Jamie oliver fish recipes

Perfect poached eggs are a real joy, and easier than you think to get right. The cost per serving below jamie oliver fish recipes generated by Whisk.

Crack one of the eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. When they’re ready, remove them to some kitchen paper to dry off and serve with buttered toast and a sprinkle of sea salt and black pepper. Tips Use the best-quality eggs you can afford. Remember: the better the quality, the better the flavour. You can tell whether an egg is fresh by cracking it on to a saucer.

If the yolk stands up and the white isn’t watery, it’s as fresh as a daisy. The simplest way to store eggs is in the box you buy them in. Egg shells are porous and can absorb the odours of other foods so try to keep them away from anything strong-smelling, like fish. Would you rather see the UK version? Would you rather see the US version?

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The cost per serving below is generated by Whisk. Peel the potatoes and cut into 2cm chunks, then cook in boiling salted water for 12 minutes, or until tender. Stand a box grater in a deep baking tray or dish, then coarsely grate the carrot, along with the celery and Cheddar. Switch to the fine side of the grater, and grate in the lemon zest and chilli. Slice the salmon and smoked haddock into bite-size chunks and add to the tray with the prawns. If you want to add any spinach or tomatoes, roughly chop and add them now.