Cauliflower Stalk & Potato Soup with Crab Beignet

Crab Beignet? Not the traditional French type from choux pastry, but a quick and easy with three ingredients: canned crab, cottage cheese and tapioca flour.

The soup is simply cauliflower stalks (I never throw away trimmings) and cubes of potato with onion, garlic and some bouillon. Cook through, soup done.

Back to these Beignets ...

Take a can of crab meat, drain and squeeze out thoroughly. Combine with equal portions of cottage cheese and then start to add in tapioca flour until the mixture turns dry enough to roll out into long sausages without it sticking to hands or the rolling board.

Cut into inch long sections and roll each piece in a large bowl with more tapioca flour.

Shallow fry in coconut oil, say in a milk pan. Good and hot, or they'll simply stick together.

Ready? Serve out ...

Soup in a bowl with a good mount of beignets in the middle.

Squid Kedgerish

... sort of Kedgeree.

I bagged a couple of good sized squids on Friday night, going cheap and thought it would make a great breakfast!

Cook some rice or use leftovers.

Boil a couple of eggs.

While the rice is cooking and the eggs boiling, prepare your ingredients:

• Squid
• Spring Onions
• Tomato
• Oyster Mushrooms
• Chillies, Ginger & Garlic
• Spices
• Fresh Coriander
• Chilli Sauce* or Condiment

Washed, cleaned and prepared, the squid should be sliced thinly into noodles.

Thinly chop up a few spring onions, mince a clove of garlic, a little ginger, de-seed and chop a chilli.

Once the rice is cooked through and steamed off, drop it into a large skillet with some ghee and fry off ... adding in the squid once the rice is starting to get a little crispy from the frying, along with the oyster mushrooms.

Add spices: turmeric, ground coriander, ground cumin, fenugreek and asafoetida.

Add the ginger, the garlic and the chilli.

Cook through for three or four minutes ...

Just before serving, add in chopped tomato and some fresh chopped coriander.

Serve out and garnish with boiled eggs.

*The sauce I slathered over is my own chilli sauce: red chillies, powdered ginger, powdered garlic, sea salt, white pepper, cider vinegar & lemon juice. Purée well and pass through a sieve. Thicken with a little arrowroot if necessary.

Swordfish with Asparagus and Roasted Beetroot, Squash & Garlic

Simple preparation for a mid-week dinner ...

Oven on ... 200C ...

Peel and segment some beetroots, peel and cube up some squash, take a whole garlic and pick off the bulbs. Add the lot to an oven-proof dish with some fat, goose fat for me, and commit to the oven for 40 minutes.

Meanwhile steam some asparagus and set aside.

Cube up some feta.

Settle a couple of swordfishes onto an oven-proof plate.

After 20 minutes of cooking, pop the swordfish into the oven.

After a further 10 minutes, turn the swordfish over and scatter the asparagus into the roasting vegetables.

Another 10 minutes and we're done ...

Serve out, swordfish down, roasted vegetables down and feta cheese scattered over. Ladle some chilli sauce* over the fish.

*The sauce I slathered over is my own chilli sauce: red chillies, powdered ginger, powdered garlic, sea salt, white pepper, cider vinegar & lemon juice. Purée well and pass through a sieve. Thicken with a little arrowroot if necessary.