No Bread Pizza – for healthy days

No Bread Pizza – for healthy days

It is one of those days where you’ve spent the past weekend being inundated with free food and drink (in my case choir tour) and consequently eat a lot of cake because it’s free and you’re a student so your brain is always programmed to stock up with free food wherever you go. On top of that you are exhausted so end up buying a lot of chocolate on top of this because chocolate (while bad for your voice) is the best thing to sustain you through a long day. Finally you are also a food blogger so can’t possibly say no to eating three courses when you have already obliged yourself (and promised those around you) that you will blog about it. (see the Italian Isle of Man post.) Right about now you are where I am now, feeling like I’ve eaten an elephant over the weekend, caffeine withdrawal headache, hangover and sleep deprivation. In order to counteract this I have decided to have a day of abstinence/early night/detox, but abstinence doesn’t mean it can’t be tasty!
Here is the recipe for what I cooked myself for dinner, admittedly I have just gone and taken one of the best bits out of a pizza, BUT trust me it is still very filling, low calorie, nutrient rich etc, plus I woke up after this day feeling healthier, happier and ready to get back to the rich foods that normally fill up this blog.

Serves 1
3 tomatoes, chopped in to quarters
1 red pepper, cut into strips
1 small courgette, cut into circles
150g Portobello mushrooms (ideal) or chestnut (chea

per)
2-3 cloves garlic, crushed
(NB If you like you could also add red onion or aubergine or sweet potato to bulk it up)
salt
pepper lemon juice
basil (ideally fresh but I used dried and it was fine)
(I added smoked paprika to this the other day as well and trust me mind was blown!)
1/2 ball low-fat mozzarella

Place the veg and garlic in a flat dish and sprinkle liberally with salt, a dash of lemon juice, some black pepper and LOTS of Basil. Now I’m not sure how long to cook this in the oven (I only have a microwave), but feel free to experiment, I expect you are looking about 15mins at 180oC. In the microwave, cook the veg on high for about 7-8mins. Scatter with torn bits of mozzarella and put back in the microwave or oven for about 2mins, until melted, enjoy…..

Of course this isn’t an exclusively healthy dish. You could add more mozzarella, add goats cheese, serve with garlic bread, drizzle with olive oil or pesto, add pepperoni or chicken or even for extra decadence try four cheeses and bacon….

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The Student 3-course meal

The Student 3-course meal

You know those days when you feel like celebrating (in my case recovering from the flu) but have no money and have left it a little too late to organise stuff with friends? Or perhaps you have just finished an essay and are only just realising that you want food and celebratory food? (or perhaps to speed the essay on its way?) Or maybe you forgot it was your anniversary, but the budget is limited….

Poor mans G+T
so you have no ice, the college accommodation you’re in only provides a paltry fridge the size of a shoebox which of course you have stuffed half of with beverages rather than food… In my case I’ve chosen to refrigerate the tonic, but refrigerating the gin works just as well, especially if your G+Ts tend to be Gin with a dash of tonic…..
I like using Sainsbury’s ‘London Gin’, one above the basics so it tastes slightly better (or if you have parents visiting stock your cupboard with something nice, my personal favourite being Tanqueray, don’t mean to sound like an advert but I can really taste the difference – can’t wait till their visit in two weeks….)
Tonic wise, the basics is fine, but again if you can afford it schweppes is nicer – slimline for the calorie conscious.
To really pimp up this drink, i like to use a dash of lemon juice, one of the squeezable lemons will do, I find my G+Ts are so far and few between any lemons I buy tend to turn a nasty shade of green before I get round to including them in my drink…..
Not quite Gourmet but highly passable.

Starter from the Cupboard
A starter made from a student store cupboard is tricky… but i managed to create one with virtually no prep as well.
Starting point, some sainsbury’s basics chopped tomatoes and some crisp bread.

