Monday 23rd November's Cookery Corner is with Susie Carter who won Britain’s Best Dish 2009 on ITV.
The Trout & Watercress Linguini is a great speedy supper dish - it has all the lovely flavours from Britain's Best Dish, but you can put it together in the time it takes to boil the pasta. It also has a few less ingredients!
Ingredients:
Serves 2
150 - 200g linguini or spaghetti (De Cecco is best)
2 hot-smoked trout fillets
1 bunch watercress
175ml double cream
2 - 3 tsp Garlic Farm garlic & horseradish mustard
(or: I crushed garlic clove, 1tsp horseradish sauce & 1 tsp Dijon mustard)
How to cook it:
Cook the pasta in boiling salted water according to the packet instructions (about 10 minutes).
Meanwhile, heat the cream with the garlic & horseradish mustard in a saucepan until bubbling.
Break the trout fillets into flakes and roughly chop the watercress, then stir both into the cream mixture. Continue to heat, stirring until bubbling. Taste the sauce at this stage and decide if you would like to add more mustard or if it needs seasoning.
Drain the pasta, then tip into the sauce, mixing until thoroughly combined.
Feel free to cook along with us live at 9pm, and show us the results!
Text your name and photo with the keyword “WAVE” to 61025. A message costs 25p plus your standard network rate to send a photo. I'll put them all here for you to show off...
Ian from Sunnyfields Farm will be here too.
