An adaptation of a recipe from the Alison Holst red recipe book (how many of you still have this book?) this is a great recipe that can use a number of different vegetables, depending on what you have in the fridge or cupboard.
So long as you have a bit of self-rising flour and some eggs in the house, you have the basics for this recipe.
♦ TIP: if you don’t have self-raising flour add 1 tsp baking powder for every cup of plain flour.
I have experimented with many combinations and we have 3 favourites in our house. This is the latest “favourite”. It uses salmon (which can be expensive) but we use only 100 gms of fresh salmon and, of course, you can used tinned salmon. As we have growing kids I usually make a loaf of bread and side salad, but you can easily make this and use it for lunch the next day. If you’re lucky enough to have some left over, it is delicious hot or cold so have it for lunch the next day.