Chopped tomatoes
1 chopped onion
2 chopped cloves garlic
vinaigrette made with 1/2 oil, 1/2 vinegar (balsamic if possible)
salt and pepper
(if you have basil even better)

Mix altogether and top the crisp bread

In pizza express they would charge you £4.80 for that (and this serves a lot more than one)

Main Course
I always tend to have cooked chicken (mostly because I don’t trust my fridge to not give me food poisoning if I keep raw meat in there constantly), and I try and keep onions, carrots and sweet potatoes in my cupboard because they always come in useful.
So Supper today is…Mashed Sweet Potato Balsamic roast and ricotta cheese

Chop onions and carrots, toss in oil, balsamic, salt and pepper. Place in a microwave proof dish and cover with cling film, pierced in various places. Cook on high for 7-10mins. Remove. Prick a sweet potato and place in the microwave for 6mins on high. Remove and replace carrots and onions in uncovered, cook for 2mins, then stir in chicken and cook for a further 2mins. Meanwhile scoop the mash out of the sweet potato skin, season with salt and pepper and butter (sometimes I add a spoonful of pesto but it’s fine without)
Serve all with a dollop of ricotta cheese on the side.

Dessert
Ok so it would be really easy to buy a pot of Gu and heat that up in the microwave and all that but this is cheap and chocolatey and easy, and you can even call it molecular gastronomy because it has an element of science….

Dark Chocolate and water. Melt over a pan of water in a bowl without stirring. Cool. Once Cool whisk together. To pimp it up add a little orange zest and top with creme fraiche.

A cheap and easy 3 course meal, using mostly store cupboard ingredients. Add a large glass of red wine for real celebration.

An Indian Winter

An Indian Winter

Tonights meal actually had a little forethought – usually it is a case of whatever is in the freezer. But today I was feeling pretty pleased with myself having actually got some work done on my coursework so it felt I might actually have something to hand in at the end of the year. So I popped to Tesco’s and delved into the reduced items (ever the savvy student) and found some pork medallions. I am the first to admit that my meals tend to be mostly french or british inspired with the occasional foray into Moroccan or Oriental, but today i decided to tackle something I have never really attempted before, Indian. As I may have mentioned before my parents do not have the most adventurous taste buds (I’m training them) so the curry recipe below is VERY mild. My first problem with my wonderful idea was getting home and realising I had no cream or coconut milk…. I did however have creme fraiche (I know a seemingly never ending supply – maybe I should write a book, 101 ways with creme fraiche…) My second problematic encounter was realising I was trying to make yellow rice studded with raisins…..without any raisins, however I did have cranberries (you can see where this is going). The final problem I had was I only had a very small amount of gram masala and no curry powder, although I actually made it sort of work by bulking out the garem masala with turmeric and cardamon. If you have more Garem masala (and I expect this is probably the case) feel free to use just that. On the other hand the cranberries and creme fraiche worked rather well and it worked rather well.

Garem Masala crusted pork medallions, cranberry studded yellow rice and curried sauce

Serves 2

6 pork medallions
handful of breadcrumbs
2tsp of garem masala
2 tsp mustard powder
2-3 tsp dried coriander leaves
salt
pepper
1 tbsp ground nut oil

wedge of butter
100-150g rice (however hungry you are) easy cook is best
salt
pepper
couple of cardamon pods
1 tsp turmeric
handful cranberries
water

1tbsp groundnut oil
2-3 shallots, chopped into little squares
2-3 cloves garlic, finely chopped
1tsp garem masala
1tsp turmeric
couple of cardamon pods
salt
pepper
dollop tomato puree
1 bay leaf
water
chopped coriander (we have frozen – I’d advise this)
2-3tbsp creme fraiche

1. Roll the outside of the medallions in the breadcrumbs, mixed with all the dry ingredients
2. Meanwhile sweat the shallots and garlic in the groundnut oil with a good sprinkling of salt.
3. after a few mins add the spices and cook for another minute.
4. Add the tomato puree, bay leaf and roughly 200-300ml water, let it bubble away for a bit until thickened a little.
5. Meanwhile place all the rice ingredients in a saucepan and bring to the boil
6. Sear the breadcrumbed sides of the pork in the groundnut oil (use tongs for this) then return all medallions to the pan and place in the oven at 180OC for 10mins
7. Before you are about to serve ( rice should have soaked up most of the water) stir the creme fraiche and coriander into the sauce.
8. Place a dollop of rice in the centre of the plate, top with 3 medallions each and drizzle over the sauce
 
 

Fish Pie

Fish Pie

There is no point calling this post anything other than what it is, because this was simple, quick fish pie.
I don’t think any of us had really left the house for two days but the christmas food supplies were looking worryingly low…. One thing we yet again seemed to have multiplying supplies of creme fraiche. I have never knowingly made the same meal twice for my parents (so despite the fact I’ve been faced with this same predicament in the past, tonight I obviously had to brainstorm a completely new meal (damn my cooking obsession). We did however have a little prosecco left over from the parents’ recent christmas party, I used this as the starting point of my dish. What would I want to eat with a glass of prosecco?? I found some salmon in the freezer and a couple of prawns. The end result was fish pie with saffron mash
(I did also add crispy salmon to the top of the pie for texture, plus it is very easy , cook on both sides in a pan till crispy, plus I had some which I’d taken off the salmon, plus Yo Sushi may have got me addicted to the stuff..)

