On the 28^th of September this year the World’s Biggest Coffee Morning is going to be taking place. This is a fantastic one day fundraising event hosted by Macmillan Cancer Support to raise money for people with lives affected by cancer.

Silver Spoon, the homegrown sugar people, are the official sugar sponsor for the event, and this year have decided to launch a fantastic competition as part of their activity. On the 24^th August 2012 Silver Spoon and Macmillan are launching

Silver Spoons Little Local Hero Awards.

They are scouring the country for local heroes under the age of 18 who have done something truly special. Your local little hero could have looked after their little sister when they were ill, gone to great lengths to make Mother’s Day very special, or done something fantastic to raise money for charity.

If you know someone under 18 in your local area who you think would be a worthy winner, just follow this link and explain in less than 100 words who you are nominating, why, and what you would bake them to say thank you

www.macmillan.org.uk/littlehero

Master Pâtissier Eric Lanlard, star of Channel 4’s Baking Mad with Eric Lanlard, will choose a Silver Spoon National Little Hero and to celebrate he will bake them a special cake of their choice! 10 runners up will also receive a Silver Spoon Baking Hamper packed full of exciting treats.

There are sure to be some amazing stories from our local little heroes all over the country, but in the meantime don’t forget to register to hold your own coffee morning on the 28^th September, just follow this link and you can help to raise money for people with lives affected by cancer.

http://coffeeregister.macmillan.org.uk/2012/register.asp

I actually ended up with a spare loaf of sour dough bread in the house this week that I knew I wasn't going to get used up soon enough. It was stale . . . but bread has a habit of going mouldy quickly over here and I didn't want that to happen , so I made half of it into soft bread crumbs (which I froze) and the other half I used to make my own croutons.



It's really not all that difficult to make your own croutons . . . and let me tell you, they surely taste a hundred times better than those ready made ones you find in the shops. In fact, I am going to go out on a limb here and say, that it would be well worth your while to buy a loaf just to make them. You can keep them in the freezer and then you will always have fresh croutons to hand . . . and they will be preservative free and most delicious!

Let me tell you . . . they smell fabulous when they are baking. Truly fabulous!



*Garlic Parmigiano Croutons*
Makes 4 cups
Printable Recipe

Crunchy and flavourful without being greasy. It goes without saying that using the lesser amount of oil will result in a lower fat crouton.

4 cups of crustless bread cubes, cut into 1/2 to 1 inch cubes
60 to 120ml of extra virgin olive oil (1/4 to 1/2 cup)
90 to 135g of finely grated Parmigiano Reggiano cheese (1/2 to 3/4 cup)
2 fat cloves of garlic, peeled, de-germed and finely minced
fine seasalt and freshly ground black pepper

Preheat the oven to 190*C/375*F, gas mark 5.

Toss the bread cubes in a bowl along with 60ml (1/4 cup) of the olive oil and 90g (1/2 cup) of the grated cheese, and all of the garlic. Add more cheese and garlic if necessary, adding only until all of the bread is coated. You will need enough oil to help the cheese adhere to the bread cubes. Spread the cubes out onto a large baking sheet, in a single layer. Sprinkle with some salt and black pepper to taste. Roast for 10 to 15 minutes, stirring occasionally, until the cheese has melted and the croutons are golden brown. Take care not to let the garlic burn. Cool before using. Store in the freezer an airtight container.



Of course once I had a nice big container of fresh croutons in the house . . . I was ready to make my Lazy Day Chicken Parmigiano casserole. It's like Chicken Parmigiano, but without all of the faff of having to bread the chicken and fry it.



You have all of the flavours of a traditional Chicken Parmigiano . . . tender and moist chicken breasts, blanketed in tomato marinara sauce (make sure you use a good marinara. I like the Napolina one over here. In North America, I would definitely use Prego), then the cheeses (Mozzarella and a good Parmegiano Reggiano) . . . and of course instead of breading, a delicious topping of fresh Garlic Parmigiano Croutons.



The chicken is especially tender . . . I slice boneless, skinless chicken breasts in half almost all the way through, fanning them out in the dish. I like to season them with a spicy seasoning, and I lay them on a bed of olive oil, minced garlic and a few crushed chilies . . . this ensures that there are delicious flavours and tenderness all the way through.



