Recipe - Simple fish stew with clams and cannellini beans

Simple fish stew with clams and cannellini beans

Serves 4

INGREDIENTS
FOR THE STEW
600g monkfish fillet, skinned See tip 1
3 tbsp olive oil
1 large onion, peeled and chopped
2 plump garlic clove, peeled and sliced
1 tbsp fennel seeds
1 small red chilli, deseeded and finely sliced
Knob of butter
400g can chopped tomatoes
4 tbsp dry white wine
200ml fresh chicken or fish stock (preferably organic)
410g can cannellini beans, drained and rinsed
500g fresh clams, scrubbed and soaked for 20 minutes in cold water See tip 2
Small handful fresh basil leaves, roughly shredded
Extra virgin olive oil, for drizzling
Fine sea salt and freshly ground black pepper FOR THE GARLIC MAYONNAISE AND CROUTONS
6 tbsp good quality mayonnaise
2 tsp freshly squeezed lemon juice
½ garlic clove, peeled and crushed
Half a baguette, sliced diagonally and baked in a low oven until crisp
METHOD
Heat 2 tbsp of the oil in a large saucepan or sauté pan, add the onions and garlic, cover and gently fry for 3-4 minutes, stirring occasionally until softened but not coloured.
Add the fennel seeds and fry for a few seconds before adding the chilli. Cook for about a minute then pour over the wine and bring to the boil. Tip the tomatoes into the pan and return to the boil. Reduce the heat slightly and simmer for 5 minutes.
Cut the monkfish into four even-sized pieces and season with a little salt. Heat 1tbsp of the oil in a small non-stick frying pan and fry the fish for 3-4 minutes until pale golden brown. Turn halfway through the cooking time - it should still be raw inside as it will finish cooking in the stew. Add a knob of butter and allow to melt. Remove pan from the heat and set aside.
Pour the stock into the pan with the tomatoes. Season well and return to the boil. Reduce the heat and simmer gently for 15 minutes, stirring occasionally. Stir in the beans and place the fish fillets on top. Cover with a lid and cook over a moderate heat for 4-5 minutes. Remove the lid, scatter the clams around the fish fillets and stir into the sauce. Cover and cook over a high heat for 2-3 minutes until they open (discard any that remain closed).
Take the pan off the heat and gently stir in the basil leaves. Adjust seasoning to taste. Ladle the tomato and clam sauce into four warmed bowls and top with the monkfish fillets. Drizzle with a little olive oil and serve with garlic mayonnaise and croutons. See tip 3
Recipe tips
Use thick cod or haddock fillet instead of monkfish if you like. Handle carefully while it cooks so it doesn’t break apart. You could try using fresh mussels instead of clams too.
Clams should smell fresh and sweet – not at all fishy. Check they are tightly closed. If you do find any that are open, tap sharply on the work surface and they should close immediately – discard any that don’t. Discard any with cracked or broken shells. Rinse well in lots of running cold water and then soak for 20 minutes before cooking.
To make the croutons, place the sliced bread on a large baking tray, drizzle with olive oil and cook in a preheated oven at 180°C/Gas 4 for about 15 minutes until crisp and very lightly browned

Recipe - Spiced venison with braised red cabbage and butternut squash puree

Spiced venison with braised red cabbage and butternut squash puree

Serves 4


FOR THE BRAISED CABBAGE
INGREDIENTS
2 tbsp olive oil
2 medium red onions, peeled, halved and finely sliced
2 garlic cloves, peeled and sliced
½ red cabbage, peeled, halved, cored and finely sliced
50ml red wine vinegar
125ml red wine
125ml cassis (blackcurrant liqueur)
1 cinnamon stick, broken in half
Small bunch fresh thyme, leaves removed
2 wide pieces fresh orange peel
1 tbsp redcurrant jelly
Fine sea salt and freshly ground black pepper METHOD
Preheat the oven to 180°C/Gas 4. Heat 1 tbsp of the oil in a large ovenproof saucepan or flameproof casserole dish and add the onion, garlic and seasoning. Cover and cook over a low heat for about 10 minutes until very soft, stirring occasionally.
Add the remaining oil and cabbage. Cook over a high heat for 1-2 minutes. Stir in the vinegar and simmer for a few seconds. Boil the red wine and cassis in a small pan until reduced by half. Pour over the cabbage and onion. Add the cinnamon, thyme and orange peel.
Bring the boil and simmer for 2-3 minutes. Cover surface with a disc of baking parchment, put a lid on top and bake for 2 hours until the cabbage is very tender.
Place the saucepan or casserole dish on the hob and remove the lid and baking parchment. Add the redcurrant jelly and melt into the cabbage mixture, stirring constantly. Season to taste. FOR THE VENISON
INGREDIENTS
4 x 150g pieces venison loin (preferably fallow deer), trimmed See tip 1
3 tbsp spice mix (see recipe below)
1 tbsp olive oil
20g unsalted butter
Fine sea salt METHOD
Preheat the oven to 200°C/Gas 6. Season the venison with salt then coat in the spices and shake off any excess. Heat the oil in an ovenproof frying pan and cook the venison over a high heat until browned on each side – 1-2 minutes on each side should be enough. See tip 2
Add the butter and when melted, put the frying pan in the oven and continue cooking for a further 8 minutes. Carefully remove from the oven and transfer the venison to a plate and rest for 5 minutes. See tip 3 Put on a board and slice thickly. FOR THE SPICE MIX
INGREDIENTS
50g juniper berries
50g black peppercorns
20g star anise
15 cinnamon sticks METHOD
Blend in food processor until very finely ground. Keep in an airtight container until needed. Spread the required amount onto a small, metal tray and heat in a hot oven for 2 minutes before using.FOR THE VENISON SAUCE
INGREDIENTS
2 tbsp groundnut or sunflower oil
500g venison trimmings
½ medium onion, peeled and chopped
2 medium carrots, peeled and diced
2 tbsp red wine vinegar
100ml red wine
4 juniper berries
1 sprig fresh rosemary
1 sprig fresh thyme
2 garlic cloves, peeled
300ml fresh chicken stock (preferably organic)
200ml veal or beef stock (preferably organic)
1 tbsp redcurrant jelly METHOD
Put the oil in a large, shallow pan over a high heat and fry the venison pieces for 4-5 minutes, turning occasionally until evenly browned.
Add the onion and carrots and fry for 2-3 minutes until golden. Pour over the red wine vinegar and bring to the boil. Tip the meat and vegetables into a colander over a bowl.
Return the pan to the heat and add the red wine. Bring to the boil, stirring to lift the richly flavoured sediment from the bottom of the pan (deglaze). Transfer to a medium saucepan and add the venison pieces and vegetables. Add juniper, rosemary, thyme and garlic.
Add chicken and veal, or beef stock, to just cover. Bring to the boil, then reduce the heat and simmer gently for 1 ½ hours, occasionally skimming the surface with a large spoon to remove any froth.
Remove from the heat and tip through a colander or sieve lined with muslin and into a clean saucepan. (Discard the contents of the muslin). Bring the sauce to the boil over a high heat, add the redcurrant jelly and cook for 2-3 minutes until well reduced and syrupy. Season to taste. FOR THE BUTTERNUT SQUASH PUREE
INGREDIENTS
50g butter
300g deseeded and diced squash (preferably onion or butternut) or pumpkin
100ml fresh chicken stock (preferably organic)
1 tbsp double cream
Fine sea salt and freshly ground black pepper METHOD
Melt the butter in medium pan and fry the squash very gently with the lid on for 5 minutes until just beginning to colour.
Add the stock and bring to the boil. Reduce the heat slightly and simmer for 8-10 minutes until soft. Remove from the heat and carefully blend with a stick blender until very smooth and velvety – pass through a sieve if it still seems slightly lumpy.
Transfer the puree to a small saucepan and stir in the double cream. Season to taste and heat through gently, stirring regularly.
TO SERVESpoon a little of the braised cabbage and some butternut squash puree onto four warmed plates. Top with venison, spoon over some venison sauce and serve.
Recipe tips
Use cheap cuts of venison from the leg or shoulder as trimmings – cut into chunky pieces.
Frying the venison and vegetables until golden brown will add colour and flavour to the sauce.
The handle of the frying pan will be very hot when you take it out of the oven, so always use a thick, dry tea towel or oven-cloth when moving the pan

