Just a quick post this Friday evening – I’ve had a go at making this recipe from Olive magazine.
It’s not the easiest recipe to follow, as you’re actually doing steps 1 and 2 simultaneously. Interestingly, step 1 omits an important detail: to drain the spuds and peas. So don’t miss that.
It came together in about 15 minutes, so is perfect for the end of the working week, and I made it using a 220g pack of Whoops!-ed smoked haddock that I’ve had in the freezer for a while. It cost in the region of £2.60.
The obvious expense in this is the white wine, but buying a whole bottle just for a splash was no hardship. It is Friday evening, after all…