The lazy part is that there is no need to bread and fry the chicken . . . you quite simply cover it with a delicious marinara sauce, cheeses and then a final covering of crisp croutons. They get scrummily melted into the base . . . yet they stay nice and crisp on top. Altogether very moreish.

Trust me on this . . . who knew delicious could be so easy?? Don't you just love it! These make a fabulous, quick and easy supper, which everyone quite simply loves. Even the Toddster who says he doesn't like Italian food. Ha! Me thinketh he doth protest toooooo much, don't you?



*Lazy Day Chicken Parmigiano*
Serves 6
Printable Recipe

This has to be the easiest, most tastiest recipe for Chicken Parmesan going! I love it!

Olive oil spray
fresh garlic, two cloves, peeled and crushed
spicy chicken seasoning to taste
(I use Spade L Ranch)
6 boneless, skinless chicken breasts
1 large jar of marinara sauce
a handful of fresh basil leaves, chopped
1/2 pound of mozzarella cheese, shredded
4 ounces parmesan cheese, grated
a few handfuls of garlic croutons

Preheat the oven to 200*C/400*F/ gas mark 6. Spray a large shallow baking dish with the olive oil spray. Sprinkle the bottom with the garlic and chicken seasoning.

Wash the chicken breasts and pat them dry. Cut them in half through the middle, from the thin end to the widest end, leaving them attached at the wide end. Place them into the baking dish and fan them out slightly. Pour the marinara sauce over top to cover, spreading it out with a spoon. Sprinkle the basil leaves over top. Sprinkle with the cheeses, trying to cover the chicken evenly. Crush the croutons slighlty and sprinkle over top.

Bake for 25 to 30 minutes, until the cheese is meltingly oozingly golden and the sauce is bubbling and the chicken is tender and cooked through. Allow to stand for 10 minutes before serving.



Delicious when served with steamed rice of pasta!

This summer, Ryvita has joined forces with the talented Chef Mark Sargeant, owner of the celebrateeed Rocksalt in Folkestone, to create a series of fresh and zingy toppings, inspired by the British Summertime, to perfectly accompany your favourite Ryvita Crispbreads.

For a light lunch on a hot summer's day, why not treat yourself to subtly spiced potted crayfish tails and peppery watercress on top of the new Ryvita Hint of Chilli Crospbread. Or, as a temptingly tasty canape for an outside, candlelit soiree, why not serve succulent Salt Beef, Peppery Watercress and a Dollop of Dill Pickle on Ryvita Dark Rye Crispbread. (Printable Recipes)

Mark Sargeant: 'Ryvita has always been a store cupboard essential of mine, and I particularly like the new addition to the range, the Ryvita Hint of Chilli Crispbread, which provides an ideal base for my crayfish and watercress recipe. These toppings are inspired by beautiful seasonal ingredients, which, I think compliment Ryvita perfectly. Enjoy!'




Ryvita Hint of Chili Crispbread



*Ryvita Hint of Chilli Crispbreads with Spiced Potted Crayfish Tails and Watercress*
Serves 3 to 4 as a light lunch

Ingredients:
8 Ryvita Hint of Chilli Crispbreads
75g of butter (1/3 cup)
1/2 tsp cayenne pepper
1/2 tsp ground nutmeg
1/2 tsp ground mace
250g of crayfish tails, peeled and cooked (1 pound)
2 drops Tabasco
salt and black pepper

Place the butter in a pan to melt with the pepper, mace, nutmeg, and Tabasco. Once melted, add the crayfish tails. Stir well over the heat and season. Place the crayfish tails into a large bowl and chill in the refrigerator for an hour. Remove from the fridge and allow to come to room temperature, then mix to incorporate the spiced butter. Serve on Ryvita Hint of Chilli Crispbreads with watercress and a lemon wedge.

