Sunday, 18th February 2018
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- 60g (2 oz.) Butter

- 110g (4 oz.) Smoked Streaky Rashers

- 2 med Onions

- 150g (5 oz.) Mushrooms (Forest Mix Fancy Fungi if possible)

- 200g tub Creme Fraiche

- 2 Fillets Smoked Mackerel

- Fresh Black Pepper

method

Melt 30g of butter in a pan. Chop the rashers and cook in the butter until coloured and crisp. Turn down the heat. Chop the onion finely, add to the pan and cook covered until they are soft. Slice the mushrooms, add to the pan and cook briskly for 3 to 4 minutes. Meanwhile shred the smoked mackerel with your fingers, be sure to discard any bones.

Add the Créme Fraiche to the pan and bring to a simmer. Add a tablespoon of water (or two) from the boiling Pasta. Season well with plenty of black pepper (no salt). Stir in the shredded mackerel andd serve.

cherry tomato & coolea cheese sauce (for 4)

- 2 Tablespoon Olive Oil

- 2 Medium Onions

- 600g (1 1/4 lbs) Cherry Tomatoes

- Bunch fresh Basil

- 1 Teaspoon Sugar

- Salt and pepper

- 225g (8oz.) Coolea Cheese grated

method

Chop the onions finely. Cook this in the olive oil in a hot pan until soft. Add the tomatoes to the pan, put on a lid and cook these slowly until the tomatoes burst, then squash with the back of a spoon. Season with salt, black pepper and sugar and scatter over the chopped basil.

Bring back to a simmer then take off heat (this sauce is best when the tomato flavours are fresh and not cooked for long) Dress the pasta with the sauce and cheese and serve..

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