450g / 1lb potatoes, peeled, grated, rinsed and dried
1 large parsnip, peeled and grated
50g / 20z plain flour
salt and freshly ground pepper
3 x l5ml / 3tbsp vegetable oil
2 peppers, cored and roughly chopped
1 courgette, cut into chunks
2 cloves garlic, crushed
1 red onion, cut into chunks
2 x 125g / 2 x 4oz potatoes, well scrubbed
25g / 1oz vegetarian pecorino, flakes (optional)

Ingredients
700g/1½lb haddock fillet
For the marinade
¼ tsp black peppercorns
½ tsp cumin seeds
½ tsp coriander seeds
½ tsp dried oregano
½ tsp turmeric
½ tsp paprika
¼ tsp cayenne pepper
3 cloves garlic, chopped
1 Seville orange, juice only and 1 lime
or
1 lime, juice only and ½ grapefruit
or
1 lime, juice only and 1 Seville orange
½ tsp salt
For the tomato salsa
450g/1lb ripe tomatoes, deseeded and finely diced
½ red onion, finely chopped
1 clove garlic, very finely chopped
2 green chillis, deseeded and finely chopped
½ Seville orange, juice only or ½ grapefruit
1 tsp sugar
4 tbsp chopped fresh coriander
salt
freshly ground black pepper
To serve
soft flour tortillas
150ml/¼ pint soured cream (optional)
lime wedges

Method
1. Divide the haddock into four portions.
2. To make the marinade, dry fry the peppercorns, cumin and coriander seeds over a moderate heat until they turn a shade darker and give off an aroma.
3. Tip into a bowl and cool slightly. Grind with the oregano, turmeric, paprika and cayenne.
4. In a mortar, mash the garlic to a paste with the salt, and gradually work in the spices and the citrus juices.
5. Smear this mixture over the haddock, then tip over any left in the mortar.
6. Leave to marinate for at least one hour and up to four hours.
7. To make the salsa, mix all the ingredients together, then taste and adjust seasonings. Chill in the fridge until needed.
8. Pre-heat a grill or barbecue.
9. Wrap the tortillas in foil and warm through in the oven, or on the edge of the barbecue.
10. Grill the fish, turning carefully once, until just cooked through. You can either lay each piece of fish on a warm tortilla, top with a good dollop of salsa, and a spoonful of sour cream, then hand out to your guests. Alternatively (and your friends or family may well prefer the DIY approach) pass the fish, tortillas, salsa, cream and lime wedges around so that everyone can put together their own Yucatan fish tortilla

One of the men in the car was in critical condition at a hospital with severe burns, while the other was in police custody, said Scottish Police Chief Constable Willie Rae. Five bystanders in Glasgow were wounded, although none seriously, police said.

Rae said a suspect device had been found on a man wrestled to the ground by officers and hospitalized in critical condition with severe burns.

Police later arrested two more suspects in the London and Glasgow plots in Cheshire county in northern England, Scotland Yard said early Sunday.

“I can confirm that we believe the incident at Glasgow airport is linked to the events in London yesterday,” Rae said at a news conference. “There are clearly similarities and we can confirm that this is being treated as a terrorist incident.”

Meanwhile, authorities searched several homes near Glasgow “as part of the ongoing inquiry into the incidents in Glasgow airport and London,” police said in a brief statement.

Britain raised its terror alert to “critical” — the highest possible level — and the Bush administration also announced plans to increase security at airports and on mass transit in the United States.

Police have stepped up patrols in London and warned they would make greater use of stop-and-search powers after a third failed car bomb attack in 36 hours.

Senior officers said they were linking the attack on Glasgow Airport with the discovery of two vehicles packed with explosives in the capital on Friday.

Scotland Yard said security plans for London were reviewed after the national terror threat level was raised on Saturday night to "critical", its highest level, meaning an attack is expected "imminently".

Extra officers are being deployed to landmarks, main train stations, Heathrow Airport and London City Airport, the force said.

Police will also make greater use of their power to stop and search people under the Terrorism Act as a "visible deterrent and disruptive tactic".

People attending the memorial concert for Diana, Princess of Wales, at Wembley Stadium are warned to expect delays because of more thorough searches.

About 450 officers will be on duty to police the event, Scotland Yard says.

Two cars loaded with explosives were discovered in London's West End early on Friday morning.

The first, a Mercedes packed with a deadly cargo of petrol, gas canisters and nails, was found by paramedics who were called to the Tiger Tiger nightclub shortly before 2am after a person was taken ill.