Ryvita Dark Rye Crispbread



*Ryvita Dark Rye Crispbreads with Salt Beef, Watercress and Dill Pickle*
Makes approximately 60 canapes

Ingredients:
10 to 12 Dark Rye Crispbreads
200g of cooked salt beef (similar to corned beef, 1 pound)
20g of young, peppery watercress, picked and cleaned (a couple handfuls)
2 to 3 radishes, thinly sliced
1/2 a large dill pickle, thinly sliced
1/2 TBS Cider vinegar
1/2 tsp English Mustard
1 clove of garlic, peeled and crushed
1 1/2 TBS olive oil
Zest of 1/2 lemon and the juice of 1/2 lemon
salt and freshly ground black pepper

Pull the salt beef into thick strands. This is easier to do if the beef is at room temperature. Set aside. Make the dressing by whisking the vinegar, mustard, garlic, zest, juice and oil in a bowl to emulsify. Add the beef to the dressing and coat well, then leave to steep for a minute or so. Add the radishes, dill pickles and watercress to the beef and toss gently. Then pile between 10 to 12 Ryvita Dark Rye Crispbreads and cut each into 4 or 6 to make bite size pieces for canapes. Season well with black pepper and just a touch of sea salt.


This is a selection of heart warming British Autumnal Toppings, tailored to perfectly accompany your favourite Ryvita Crispbreads, created by Chef Mark Sargeant of the celebrated Rocksalt in Folkstone.

I wasn't sent any photographs of these recipes to show you, but I did make the second one (The Waldorf Salad) and it was delicious.



Mark comments: 'Ryvita provides a great base for these seasonal toppings. I particularly enjoy eating curried sweet potato, butternut squash, yogurt and fresh mint on top of a Ryvita Pumpkin Seed and Oats Crispbread. The combination works perfectly and tently warms you from the inside.' (Printable Recipes)



Ryvita Pumpkin Seed and Oats Crispbread

*Ryvita Pumpkin Seed and Oats Crispbread
with Curried Sweet Potato, Butternut Squash, Yogurt and Mint*
Serves 4 to 6 as a light supper

Ingredients:
16 Ryvita Pumpkin Seed and Oats Crispbreads
2 TBS Vegetable oil
1 onion, roughly chopped
3 garlic cloves, crushed
250g of butternut squash (peeled, seeded and cut into chunks, about 1 pound)
1 sweet potato,( peeled and cut into chunks)
200g of potatoes (peel and cut into chunks, a scant pound)
1 apple (Peel, core and cut into chunks)
2 tsp curry paste (mild)
1 tsp tumeric
1 (2 1/2 inch) piece of fresh gingerroot (Peel and finely chop)
2 bay leaves
250ml of vegetable stock (1 cup)
25g of raisins (small handful)
salt
black pepper
4 TBS plain yogurt
1 bunch mint

Heat the oil in a large pan and fry the onions for 4 to 5 minutes, until golden. Add the garlic, butternut squash, sweet potatoes, potatoes and apple. Stir in the curry paste, tumeric, ginger, bay leaves, stock, raisins and plenty of seasoning.

Bring to the boil, stir well, then cover and allow to simmer for 15 to 20 minutes, stirring occasionally, until the vegetables are just tender and the sauce is lovely and thick. Set aside to cool.

Mix the yogurt with the finely shredded mint and season. Spoon onto Ryvita Pumpkin Seed and Oats Crispbreads and add a spoonful of yogurt and mint over top.



Ryvita Sunflower Seed and Oats Crispbread



*Ryvita Sunflower Seeds and oats Crispbread with Waldorf Salad*
Makes 10

Ingredients:
10 Ryvita Sunflower Seeds and Oats Crispbreads
2 Braeburn apples
1/2 lemon juiced
4 TBS mayonnaise
1 TBS Dijon Mustard
1 TBS Grain Mustard
2 stalks of celery, peeled and cut into crescents
handful of toasted walnuts
couple of handfuls of watercress

Cut the apple into chunks and toss with the lemon juice. Mix together the mayonnaise and mustards, and toss with all of the other ingredients. Spoon over 1o Ryvita Sunflower Seeds and Oats Crispbreads.



I was sent an assortment of delicous Ryvita Crispbreads and some recipes to try out. I couldn't get the ingredients myself for the salt beef one, and I am allergic to shellfish, so I was not able to try the first couple of recipes. I did make the salad from the second set of recipes though and it was fabulous.

I have always been a big fan of the Ryvita products. This is a company that was established in 1925 and has milled it's own Rye flour at it's home in Poole, Dorset for over 40 years. The company actively works with British Farmers to source the best rye for it's products.

I have always found their breads and crackers to be very delicious and I like to eat them because I feel like I am doing something really good for myself when I do eat them. They're high in fibre and low in fat and calories, and they realease slow burning energy, which means that you feel full longer when you eat them. That, to me, is a great combination. As one of the country's most trusted food brands, bita is renowned for healthier, tasty products with a range that now includes quite a few varieties of crisp breads, crackerbreads, Mini crisps, Rustic bakes and lunch packs.

