12 closed cup mushrooms
40g basil pesto
Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tray with baking paper. Remove the stalks from 12 closed cup mushrooms and place, skin-side up, on the tray. Bake for 5 mins.
Turn the mushrooms over, then fill each hollow with about ½ tsp basil pesto.
Finely grate 20g Parmesan and sprinkle a little over each mushroom. Bake for another 5 mins or until lightly golden.
300g frozen peas
250g smoked mackerel fillets
Boil 1kg peeled and diced potatoes in a large pan of water for 10 mins or until tender. Transfer the potatoes to a large bowl and mash.
Boil 300g frozen peas for 2 mins. Drain, mix with the mash and flake in 250g smoked mackerel fillets, discarding the skin and any bones.
Shape the mixture into 12 patties and chill for 30 mins. Heat 1 tbsp olive oil in a large frying pan and fry the fish cakes for 5 mins each side or until piping hot.
Serve the fishcakes whilst still hot, with salad, lemon wedges and a dollop of mayo, if you like.
360g cottage cheese
285g jar roasted peppers antipasti, drained and patted dry with kitchen paper
oil, for greasing
In a large jug or mixing bowl, gently whisk together 6 eggs and 360g cottage cheese until combined.
Divide the mixture between the holes of a greased 12-hole muffin tray. Bake in a preheated oven at gas 7, 220°C, fan 200°C for 16-18 mins until puffed up, golden and set.
Cool slightly before removing from the tin. Serve warm or allow to cool completely.
All the best Jan