Charlotte Pike

Award-winning food writer Charlotte Pike
Recipes, foodie guides and news from my kitchen

Dinner

Smoked Haddock Kedgeree

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Having tried dozens of kedgeree recipes, I think this one is the best. It’s rich, spicy and surprisingly complex in flavour and adapted from the recipe in Leith’s Fish Bible. Make sure you taste and adjust the seasoning once everything is assembled, as I think it often needs a bit more salt at the very end.

Smoked Haddock Kedgeree
Serves 4
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
551 calories
55 g
117 g
28 g
21 g
17 g
233 g
246 g
3 g
1 g
9 g
Nutrition Facts
Serving Size
233g
Servings
4
Amount Per Serving
Calories 551
Calories from Fat 244
% Daily Value *
Total Fat 28g
43%
Saturated Fat 17g
83%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 117mg
39%
Sodium 246mg
10%
Total Carbohydrates 55g
18%
Dietary Fiber 4g
15%
Sugars 3g
Protein 21g
Vitamin A
21%
Vitamin C
68%
Calcium
5%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 250g Basmati rice (use white or brown, but white is much quicker to cook)
  2. 125g butter
  3. 1 medium white onion, peeled and finely chopped
  4. 5cm piece fresh root ginger, peeled and finely grated
  5. 1 large green chilli, deseeded and finely chopped
  6. 2 large whole fillets natural smoked haddock, skin removed and cut into 3cm chunks
  7. 1 heaped tsp turmeric
  8. 1 heaped tsp good quality curry powder (choose your preferred heat)
  9. Sea salt
  10. Lemon wedges to serve
  11. Fresh coriander to serve (optional)
Instructions
  1. Start by boiling the rice according to pack instructions.
  2. Whilst the rice is cooking, place half of the butter into a separate large frying pan and melt over a moderate heat. Add the onion and cook for around 5 minutes, until it softens and becomes translucent. Be sure to keep the heat under control so that the onion does not colour.
  3. Then, add the ginger, chilli and fish and cook for a further 5 minutes. The fish will start to cook in the butter.
  4. Put the eggs on to boil in a separate pan. Bring to the boil and cook for 7 minutes, then drain.
  5. Add the spices to the pan with the fish, and stir fry to cook the spices. Continue to cook until the fish is cooked though. It will flake into smaller pieces as it cooks, so stir gently so as not to break it up completely.
  6. By this time, the Basmati rice should be cooked. Spoon the rice into the pan with the fish and add the rest of the butter. Stir gently, but thoroughly, to ensure the rice is evenly coated in the spicy butter.
  7. Peel the eggs now and cut them in half. Give the kedgeree a final stir, season and adjust accordingly. It may need a bit more salt, it may need a bit more butter if it’s on the dry side, or a squeeze of fresh lemon juice.
  8. Serve on warmed plates with more lemon wedges and fresh coriander for some extra colour.
Adapted from from Leith's Fish Bible
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calories
551
fat
28g
protein
21g
carbs
55g
more
Adapted from from Leith's Fish Bible
Charlotte Pike https://www.charlottepike.co.uk/

 

 

Penne with chorizo, tomatoes and fresh herbs

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This is a truly wonderful everyday recipe that has become a firm favourite of ours.

It is based on a recipe I saw demonstrated by Rachel Allen during my time at Ballymaloe. If memory serves me correctly, and it often doesn’t, Rachel used an Irish-made kabanos sausage.

I’ll be honest, the idea of spicy sausage, tomato and cream did not appeal to me at all, but I was instantly won over, and I hope you will trust me too and try this.

Measurements are approximate – I rarely measure when I make this. It is a very flexible recipe.

