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Smoked Haddock, Salmon and Pea Shoot Fish Cake

Smoked Haddock, Salmon and Pea Shoot Fish Cake

The combination of the smoked haddock, salmon and pea shoots works deliciously well for these fish cakes, you can serve with a wine sauce drizzled over the top or tartar sauce or just on their own garnished with fresh pea shoots to grace the dish to perfection.

280g peeled weight of floury potatoes
200g undyed smoked haddock
250g skinned salmon fillets
Cracked black pepper
Zest and juice of half a lemon
30g pea shoots roughly chopped plus 15g for garnish
10ml (2tsp) tartar sauce
1 egg beaten
85g white breadcrumbs preferably a day or two old
60ml (4tbsp) vegetable or sunflower oil for frying
1. Place potatoes in a pan and cover with boiling water, add a pinch of salt and return to the boil and simmer for 10 minutes or until tender but not breaking. Drain and set aside to cool.
2. Meanwhile, place the haddock and salmon in a large microwaveable dish squeeze over the lemon juice and add a couple of twists of cracked black pepper, cover the dish. Cook on medium power for approximately 4 - 5 minutes, allow to stand for 5 minutes after cooking. Lift fish out of dish onto a plate to cool slightly.
3. Mash the potatoes; add the lemon zest, chopped pea shoots and tartar sauce.
4. Flake the fish into large chunks and mix together with the potato mixture, don't break up the fish too much. Put aside to cool.
5. Place the beaten egg in a shallow bowl and place breadcrumbs on a plate. Divide the fish mixture into 4 and shape into cakes. Coat each cake with egg and then toss in the breadcrumbs so it is lightly coated, cover and chill for 45 minutes.
6. Heat the oil in a large frying pan, fry fish cakes over a medium heat for approximately 15 minutes, turning after every 3 - 4 minutes until each side is golden and heated through. Serve garnished with pea shoots and desired sauce.
Chicken, Sun Blush Tomato and Pea Shoot Pasta Salad

Chicken, Sun Blush Tomato and Pea Shoot Pasta Salad

This is such an easy quick salad to prepare and looks so colourful and delicious will be suitable for a summer supper dish or lunch to make your work friends envious.

Preparation time:   15 minutes
Cooking time:   9 minutes
Serves:   4
350g Penne Pasta
1 tbsp oil from sun blush or sundried tomatoes
100g sun blush tomatoes in oil or sundried tomatoes which have been thickly sliced
100g green pesto sauce
225g cooked chicken breasts, torn into slithers
45g pea shoots
Salt and freshly ground black pepper

1. Cook the penne in plenty of boiling, lightly salted water with a dash of olive oil according to manufacturers instructions. Drain and rinse under cold water.
2. Put the cooled pasta into a bowl and add tomato oil, sun blush tomatoes, pesto sauce and torn chicken. If ready to serve add pea shoots or chill until serving and stir in the pea shoots just before serving along with some seasoning.
3. Serve and enjoy.
Hearty tuna and mixed bean salad

Hearty tuna and mixed bean salad

1 bag of sprouting beans
¼ cup of extra virgin olive oil
1 bag of spinach
1 red onion
1 tin of tuna
1 bunch of flat leaf parsley
1 lemon
Salt and pepper

Take spinach leaves and roll. Using a sharp knife slice thinly and place in a large salad bowl. Peel red onion and slice into rings. Add to bowl. Add sprouting beans and flake in tuna. Mix juice of lemon into olive oil with chopped flat leaf parsley. Season to taste. Pour the dressing over ingredients in salad bowl and toss all ingredients together. Serve.
Mixed bean sprout stir fry

Mixed bean sprout stir fry

1 packet of sprouted beans
3 tbs soya sauce
thumbsized piece of ginger, peeled and chopped into matchsticks
1 tbs of honey
1 small red chilli, finely sliced and seeds discarded
1 courgette, ribboned using potato peeler
½ butternut squash
finely sliced
1 red pepper
cut in thin strips
¼ savoy cabbage
10 oyster mushrooms
150g prawns (optional)
3 tbs sesame oil

Add oil to the wok and infuse with ginger and chilli for 1 min. Add honey, soya sauce, butternut squash, peppers, mushrooms and prawns. Stir fry for 4-5 min. Now add courgette ribbons, savoy cabbage with mixed beans. Continue frying for another 4-5 min. Serve.
Stir fry king prawns with pea shoots

Stir fry king prawns with pea shoots

300g king prawns raw
2 sticks of lemon grass
2 sweet red peppers cut into strips
1 pack asparagus tips
1 pack sugar snaps
1 small head broccoli
1 red chilli chopped finely
2tbs sesame oil
10g finely chopped ginger
1 pack of pea shoots

Blend oil with ginger and chopped chilli. Marinade king prawns in this with chopped lemon grass for 1-2 hrs. Use a tablespoon of the oil to fry the king prawns. Fry for 2 mins until pink. Remove and add remaining oil to the pan. Heat until sizzling and fry the vegs for 4-5 mins. Add prawns back. Sprinkle with pea shoots and serve.
Purple Radish Recipes

Purple Radish Recipes

Baby Leaf Salad
Assorted baby leaf lettuce with rocket and half a carton of Purple Radish shoots to add a slight kick to the salad flavour. Serve on its own or with a simple dressing.
Burger with Beetroot Relish/Pesto
2 medium cooked beetroot (150g), 2 x cartons Purple Radish shoots, 1 tbsp olive oil, 2 tsp Balsamic vinegar. Whiz all ingredients in food processor for 10 seconds, serve with burger or sausages or your favourite cheese.
Garlic Chive Recipes

Garlic Chive Recipes

Garlic Chive shoots are a simple garnish to pep up pate and crackers or why not top your favourite cheese or ham sandwich.
Enhance delicious soup, either supermarket or home-made, with a lovely garnish of Garlic Chive shoots.
Baked Potato
Stir some chopped Garlic Chive shoots into a light cream cheese and top a Jacket potato, sprinkle over a few extra shoots for garnish.
Garlic Chive Butter
Simply mash some Garlic Chive snipped shoots into a good knob of softened butter (25g), either chill before serving or just top a steak, jacket or mash potatoes or root vegetable mash for extra flavour.


If you wish to send us your recipes, please email enquiries@wsbentley.co.uk or simply call 01274 851214.