Mexican Style Bean & Chorizo Salad (Serves 2)
410g can mixed beans, drain and rinse and put in a large bowl.
100g baby plum tomatoes, halved
110g cooked chorizo, skinned and sliced thickly
Chopped Coriander (if in USA Cilantro)
Juice of 1 lime
3 tsp olive oil

Toss all the ingredients together and set aside for 10 min. Divide and serve with chunks of crusty bread

Corn Fritters

1 small can sweetcorn
4 oz SR Flour
1/2 tsp salt, 1/2 tsp paprika
1 egg

Drain sweetcorn and mash it. Add the flour, salt and paprika and mix well.
Separate egg and mix yolk into the mixture. Beat the white stiff and then fold in to mixture.
Fry in spoonfuls in hot fat until golden brown.

Fish cakes

Shred and de-bone leftover fish. Mix with mayonnaise, some spice to taste (Old Bay in US), and 1 tbsp bread crumbs. Form into cakes. Coat gently in bread crumbs. Fry in butter/oil until golden. Serve on a bed of salad or on a roll as a sandwich.

If you would like them to have more body, mix in one beaten egg.

Also works great with canned salmon.

Vice Commodore, OCC 

Hot Plougman 's Lunch (per person)

1 Slice of bread toasted on both sides and buttered.
2 pickled onions sliced or 1 Tablespoon of sweet pickle
2 Tablespoon grated cheese

Top the toast with the sliced onions or sweet pickle and cover with the grated cheese. Grill (broil) until melted and bubbling. Serve straight away with tomato wedges.

Tuna & Sweetcorn Pitta Pockets

4 Pitta breads
1 small can of tuna in brine, drained
1 small can sweetcorn. drained
2 Tablespoon mayonnaise
Ground black pepper
shredded lettuce (optional)

Warm pittas under the grill (broiler) briefly to puff them up and split along one edge to make a pocket.

Mix tuna, sweetcorn and mayonnaise and season to taste. Spoon into pockets and add shredded lettuce

Curried Parsnip Soup (6)

1 onion chopped
25g butter
1 tbsp curry powder
1 lb parsnips sliced
600ml vegetable stock (2 cubes)
300ml milk
salt, fresh ground black pepper

Fry the onion in the butter for 2 min. Add the curry powder and cook for a further 1 min stirring. Add the parsnips and cook for a further minute. Add the stock, bring to the boil, reduce the heat and simmer for about 15 min or until the parsnips are tender. Puree and return to the pan. Add the milk, season and heat through.

Creamy Carrot and Coriander Soup

25g butter
1 bunch spring onions (scallions) finely chopped
1 large potato diced
1 lb carrots, diced
2 tsp coriander (cilantro)
900ml vegetable stock (2 cubes)
4 tsp chopped coriander leaves
150ml milk1
150ml soured cream
salt and pepper

Melt the butter in a large saucepan. Add the prepared vegetables and ground coriander and fry (saute) for 3 min. Add the stock and bring to the boil, reduce the heat and simmer for 20 min. Puree with the chopped coriander and return to the pan and stir in the milk and cream, season and reheat.

Banana Soup

4 Ripe Bananas
Juice ½ lemon
1 oz sugar
½ pint milk
Grated rind of an orange
1 dessertspoon cornflour
Maraschino cherries
Salt

Peel and mash bananas. Put through a sieve with lemon juice. Add milk, sugar, salt and grated orange rind. Bring to boil. Mix the cornflour with a little cold water and add to the saucepan and stir over heat until the mixture thickens slightly. Serve cold and garnish with a maraschino cherry.

Mexican Egg Tacos

4 Taco Shells
4 eggs
2 tsp butter
1 tbsp milk
Salt and Fresh ground black pepper
1 red (bell) pepper, diced
1 small green chilli seeded and chopped
Shredded lettuce

Warm the shells. Beat the eggs in a saucepan and add the butter and milk. Cook stirring over a gentle heat until lightly scrambled but still creamy. Season to taste and mix in the red pepper and chilli. Line the taco shells with shredded lettuce and add the egg mixture and serve straight away.

Tortilla

1 large potato grated
1 small onion thinly sliced
15g butter
4 eggs beaten
Salt and pepper
Parsley

Put the potato and onion in a frying pan with the butter. Fry, stirring, for 5 min until the potato is cooked, add salt and pepper to the beaten eggs and add to the pan. Cook gently, lifting and stirring, until the egg is almost set. Place under a hot grill to brown and set the top. Serve hot or cold.