I’m home alone this week, Mr Bolton is checking up on family members in the south, sleeping in his van and stocking up on essentials. I have a lot of eggs, and a lot of potatoes, so frittata was inevitable. I also had a box of Salar off-cuts from a local supermarket, so I made this. I had half last night and half tonight.
2 medium potatoes, cooked with the skins on and cooled. (left-over potatoes are the best)
4 eggs, beaten
flaky smoked salmon
Garnish – choose from chive flowers, chopped parsley, or dukkha spice mix
Heat the grill
Cut the potatoes into thick slices, and fry in the olive oil until crisp and golden brown on both sides
Season the eggs with the pepper, and pour over the potatoes, and scatter the salmon and garnish over the top. Stir a little to allow raw egg to the bottom of the pan.
When it is nearly cooked, pop it under the grill so that the top begins to set.
These are a childhood classic – we used to get these about once a week, often served with bacon. I’ve no idea whose idea it is, but I made them this afternoon for Cedar, who is three today. He helped me make them, mixing the egg in and stirring in the milk. He ate three and a half before he was full.
Sieve the flour into a bowl, with the pinch of salt. Make a well in the centre and put the beaten egg in, mixing together.
Stir the milk in gradually, until the batter is the consistency of cream.
Add the sweetcorn, and mix again.
Fry in an oiled pan over a medium heat. Drop in dessert-spoonfuls of batter, and when the bottom is cooked, you should be able to see bubbles setting on the surface of the batter. Turn them over and cook on the other side.
Serve with bacon, and if you like it, tomato ketchup.
Bramble season in the Hebrides, much later than on the mainland. The blackberries we picked last weekend were sharp and flavourful, juicy and small. I’ve frozen some for making bramble jelly later, but I made a crumble for Malcolm, because he loves it.
1 very large cooking apple
around 200g blackberries
1 tbsp date syrup or dark brown sugar
a pinch of cinnamon, or allspice
180g self-raising flour
Preheat the oven to 180C
Make a crumble mix – rub the butter into the flour and then add the sugar. You can add porridge oats, ground nuts, use brown sugar, or add spices if you wish.
Peel and chop the cooking apple, and then combine with the blackberries and the date syrup and allspice (or other sugar, sweet spice).
Put the fruit evenly in the bottom of an oven-proof dish, then cover with the crumble mix.
Bake for around 30 minutes, then serve with custard or cream.