share food stories

#ShareFoodStories ... Jane Swift / smoked salmon pinwheels

We’ve made smoked salmon pinwheels in our family as a special Christmas treat for as long as I can remember.

Making them, and eating them, conjure up memories of all my Christmas’ past. Sometimes specific memories come to mind, but mostly this particular dish conjures up general memories of Christmas, family and tradition. 

These are so delicious and delightful to eat at any time of year, not simply at Christmas, but for me they will always make me think of Kings College carols, a glass of sherry, and my mum’s kitchen. 

They are very easy to make, perfect as canapés or as a simple starter that you can make the day before a dinner.

Personally I could scoff the plateful all on my own, but I suppose really they’re better to share!  
— Jane

To make Jane's salmon pinwheels, you'll need:

thin sliced soft brown bread

butter, soft and ready to spread

smoked salmon

fresh lemon juice

black pepper


Cut the crusts off the sliced bread, and spread with butter.

Carefully separate the layers of smoked salmon and lay a piece over each slice of bread.

Generously squeeze lemon juice on top,and a grind of black pepper.

Then roll the bread and salmon - to create a spiral of salmon within the bread - and tightly encase in foil so that it holds it's shape.

Best left in the fridge overnight, but an hour or so will do if you want to eat them sooner.

When you take the rolls from the fridge, unwrap them and cut into maybe four small sushi-sized spiral bites from each slice of bread. 

Eat and enjoy (preferably accompanied by a glass of something fizzy!). 


#ShareFoodStories ... Kerrie Rycroft / tuna 'envelopes'

This was very low on my list of recipes to share but when I asked the kids which they thought was the best recipe to share they ALL picked this one.  
Tuna ‘envelopes’. 

This is one of our favourite family meals; the two little girls make it by themselves which is really important to them.  

I do cheat and use shop bought puff pastry because it is so easy!

The idea of envelopes is genius, we make them with all kinds of fillings. 

If you have leftover chilli con carne, bolognaise sauce, chicken curry, beef stew etc you can use them to fill the envelopes.  

The folding and filling is a great thing for little hands to do.  

— Kerrie

I really enjoyed making these tuna 'envelopes' for brunch today - there's something very satisfying about seeing the pastry turn golden brown. And I love the idea of using other fillings for them too - leftover bolognaise, or chilli con carne, or chicken curry ...

For four 'envelopes' you'll need (I made enough for two today):

2 tins of tuna (I used one)

1 tin of sweetcorn (I used a small one)

1/2 red onion finely chopped 

a big dollop of mayonnaise 

A sheet of puff pastry (I used half)

1 egg, beaten

Mix the tuna, sweetcorn, red onion and mayonnaise together in a bowl.

Unroll the sheet of puff pastry and cut into four squares (or 6-8 smaller squares - as I was using half the sheet mine were 'small squares').

Divide the tuna mix between the squares.

Rachel Redlaw tuna envelopes
Rachel Redlaw tuna envelopes

Fold the corners in so that they meet in the middle.  (I tried folding mine in two different ways).

Brush with beaten egg.

Cook for 20 minutes in an oven at around 200C (I used Gas 7).

Rachel Redlaw
Rachel Redlaw tuna envelopes

Kerrie says they usually serve them 'with mange tout and baby sweetcorn and a splodge of sweet chilli sauce to dip them in', but as mine were for brunch we had them with just a sliced tomato to add a little colour (plus realised I'd run out of sweet chilli sauce - so will be making more today).

Rachel Redlaw tuna envelopes

I really liked these - and can see a Tiniest Thai green chicken curry 'envelope' happening for dinner soon!

And ... food memories ...

These pastries remind me of a family favourite of my own - my mum used to make and love little puff pastry 'envelopes' (folded with all four corners brought together like the lower 'envelope' in my photo) filled with egg and cheese and herbs.  She called them 'borek' and we had them at Christmas. 

Having looked up recipes for Turkish borek since, those of my childhood weren't especially authentic - I believe borek are crisp pastries that can have a savoury meat filling, or cheese fillings with feta or goats cheese plus fresh mint, parsley and dill.

But such things weren't commonly available back in the late '70's / early '80's and ours were puff pastry with a filling of egg, grated cheddar and probably dried herbs. They were so good!

Having Kerrie's tuna 'envelopes' today took me back to this food memory of my own.

And I made some!

A mix of feta, mint, parsley, a little black pepper and some dried chilli flakes with a squeeze of lemon juice - delicious ... 

Rachel Redlaw borek
Rachel Redlaw borek