The Hangry Chef

I stumbled across these on Pinterest of all places, I didn't look at the recipe, I just saw the picture and thought that they looked like a yummy healthy snack... I've never made fishcakes at home before, I was a bit apprehensive that they would taste horrible but not only were they delicious, they were super easy to make. Although, if I'm honest, I always find recipes easy when I 'wing it', whether they turn out or not is a different story. This is one of those occasions when they did turn out so I'm more then happy to share it! You will need (makes 12 fishcakes)... 210gr tin of pink salmon in spring water*, drained 200gr sweet potato, cooked and mashed (I left the skin on and just made sure there were no big chunks of skin through the mix by ripping it up as I mashed it) 3/4 cup cooked quinoa, any kind- I used tricolour. 1/2 brown onion, diced finely 2 tsp ginger, minced 2 tsp lemongrass, finely chopped/minced 2 cloves garlic, minced 2 tbs choppe

This sweet and flavourful jam goes brilliantly with freshly baked scones and double cream, or on hot crumpets for a yummy breakfast. You will need... 1 bunch of rhubarb, washed well 2 cups of fresh cherries, rinsed and pitted 1 cup of caster sugar 1 lemon, juiced 1 tsp vanilla  Method... 1. Using a small, sharp knife, trim the ends off the rhubarb and peel away any imperfections on the outside of the stems. Be careful not to peel too much of the outside layer off as this gives the jam the ruby red colour.  2. Cut the rhubarb into 1inch thick peices and place in a medium sized saucepan (one bunch should equate to about 3 full cups of chopped rhubarb) 3. Add the pitted cherries, sugar, lemon juice and vanilla and mix to coat. Place the saucepan on the stove and heat on medium. 4. Once the sugar begins to dissolve and you see the rhubarb begin to breakdown, reduce heat so that the jam is gently simmering and leave to cook down, uncovered, for 20 minut