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IMG_0418Last Sunday was spent competing in the Norwich 100, a cycle ride around the gorgeous coast of Norfolk, and through the flat (you must be kidding) and stunning country lanes, from Norwich and back again.
A group of us do this every year and this year was just beautiful, with the most perfect weather (probably a bit hot for some, but I loved it!).  And what I also loved were the memories it brought back to me.
I am a Norfolk girl (or Norfolk Swede-basher as we were once known!), and my being brought up on the Norfolk Broads meant that on high days and holidays we took to the coast.  The nearest places for us were Waxham or Happisburgh, and if we wanted to have a good picnic lunch we ventured to Cromer for the wonderful crabs there, fresh off the boats.
When we cycled across India earlier this year, it was the smells that I was conscious of, and on Sunday it was the same, but this time there were memories to be  triggered with each smell; Cromer with its fish and chips, amusement arcades and crabs, Walcott ice-cream vans parked along the seafront with everyone sitting eating ice-cream on the sea wall, with the smell of salt water.  One new smell was the rape that now grows everywhere – the smell of cabbage (rape is part of the brassica family) – that just brought back memories of school dinners!
Having spent the day eating really bad things just to keep up my energy levels, I really craved some healthy food on my return to London, and this simple recipe really fits the bill.

Mackerel pateSmoked Mackerel Pate with Broccoli and Asparagus Salad

Serves 4

250 g smoked mackerel, skin removed
2 tbsp natural yoghurt
2-3 tsp creamed horseradish
juice of 1 lemon
seasoning
3 spring onions, finely chopped
300 g broccoli, cut into florets
300 g asparagus spears, woody ends trimmed
200 g green beans, trimmed and halved
1 tbsp olive oil
2 tbsp sesame seeds

  • Flake the mackerel and place half in a food processor with the yoghurt, creamed horseradish, half the lemon juice and seasoning, and blitz until nearly smooth.
  • Stir in the remaining flaked mackerel and spring onions and place in the fridge to chill for 10 minutes.
  • Meanwhile, blanch the broccoli, asparagus and green beans in boiling water for 4-5 minutes and then drain and plunge into cold water to stop the cooking and help them to retain their fresh green colour.
  • Toss the cold vegetables with the remaining lemon juice, olive oil and sesame seeds and serve with the pate.
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