I remember coming home from school to lunches of canned pilchard curry. Delicious scooped up with soft white bread, it didn’t matter that the smell of canned fish lingered long after the swallowing, it was one of the most satisfying meals.
This week’s Freshly Blogged challenge headlined Lucky Star Pilchards, cabbage, brown rice, green beans and feta cheese.
Cabbage and canned pilchards are such humble staples to have in the fridge and grocery cupboard. Yet their versatility lends itself to myriad dishes, so it was a real challenge to settle on just one.
In a variation on a samoosa, I used the cabbage, pilchards and brown rice to make a filling that went into a simple dough for on-the-hob frying.
I accompanied this with a spicy green bean and feta dip, lightened with the zest and juice of a lemon.