Charlotte Pike

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

Recipes

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
beta
calories
551
fat
28g
protein
21g
carbs
55g
more
Adapted from from Leith's Fish Bible
Charlotte Pike https://www.charlottepike.co.uk/

 

 

Homemade sausage rolls

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This is a very flexible recipe. Good quality sausage meat makes an excellent filling, and it is pre-seasoned, too. You can add extra flavours to the meat if you wish, such as dried chopped fruit, maybe apricots, or fresh herbs, such as sage. Try a sprinkling of sesame seeds on top of the pastry for an extra layer of flavour. I often do half and half.

Good quality sausage meat and all butter pastry make all the difference here.

Make large sausage rolls for lunch or a picnic, or mini sausage rolls to serve with drinks. Either way, I promise you they’ll be gone in a flash.

Homemade Sausage Rolls
Yields 10
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
388 calories
18 g
55 g
30 g
12 g
8 g
97 g
435 g
0 g
0 g
19 g
Nutrition Facts
Serving Size
97g
Yields
10
Amount Per Serving
Calories 388
Calories from Fat 268
% Daily Value *
Total Fat 30g
46%
Saturated Fat 8g
42%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 15g
Cholesterol 55mg
18%
Sodium 435mg
18%
Total Carbohydrates 18g
6%
Dietary Fiber 1g
5%
Sugars 0g
Protein 12g
Vitamin A
2%
Vitamin C
2%
Calcium
6%
Iron
13%
* 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. 375g pack all butter puff pastry, ready rolled
  2. 500g sausage meat
  3. Sea salt and black pepper
  4. 1 egg, beaten
  5. Optional
  6. 2 tbsp fresh herbs, chopped, such as sage
  7. 4 tbsp sesame seeds
Instructions
  1. Preheat the oven to 180C/Gas Mark 4. Set out a large non-stick baking tray.
  2. Roll out the pastry if yours is not pre-rolled. It needs to be about 3-4mm thick.
  3. Form the sausage meat into an even cylinder shape, around 4-5cm in diameter for large sausage rolls and 2-3cm for small sausage rolls.
  4. Start with the pastry set out in front of you in a rectangle in landscape form. Lay the sausage meat evenly along the length of the pastry right up to the very edge on each side, around 1/3 of the way down the height.
  5. Fold the top of the pastry back over the sausage meat, ensuring it is tidily wrapped around the sausage meat. Where the seam sits on the top side of the pastry, cut carefully to form a small handle.
  6. Cut the sausage rolls into individual pieces by slicing through the width of the large roll using a sharp knife. Transfer each roll to a baking tray, spreading them out well. Use a table work with long thin tines to gently press on the ‘handle’ to stick the pastry together. Brush with beaten egg and slash the tops, if you wish. Sprinkle with sesame seeds if you wish to use them and bake the sausage rolls until they are puffed and a rich, golden brown. This should take 15-25 minutes.
  7. Transfer to a wire rack and allow them to cool before serving either warm or completely cold. They will keep for up to 5 days.
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calories
388
fat
30g
protein
12g
carbs
18g
more
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.
beta
calories
746
fat
42g
protein
27g
carbs
63g
more
Charlotte Pike https://www.charlottepike.co.uk/