Lime Banana Apple Smoothie

Ingredients

3 Apples
1 Lime
1 Banana
4 Strawberries
4 tbsp Crushed ice
1 juicer
1 blender
1 glass
some greaseproof paper

Method

Chop three apples, and feed them into the juicer.
Peel a banana and cut it into chunks, then remove the stalks from 4 ripe strawberries.

HANDY HINT
Use frozen banana and strawberries to help give the drink its characteristic smoothie consistency, and to keep it cold.
Wrap frozen banana in greaseproof paper before storing in freezer

Add the banana, strawberries, ice and apple juice to the blender. Cut the lime in half, and squeeze it's juice into the blender with a fork. Blend at a high speed until the drink is smooth. This should take about 30 seconds.

Nigella's Mashed Potatoes

Ingredients
9 to 12-ounces all-purpose potatoes, per person
Approximately 1/3 cup warm milk or cream
Approximately 1/4 cup unsalted butter
Salt and freshly ground pepper, preferably white
Freshly grated nutmeg

Directions
Boil the halved or chunked (but unpeeled) potatoes in a large pan of lightly salted water. When they are soft enough to mash, drain them thoroughly then push the potato pieces through a ricer.
With a wooden spoon, beat in the warm milk or cream and butter and season with salt, pepper and some freshly grated nutmeg, to taste. Eat alone and straight from the bowl for quintessential comfort food.

Nigella's Fishcakes

Makes 7 - 9 fishcakes.

Ingredients

• 350 - 500g of cold mashed potato
• 450g of salmon
• 15g unsalted butter,
• meltedfat
• pinch of cayenne pepper
• grated zest of 1/2 a lemon
• salt andpepper
• 1egg

For coating and frying

• 2 eggs
• 100g matzo meal, preferably medium
• 50g unsalted butter
• 2 tablespoons vegetable oil
  

Method
In a large bowl mix together all of the fishcake ingredients.
Cover a baking sheet with clingfilm, take some of the mixture and form fat, palm sized patties. Place these on the baking sheet and leave to stand in the fridge to firm up for 20 minutes to an hour.
Beat the eggs in a shallow bowl and sprinkle the matzo meal onto a dinner plate.
One by one, dip the fishcakes into the beaten egg and then into the matzo meal to coat the patties with the meal.
Once the patties are all covered in the matzo meal, put the butter and the oil into a large frying pan, heat until it begins to fizzel in the pan and then fry the fishcakes on each side until the crusts are golden, and speckled brown in parts and the centres are warmed through.

Nigella's Risotto

Serves 2
Ingredients

2 shallots
1 stick of celery
60g unsalted butter
1 tbsp olive oil
300g risotto rice, preferably Vialone Nano
1 litre vegetable stock (I use Marigold stock powder)
Zest and juice of 1/2 an unwaxed lemon
Needles from 2 small sprigs of fresh rosemary, finely chopped
1 egg yolk
60ml (4 tbsp) grated Parmesan, plus more to sprinkle
60ml (4 tbsp) double cream
Malden salt to taste
Good grating pepper, preferably white

Method:
How to cook lemon risotto

1.Put the shallots and celery into a Magimix and blitz until they are a finely chopped mush. Heat half the butter, the oil and the shallot and celery mixture in a wide saucepan, and cook to soften the mixture for about 5 minutes making sure it doesn't catch. Mix in the rice, stirring to give it a good coating of oil and butter. Meanwhile, heat the stock in another saucepan and keep it at simmering point.
2.Pour in a ladle full of the stock into the rice and keep stirring until the stock is absorbed. Then add another ladle full and stir again, continue doing this until the rice is al dente. You may not need all of the stock, equally, you may need to add hot water from the kettle.
3.Mix the lemon zest and the rosemary into the risotto, and in a small bowl beat the egg yolk, lemon juice, Parmesan, cream and pepper.
4.When the risotto is ready - when the rice is no longer chalky but still has some bite - take it off the heat and add the bowl of eggy lemony mixture, and the remaining butter and salt to taste. Serve with more grated Parmesan if you wish, check the seasoning and dive in.