Fish Pie

3 salmon fillets
12 prawns
500ml stock (I only had chicken but fish would be better)
5tbsp creme fraiche
3 shallots
3 garlic cloves
1-2tbsp butter
pepper and salt
bay leaf
1/2 lemon
large handful of dill chopped
100ml white wine

750g charlotte potatoes (I just mashed them with skins on but feel free to peel)
bay leaf
peppercorns
salt
few saffron strands
3-4 tbsp butter
2-3tbsp milk

1. Sweat the chopped shallots in the butter for 3-4mins with a good sprinkling of salt then add the garlic for a further 2-3mins
2. pour in the wine, add pepper and the lemon chopped into slices (yes I do mean whole) and the bay leaf
3. Let bubble for 1-2 mins before adding stock, let bubble for 5mins. Add creme fraiche and take off heat
4. Meanwhile boil potatoes with bay leaf, peppercorns, salt and saffron in water.
5. When soft, drain and mash using a handheld whisk (bizarre but good) with the butter, adding the milk to the end to have a thick creamy texture.
6. Place the salmon fillets, skinned and chopped into chunks into the bottom of an ovenproof dish. Add the prawns scattered around
7. Chop the door and mix in the sauce, pour over the fish. Top with the mash
8. Bake in the oven at 180OC for 10mins until lightly golden on top

The Countdown to Christmas 4 days to go

The Countdown to Christmas 4 days to go

Still trying in vain to use up the fridge before the huge food order I have coming. Trying in vain to persuade my parents that we need quite so much food (about 3 days worth of cooking…) So I decided to use up the never ending packet of feta and the random 2 potatoes in the corner of the fridge and I even managed to use up a packet of Greek yoghurt (there are 4 coming in the shopping…) and the breadcrumbs that have been in the cupboard since last christmas (I turned my nose up at Paxo  in favour of real breadcrumbs….) I made salmon and feta cakes and moussaka style potato gratin, with a few measly mange tout.

Serves 2

2 salmon fillets, no skin
50g feta
100g breadcrumbs + more to roll in
salt and pepper
mixed herbs
1 tbsp truffle oil

2 potatoes
500g greek yoghurt
2-3 cloves garlic
cinnamon
1 egg
2tbsp grated manchego
ground cloves
nutmeg

Cook the salmon fillets in the microwave (should be about 1-2mins)
Place in a food processor with the feta and breadcrumbs and season to taste
Meanwhile slice the potatoes and top with the crushed garlic. sprinkle over salt and pepper, cinnamon, cloves and nutmeg. Mix the yoghurt, egg and cheese in a separate bowl and pour over the potatoes. Bake in the oven for 15-20mins at 180OC (fan) until bubbling and slightly golden on top.
Meanwhile roll the salmon mixture into balls and flatten into patties, coat in breadcrumbs
Fry the patties for 3-4 mins on each side until golden.
Serve

The Run Up to Christmas – 6 days to Christmas

The Run Up to Christmas – 6 days to Christmas

So the race is on up to Christmas. In my case the race is on to empty the fridge before the shopping arrives in 2 days time, on which I have managed to buy an extraordinary amount of food and enough Gin to probably last the year (my mum pointed out that we already had 2 bottles, I don’t think she’s realised I’m planning on taking some up to Uni….) So dinner today will have to be eating up, an experimental creation. My mother rather unhelpfully made about 5 times too much couscous for a dinner party on wednesday (I wasn’t there, couldn’t be helped) so that is the focus point around which this meal is based. Poking around in the fridge I find some left over tinned tomatoes, half a packet of feta cheese and some Ferraro Rocher chocolates. Poking around in the freezer I found a packet of puff pastry. Leaving the chocolates for later, I decided to make a puff pastry couscous pie. Not only does this use up the majority of my ingredients, but also wins me bonus points for health and environment, it being a vegetarian dish.