You can learn more about them on the Ryvita homepage. Do please check it out. There are also a lot of really delicious sounding recipes on there for everything from soup to nuts!!

Available at all grocery retailers nationwide.

 

 I found this recipe the other dayon the Boy Who Bakes site. Edd Kimber is the boy who bakes. He was the winner of Britain's Great British Bake Off a few years back.  

The recipe looked really good and I wanted to use my cookie letter stamp thingie again. (Yes, I am like a child with a new toy!)

 

   

They were really easy to make. You just tip everything into the food processor and blitz until the dough starts to come together. 

 

I like easy. Don't you??  If you haven't sussed it out by now, I can sometimes be rather lazy!  Easy works for me! 

The cookies are a lot more like a shortbread biscuit than they are like real custard cream cookies. I found them to be not quite as crunchy.

 

But, having said that, they were still moreishly good!!  Moreishly good also works well for me! 

  

These are buttery short biscuits, with a crumbly texture. They are also lightly flavoured with custard powder, and then filled with a custard flavoured buttercream icing.   

If you are in Canada you can buy custard powder in your grocery stores.  The most common brand is Bird's Custard powder. If you are in American it can easily be found on Amazon. 

  

These are perfect with a hot cuppa for your Elevensies! Elevensies is what they call a coffee-break over here in the UK, generally speaking, it happens about 11 am.

  They are aso quite enjoyable wih an ice cold glass of milk. Tea, coffee, hot chocolate . . . 

  Oh by heck . . . these would probably be pretty scrummy with just about anything! 

 Why not enjoy them with a bowl of ice cream for a special dessert?  You can never go wrong with some of these in the cookie jar!

   

 

You can check out Edd's original recipe here. 

  

 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again! 

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True confession here . . . we like chicken in this house. It is what we eat the most of when it comes right down to it. We only very rarely eat anything else. We may have fish of some sort once a week, and occasionally a chop or some such . . . but frequently, it's chicken.

I admit freely . . . Ibuy only free range chicken. Organic is not so important to me . . . but free range is. I like to eat happy chickens. The Toddster used to work on a battery farm a long time ago, and I worked in one grading eggs many years ago. We both found it very disturbing and neither one of us stuck with the jobs for very long . . . I know that free range costs more . . . but I would rather support an industry which is humane, than one that isn't. If it means we don't eat chicken as often because of the cost . . . so be it.



I can make a little bit of chicken go a very long way. Just ask Todd. I usually buy whole chickens and cut them up myself. After cutting, I separate the parts and place them individually into freezer bags. Nothing is wasted. I freeze the backs for soups and stocks. The wings get bagged up, frozen and used for scrummy appetizers . . . and sometimes soup too. I leave some of the legs as whole quarter portions, with the thigh and drumstick together, and then I cut some of them into thighs only and drumsticks only. The breasts also get portioned, wrapped and frozen. I like to freeze them individually so that I can take out as many or as little as I want. I place them in their wrapping on a baking tray and freeze. Then I pop them into freezer containers which I have clearly marked with dates etc.



Occasionally I will treat us to a whole roast chicken . . . that is a rare treat. I usually buy a large one and it becomes an occasion . . . rubbed with lots of butter and olive oil, stuffed with garlic and lemons and thyme . . . scattered with sea salt and cracked black pepper, and roasted until it is moreishly succulent and hard to resist . . . but even that I squeeze like a penny to get the most out of it . . .

The roast on the day . . . perhaps sandwiches or a tasty casserole the day after . . . and a delicious soup on the next . . . you do what you have to do in today's economy . . . but with a conscience. It is possible . . .



The Toddster loves pie. He doesn't care . . . sweet or savoury . . . he just loves pie. Today I baked him a delicious chicken pot pie as a treat. He was in seventh heaven.

I used chicken breasts for the meat and poached them in the microwave. The method I use keeps them really moist and fills them with lots of flavour. Don't worry about the cayenne pepper. It may seem like a lot, but it isn't. You will find the meat will be perfectly spiced, and veeee-rrrry tender.