Recipe - Rich lamb casserole with shallots, carrots and potatoes

Rich lamb casserole with shallots, carrots and potatoes

Serves 4

INGREDIENTS
4 tbsp sunflower oil
900g fresh lamb neck fillets, trimmed of excess fat and cut into large pieces (you’ll need about 20 pieces of meat)
12 small shallots, peeled
4 medium carrots, peeled and thickly sliced
2 tbsp tomato puree
300ml dry white wine
12 evenly sized new potatoes (such as Charlotte), peeled
1 bulb garlic, separated into cloves but not peeled
3 plum tomatoes, roughly chopped
Leaves from 2 rosemary sprigs
Leaves from a small bunch of thyme – about 1 tbsp
1 bay leaf
800ml fresh chicken stock (preferably organic) See tip 1
2 tbsp roughly chopped fresh mint
Salt and freshly ground black pepper
METHOD
Heat 2 tbsp of the oil in a large non-stick frying pan. Season the lamb pieces all over with salt and pepper. Fry the meat (in batches if necessary) for 10-15 minutes until browned on all sides.
While the lamb is browning, heat the remaining oil in a large flame-proof casserole or oven-proof saucepan and fry the shallots and carrots over a medium heat for about 10 minutes until golden brown, stirring occasionally. Add the tomato puree and cook with the vegetables for 2-3 minutes. Preheat the oven to 180C/Gas 4.
Drain the cooked lamb in a colander over a saucepan. Pour the white wine into the frying pan and bring to the boil. See tip 2 Stir with a wooden spoon to remove the richly flavoured sediment from the bottom of the pan (deglaze).
Transfer the lamb to the casserole and stir in the deglazed pan juices, potatoes, garlic, tomatoes, herbs and stock – the liquid should just cover the meat (add extra stock if it doesn’t). Bring to the boil then remove from the heat and place a circular piece of baking parchment over the lamb and vegetables. See tip 3
Place a lid on top of the pan and cook in the centre of the oven for 1 ½ - 1 ¾ hours until the lamb is meltingly tender and the vegetables are soft. Adjust seasoning, spoon onto warmed plates and scatter chopped mint leaves over just before serving. See tips 4 and 5
Recipe tips
If you can’t find fresh chicken stock in the supermarket, use a chicken or lamb stock cube instead for this dish.
Use half wine and half Madeira if you like. The Madeira will add sweetness and richness to the casserole.
The baking parchment helps keep the lamb moist and prevents a crust from forming on the surface of the casserole.
Serve the garlic in its skin and squeeze out onto the plate as you eat the casserole.
Make this casserole a day ahead if you like and then reheat in the oven until piping hot. It could also be served with freshly cooked shredded savoy cabbage or green beans.

Recipe - Amaretto cheesecakes with baked autumn fruits

Amaretto cheesecakes with baked autumn fruits
Serves 6

INGREDIENTS
FOR THE CHEESECAKE
3g gelatine sheets
40ml Amaretto liqueur See tip 1
40g caster sugar
3 medium egg yolks
200g full fat soft cheese, at room temperature
284ml carton double cream
10 amaretti biscuits, lightly crushed FOR THE CHEESECAKE BASE
8 hobnob biscuits
40g unsalted butter, melted FOR THE FRUITS
125g fresh blackberries
6 ripe plums, stoned and quartered
6 fresh figs, trimmed and quartered
50g unsalted butter
2 tbsp light muscovado or soft brown sugar
2 tbsp Cassis (blackcurrant liqueur)
A few sprigs of fresh thyme
METHOD
Put biscuits in a thick plastic food bag and crush with a rolling pin. Tip into a bowl and stir in the melted butter. Mix well. Put a piece of baking parchment on a tray and place six small rectangle moulds on top. See tip 2 Divide the biscuits between the moulds and press down well. Spoon the cheesecake mixture into each mould. Cover with cling film and chill for at least 1½ hours until set.
Put the Amaretto liqueur in a small pan and warm gently on the hob. Place the gelatine sheets in a large bowl and cover with cold water. Leave for a minute then squeeze out the excess water and stir the gelatine into the Amaretto. Remove from the heat and leave to dissolve.
Beat the eggs and sugar with an electric whisk until pale and creamy. In a clean bowl, beat the cheese with a wooden spoon until smooth then slowly add the cream. Pour the egg and sugar mixture into the cheese and cream and stir well. Stir in the Amaretto and gelatine. Spoon the cheesecake mixture into each mould. Cover with cling film and chill for at least 1½ hours until set.
To prepare the baked fruit, cut twelve 30cm squares of baking parchment. Take two squares and place on top of each other. Put a few blackberries in the centre with one quartered plum and four fig pieces. Top with a small knob of butter and sprinkle with 1 tsp sugar, 1 tsp Cassis, half a cinnamon stick and a sprig of thyme. Bring up sides to make a parcel and tie with string. Put on a large baking tray. Repeat with the remaining parchment and fruit to make six parcels. Set aside.
Thirty minutes before serving, preheat the oven to 190C/Gas 5. Place the parcels on the baking tray in the oven and cook for about 20 minutes until the fruit is soft. See tip 3 Remove the cheesecakes from the fridge and top each one with crushed amaretti biscuits. Warm the moulds carefully with a cook’s blow torch and put one at time onto large white plates.
Loosen cheesecakes with a knife and remove the moulds. Take fruit out of the oven and carefully cut open each parcel. See tip 4 Arrange the fruit on the plates with the cheesecakes and tip the juice into a small pan. Bring to the boil and simmer until reduced by half. Spoon over the fruit. Garnish with fresh thyme and serve.
Recipe tips
Replace the Amaretto with a teaspoon of vanilla extract or the finely grated zest of half a lemon – dissolve the gelatine in a small pan with 40ml hot water.
If you can’t find rectangle moulds (try catering suppliers and large department stores), use plain white ramekin dishes instead. Serve in the ramekins or line with cling film and lift out carefully. Slide off the cling film and onto the plates to serve.
Test the fruit is ready by piecing one of the parcels with a skewer. The plums should feel soft and offer little resistance.
The baked fruits make a brilliant and very simple dessert just as they are. Serve on plates straight from the parcels if you like and spoon crème fraiche or ice cream on top.

