FAB FOOD FOR LESS

BREAKFAST

BRUNCH SALMON HASH

Canned fish has been a staple for me ever since I was fed canned sardines, pilchards in tomato sauce and canned salmon sandwiches, which my grandmother loved on a Sunday evening. Here is a twist on a fishcake but adding lots of flavour from store-cupboard ingredients to stretch a 400g can a little bit further. It’s a perfect example of how convenience cooking can be really tasty.

Serves 4

FOR THE HASH CAKES

■ 400g can salmon
■ 1 egg
■ 1 tbsp cornflour
■ 1 tbsp Dijon mustard
■ Zest and juice of 1 small lemon, finely grated
■ 2-3 tbsp olive oil
■ 4 tbsp flour, for dusting

FOR THE TOMATO SAUCE

■ 400g can chopped tomatoes in juice■ 198g can sweetcorn, drained (165g drained weight)■ 4 tbsp balsamic vinegar■ ½ a 10g vegetable stock cube, crumbled