food 4 Cookery

Sheffield on a Plate: Week One

Words by: Kelly Crampton


Sheffield on a Plate cookery course: Week 1.

Last night I began my five week cookery course with Sheffield on a Plate. Myself and eleven others both from Hallam and Sheffield University got the opportunity to have one-to-one tuition from the ‘Masterchefs’ at Sheffield City College, Mick Burke and Neil Taylor.

To start we donned our hair nets and overalls, Mick and Neil then showed us how to prepare two starters, Salad Nicoise and Spicy Thai Fish Cake with Celeriac Remoulade. We divided up into pairs, one from Hallam and one from Sheffield University and got to work making the starters ourselves.

Throughout the evening we were given tips and tricks on how to make things easier for ourselves as well as how to source the food we were cooking locally and economically, as this focus for the Sheffield on a Plate project. (

The Recipes, Week


Salad Nicoise- serves 4

food 5

Salad ingredients

160g Anchovies

200g Tuna Chunks

400g Green Beans

2 Cloves Garlic

300g Cherry Tomatoes

30g Basil

3 Shallots

300g New Potatoes

4 Eggs

25g Capers

25g Gherkins

50g Pitted Black Olives

For the dressing-

30g French Mustard

200ml Olive Oil

Pinch of Sugar

50ml White Wine Vinegar

Salt and Pepper to taste


  1. Top and tail green beans and place in boiling salted water and cook for around 5 minutes until tender, drain and then plunge into ice water, remove and leave to one side
  2. In another pan add the potatoes and boil until they fall off the point of a knife. Drain, cut into quarters and place in a bowl.
  3. Halve the tomatoes, slice up the shallots thinly and chop the basil add to the bowl with the potatoes
  4. Chop up the gherkins, add to bowl along with the olives, capers and green beans
  5. Crush the garlic until it resembles a puree and mix into the bowl
  6. Drain the tuna from the brine and add along with the anchovies and their oil and mix in
  7. Hard boil the eggs for 8-10 minutes, remove shell and slice, set aside for decoration at the end.
  8. To make the dressing put all of the ingredients in a separate bowl and whisk, pour over the salad and serve.

Spicy Thai Fishcake with Celeriac Remoulade and Chili dipping sauce- serves 4

Fish cake ingredients-food 6

500g Coley Fish

500g Cold Mashed Potato

1 Bunch of Spring Onions

1 Thumb sized piece of Ginger

2 Cloves Garlic

2 Chillies

2 Eggs

1tsp 5 Spice

1tsp Course Ground Black Pepper




1. Thinly slice the spring onions and crush the garlic into a puree
2. Remove the chilli seeds and dice
3. Grate the ginger and add to the mashed potato along with the spring onions, garlic and chilli
4. Add the spices and one egg to the mix and blend together with your hands
5. Wet hands with water and mould the mix into 8 balls
6. Place the balls onto a baking tray covered with cling film, put into the fridge to set for a minimum of half an hour
7. Once set dust the balls with flour on both sides
8. Whisk up the remaining egg and dip the flour covered balls in the egg mix
9. Cover in breadcrumbs
10. Fry the fishcakes for 4-5 minutes on each side


Celeriac Remoulade:


300g Celeriac

25g Horseradish sauce

25g Mayonnaise

15g English Mustard

Handful of Parsley

Lemon juice to taste

Salt and Pepper to taste


  1. Slice the celeriac thinly and then matchstick (cut into small slithers)
  2. In a bowl mix all of the sauces, add lemon juice and seasoning to taste
  3. Chop the parsley and add to the sauce
  4. Add the celeriac, mix thoroughly and serve

Chilli Dipping Sauce:


100ml Tomato Ketchup

25ml Vinegar

2 Cloves Garlic

25ml Light Soy Sauce

1tsp Tabasco sauce

5 Red Chillies

Fish Sauce to Taste


  1. Crush the garlic cloves and put in a bowl
  2. Finely chop the chillies and add to bowl
  3. Add the remaining ingredients,  mix and add fish sauce to taste
  4. To serve put a generous spoonful of celeriac remoulade on a plate, top with two fishcakes and drizzle the chilli over
Final Thoughts

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