Recipe - Smoked haddock soup with poached eggs and watercress

Smoked haddock soup with poached eggs and watercress

Serves 4

INGREDIENTS
600g naturally smoked haddock (undyed), skinned and cut into chunky pieces
400ml semi-skimmed milk
400ml fresh chicken stock (preferably organic)
1 garlic clove, peeled and lightly crushed
1 small bay leaf
Small bunch fresh thyme
1 tbsp mild olive oil
1 medium carrot, peeled and roughly chopped
1 celery stick, sliced
½ large onion, peeled and chopped
1 medium leek, trimmed and chopped
1 large potato, peeled and sliced
¼ tsp medium curry powder
Good pinch saffron threads
200ml dry white wine
1 tbsp whisky (optional)
100ml double cream
1-2 tsp freshly squeezed lemon juice
1 tbsp butter FOR THE POACHED EGGS
12 fresh quail’s eggs
200ml white wine vinegar
Handful fresh watercress leaves
Mustard oil or olive oil
METHOD
Place the fish in a large saucepan with the milk, stock, garlic, baby leaf and a sprig of thyme. Bring to a gentle simmer then remove from the heat, cover the pan with a lid and set aside for about 25 minutes to allow the flavours to infuse.
Heat the oil in a large pan and add the carrot, celery and onion with a few sprigs of thyme. Cover with a lid and fry gently for 5-6 minutes until softened. Add the leek and fry for 2-3 minutes then stir in the potato and cook for 3-4 minutes more, stirring occasionally.
Sprinkle over the curry powder and saffron and cook with the vegetables for 1-2 minutes, stirring regularly. Next, pour over the wine and whisky. Bring to the boil and cook until the liquid is reduced by half.
Lift a couple of large pieces of haddock out of the saucepan with a slotted spoon and put on a plate. Cover with cling film and set aside. Spoon the remaining haddock into the pan with the vegetables. Pour the infused milk into the same pan. Bring to a gentle simmer and cook for 15 minutes until all the vegetables are very soft.
Meanwhile, to prepare the poached eggs, break the eggs into a medium bowl and pour over the vinegar. Leave to one side for about 20 minutes until the whites are almost opaque then bring a medium pan filled with about 5cm of cold water to the boil.
Remove the thyme sprigs and bay leaf from the soup. Stir in the double cream and remove from the hob. Blend with a stick blender until smooth then pass through a very fine sieve into a clean pan. Season with salt and pepper and add the butter and lemon juice to taste. Keep warm without boiling.
Tip the eggs and vinegar into the pan of boiling water and return to the boil. See tip 1 Cook for about 2 minutes until the eggs are set. Flake the reserved haddock into pieces and divide between four warmed soup plates. Ladle the soup on top. Remove the quail’s eggs from the water with a slotted spoon add three to each plate of soup. Scatter a few watercress leaves on top and drizzle with mustard oil or olive oil. Serve.
Recipe tips
For the best results, swirl the water for the poached quail’s eggs with spoon before you add them. If you can’t find quail’s eggs, use chicken’s eggs instead and poach for about 4 minutes.

Recipe - Breakfast club sandwich

Breakfast club sandwich

Serves 1

INGREDIENTS
1 tbsp sunflower oil
2 rashers rindless smoked streaky bacon
1 large free-range egg
2 diagonal slices crunchy bread
A few fresh watercress sprigs, washed
3 small tomatoes or 4 cherry tomatoes, halved
1 tsp good quality balsamic vinegar
Salt and freshly ground black pepper
METHOD
Heat the oil in a non-stick frying pan and gently fry the bacon for 2-3 minutes. Turn over and cook on the other side until golden and crispy. While the bacon is cooking, add the egg to the pan, season with a little salt and cook for 2-3 minutes until just set. Toast the bread.
Place one slice of the hot toast on a plate and top with the watercress. Carefully lift the egg out of the pan with a spatula and place on the watercress. Top with the bacon.
Add the tomatoes to the frying pan, season with salt and pepper and cook for 20-30 seconds until beginning to soften. Pour over the balsamic vinegar and shake the pan to coat the tomatoes. Cook for a few seconds more then scatter onto the egg and bacon. Top with the remaining toast and serve.

