On Summer Sundays, if we wake up and find that the weather is good, we’re inclined to jump into the car and go exploring and worry about what to have for dinner when we get back. More and more of the freezer’s contents can be cooked without the need for defrosting, so we can usually have something interesting without too much trouble. Here’s what we did yesterday. To serve 2 You will need:

• A bag of frozen Salmon fillets from your supermarket (ours are 300g)
• 100g prawns, cooked, shells removed
• A tin of Lobster Bisque (Baxters has great texture, but it’s your choice)
• Potato Croquettes (I find 3 each works, but it depends how hungry you are!)

Heat your oven to Gas Mark 6. Loosely wrap the frozen fish fillets in foil, with a little oil or a knob of butter, and place them on a shallow roasting tray. Put the potato croquettes onto the same tray and cook everything in the oven for 30 minutes, turning the tray around halfway through cooking. 20 minutes into the cooking time, tip the lobster bisque into a saucepan and heat it very gently on the hob. When it’s very nearly time to dish up tip the prawns into the bisque so that they can warm through. I recommend you serve this in shallow bowls rather than on flat plates – you don’t want to waste all that lovely bisque!