麻豆社

John Toal chats to Caroline Bradley,听from Care For The Family, about听a new initiative which aims to reduce separation rates among first-time parents in Northern Ireland.

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If you would like to find out more, please听visit

Whole Sole with Tomatoes, Lemon and Parsley

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2 trimmed and skinned lemon sole - ask your fishmonger

12 cherry tomatoes, halved

2 tablespoons oil

1 finely chopped shallot

50g butter

Splash white wine

Juice 1 lemon

Handful chopped parsley

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Heat the oil in a non-stick pan until hot.

Pat the fish dry with kitchen paper and season with salt.

Add to the pan.

Seal off for 2 minutes then turn over.

Lower the heat and add the shallots and half the butter.

Cook for 2 minutes then add the tomatoes, wine and lemon juice.

Cook for a minute then add the parsley and remaining butter.

Cook until the butter has melted.

Serve.

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Smoked Fish Cakes with Beetroot and Horseradish Sauce

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500g non dyed smoked haddock

25g butter

350g floury potatoes (rooster, queens or Maris Piper would be good)

3 chopped scallions

Zest 陆 lemon

1 teaspoon Dijon mustard

Salt to taste

Flour to shape cakes

1 egg beaten

100g panko breadcrumbs

Oil for cooking

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Peel the potatoes and cut into even sized chunks. Boil until soft, drain and return to the pan on a low heat and cook to dry out the potatoes. Mash them.

Rub the fish with the butter and bake in a 180藲c oven for 10 minutes or until cooked. Cool and flake into a bowl. Mix in the potatoes, lemon zest and scallions. Check for seasoning.

Shape into 4 or 8 cakes.

Dip in flour, shake off the excess, dip into the egg and then dredge in the breadcrumbs.

Heat a half thumb depth of oil in a frying pan over medium heat.

Cook the cakes for 3 minutes each side.

Drain and serve.

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Beetroot and Horseradish Sauce

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2 tablespoons grated beetroot

100ml sour cream

1 tablespoon mayonnaise

Juice 1 lemon

2 teaspoons horseradish sauce

1 teaspoon chopped dill

Salt and pepper to taste

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Mix together.