Recipe - Griddled pork chops with braised red cabbage and pan-roasted potatoes

Griddled pork chops with braised red cabbage and pan-roasted potatoes

Serves 4

FOR THE BRAISED CABBAGE
INGREDIENTS
3 tbsp olive oil
2 medium red onions, peeled, halved and finely sliced
2 garlic cloves, peeled and sliced
½ red cabbage, peeled, halved, cored and finely sliced
100ml red wine vinegar
250ml red wine
250ml cassis (blackcurrant liqueur)
1 cinnamon stick, broken in half
Small bunch fresh thyme
2 wide pieces fresh orange peel
1 tbsp redcurrant jelly
Fine sea salt and freshly ground black pepper METHOD
Heat 2 tbsp of the oil in a large pan and add the onions, garlic and seasoning. Cover and cook over a low heat for about 10 minutes until very soft, stirring occasionally.
Add the remaining oil and cabbage. Cook over a high heat for 1-2 minutes. Stir in the vinegar and simmer for a few seconds before pouring over the red wine and cassis. Add the cinnamon, thyme and orange peel.
Bring the boil and simmer for 2-3 minutes, then cover and cook gently for about 30 minutes until the cabbage is tender, stirring occasionally (add a little water if the cabbage becomes too dry).
Add the redcurrant jelly and melt into the cabbage mixture, stirring constantly. Season to taste. FOR THE PORK CHOPS
INGREDIENTS
4 pork chops, trimmed See tip 1
1 tbsp olive oil
Fine sea salt and freshly ground black pepper METHOD
Heat a griddle pan over a high heat. Brush the chops with the oil and season with salt and pepper. Place on the griddle for 4-5 minutes on each side or until cooked. FOR THE PAN-ROASTED POTATOES
INGREDIENTS
3 tbsp olive oil
700g new potatoes, peeled See tip 2
2 bulbs of garlic, cloves separated but unpeeled
150g butter
2 sprigs fresh rosemary, leaves removed See tip 3
2 sprigs fresh thyme, leaves removed
Fine sea salt and freshly ground black pepper METHOD
Heat the oil in a large non-stick saucepan and cook the potatoes over a high heat without any seasoning until golden on all sides.
Add the garlic cloves and the butter. When the butter is melted, season the potatoes and cook for about 15 minutes until soft, stirring occasionally.
Add rosemary and thyme leaves, cook for a few seconds and remove from the heat. Stand for 5 minutes then tip into a colander over a bowl to catch the butter.
TO SERVESpoon a little of the cabbage, and some potatoes and garlic onto four warmed plates. Top with pork chops and serve (squeeze the garlic out of its skin to eat it). See tip 4
Recipe tips
Look for meat with firm white fat and smooth pink flesh. Pork should also smell mild and fresh with no strong odour.
Choose evenly-sized potatoes so they cook at the same rate. Test they’re ready by inserting a skewer into the centre of one or two potatoes – it should slide in smoothly.
To prepare the herbs, simply strip the leaves off the woody stems with fingers.
Spoon a little of the cooking liquor from the cabbage over the pork chops just before serving if you like.

Recipe - Pan-fried John Dory with lightly spiced mussels

Pan-fried John Dory with lightly spiced mussels

Serves 4

INGREDIENTSFOR THE FISH
1 tbsp mild olive oil
4 x 125g John Dory fillets, each sliced diagonally into three pieces See tip 1
Freshly squeezed lemon juice, to taste
2 tbsp finely chopped chives
Fine sea salt
FOR THE VEGETABLES
2 medium potatoes, peeled and cut into perfect 1cm dice
100g small cauliflower florets
1 large carrot, peeled and cut into perfect 1cm dice
25g butter
1 medium leek – inner leaves only – cut into perfect 1cm dice FOR THE MUSSELS
2 tbsp mild olive oil
½ large onion, peeled and chopped
1 celery stick, trimmed and sliced
1/3 fennel bulb, trimmed and chopped
½ large leek, trimmed and chopped
2 garlic cloves, peeled and finely chopped
3-4 sprigs fresh thyme
1 bay leaf
Good pinch saffron threads
½ tsp medium curry powder
1.5kg fresh mussels, well scrubbed and rinsed
250ml dry white wine
300ml fresh chicken stock (preferably organic)
3 tbsp crème friache
Freshly squeezed lemon juice, to taste
Freshly ground black pepper
METHOD
To prepare the mussels, heat the oil in a large saucepan or flameproof casserole. Add the onion, celery and fennel. Cover and cook over a medium heat for 4-5 minutes, stirring regularly until well softened. Add the leek and garlic and cook for 2 minutes. Stir in thyme leaves, bay leaf, saffron and curry powder and fry gently for 2 minutes, stirring occasionally. See tip 2
Tip the mussels into the pan and add the wine. Cover tightly with a lid and bring to the boil. Cook for about 2 minutes until the mussels start to open, shaking the pan every now and then and stirring once or twice. Add the stock and return to the boil. Cover and continue cooking for a further 3-4 minutes until all the mussels open (discard any that haven’t opened after this time). Stir in the crème fraiche and season with ground black pepper and a little freshly squeezed lemon juice.
Remove from the heat and tip into a colander over a large bowl. Drain the mussels then pour the mussels sauce though a fine sieve into a clean medium saucepan. Transfer 2 ladlefuls of the sieved sauce into a clean small saucepan. Set aside. Remove 20 of the mussels from their shells, transfer to a bowl and set aside.
To prepare the vegetables, place the diced potato in a small pan. Cover with water and bring to the boil. Cook for 6-8 minutes until soft then drain. Put the diced carrot in a small pan with a knob of the butter. Cover with water and bring to the boil. Cook for 6-8 minutes until soft; drain. Do the same thing with the cauliflower and cook for 4-5 minutes before draining. Put the leek in a small pan with a knob of water and cook gently for 2 minutes until softened. Transfer to a plate. See tip 3
To prepare the fish, heat the oil in a non-stick frying pan. Season the fish fillets with a little salt. Cook, skin side down, for 4-5 minutes, then turn over a cook for a further 1-2 minutes on the other side. The fish is ready when the skin is crisp and golden and the flesh has turned white – don’t overcook. Squeeze over a little lemon juice.
To finish the dish, add all the cooked vegetables to the medium pan with the reserved mussel sauce. Heat gently for 2 minutes, stirring regularly until hot. Add the reserved shelled mussels. Warm through for a few seconds then stir in the chives, add a squeeze of lemon and season to taste. Bring the small pan of reserved mussel sauce to the boil.
Spoon the mussels, vegetables and mussel sauce into the centre of four large, deep plates. Place the John Dory fillets on top. Blend the sauce in the small saucepan with a hand blender until frothy. See tip 4 Spoon some of the froth over the John Dory and vegetables. Serve.
Recipe tips
Use any fish fillet you like for this recipe. Sea bass works particularly well, but less expensive fish, such as haddock or cod, are also suitable. Lightly flour skinless fillets to help stop them sticking.
Soak the mussels in plenty of cold water for 20 minutes before using. Scrub well, remove the hairy beards. Discard any with broken or cracked shells and those that don’t close as soon as they are tapped. After cooking, discard any that don’t open.
To make the dish like a professional, cut all the vegetables into neat, even-sized pieces.
No hand blender? Don’t worry about frothing the mussel sauce – it looks great for presentation, but tastes just as good without.

