Janssons Frestelse

This rich gratin is a Swedish favourite. This is likely everyones temptation as Jansson is a common Swedish name.

Janssons Frestelse

Serves 4-6

50g / 2oz / 1/4 cup butter
900g / 2lb potatoes
2 large, sweet onions, sliced
2 x 50g / 2oz cans anchovies in olive oil drained
450ml / 3/4 pint / scant cups whipping cream or half and half double (heavy) and single (light) cream
a little milk (optional)
salt and ground black pepper

Preheat the oven to 200C / 400F / Gas 6. Use 15g / 1/2oz / 1 tbsp of the butter to grease a shallow 1.5 litre / 2 1/2 pint / 6 1/4 cup earthenware baking dish.

Using a small sharp knife, carefully cut the potatoes into thin slices, then cut the slices into fine matchstick strips.

Toss the potato strips with salt and ground black pepper and sprinkle half of them into the base of the prepared ovenproof dish.

Lay half of the onions on top of the potatoes, season with black pepper and dot with butter. Lay the anchovies on top of the onions, then add th erest of the sliced onions and top with the remaining potatoes. Mix the cream with 30ml / 2 tbsp cold water and pour this mixture over the potatoes and onions in the dish. Add a little milk if necessary to bring the liquid to just below the top of the final layer of potato matchstick strips.

Dot the potatoes with the remaining butter, then cover the dish with foil and bake for 1 hour.

Reduce the oven temperature to 180C / 350F / Gas 4 and remove the foil from the top of the dish. Bake for a further 40 – 50 minutes, or until the potatoes are tender when tested with a knife and brown in colour.

More Gratin Recipes

Jamie Oliver – The Perfect Potato Gratin

BBC Good Food – Potato And Leek Gratin

The Kitchn – Potato, Squash and Goats Cheese Gratin

Tuna Frittata

This is the ultimate meal in a pan – easy to prepare and easy to serve. For a stronger cheese flavour, try a creamy goats cheese in place of the soft white cheese.

Tuna Frittata

Serves 2-3

25g / 1oz / 2tbsp butter
15ml / 1 tbsp olive oil
1 onion, finely chopped
175g / 6oz courgettes (zucchini), halved lengthwise and sliced
75g / 3oz / 1 1/4 cups brown cap (cremini) mushrooms, sliced
50g / 2oz asparagus tips
4 eggs, beaten
75g / 3oz / 3/8 cup soft white (farmers) cheese or ricotta cheese
30ml / 2 tbsp chopped fresh thyme
200g / 7oz can tuna, in olive oil, drained and roughly flaked
115g / 4oz cooked, peeled prawns (shrimp)
salt and ground black pepper

Heat the butter and oil in a non stick frying pan. Add the chopped onion and cook for 3 minutes, then add the sliced courgettes, mushrooms and asparagus tips and cook for a further 10 minutes, or until beginning to soften and brown.

Beat together the eggs, soft and ricotta cheese, chopped thyme and plenty of seasoning until they are well combined.

Stir the tuna into the pan, add the prawns and season well. Heat through gently. Pour over the egg mixture and cook over a gentle heat for 5 minutes.

Push the egg away from the sides to allow the uncooked egg to run on to the pan. Preheat the grill (broiler) to medium and grill (broil) the omelette to set and brown the surface. Serve cut in wedges.

More Frittata Recipes – Mexican frittata

Jamie Oliver – Spinach, Red Onion and Feta Frittata

Serious Eats – Chorizo and Potato Frittata

jamie oliver frittata recipe
tuna frittata

Penne With Cream And Smoked Salmon

Three essential ingredients combine together beautifully, and the dish is very quick and easy to make. Accompany with a green salad, ciabatta bread and some sparkling wine for an easy but impressive meal.

Penne With Cream And Smoked Salmon

Serves 4

350g / 12oz / 3 cups fried penne
115g / 4oz thinly sliced smoked salmon
2-3 fresh thyme sprigs
25g / 1oz / 2 tbsp unsalted (sweet) butter, diced
150ml / 1/4 pint / 2/3 cup extra thick single (light) cream
salt and ground black pepper

Cook the dried pasta in a large pan of lightly salted boiling water for 10 minutes until it is just tender or according to the instructions on the packet.

Meanwhile, using sharp kitchen scissors, cut the smoked salmon slices into thin strips, about 5mm / 1/4 in wide. Strip the leaves from the thyme springs and rinse in cold water.

Drain the pasta are return it to the pan. Add the butter and heat gently until melted, then stir in the cream with about one quarter of the smoked salmon and thyme leaves, then season with pepper. Heat gently for 3-4 minutes, stirring all the time. Check the seasoning. Divide among four warm bowls, top with the remaining salmon and thyme leaves and serve immediately.

More Salmon and Pasta Recipes

Daily Mail Uk – Pasta With Salmon And Asparagus

Sainsburys – Salmon Pasta With Mushroom & Broccoli Recipe

Waitrose – Penne with salmon, lemon and dill