This recipe by RachelAllen makes for very quick and a really tasty lunch or supper, they are great to serve with a variety of salads which is perfect for this time of the year when the one pot wonders of winter and spring are no longer appealing
next along to the party is Angela from Free Angela who has made these fun Jeff's Jiffy Cracker Jacks taken from Loaves and Fishes - A Love Your Neighbour Cookbook
Vanilla Buttercream Squares, Chicken Skewers with Carrot and Apple Salad, Coconut Macaroon Meringue, Fish en Papillote three ways, Honey Mustard Pork Chops, Provencal Beef Stew and Coconut and Cardamom Pannacotta
inspired by my love of the thigh and taken from River Cottage Meat and Fish. our first virgin for Random Recipes this year is laura from Laura Loves Cakes who made this weight inducing just if you stare at it Summer Fruit Cream Slice taken from the McDougalls Better Bakers Guide
The first was on Upper St, where I had a lamb and pumpkin tagine at Maghreb, which was very tasty, and one in Maison Touareg, on Greek St in Soho, where I had a delicious white fish tagine, with potatoes and peppers served with Tangy spicy sauce - this was really good
taken from MFK Fisher's An Alphabet for Gourmets. next along is Ros, The More Than Occasional Baker with some non-cordial containing Orange Squash Cupcakes randomly chosen from the romantically titled Red Velvet and Chocolate Heartache by Harry Eastwood
Set aside while you make the fishcakes. Put a wide frying pan or sauté pan on the heat, allow to get slightly hot, then add half the oil, the fish and ground coriander
Remove the cling film from the sides of the cake, then use a palette knife or metal fish slice to carefully transfer the cake from the base of the tin to a serving plate
Place on a wire rack to cool down fully, then use a palette knife or metal fish slice to loosen the bottom of the cake from the base of the tin and, with the help of the knife or fish slice, ease the cake onto a plate to serve
Use a palette knife or metal fish slice to loosen the bottom of the cake from the base of the tin, then slide the palette knife or fish slice under the cake and carefully ease it onto a plate
Take out of the oven and allow to cool for a few minutes, then remove from the baking sheets using a palette knife or metal fish slice and place on a wire rack to cool down completely
Use a palette knife or metal fish slice to loosen the bottom of the cake from the base and, with the help of the palette knife or fish slice, carefully ease the cake onto a plate
and now yet another random recipes virgin, this time from Rachel from My Life In Knitwear with a stunning recipe for Chocolate Cupcakes with a Rose Marshmallow topping taken from Sweet Paris by Michael Paul