Recipe - Griddled scallops with girolles and butternut squash soup

Griddled scallops with girolles and butternut squash soup

Serves 4

INGREDIENTS
FOR THE SCALLOPS
Knob of butter
75g girolles (chanterelle) mushrooms, cleaned See tip 1
1 garlic clove (unpeeled), lightly crushed with heel of your hand
leaves from 3-4 sprigs fresh thyme
2 tsp mild olive oil
6 hand-dived scallops, cleaned and cut in half horizontally See tip 2
Squeeze of fresh lemon juice, to taste
A few parmesan shavings, to garnish
A little pumpkin or extra virgin olive oil, to serve
Fine sea salt and freshly ground black pepper
FOR THE SOUP
65g unsalted butter
½ large onion, peeled and chopped
1 garlic clove, peeled and sliced
1 small butternut squash, peeled, deseeded and cut into small pieces (about 375g prepared weight) See tip 3
900ml fresh chicken stock (preferably organic) See tip 4
1 tbsp double cream
METHOD
To make the soup, melt 50g of the butter in a large saucepan and add the onion. Stir, then cover with a lid and cook over a low heat for 5 minutes, stirring occasionally until softened but not coloured. See tip 5
Add the garlic and squash. Stir well, then season. Cover with a lid and cook gently for 15 minutes, stirring occasionally.
Add the stock and bring to the boil. Cook, uncovered, for a further 15 minutes until the squash is very tender. Stir in the double cream and remove from the heat. Cool for a few minutes then carefully blend with a hand blender until smooth.
Press through a fine sieve into a saucepan using a ladle. Adjust seasoning to taste and warm gently, stirring regularly.
Preheat a griddle over a high heat. Melt the remaining butter in a small frying pan. Add the mushrooms and season with salt and pepper. Stir in the garlic and thyme leaves. Cook for about 2 minutes, stirring regularly. Drain on kitchen paper. Discard garlic and thyme.
To cook the scallops, drizzle the olive oil over the scallops and turn to coat. Season with salt and pepper. Cook on the griddle for about 15 seconds then turn 90 degrees and continue cooking on the same side for a further 15 seconds – this will make a crisscross pattern on the underside.
Turn over and do the same thing on the other side. The scallops should be ready in about a minute. Do not overcook. Remove from the pan and season with a squeeze of lemon.
Ladle the soup into four warmed bowls. Pile the mushrooms in the centre and top with the scallops. Finish the dish with a few parmesan shavings and a drizzle of pumpkin or extra virgin olive oil. Serve.
Recipe tips
If you can't find girolle mushrooms, use small chestnut mushrooms, or button mushrooms, instead. Wipe clean with damp kitchen paper and slice before cooking.
Hand-dived scallops have a superior flavour and texture. Order from your fishmonger in advance if you can. They will be fairly expensive, but well worth the extra cost. If you don’t have a griddle pan, cook in a small non-stick frying pan instead.
Use any type of edible squash you like for this recipe – just keep the prepared weight roughly the same.
You can use a good quality chicken or vegetable stock cube instead of the fresh chicken stock if you like. Dissolve in just-boiled water before using.
Make the soup in advance if you prefer and warm through gently just before serving.

Recipe - Mussels in a lightly spiced cream sauce, served with griddled ciabatta

Mussels in a lightly spiced cream sauce, served with griddled ciabatta

Serves 4

INGREDIENTSFOR THE MUSSELS
1 tbsp olive oil
½ large onion, peeled and chopped
1 celery stick, trimmed, halved lengthways and sliced
1/3 fennel bulb, trimmed and chopped
½ large leek, trimmed, quartered lengthways and chopped
2 garlic cloves, peeled and finely sliced
3-4 sprigs fresh thyme
1 bay leaf
Good pinch saffron threads
½ tsp mild madras curry powder
250ml dry white wine
2kg fresh live mussels, well scrubbed and rinsed See tip 1
300ml fresh chicken stock (preferably organic) or water See tip 2
3 tbsp crème friache See tip 3
Freshly squeezed lemon juice, to taste
3 tbsp roughly chopped fresh coriander
Freshly ground black pepper FOR THE BREAD
½ ciabatta loaf, thickly sliced
olive oil
METHOD
Heat the oil in a large saucepan or flameproof casserole. Add the onion, celery and fennel. Cover and cook over a medium heat for 4-5 minutes, stirring regularly until beginning to soften. Add the leek and garlic and cook for 2 minutes. Stir in thyme leaves, bay leaf, saffron and curry powder. Fry gently for 2 minutes, stirring occasionally.
Tip the mussels into the pan and add the wine. Bring to the boil. Cover and cook for 2-3 minutes, shaking the pan every now and then and stirring once or twice. Add the stock, cover and return to the boil. Continue cooking for a further 3-4 minutes until all the mussels open (Discard any that haven’t opened after this time).
Stir in the crème fraiche and season with freshly ground black pepper and a little freshly squeezed lemon juice. Sprinkle with chopped coriander and serve in large warmed bowls with lots of griddled ciabatta bread to mop up the creamy sauce.
To prepare the griddled bread: Drizzle the slices of bread on both sides with a little olive oil. Heat a griddle pan until very hot. Add the bread and cook on both sides for about a minute until hot and lightly charred. Serve with the mussels. See tip 4
Recipe tips
Soak the mussels in plenty of cold water for 20 minutes before using. Scrub well, remove the hairy beards. Discard any with broken or cracked shells and those that don’t close as soon as they are tapped. After cooking, discard any that don’t open.
If you can’t find fresh chicken stock in your local stores, use a good quality chicken stock cube instead. Dissolve in just-boiled water.
Use double cream instead of the crème fraiche if you like.
Serve the mussels with warm crusty French bread if you don’t have a griddle pan.

Recipe - Ginger squid and prawn stir fry

Ginger squid and prawn stir fry
Serves 2

INGREDIENTS
1 medium squid, cleaned, cut into rectangles and scored with a sharp knife See tip 1
2 tbsp sunflower oil
2 tsp freshly squeezed lemon juice
75g small broccoli florets See tip 3
50g mange tout, trimmed and halved diagonally
6 raw large tiger prawns, peeled and cut in half lengthways
1 plump garlic clove, peeled and finely chopped
Small knob fresh root ginger, peeled and finely chopped
2 tsp Thai sweet chilli dipping sauce
1 spring onion, trimmed and finely sliced
Fine sea salt and freshly ground black pepper

METHOD
Toss the squid pieces in 2 tsp of the oil. Heat a non-stick frying pan or wok until very hot. Add the squid and cook for 1-2 minutes until lightly browned and curled, turning occasionally See tip 2. Toss with half the lemon juice and transfer to a plate.
Heat 1 tbsp of the oil and stir-fry the broccoli for 30 seconds. Add the mange tout and stir-fry with the broccoli for 1 minute. Add the prawns and stir fry for about 30 seconds until they are nearly fully pink.
Add the remaining oil with the garlic and ginger. Return the squid to the pan and cook for about 30 seconds. When the prawns are fully pink and squid is hot, season with salt and pepper and toss with the remaining lemon juice and chill sauce. Spoon into a warmed dish and top with sliced spring onion. Serve with noodles or rice.

