I’m usually so shattered come dinner time that I’ll eat almost anything, as long as it’s delicious and comforting. Yes, I’m a comfort eater. Having European blood makes my taste buds crave flavoursome foods, but whatever I eat still has to be healthy. I love rich flavoured foods, stinky cheese, cream, slow cooked meats, broths, soups and all vegetables. All of these foods make me feel satisfied.
Like much of what we cook at home, this dinner came about as a solution for leftovers. When I make the kids chips, there’s always lots of leftover thinly sliced potatoes, we always have cream in the fridge and I always have my favourite preserved mackerel in the cupboard. Throw in a few peas leftover from the kids dinner, a little fried onion and Love and Bones Broth, and dinner is done. Cooking it takes longer than the preparation. Eaten with a salad, my dinner is complete, and Mummy is happy.
INGREDIENTS (SERVES 2-3)
1 litre of Love and Bones Broth
3-4 thinly sliced potatoes (sliced into discs)
A few handfuls of fresh peas
Olive green organics Mackerel in olive oil
1 onion
1 tablespoon of cream
Cup of rocket
1 pear
1/2 grapefruit
1 tablespoon of olive oil
1 teaspoon of apple cider vinegar
Himalayan sea salt
Freshly ground pepper
METHOD
Fry the onion off in a little butter and set aside.
Next, in an oven proof dish (I do individual ones because I don’t like to share) assemble a layer of potato, a layer of peas, onion and mackerel. Repeat until you reach just under the top of your dish. Three layers should do it.
Mix the broth with the cream and season. Pour the mixture into the dishes until it just covers the potatoes.
Bake in a pre-heated oven at 180 degrees Celsius for 30-40 minutes until the top is golden and bubbling.
Stick a knife through the potatoes to check they are cooked through.
Serve with a clean fresh salad and an extra mug of broth. I pair this rich dish with a simple salad of rocket, pear and grapefruit with an apple cider vinegar and olive oil dressing.