So I made a thick chutney using the chopped tomatoes. Boiling them down to a thick constancy with 2 large tbsp of sugar, a large pinch of salt, some ground coriander seeds, a splash of white wine vinegar and for some christmassy warmth some ground cloves. Putting that aside to cool, I toasted about 5 blanched whole almonds I found in the cupboard (using up another thing) and stirred fresh parsley (I say fresh it was frozen fresh….) through my mothers couscous which seemed to contain pumpkin seeds, though I couldn’t tell you what else. Laying out my sheet of puff, I spread a little chutney on one half, topped with a good mound of couscous, scattered over the almonds and some pitted black olives and finished with chunks of feta. I brushed the edges with egg wash, folded over the other half of puff and then painted the whole thing with egg wash. All it needed was to bake in the oven at 200OC for 15-20mins until golden brown.

Crème Fraiche takes centre stage

Crème Fraiche takes centre stage
It gets to a point when you have been cooking for your parents through your teenage years that you realise when you leave for university; it’s not you who might be unable to survive but your parents. Occasionally I wonder if I should have weaned them off my cooking gently so as to prevent occasions such as the time my dad had to send his secretary out for a croissant because inexplicably the cereal wasn’t on the table for breakfast and he had no idea where we kept it. My mother is semi-domesticated, she has a talent for washing and ironing (at which I am abysmal), unloading and loading the dishwasher, boiling eggs and making coffee, but I am not sure she knows how to grocery shop after years of my sister and I taking control. You would think that shopping online would be simple, but having learnt the basics of technology (we taught her how to make animated PowerPoint’s a while ago), Internet shopping may be one technological step too far. I have taken to picking up food on the way home from university just to make sure I have something for breakfast the next day having come home too many times to an empty fridge save a little mouldy cheese and a bottle of salad dressing we can’t seem to shift. It’s no wonder the fridge has started leaking, I expect it’s feeling unloved. To be fair to my parents they both have jobs where lunch is provided and dinner is quite often offered too. There will come a time where they will need to cook for themselves (well unless I really fail in life and am living at home at the age of 30), which is hopefully where this blog will come in handy.
Once again I am staring into the fridge hoping for a little inspiration when my mum enters the kitchen. ‘I was so pleased to see you bought crème fraiche I really like crème fraiche. When you weren’t here we had some with jacket potatoes’ she states proudly, before promptly walking out of the kitchen. ‘I’m off to finish writing the book’. (I would just like to say that she did indeed finish the book that evening, so this dish was celebratory). There I have it, my inspiration, Crème Fraiche. Not usually the central component of a dish so I routed around in the freezer for something a little more focused. I find prawns and peas and decide that this was all coming together nicely. Add the remainder of those damn endless preserved lemons and you have a prawn, pea, lemon, crème fraiche risotto.
So I fried garlic in a large chunk of butter, throw in a bay leaf, salt, lemon juice, vanilla extract and lots of pepper. (It is worth mentioning at this point that you could add an onion here. My dishes tend to not include onions. My Dad refuses to eat them and he can spot them a mile off. In fact he removed all of the preserved lemon pieces methodically from this dish before being told that they were in fact not onions, at which point he ate them up without a word. Why he claims he likes onions I have no idea……) I added the risotto rice to the pan and stirred it for a bit before gradually adding fish stock, stirring till I got a thick risotto. I added a few frozen prawns, the peas, and a couple of mange tout pieces before stirring in more black pepper and the crowning glory – the crème fraiche-. It wasn’t half bad, although there is still a half full pack of crème fraiche left to eat….

Detox Meal 2 – tomato trout

Detox Meal 2 – tomato trout

After a typical weekend of brunch and boozy evenings (never want to see wine and cheese again) I was coming out of the kitchen with a typical ‘I NEED TO GET GREEN VEGETABLES INSIDE ME’ dish that my body was screaming out for, when I was stopped and complimented by U8 and U7 for my both healthy looking and yummy smelling dish. Therefore this dish is for them.