Recipe tips

1. Don’t fancy preparing the squid and prawns yourself? Ask your fishmonger to do it for you.
   
2. Always stir fry seafood for a short time as it toughens the longer it’s cooked.
   
3. Cut the vegetables into small even pieces - so they cook quickly and at the same rate.
   
4. Don’t like squid? Use extra prawns instead. If you can’t find raw prawns, use cooked ones.
   
5. Add extra vegetables if you’ve got them handy in the fridge or need to use them up.

Recipe - Roasted black leg chicken flavoured with sun-dried tomatoes and served with a white bean, bacon and pepper salad

Roasted black leg chicken flavoured with sun-dried tomatoes and served with a white bean, bacon and pepper salad

Serves 2

INGREDIENTSFOR THE CHICKEN
1 black-leg chicken crown (preferably free-range or organic)
Small knob of butter
Deep fried thyme sprigs, to garnish FOR THE SUN-DRIED TOMATO BUTTER
5 sun-dried tomatoes in olive oil, drained
1 garlic clove, peeled and roughly chopped
2-3 tbsp mild olive oil
2 tbsp fresh white breadcrumbs, dried
1 tbsp finely grated Parmesan
1 tsp chopped fresh thyme leaves
2 tbsp softened unsalted butter
Fine sea salt and freshly ground black pepper

FOR THE BEANS
4 tbsp mild olive oil
25g piece smoked streaky bacon
1 large carrot, peeled and cut into four chunks
1 large onion, peeled and cut into four chunks
1 small bunch thyme (about 10 sprigs), tied with string
2 garlic cloves, peeled and lightly crushed
150g dried Tarbais or butter beans, soaked overnight in plenty of cold water
1 good quality chicken stock cube
2 tbsp double cream
4 tbsp semi-skimmed milk FOR THE SALAD
75g piece smoked streaky bacon, cut into 5mm pieces (lardons)
1 tbsp sherry vinegar
½ large red onion, peeled, then outer 2 layers only cut into neat 1cm dice
½ red pepper, deseeded and cut into neat 1cm dice
½ green pepper, deseeded and cut into neat 1cm dice
½ small red chilli, deseeded and finely diced
1 garlic clove, peeled and crushed
1 tbsp finely shredded fresh coriander
1 spring onion, trimmed and diagonally sliced

METHOD

1 To cook the beans, heat 1 tbsp of the oil in a large saucepan and fry the piece of bacon, carrot and onion for 6-8 minutes until lightly browned. Add the thyme and garlic and stir in the beans and 1 litre of cold water.

2 Bring to the boil, then reduce the heat and cook the beans at a gentle simmer for about 40 minutes until tender, adding the stock cube after 15 minutes of cooking time. Stir occasionally.

3 Half an hour before the beans are ready, preheat the oven to 220°C/Gas 7. Place the chicken on a board. Blend the sun-dried tomatoes and garlic in a food processor with just enough oil to form an almost smooth tomato paste (you may need to push the mixture down a couple of times with a spatula).
4 Put the tomato paste in a bowl and stir in the breadcrumbs, Parmesan, chopped thyme and butter. Using fingers, lift the skin off the breast very gently from the top of the crown, pushing down towards the base to make a pocket, leaving the sides intact to retain the tomato paste.
5 Put the tomato mixture into a piping bag and pipe under the skin all over the breasts. Spread very gently with fingers, ensuring that the skin isn’t broken. Brush lightly with oil and season the chicken all over with salt and pepper. Place on a baking tray and roast for 15 minutes, removing from the oven and basting with the pan juices half way through cooking.
6 Meanwhile, prepare the salad. Warm a small pan over a moderate heat and fry the bacon pieces for 5 minutes until lightly browned. Add about half a teaspoon of sherry vinegar and deglaze the pan. Set aside. In a second pan, heat about 2 tsp oil and fry the onion for about a minute until very lightly coloured, but still retaining plenty of texture. Deglaze with about half a teaspoon of sherry vinegar. Transfer to a plate.
7 Heat about 2 tsp more oil in the same pan and fry the red and green pepper for 2-3 minutes until beginning to soften. Add the chilli and crushed garlic, fry for a few seconds then deglaze with sherry vinegar as before. Remove from the heat. Tip all the vegetables into a large bowl and season with salt and freshly ground black pepper. Set aside.
8 Remove the beans from the heat and, using tongs, discard the bacon, onion, carrot and thyme sprigs. Using a slotted spoon, take roughly half the beans and add to the bowl with the bacon, onions and pepper. Return the rest of the beans to the pan and boil for a further 10 minutes until very soft. Take the chicken out of the oven and put on a plate – breast-side down. Leave to rest for 10 minutes.
9 Using a slotted spoon, transfer the very soft beans into a jug and add 5 tbsp of the cooking liquid. Blend with a stick blender until smooth, then pass through a fine sieve into a small saucepan. Add the cream and milk and bring to a gentle simmer, stirring regularly. Season to taste. Keep warm over a low heat.
10 Using a sharp knife, carefully take the chicken breasts off the bone – they should still be pink underneath. Heat a non-stick frying pan on the hob and add the knob of butter. Place the chicken breasts, skin-side up, in the pan and fry for a further 2-3 minutes until thoroughly cooked – there should be no pink remaining. Transfer to a board and cut in half diagonally.
11 Toss the shredded coriander and spring onion with the bean salad and spoon into the centre of two warmed plates. Top with the chicken breast pieces. Use a stick blender to blend the pureed beans into a light foam and spoon over the chicken. Garnish with the deep-fried thyme and serve.
To deep fry the thyme sprigsHeat about 5cm of groundnut or sunflower oil in a medium saucepan to around180°C. Using tongs, carefully add 3-4 sprigs of thyme and fry for a few seconds until they stop making a sizzling noise but still retain their colour. Remove with a slotted spoon and drain on kitchen paper (DO NOT ALLOW THE OIL TO OVERHEAT).

Recipes tips
Chefs love using black-leg chicken in their dishes as it has more flavour than other breeds. If you can’t get hold of any, use a small free-range or organic chicken instead.
Dried beans take varying times to cook, so you may need to add additional water and increase cooking times accordingly. Taste at intervals until they are tender.
Always grate Parmesan from a block rather than using the pre-grated versions. It will taste better have a fresh, tangy smell.
To make the breadcrumbs, simply dry sliced white bread in a very low oven for about an hour until very crisp but not coloured. Alternatively, leave in the airing cupboard overnight.
Ask your butcher to make the chicken crown if you like. Alternatively, remove the legs, wings and breast bone from a whole chicken yourself. Use to make a casserole or roast and serve cold with a salad.
Basting with the pan juices will help keep the chicken moist as it roasts. Simply hold the hot pan with a dry ovencloth and tip the juices to one end. Spoon over the breast.
In order to retain control of cooking, chefs will often part-roast chicken, then take it off the bone and finish the cooking process by pan-frying. This way, there is less chance that the chicken will be over-cooked.
If you are unsure whether you chicken is cooked, you can always test its internal temperature through the thickest part of the meat. Electronic thermometers are available from good cookware stockists and catering suppliers.
Deglazing pans with a little vinegar or wine after frying will help lift the flavoursome cooking juices which can then be incorporated into the dish.

