Recipe of the day

Twice- cooked lamb with eggplant & white bean salad & yoghurt sauceTwice- cooked lamb with eggplant & white bean salad & yoghurt sauceWe have a confession to make: the lamb in this dish doesn't look so pretty, but it tastes divine and that makes up for appearances.

Salmon with crushed potatoes & gherkin aioli

Ray McVinnie's seasonal ideas for simple meals

by Ray McVinne | Cuisine issue #155 | Friday, 21 December, 2012
Poach a salmon fillet in salted water until just cooked. Remove and drain well. Serve on slightly crushed boiled new potatoes, blanched green beans and/or asparagus with a sauce of bought aioli mixed with finely chopped gherkins, capers, chopped parsley and a little wholegrain mustard.


Stuck for ideas for dinner?
Check your fridge, enter up to 4 items into the Meal Maker and we'll find recipes from our files containing those ingredients.

* Tip: If your search is unsuccessful, try entering fewer      ingredients


Connect with cuisine

Visit Cuisine Magazine's profile on Pinterest.