SMOKED MACKEREL KEDGEREE

This takes no time at all to whip up and makes the perfect breakfast for Christmas day. Change the mackerel for kippers, if you're anything like my Dad, or throw in trimmings of last night's smoked salmon.

Smoked mackerel kedgeree

Serves 2

2 free-range eggs

good drizzle olive oil

knob of butter

1/2 banana shallot, sliced

1 clove garlic, chopped

1/2 tsp cumin seeds

1/2 tsp cayenne pepper

1/4 tsp turmeric

250g cooked basmati rice

handful spinach leaves, washed and roughly sliced

150g smoked mackerel fillets, skin removed

handful dill leaves, roughly chopped

lemon wedges to serve

 
1. Bring a pan of water to the boil and cook the eggs for 5 minutes until soft boiled. Drain and rinse under cold water before peeling and slicing in half.
2. Meanwhile, heat the olive oil and the butter in a frying pan and fry the shallot for a few minutes until just softened. Add the garlic, cumin, cayenne and turmeric and fry for a further 2 minutes.
3. Stir in the rice until coated in the spices and hot through. Add the spinach and fry until wilted then flake in the mackerel and stir in the dill. Season and squeeze in lemon juice to taste. Serve with the soft-boiled eggs.

GOAT'S CURD AND LEMON PANCAKES

Goat's curd - a creamy, fresh and mild goats cheese that is made by straining the whey from milk - is heaven. I smooth it onto rye toasts with a sweet/savoury honey walnut pesto, or I toss it through cooled, cooked potatoes with crushed garlic and thyme for an easy potato salad.

It's easier to make than buy - though Neals Yard Dairy do a delicious unpasteurised version at about £8 a yogurt pot sized tub (not cheap but it's worth it). Better to make your own by straining wholemilk goat's yogurt through a muslin or clean dishcloth overnight, neatly tied up over a bowl, so the whey drips away, and the solids thicken.

These pancakes make for a perfect weekend breakfast, piled high on a plate and drizzled with honey. You can swap the curd for ricotta for a classic version, but the goat gives a gentle tang that makes them completely moreish when balanced with sweet fruit and sticky syrup. Makes 6-8 small, fluffy pancakes.

Goat's curd and lemon breakfast pancakes

30g unsalted butter, plus extra, melted, for brushing

3 medium free range eggs

200g goat's curd, plus extra to serve

20g caster sugar

zest of a small lemon

50g plain flour

honey, raspberries and nectarines to serve

1. Melt the butter in a pan and leave to cool. Separate the egg whites into a large scrupulously clean bowl, and the yolks into another.
2. Whisk the goat's curd, sugar, lemon zest into the egg yolks until smooth. Fold in the butter, followed by the flour.
3. Beat the whites with a clean hand whisk to stiff peaks. Stir a tablespoonful of  whisked egg whites into the yolk mix to loosen, then gently fold the rest in, using a metal spoon, being careful not to knock the air out.
4. Brush a pan with a little butter and put over a medium heat. Gently dollop 6-8 large tablespoonfuls of the mixture into the pan and fry for 2-3 minutes on each side until golden and speckled, and just cooked through.
 5. Plate up immediately, dousing the pancakes in honey and top with fresh fruit. Serve with extra curd if you like.