Recipe - Ceviche of scallops with avocado puree and crispy fried squid

Ceviche of scallops with avocado puree and crispy fried

Serves 4

INGREDIENTS
FOR THE SCALLOPS
6 very fresh hand-dived scallops, shelled and cleaned
2 plum tomatoes
½ firm but ripe mango, peeled and stoned
1/3 cucumber, peeled, halved lengthways and seeds removed
½ red onion, peeled
1 small red chilli, deseeded
Freshly squeezed juice of half a lime
2 tsp extra virgin olive oil
Pinch caster sugar
Pinch flaked sea salt
Salt and freshly ground black pepper
FOR THE AVOCADO PUREE
½ ripe avocado, halved and stoned
1 garlic clove, peeled and roughly chopped
2 tbsp full fat crème fraiche
2 tsp freshly squeezed lime juice
5 drops of Tabasco FOR THE SQUID
12 baby squid, cleaned
2 tbsp cornflour
Groundnut oil or sunflower oil for frying
Sprouted coriander cress, to garnish
METHOD
1 Cut each scallop horizonatally into five thin slices. Place a 13cm ring on a plate and arrange a quarter of the scallops inside the ring in over-lapping circles. Remove ring and repeat method with remaining scallops and three more plates. Cover plates with cling film and place in the fridge.
2 Cut a small cross in the base of each tomato, plunge into a bowl of just-boiled water for 10 seconds then transfer to a bowl of iced water for 15 seconds. Lift out with a slotted spoon. Slip off the skins and cut in half. Remove the seeds and cut the tomato flesh into small dice. Place in a bowl.
3 Dice the mango, cucumber and onion. Very finely dice the chilli. Add to the diced tomato. Sprinkle over the lime juice and add the olive oil, sugar and salt. Toss very gently together. Set aside.
4 Blend all the ingredients for the avocado puree in a food processor, or with a stick blender, until very smooth and creamy – you may need to push the mixture down a couple of times with a spatula.
5 Take the scallops out of the fridge and season with a little flaked sea salt. Spoon the vegetable and lime mixture over the scallops and set aside for a few minutes while the squid is cooked.
6 To prepare the squid, heat about 5cm of the oil in a medium saucepan to 180°C. Dip the squid quickly into the cornflour and shake off any excess. Carefully add to the hot oil using tongs and fry for about 2 minutes until golden and crispy – cook in 2-3 batches. Lift out with a slotted spoon and drain on kitchen paper.
7 To serve, place three spoonfuls of avocado puree on each plate of scallops and top each with a crispy squid. Sprinkle with coriander cress and serve.
Recipe tips
Ask your fishmonger to shell and clean the scallops and check they are top quality and extremely fresh. You may need to order the baby squid in advance – or use a medium squid, cut into rings instead.
Always try and find ripe plum tomatoes as they will have much more flavour.
Use any left-over avocado sauce as a dip with vegetable sticks.

Recipe - Fillet of Beef cooked in a Herbed Salt Crust, served with Horseradish Mash, Sauteed Spinach and a Fresh Herb Dressing

Fillet of Beef cooked in a Herbed Salt Crust, served with Horseradish Mash, Sauteed Spinach and a Fresh Herb Dressing
Serves 2

