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Capers
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These little Mediterranean flower buds – sometimes tiny, sometimes fat and squashy – are an acquired taste, but do persevere. Capers add a lively piquancy to all kinds of dishes, especially sauces and fish. Nobody likes their first alcoholic drink, but we’ve all experienced how soon that catches on, and it’s the same with capers.
You can buy them either preserved in salt (which I prefer) or in vinegar. Either way you need to place them in a sieve and rinse them under cold water first.
Capers in vinegar will keep well once opened, provided the vinegar covers them completely. If it doesn’t you’ll need to do some topping up.
Serves 2-3Smoked Haddock and Quail Egg Pie
This fish pie with a difference relies on a handful of ready-made ingredients, allowing you to make it in minutes then simply cook in the oven for half an hour. If you can't find quail's eggs, then hen's eggs are fine!
Serves 2Mediterranean ‘Red’ Grilled Fish
A jar of sweet red pepper tapenade and a handful of other robust ingredients turns a piece of haddock into a feast in minutes! Of course, you could just as easily use cod or any other firm-flavoured fish instead.
Serves 2Linguine with Sardines, Chilli and Capers
A wonderful storecupboard recipe this one - just pasta, canned sardines, chilli and capers combined to make a fast and satisfying supper dish.
Serves 2 (or double for 4 or treble for 6)Wild Salmon and Caper Fish Cakes with Watercress Hollandaise
Even a novice cook will be able to recreate these gorgeous fishcakes with no trouble at all - and if you're short of time, the ready-made Hollandaise allows you to make a top-class meal in minutes!
Serves 2Chicken Tonnato
More usually made with veal in Italy, this summery recipe works just as well with chicken for a light and unusual supper dish or dinner party treat.
