste.
Start by frying a chopped onion in some vegetable oil.
When translucent add the chopped up sausage pieces.
Brown them, then add the porridge oats. Cook for a few minutes then add water until it's just covered. Add the salt and pepper and cook until it thickens.
This can be eaten hot or cold and keeps well in the refrigerator for a week.
Frittata and Fish and leek tart.
This frittata is a lovely savoury dish that can be eaten hot or cold. It's ideal for taking to picnics
2 tablespoons of cornflower
6 eggs, beaten well.
salt and black pepper
50g gruyere cheese
140g cherry tomatoes, quartered
Herbs, which could be coriander, chives,parsley. Anything you like.
Fry the sliced onions until soft.
Blend a little milk with cornflower in a bowl.
Add the eggs and cream and remaining milk.
Season with salt and pepper and whisk. Stir in the gruyere.
Pour the egg mixture over the cooked pasta and herbs,
then pour into frying pan and cook gently.
When cooked through, turn the frittata out, slide back into the pan so that the nicely browned side is uppermost and brown the underneath.
Sprinkle cheese over the top of the frittata and place under a hot grill until golden brown.
Cut into squares and serve.
Fish and leek tart
You'll need pastry for this one. An easy to follow video is at the end of the recipe.
Half a pound of leeks thinly sliced
2 teaspoons of curry powder
half a pound of white haddock
half a pound of cod
a small bunch of chopped chives
3 large, hard boiled eggs
a little oil for frying
a bay leaf
A carton of double cream
some finely grated cheese.
Heat the oven to 180C gas mark 4. Roll out the pastry and line a tart tin. Cover the pastry with baking paper or greaseproof paper and fill it with dry rice or ceramic beans. Put it on a baking tray and bake blind for 15 minutes, or until the pastry is partly cooked. Take it out of the oven and set aside to cool.
Cook the leeks for 5 minutes in a large saucepan of boiling salted water, and drain.
Heat the oil in a frying pan and add the leeks. Fry over a gentle heat for a few minutes. Add curry powder and stir together.
Bring a large saucepan of water to a boil add the bay leaf, haddock and cod, and then simmer uncovered for 5 or 6 minutes until cooked through. Remove the fish and leave to cool. Flake the fish into chunks, removing any skin and bones.
Lower the oven temperature to 170C, gas mark 3.
Put the cooked leeks in the bottom of the tart shell, after you've removed the paper and rice, and sprinkle over with chives and the flaked haddock and cod.
Spread the chopped boiled eggs across the top.
Make the sauce by whizzing the eggs and cream together in a blender. Add salt and freshly ground black pepper. Pour the custard into the tart case and sprinkle with grated cheese.
Cook for 30 to 40 minutes, or until the custard is set and lightly browned on top.
Leave to cool and then serve this beautiful fish and leek tart.