Here are the benefits in this dish
1. Trout is healthier than salmon but still has lots of Omega 3
2. Broccoli is good for the liver (a necessity)
3. Garlic cures all overindulgences
4. Fills you up
5. tomatoes make your skin look amazing
6. mostly very cheap – trout is only £1.50 per fillet and everything else is sainsburys basics
7. spice speeds up the metabolism
8. it takes all of 15mins to make and it is all on a hob (thanks student cooking)

Ingredients
1 trout fillet
1x400g chopped tomatoes
1x onion
4 garlic cloves (or 2tsp very lazy chopped garlic)
1 small courgette
half a head of broccoli
salt
Worcester sauce
smoked paprika
dried parsley
black pepper
individual pack of Philadelphia (get the light stuff to be super healthy)

Place the chopped onion and garlic in a pan and sprinkle over some sea salt (this will help them sweat  cooking without oil). After a minute sprinkle over some paprika and worcester sauce. Leave for another minute, then add the tomatoes followed by a little hot water poured into the tomato tin/ carton. Leave to simmer. Meanwhile chop broccoli and courgette and put into a microwave proof bowl and cover with boiling water, place in the microwave for 5mins. Finally add black pepper and parsley to the tomato chutney and when thickened pour into a bowl. Then place the trout skin down in a pan and cook for 2mins, then flip and cook for another 1-2mins. Serve the fish with tomato chutney on the side, topped with Philadelphia and with the green veg on the side. Enjoy feeling healthy before you get invited out to the pub again tomorrow….

For the love of Campari

For the love of Campari

            If there is one thing my mother loves in the world more than her children (although possibly not her job) it is Campari. A treat when on holiday, straight, over ice with a Mediterranean view and her children cooking the dinner. So it was inevitable when my sister and I and our 4 friends turn up at a holiday house in Croatia at 10pm after 6 hours or so of travelling, the only drink we had to offer to them on the first introduction to my parents was, Campari?

                                             

            Luckily our friends soon developed a (possibly polite) taste for Campari and we settled down into a routine of beach, card games, scrabble, aperitifs and 3-course dinners. Since this was the same place as we had visited the year before I knew exactly how the lie of the land was food wise. Each morning my mum and I (and occasional extras – although the number of volunteers diminished as the holiday went on and the nights got later-) would go down to the fish market followed by a coffee, veg market and the custard doughnut shop, a staple of every Croatian holiday. The veg market in Starigrad, Hvar is a wonderful variety of fresh fruit and veg, olive oil and honey. Except for the clouds of terrifying wasps food lovers paradise. I was especially popular by the end of the week with our chosen stall (possibly due to the mountains of fruit and veg I bought each day), so much so, we would be presented with huge handfuls of grapes, which, once shaken clean of the ravenous wasps, would be gratefully received. The lady and I, although hindered by language barriers, communicated in a lovely mix of sign language, Italian and basic English. Whatever I did, she seemed charmed, and gave me a hug at the end of the week.
            I had many glamorous assistants in the kitchen, from the actual keen cooks (who even gutted about 100 sardines at one point..) to the more occasional cameos (who discovered whipping egg whites is very time consuming..) We ended up eating a huge array of dishes. The barbecue was put to good use (the part of the cooking considered ‘man’s work’), 
                                                 
with a favourite being the grilled sardines, fresh from the morning.  The veg ran out every day as we made vats of roasted veg (oil, vinegar, salt, pepper, garlic, rosemary), cherry tomatoes (capers, onions, basil, oil, vinegar, sugar, garlic, salt and pepper) and potatoes (oil, garlic, rosemary, salt, pepper). One of the unusual dishes we had was Thai pork belly and egg fried rice cooked by one of my sisters friends, delicious and my dad didn’t even complain at the spiciness! We even attempted various puddings, such as tiramisu, peach tarte tatin  and honey and lavender pannacotta using local produce. We even tried to make Croatian delicacies, of which the Ajav sauce was a big hit. Roasted aubergine and blackened red pepper pureed with oil, paprika, salt, pepper, sugar and vinegar. Another delicious invention was the fava bean dip. A sort of chunky houmous made by boiling the beans with lemons and mashing them up with olive oil, salt and pepper.
                                               
The most interesting foodie experience in Croatia though had to be the sun dried tomatoes. One of my friends had bought her own homemade sun dried tomatoes that were so good we had polished them off by the second lunchtime. The only thing to do was make some more. So on my friend’s instruction we cut up cherry tomatoes, salted them, put rosemary on top and laid them in the sun for a couple of days. Hey Presto they shrivelled up! We washed them in white wine vinegar (or what we assumed it was – it was called alkoholic and looked like vinegar-) and jarred them with olive oil, garlic and rosemary, delicious.
It seemed such a shame when we had to go home to leave our little routine, but I held on till the very last minute and had the leftover roasted vegetables for breakfast on the ferry home while the others had pastries. I love roasted veg almost as much as my mother loves Campari.