You may be asking yourself what is a rapscallion. Well . . . essentially it's an overgrown spring onion, to simplify the descreption. You can eat the tops raw or cooked. The bottom bulb is delicious and not quite as strong as a regular onion, although in truth, if you don't or can't get these delicious rapscallions . . . feel free to substitute leeks or regular onions, bearing in mind that they will have somewhat of a stronger flavour.



In truth . . . I had never heard of rapscallions before I received some in my vegetable box this week . . . and I couldn't find out much about them online either. The only information I had about them was on a little card that came in the veggie box. That's one thing I like about veggie boxes . . . you are always given plenty of opportunity to try out new things . . . like flat nectarines. This week there was a punnet of flat nectarines in ours. I have found a new love.



Back to the pie . . . if you are fond of moist chunks of chicken meat, in a gravy well flavoured with rapscallions, tarragon and lemon . . . along with peas and carrots and laying beneath a blanket of savoury short crust pastry . . . then this pie is for you.

Tarragon, lemon and chicken . . . a truly beautiful marriage of exquisite flavours . . .



*Chicken Pot Pie with Rapscallions, Tarragon and Lemon*
Serves 4
Printable Recipe

Delicious Pot pie with a rich gravy, tender chicken breast meat and a trio of interesting flavours.

For the Poached Chicken:
4 boneless skinless chicken breasts
1 cup white wine
2 cups of chicken stock
1/2 tsp cayenne pepper
1 bay leaf
1 celery stalk, with the leaves
1 onion, peeled and sliced
1 tsp salt
1 tsp peppercorns, cracked

For the Pie:
1 rapscallion, washed, trimmed and thinly sliced
2 cloves of garlic, peeled and finely chopped
3 TBS butter
3 TBS plain flour
500ml of chicken stock (2 cups)
125ml of dry white wine (1/2 cup)
1 TBS chopped fresh tarragon leaves
the finely grated zest of 1/2 unwaxed lemon
the juice of 1/2 lemon
125 ml of double cream (1/2 cup)
fine sea salt and freshly ground black pepper to taste
a large mug full of frozen petit pois
1 carrot, peeled, cut into half moons and cooked until tender
enough short crust pastry to cover your dish
milk
flaked sea salt and cracked black pepper to dust

First poach the chicken. Place the chicken breasts into a deep microwave safe casserole dish which has a lid. Place them in the dish so that the thicker edge of the chicken breasts are on the outside and the thin end on the inside.. Add the sliced onion, celery stalk, broken in half, the seasonings, the water and the wine. Cover and place in the microwave. Cook on high for 15 minutes. Remove from the microwave and allow the chicken to cool completely in the dish, without draining. Once cooled down enough to handle, remove and shred or cut into cubes. Set aside.

Melt your butter in a large saucepan. When it begins to foam, add the raspcallions. Cook, stirring occasionally until the rapscallions have softened, about 3 minutes. Stir in the garlic and cook for about a minute longer. Whisk in the flour and cook for one minute. Stir in the chicken stock, wine, lemon juice, tarragon and lemon zest. Bring to the boil, then whisk in the cream. Reduce to a quick simmer and allow to cook for about 5 minutes or so until thickened. Remove from the heat. Taste and season with salt and pepper to taste. Add the peas, carrots and chopped chicken breasts and combine well. Pour this mixture into a deep pie dish, or into 4 individual dishes.

Preheat your oven to 190*C/375*F/ gas mark 5.

Roll out your pastry into a round large enough to cover the dish. Wet the edge of your pie dish and apply the pastry top, pressing it gently to adhere. Cut a vent in the middle in order to allow steam to escape. Brush with some milk and dust the top of the pie with some flaked sea salt and cracked black pepper.

Bake for 30 to 35 minutes, until the pastry is golden brown and the filling is bubbling.

Note: You will probably want to place this pie on a baking sheet to bake as the gravy will most likely bubble out a bit. It's all good.

I was recently sent some sample of the new Munchy Seeds Honey Seeds to try out. I didn't really mind. I love seeds and nuts. They're an excellent source of fibre, minerals, vitamins and oils. When I make my granola I always include a lot of seeds and nuts. I'm really, really fond of them. They also help to keep you feeling full for longer as they are slow releasers of energy.

Munchy Seeds come in seven scrummy varieties. Some are savoury, some are sweet and others are hot. The Honey Seeds are sweet. One packet I ate out of hand . . . as a mid morning snack. They were delicious. Crunchy and sweet, without being over the top, with a lovely mild honey flavour.