Penne with chorizo, tomatoes and fresh herbs
Serves 4
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
746 calories
63 g
112 g
42 g
27 g
19 g
293 g
858 g
5 g
0 g
20 g
Nutrition Facts
Serving Size
293g
Servings
4
Amount Per Serving
Calories 746
Calories from Fat 378
% Daily Value *
Total Fat 42g
65%
Saturated Fat 19g
97%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 17g
Cholesterol 112mg
37%
Sodium 858mg
36%
Total Carbohydrates 63g
21%
Dietary Fiber 4g
15%
Sugars 5g
Protein 27g
Vitamin A
30%
Vitamin C
27%
Calcium
8%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 250g spicy sausage – I like either Corndale farm chorizo or Brindisa dulce chorizo
  2. 1 tsp extra virgin olive oil (optional)
  3. 1 x 400g tin excellent quality chopped tomatoes
  4. 200ml double cream
  5. 1 large sprig fresh rosemary
  6. Sea salt and freshly ground black pepper
  7. 300g penne pasta
  8. 2 tbsp fresh parsley, chopped
  9. Finely grated parmesan, to serve
Instructions
  1. Start by filling the kettle and putting it on to boil for the pasta.
  2. Now, prepare the chorizo. Remove the skin and cut into 1cm pieces.
  3. Place the chorizo into a non-stick frying pan over a medium heat. Cook for a couple of minutes until the fat starts to render and turn the heat up a little, to very lightly brown the edges and cook the chorizo. If you find the chorizo sticking to the pan, add the oil. If the fat renders quickly, then you might not need the oil. I try not to use it. Cook the chorizo for about 5-10 minutes, then add the tin of tomatoes, juice and all. Then add the cream, rosemary and season. Allow to bubble away over a moderate heat while the pasta cooks.
  4. Now is the time to put the penne on to cook. It should take around 10 minutes. Remember to use the largest pan you have and to salt the water first.
  5. Once the pasta is cooked, drain and stir the pasta through. Serve immediately, topped with parmesan.
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calories
746
fat
42g
protein
27g
carbs
63g
more
Charlotte Pike https://www.charlottepike.co.uk/

Recipes from Marrakech – Berber lamb tagine and zalouk

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I learnt how to make this tagine at La Sultana Hotel in Marrakech. They have a rooftop kitchen from which they hold cooking classes, so I spent a morning learning how to make a berber lamb tagine and zalouk salad during my recent trip. This recipe makes an excellent lamb tagine with fresh vegetables which works very nicely served with the zalouk salad or some couscous to make a generous meal. It gets its name from the Berber people native to this part of Morocco.

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The method here is exactly as I was shown how to make it, and it is made using a slice of lamb leg, cut through the bone. Feel free to use pre-prepared, cubed leg of lamb instead. If you don’t have a tagine, you can use a lidded casserole dish, and either cook this on the hob or in the oven. This tagine is made in the traditional Moroccan way, where the meat is not browned and is cooked slowly in water, before adding the vegetables towards the end. It is important to get the presentation of the vegetables right at the end, for a truly authentic finish.

Zalouk is a truly delicious cold aubergine dish that is eaten like a salad with a tagine. It is an ideal dish to prepare in advance as the flavours just improve over time.

If you do not have a gas hob to chargrill the aubergine, which is the most authentic way of preparing it, you can place the aubergine on a non-stick baking tray into the oven on the hottest setting, for around 20 minutes until the skin is blistered and the flesh is very soft.

Both recipes serve 1 very generously, but simply multiply the ingredients by however many people you are cooking for when making these recipes at home.

