Rocket, Mint and Pecan Pesto

The original recipe for this is supposed to use walnuts, but I didn't have any, but pecans work well too.  You don't use a huge amount of mint here, but just a small handful adds a wonderful vibrancy to this pesto, which is great simply tossed through hot spaghetti or linguine.  I threw in some asparagus spears too into the pasta for a bit more substance.  A simple veggie dish (if you use a veggie alternative to Parmesan) and very quick to make too.  Easily qualifies for under a fiver!  Blanch 100g of rocket in boiling water just for about 5 seconds, drain and refresh under the cold tap, then drain again, and dry on kitchen paper.  Rinse a small handful of fresh mint leaves and dry on towels.  Toast 25g of pecans in a dry frying pan, watching them like a hawk and tossing frequently.  Tip onto a board and chop roughly.  Grate 50g of Parmesan or Pecorino, Grana Padano, whatever you have.  Now put everything in a processor bowl, with half a clove of raw garlic (I am using 'wet' garlic at the moment which is milder), a good grinding of black pepper and a little salt, then pulse once or twice to get things chopped and broken down.  Now, using the pulse action still, pour in good olive oil until you reach the consistency you like - usually about 4 or 5 tablespoons, I find.  Try not to mush it all up too fine but keep a little texture.  Taste and adjust the seasoning, and use as required.  Leftovers freeze well or will hold in the fridge for a day or so with a little more oil on the surface.

Rocket and Orange Salad

What is your view on frozen fish?  Living in land-locked Oxfordshire, our fresh fish supply is not brilliant.  Sometimes, you get good stuff from Hayman's fishmonger in the city's Covered market, but not always.  I long to live by the sea where you can get fish fresh from the harbourside, but until then, I certainly don't eschew frozen fish - some of it can be very good and cooks from frozen.  For example, Waitrose do fillets of Scottish mackerel, and they are superb - juicy, fresh-tasting, and crisply-grilled from frozen in 10 minutes.  We had some last night with a mustardy potato salad, and this lovely zingy green salad.  Get good, organic rocket with a bit of texture please, and a summer navel orange from South Africa.  Peel the orange with a sharp knife and then cut out the segments, over a bowl to save the juice.  Now, in a salad bowl, put the orange juice, salt and pepper, a tablespoon or so of chopped parsley and a tablespoon of rinsed nonpareilles capers.  Add a couple of tablespoons of good olive oil.  Toss in a couple of handfuls of washed, dried rocket and the orange segments.  Serve with the mackerel and spoon the orangey juices left in the bowl over the fish as it comes sizzling from the grill.