The other pack? Well, it was the perfect size for sprinkling on my morning tub of low fat yogurt.



It was very, very good. And healthy too.



Honey Seeds . . . Honey roasted sunflower and pumpkin seeds, perfect for healthy snacking in the home, office, school or for a moreish nutritious sprinkle on ice-cream. (or Yogurt!)

This is a new Munchy product to created to help to celebrate the Queen's 60th Jubilee Year and the campaign to bring back the bee. A delicious blend of sunflower and pumpkin seeds delicately roasted and coated in a crispy, honey coating.

Why it's good for you...
Sunflower seeds are low in saturated fat, and contain a healthy combination of Omega 3, 6 & 9 essential fatty acids, crucial to the diet as the body cannot produce them itself – that’s why they’re called ‘essential’. These ‘good fats’ are vital for cell maintenance and helping to regulate blood clotting, blood pressure, immune function and reproduction – all the birds and the bees stuff!

Every little pumpkin seed is packed with the mineral zinc, making this our IMMUNE-BOOSTING mix. Zinc is important for keeping our immune systems strong, and without good immunity, we’re vulnerable to every cough and sniffle doing the rounds. Pumpkin seeds are also good for protein and iron, both involved in keeping your energy levels up, so you’ll feel fit, healthy and ready to take on the world. If your iron stores are low, you could eventually suffer from anaemia, which leaves you feeling weak, tired and lethargic – not the way we want you to be.

But that’s not all – this mix (and all of their nibbles, in fact) is a great source of vitamin E, whose antioxidant effect helps protect your body’s cells from damage, reducing your risk of all sorts of chronic diseases, from heart disease and cancer to arthritis. See their Health Benefits page for more details.

They come in two sizes:

160g tub selling at £3.50

420g tub selling at £8.00

I have to say that out of all of the fishes . . . my favourite is Cod. Fresh Cod is so sweet and flavourful, not fishy tasting at all. We both love it very much.



Of course I only buy sustainable sourced, line caught Cod these days . . . it's not cheap, but it is a real treat, and worth every precious penny spent.



It's a beautiful fish really and needs nothing more really than a simple treatment as far as cooking it goes. That way the real flavour of the fish shines through and that is the way I love it the most. Really good fish doesn't need a lot of fluff and faff . . . in my opinion.



I like to season it simply . . . just a bit of salt and black pepper, a dusting of paprika for colour. I pat it lightly with some flour, which helps to make a simple crust . . .



Then I sautee it until golden brown on both sides in a knob of butter, with a few sprigs of fresh herbs added to give flavour to the butter and also a bit of colour to the finished dish as well . . .



A final squeeze of fresh lemon juice and . . . "Bob's your Uncle!" A delicious fresh fish dish fit for a King or a Queen. Well, for the King and Queen of this house at any rate!



Moist, flakey . . . delicious served with some pan juices, some boiled new potatoes and glazed carrots. This is a truly wonderful meal.
I think simple things in life are best, don't you?



*Pan Sauteed Cod*
Serves 4
Printable Recipe

Meltingly tender and sweet cod, cooked in butter with the addition of several fresh herbs. Simple, quick and delicious!

4 thick fresh Cod loins (boned and skinned)
2 sprigs of fresh thyme
2 sprigs of fresh marjoram
Some flour for dusting
fine sea salt and freshly ground black pepper
ground sweet paprika
knob of butter
the juice of half a lemon

Rinse your fish and then dry it very well with some paper kitchen towelling. Dust each loin lightly with some salt, pepper and paprika. Roll them in the flour, patting lightly on both sides to help it adhere and shaking off any excess. Set aside.

Melt a knob of butter in a large skillet over medium high heat, along with the springs of thyme and marjoram. Once it begins to foam, add the fish, presentation side down, and cook for 2 to 3 minutes on one side, until golden brown, Flip over and cook for a further 2 to 3 minutes, until browned and the fish is just cooked through. (The edges should flake easily with teased with the tines of a fork.) Squeeze the lemon over top and remove immediately from the heat. Swirl the pan to amalgamate the juices of the fish, lemon and butter. Divide the fish between 4 heated plates. Spoon some of the butter from the pan and herbs over top of each portion. Serve immediately.

  This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com