The second car, also a Mercedes, was issued with a parking ticket in Cockspur Street, just yards from the first vehicle, at about 2.30am. It was taken to a car pound off Park Lane by Westminster Council at around 3.30am. Workers at the compound were immediately suspicious of the car because it had a strong smell of petrol. But it was not until later when they heard about the news of the first car bomb they contacted authorities.

A ban on smoking in public places has come into effect in England, spelling an end to drinkers having a cigarette with their pint in pubs, bars and clubs.

England is the final part of the UK to introduce a ban, after Wales and Northern Ireland in April and Scotland last March. The Republic of Ireland made the move three years ago.

Newly-appointed Health Secretary Alan Johnson hailed the ban as a big step towards a healthier population.

Virtually all enclosed public places are now smokefree; this includes offices, warehouses, factories, pubs, cafes, railway stations, working vehicles and leisure centres.

Mr Johnson said: "Labour has taken action to protect people from smoke in their workplace, pub or cafe.

"Only by tackling the causes of illnesses will we be able to improve health inequalities and save lives.

"A smokefree country will improve the health of thousands of people, reduce the temptation to smoke and encourage smokers to quit."

Owners and managers of pubs, clubs and cafes are legally bound to enforce the ban and face fines of up to £2,500 if they fail to do so.

Anyone caught smoking illegally will be given a fixed penalty notice of £50 - reduced to £30 if paid in 15 days - or fined up to £200 if they are prosecuted and convicted by a court.

One of the world's leading experts on the effect of tobacco said the ban could prevent up to half a million deaths a year.

serves 4-6

eggs - 4

plain flour - 75g

caster sugar - 80-90g

single cream - 250ml

full cream milk - 225ml

blueberries - 300g

icing sugar and cream to serve

You will also need an ovenproof dish about 25cm in diameter and a little butter for greasing it with.
 

Butter the dish. Whizz all the ingredients except the fruit in a blender or food processor, or beat them all together with a hand-held whisk. Tip the fruit into the dish, pour over the batter,then bake in a preheated oven at 200 c/gas 6 for about 40 minutes, till the batter is lightly risen, golden and lightly firm to the touch. Dust with icing sugar before serving.

Imported from external blog

serves 2

tomatoes - 4 ripe, medium to large

spring onions - 5

coriander leaves - a handful

taleggio or other easy melting cheese - 300g

tortillas - 2

olive oil
 

Slice the tomatoes thinly, though not paper thin, and put them in a shallow dish. Trim the spring onions then slice them into short lengths, tucking them in among the tomatoes. Tear up the coriander leaves and toss them with the tomatoes, onions, a grinding of black pepper and the olive oil. Set aside for an hour or two to marinate.

Preheat the oven to 200 c/gas 6, placing either a metal handled frying pan or a baking sheet in the oven to warm up. Slice the cheese thickly. When the oven is up to temperature remove the baking sheet and lay one of the tortillas on it, then cover with the sliced cheese, tomatoes, onions and coriander. Season with black pepper as you go. Lay the second tortilla on top and press lightly down, then shake over a little olive oil.

Bake till the cheese is oozing out of the sides, for 10 minutes or less. Cut into four with a sharp knife.

serves 2
 

rice noodles - 125g

salmon - 2 pieces of fillet approximately 200g each

groundnut oil

nam pla - Thai fish sauce - 3 tablespoons

caster sugar - 4 teaspoons

limes - 3

chilli - 1 or 2 to taste

mint leaves - a couple of handfuls

coriander leaves - a handful - optional

sesame seeds - 2 tablespoons, toasted

Bring a deep pan of water to the boil. Slide in the noodles, turn off the heat and leave for four minutes. Drain and tip into a bowl. Mix the nam pla and sugar with the juice of two of the limes in a small bowl. Chop the chilli finely, removing the seeds if you wish (leaving them in will make it hotter) and add it to the dressing with most of the the finely shredded mint (and coriander) leaves. Save a few for serving. Toss the dressing with the noodles and leave to cool. Refrigerate for at least an hour so that the noodles are well chilled.

Place the salmon in a grill pan. Rub with a little oil, season with salt and black pepper and squeeze over the remaining lime. Grill for 10 to 12 minutes or so, till the flesh is opaque and the flakes of fish can be pulled easily apart. Leave to cool to room temperature.

Divide the noodles between two plates, then break the fish into broad chunks and scatter with the toasted sesame seeds and remaining mint (and coriander) leaves