Seafood chowder with soda bread and whisky sour

Seafood Chowder


A hearty, tasty meal -  nice and easy to make.

 Delicious with a whisky sour!




320g fish pie mix - salmon, smoked haddock, cod

1 tbsp oil

1 large onion finely chopped

1 tbsp plain flour

225gm potatoes - peeled and chopped into cubes

300ml milk

6 tbsp double cream

600ml stock (make with fish or vegetable stock cube)

100gm smoky bacon, chopped

Chopped chives to garnish

Seasoning to taste




  • Heat the oil in a large saucepan over a medium heat then add the onion and bacon and sauté gently for 10 mins
  • Stir in the flour and cook for 2 mins
  • Slowly add the stock and bring gently to the boil. Add the potatoes then cover the pan and simmer for 10 - 12 mins until the potatoes are cooked.
  • Stir in the milk and add the fish mix, simmer for 2 mins.
  • Add the cream then ladle into bowls, Garnish with chopped chives.


Delicious with soda bread and butter!


Soda Bread


There is no yeast in the recipe and it is ready in no time




170 gm plain flour

170gm self raising wholemeal flour

250ml butter milk (you can use any milk)

1/2 tsp bicarbonate of soda

1/4 tsp salt




  • Preheat the oven to 400f/200C/gas 6
  • In a large bowl or food processor, combine flours, salt and bicarbonate of soda
  • Add the buttermilk and blend to form a soft dough
  • Turn onto a floured surface, knead briefly and form a round then place on a non-stick baking sheet.
  • Slash the top of the loaf with a sharp knife and bake for 30 mins until the loaf sounds hollow when you turn out and tap
  • Cool on a wire rack

Caroline's Healthy Herby Lamb Burgers

with Minted Vegetables


Burgers are a quick and healthy meal and made with new season lamb, make a really tasty dish









400g lean, reduced fat, lamb mince

1 clove of garlic - crushed

1 red onion, chopped

1 tbsp olive oil

1 med egg

1 vegetable stock cube, crumbled


Herbs: several sprigs of fresh mint & rosemary finely chopped


Mint sauce to serve




  • Place the onion in a pan with olive oil and sauté gently, add the garlic and cook for a few minutes
  • In a large bowl place lamb mince, egg, herbs and stock cube and mix thoroughly. Add onions.
  • Form into small patties and flatten slightly to make burger shapes
  • Place on a non-stick baking sheet * and cook for 15 - 20 mins in a moderate oven


Serve with a spoonful of mint sauce and steamed vegetables. Delicious with new season asparagus and baby potatoes; add sprigs of fresh mint during steaming for a true taste of spring!




Make the burgers in advance and freeze. They'll store well for up to three months giving you a quick and delicious meal when short of time.




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© Caroline James Author