saumon de mon père (Dad’s Dinner)

This is another interpretation from The Fat Duck. The original is slightly better – liquorice poached salmon, individual grapefruit cells, caviar……. But budget and time allowing this is my version – my dad likes it so much, he requested that I named it after him when I made it one evening for supper

Saumon de mon père (Dad’s Dinner)


Ingredients (serves 2)
Balsamic Glaze
100ml balsamic vinegar
half a fish stock cube
50ml water
Vanilla Mayonnaise
[290ml/½ pint groundnut oil
2 eggs, yolks only
1 garlic clove, crushed
1 heaped tsp powdered mustard
1 level tsp salt
freshly milled black pepper
1 tsp white wine vinegar ] – or 3tbsp Helmanns
1tsp vanilla extract
½ vanilla pod
Salmon
2 Salmon fillets, boneless
Braised leeks
1 leek
black pepper
butter
Fennel Chips
3 potatoes
2tsp fennel seeds
500ml sunflower oil
To serve
½ lemon
Sorrel leaves, picked


1.     For the balsamic glaze, place the Balsamic, stock cube and water in a pan and whisk until stock cube is dissolved over a high heat until bubbling, simmer for a minute then remove from the heat
2.    For the Mayonnaise, put the egg yolks into the basin, add the crushed garlic, mustard powder, salt and a little freshly milled black pepper. Mix all of these together well. Then, holding the groundnut oil in a jug in one hand and an electric hand whisk in the other, add drop of oil to the egg mixture and whisk this in. Continue this process ONE DROP AT A TIME- the mixture will begin to thicken and go very stiff and lumpy. When it gets to this stage you need to add a teaspoon of vinegar, which will thin the mixture down. Now the critical point has passed, you can then begin pouring the oil in a very, very thin but steady stream, keeping the beaters going all the time. When all the oil has been added, taste and add more salt and pepper if it needs it. Measure out 3tbsp of the mayonnaise, to this add the vanilla extract and the vanilla pod seeds, scraped out and mix, pour into a piping bag and chill *(see tip)
3.    For the chips Slice the potatoes lengthways into oblong rings, then slice into thin chips, approximately 1cm-1.5cm thick. Place in water with the fennel seeds and bing to the boil, boil for 2mins then drain and leave to steam.
4.    Meanwhile for the leeks, gently score the leek down the side to enable you to peel off the first layer, remove the top section and you should be left with a piece which flattened forms a large rectangle. Repeat with the next layer. Then slice the rest at an angle and place face downwards in a shallow frying pan, add a knob of butter and the black pepper and place on a low heat and cover, do not stir. Cook for 4mins then turn off the heat leaving them covered.
5.    For the salmon, cover in warm (not boiling) water and leave for 6mins changing the water twice, until the salmon feels firmer but hasn’t changed color.  Gently peel off the skin using a sharp knife and pat dry. Paint on the glaze thickly reserving half.
6.    For the chips, heat the oil in a deep pan until a piece of bread sizzles when dropped in. Fry the chips in two batches until golden brown, turning carefully with a spoon with holes.  Drain and keep warm in the oven till serving.
7.    To Serve, slice the lemon and peel fully, you should be left with 6 segment sections for each slice. Place the two leek rectangles in the microwave with 1tbsp water for 1min on high. Put the salmon in the oven for 4-5mins 250oC. Boil the balsamic glaze for 2mins on high, until the mixture is thick and syrupy, immediately place in pipette bottle.
8.     Lay the two leek rectangles on two square plates in the center and place the lemon segments artistically dotted around on top. Place a line of the braised leeks at an angle, face down, on the right side of the plate, leaving a 2cm gap between the leeks and rectangle. Pipe dots of the mayonnaise at 1cm intervals down both sides of the rectangle, then dot drops of the glaze in between. Gently remove the salmon and place on top of the lemon segments, and garnish with the sorrel. Serve with the chips in a bowl alongside.
*TIP turn the ends of the bag over on itself and hold the tip open with your fist, fill then squeeze mixture to the tip, twist the bag at the open end and leave. Keep the pressure of the twist all the time while using the bag.

Hestons Version

My Version