IMG_6015

Zalouk
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414 calories
41 g
0 g
29 g
8 g
4 g
771 g
1202 g
18 g
0 g
24 g
Nutrition Facts
Serving Size
771g
Amount Per Serving
Calories 414
Calories from Fat 253
% Daily Value *
Total Fat 29g
44%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 20g
Cholesterol 0mg
0%
Sodium 1202mg
50%
Total Carbohydrates 41g
14%
Dietary Fiber 22g
87%
Sugars 18g
Protein 8g
Vitamin A
56%
Vitamin C
63%
Calcium
8%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 medium aubergine
  2. 1 large tomato
  3. 2 tbsp Extra virgin olive oil
  4. 1 clove garlic, peeled and very finely grated
  5. 1 tsp sweet paprika
  6. 1 tsp ground cumin
  7. ½ tsp sea salt
Instructions
  1. Chargrill the aubergine over a gas flame until the skin blisters and the skin is soft. This can be done in the oven if you have no gas flame (see the introduction).
  2. When the aubergine is tender, transfer it carefully – using metal tongs – into a large bowl of cold water, to take the heat out.
  3. Meanwhile, peel the tomato and remove the seeds. Chop the flesh finely. Next, dry the aubergine. Peel the skin, cut off the stalk and chop the flesh very finely. Ensure no skin remains attached to the flesh.
  4. Place the oil in a small frying pan over a moderate heat. Add the aubergine, tomato and garlic and stir fry for a few minutes. Add the spices and salt and stir. Continue to cook, bubbling away, but not sticking or burning for around 10 minutes until the aubergine is cooked. Taste and check the seasoning. Allow to cool and serve either warm, if you’re short of time, or cold.
  5. Once made, the zalouk will keep covered in the fridge for five days until required.
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calories
414
fat
29g
protein
8g
carbs
41g
more
Charlotte Pike https://www.charlottepike.co.uk/
Berber Tagine
Serves 1
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1437 calories
98 g
356 g
59 g
126 g
15 g
1449 g
1663 g
12 g
0 g
38 g
Nutrition Facts
Serving Size
1449g
Servings
1
Amount Per Serving
Calories 1437
Calories from Fat 530
% Daily Value *
Total Fat 59g
91%
Saturated Fat 15g
76%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 33g
Cholesterol 356mg
119%
Sodium 1663mg
69%
Total Carbohydrates 98g
33%
Dietary Fiber 11g
46%
Sugars 12g
Protein 126g
Vitamin A
212%
Vitamin C
93%
Calcium
18%
Iron
82%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. ½ red onion, peeled and finely chopped
  2. ½ cm thick slice fresh ginger, peeled and grated finely
  3. 1 clove garlic, peeled and grated finely
  4. 2 tbsp Extra Virgin Olive Oil
  5. 400g piece lamb leg, bone in
  6. 1 tsp turmeric
  7. ½ tsp dried ginger
  8. ¼ tsp ground black pepper
  9. ½ tsp sea salt
  10. Roughly 300ml boiling water
  11. 1 medium carrot, peeled
  12. 1 small courgette
  13. 2 new potatoes
  14. 8 green beans, topped and tailed
Instructions
  1. Place the onion, ginger, and garlic into a pan with the olive oil. Cook until fragrant and the onion is translucent. Add the lamb to the pan and cover with boiling water and bring to the boil.
  2. When the liquid is boiling, either turn the heat to low and simmer gently for two hours, or bake in a preheated oven, either in a casserole dish or tagine, lid on, for two hours at 160C/ Gas Mark 3. Check on the tagine every half hour or so, to be sure it doesn’t dry out. If the liquid is evaporating quickly, top it up with a little more boiling water.
  3. Whilst the lamb is cooking, prepare the vegetables. Cut the carrot into batons, halving it lengthways. Take the courgette, top and tail and cut in half lengthways, then cut off four thick long slices, which cut the flesh and skin away from the watery core. Discard the core. Peel the potatoes and cut them in half. Place all the prepared vegetables and the green beans into a bowl with fresh, cold water, to keep them crisp until they are required.
  4. When the lamb is tender, add the vegetables to the tagine and cook for around 15-20 minutes until they are tender.
  5. Serve the tagine hot – in the tagine dish if you have it. The authentic Moroccan way of presenting he tagine is to put the meat at the centre of the tagine dish, and carefully arrange the vegetables around the dish. They should be placed standing upright facing in a cone-like shape towards the centre of the dish. Alternate the vegetables to create an attractive appearance.
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calories
1437
fat
59g
protein
126g
carbs
98g
more
Charlotte Pike https://www.charlottepike.co.uk/