Frittata

300g new potatoes
150g frozen peas
25g butter
4 spring onions, trim and slice
1 tbsp chopped thyme
150g hard goats cheese crumbled
8 large eggs lightly beaten and seasoned

Boil potatoes until tender, drain and slice thickly. Boil peas for 2 min and drain.
Heat butter in frying pan and cook spring onions until soft, add potatoes and cook for 3-4 min. turning half way through. Add peas and thyme and stir briefly. Pour the egg into the pan and sprinkle on 2/3 of the cheese. Cook over a low heat without stirring until egg is set except for a thin layer on the top. Transfer to a baking tray and sprinkle on the rest of the cheese and grill until the top sets. Slide onto a plate and cool. Cut into wedges and serve.

Leek and Apple Pockets

2 Pitta Breads
2 leeks sliced
150ml vegetable stock (made with ½ stock cube)
1 Large eating apple chopped
2 tbsp shredded lettuce
½ small red pepper chopped
60ml cottage cheese
Salt & Pepper

Cook the leeks in the stock until soft, drain and leave to cool. When cold mix with the apple, pepper, lettuce, cheese and season to taste. Grill the pitta breads until they puff up and fill with the leek & cheese mixture 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.

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.

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.

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.

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.

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

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.

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