INGREDIENTS
400g middle cut beef fillet
1 tbsp mild olive oil, plus a little extra for greasing the tray
Freshly ground black pepperFOR THE HERB CRUST
3 tbsp chopped fresh thyme
1 ½ tbsp chopped fresh rosemary
1 ½ tbsp chopped fresh sage
250g coarse sea salt
1 large free-range egg
75ml cold water
250g strong white bread or pasta flour
TO PREPARE THE ENTIRE DISH 1 Start by baking the potatoes. Make the herb dressing and set aside. 2 Prepare the herb crust, wrap beef and bake. Infuse the milk with horseradish.3 While the beef is resting, prepare the mash with the cooked potatoes. 4 Cook the spinach. 5 Remove the salt crust and cut the beef into two thick pieces.
TO SERVE1 Divide the spinach between two warmed plates and top each pile with a piece of fillet. 2 Add a large spoonful of potato to the dish, placing carefully next to the beef. 3 Spoon over a little of the herb dressing and serve.
METHOD
Mix the herbs together and put 2 tbsp aside. Sprinkle the remainder into a large bowl and stir in the salt, egg and water. Gradually add the flour, mixing with clean hands until a firm, elastic dough is formed. Cover with cling film and allow to rest for 15 minutes.
Preheat the oven to 200°C/Gas 6. Season the beef all over with ground black pepper but not salt. Heat the oil in an ovenproof frying pan and fry the beef for 3-4 minutes, turning regularly until nicely browned on all sides. Transfer to a plate and roll in the reserved herbs until lightly coated; set aside.
Roll out the dough on a lightly floured surface to form a circle roughly 28cm in diameter and around 5mm thick. Place the beef in the centre of the circle and cut through the dough - at right angles - from each corner of the fillet. Remove the excess dough – you should have four pieces - leaving the beef sitting in the centre of a wide cross shape.
Bring the dough up and over the beef to fully enclose – pressing firmly with fingers to seal. Patch up any holes using the excess dough. Turn over, so most of the joins are on the underside, and place on a lightly oiled baking tray.5 Make a hole in the top with a skewer. Bake in the centre of the oven for 15-18 minutes for rare meat. Remove from the oven and leave to rest in the crust for 10-15 minutes.
6 Transfer the beef parcel carefully to a chopping board. Cut open the crust with a sharp knife and discard. Pat the beef with kitchen paper to remove any excess salt. Cut into two portions.
Recipe tips
Check the meat is cooked by inserting an electric temperature probe into the centre of the fillet – it should read around 55°C when the beef is cooked to rare. Increase the cooking time by 5 minutes for medium rare beef.
WARNING! DO NOT EAT THE SALT CRUST.
FOR THE FRESH HERB DRESSINGServes 4INGREDIENTS
¼ banana shallot, peeled and finely chopped
2 tbsp miniature capers, drained and chopped
Freshly squeezed juice of half a lemon
1 tsp Dijon mustard
1 garlic clove, crushed
3 tbsp chopped fresh tarragon leaves
1 tbsp chopped fresh chervil
1 tbsp chopped fresh flat leaf parsley
8 tbsp olive oil
Fine sea salt and freshly ground black pepperMETHOD
Combine all the ingredients in a small bowl, season to taste and set aside to allow the flavours to develop.
Recipe tips
If you can’t find chervil, use 1 tbsp more chopped fresh parsley in its place.
This sauce will keep well for up to 24 hours in the fridge and goes brilliantly with all sorts of grilled or roasted meat and fish.
FOR THE HORSERADISH MASHED POTATOESServes 2INGREDIENTS
1kg floury potatoes (such as Maris Piper)
3 tbsp freshly grated horseradish
150ml semi-skimmed milk
75g unsalted butter, softened
Fine sea salt and ground white pepper
METHOD
Preheat the oven to 200°C/Gas 6. Sprinkle a baking tray with a layer of coarse sea salt and put the potatoes on top. Cook for about 1 hour until the skins are crisp and the potatoes tender. Put the grated horseradish and milk in a small pan and warm through gently. Remove from the heat and set aside for 15 minutes to allow the horseradish flavour to infuse the milk. Take the potatoes out of the oven and cool for a few minutes. When cool enough to handle, cut in half and press – cut side down - through a sturdy sieve into a bowl. Discard the potato skins.
Warm the milk then strain into a jug. Gradually add to the potato puree, stirring well between each addition. Add the butter a little at a time and beat well until the potatoes are light and creamy. Season to taste with salt and pepper. Keep warm.
Recipe tips
Choose potatoes of a similar size so they all cook at the same time.
Bake the potatoes on coarse sea salt or sea salt flakes to prevent them from sticking to the tray and to help ensure crispy skins. Test they are ready by inserting a skewer into the centre of a couple of potatoes – it should slide in easily.
You can eat the potato skins after baking if you like. Simply brush off the excess salt, drizzle with a little oil and return to the oven for a few minutes until golden. Serve warm with a soured cream and chive dip.
If you can’t get fresh horseradish root (try asking your greengrocer first – he or she may be able to order it for you), stir 1 tbsp grated horseradish from a jar or 3 tbsp creamed horseradish into the milk.
Use white pepper to season the potatoes as ground black pepper flecks will spoil the appearance of the mash.
For really smooth potatoes, pass through a clean, fine sieve one more time before serving.
If the potatoes become too cold to serve, simply warm in a saucepan with a little extra milk if necessary. Stir constantly as it is warmed.
FOR THE WILTED SPINACHServes 2INGREDIENTS
Knob of butter
1 garlic clove, peeled
2 large handfuls baby spinach leaves, washed
Salt and freshly ground black pepperMETHOD
Melt the butter in a pan with the garlic then add the spinach, season and toss together for a few seconds until the spinach is softened and wilted. Drain the spinach on kitchen paper and discard the garlic. Recipe tips
Push the garlic into the prongs of a fork and use to stir the spinach if you like.
Do not allow the spinach to overcook and become soggy.

Recipe - Red Mullet Soup with Toasted Almonds and Basil

Red Mullet Soup with Toasted Almonds and Basil

Serves 4

INGREDIENTS
6 small red mullet (each about 250g), gutted
5 tbsp mild olive oil
¼ fennel bulb, trimmed and sliced lengthways
200g medium carrots, peeled and sliced
1 banana shallot, peeled and sliced lengthways
1 celery stick, trimmed and chopped
1 medium leek, white part only, washed and chopped
2 garlic cloves, peeled and lightly crushed
1 medium potato (about 150g), peeled and quartered
2 star anise
1 ½ tsp coriander seeds
¼ tsp cayenne pepper
2 tbsp tomato puree
100ml Pernod
200ml dry white wine
2 plum tomatoes or 2 large vine tomatoes, chopped
Large pinch saffron threads
2-3 tsp freshly squeezed lemon
2 tsp plain flour
Fine sea salt and freshly ground black pepper FOR THE GARNISH
1 tbsp lightly toasted flaked almonds
Several tiny basil leaves or basil cress
1-2 tsp extra virgin olive oil
METHOD
Remove the eyes and gills from each of the fish. Cut 4 of the fish into three chunky pieces through the bone. Set aside. Cut the remaining fish into 2 fillets and then divide each fillet into four diagonally cut pieces. Put on a plate, cover with cling film and chill until required.
Heat 2 tbsp of the oil in a saucepan or flameproof casserole and fry the fennel, carrots, shallot, garlic and celery for 3 minutes, stirring regularly. Add the leek, garlic and potato pieces to the pan and cook for 2-3 minutes until lightly browned. Stir in the star anise, coriander seeds and cayenne pepper. Fry gently together for around a minute, stirring regularly. Next, add the tomato puree to the pan and cook for about 30 seconds. Pour over the Pernod and simmer until reduced by half.
Meanwhile, heat 2 tbsp of the remaining oil in a large frying pan and cook the fish pieces for 5-6 minutes until golden on all sides. Lightly season with salt and pepper. Pour over the wine and simmer for around a minute, scrapping the pan with a wooden spoon to lift the sediment from the bottom of the pan to incorporate all the cooking juices.
Tip the fish and wine into the pan with the vegetable mixture, stir in the tomatoes and sprinkle with the saffron threads. Pour 1.3 litres of cold water into the pan – the liquid should just cover the fish - and bring to the boil. Reduce the heat slightly and leave the fish and vegetables to simmer uncovered for about 40 minutes, until the potatoes are tender and the fish bones are very soft. Stir occasionally.
Remove the soup from the heat and blend with a powerful stick blender for 2-3 minutes until a thick, almost smooth puree is formed. Pass the mixture through a colander set above a large bowl, pressing hard with a ladle to press through as much as the fish and vegetables as possible. Next, pass the resulting puree through an even finer sieve and into a clean pan.
Return to the hob and simmer to reduce the liquid by about a third. Taste frequently until the required depth of flavour is achieved. Season to taste and add a little lemon juice to sharpen; warm through gently.
Meanwhile, heat the remaining 1 tbsp oil in a non-stick frying pan on the hob. Lightly dust the reserved fish fillets in little flour – shake off the excess - and add to the pan, skin-side down. Fry for about 2 minutes until golden, then gently turn over and fry for a few seconds on the other side until just cooked.
Carefully place three fish pieces in a small pile in the centre of 4 warmed bowls. Ladle the soup around the fish and top with a few flaked almonds. Sprinkle with tiny basil leaves or basil cress, drizzle with a few drops of extra virgin olive oil and serve immediately.
Recipe tips
Ask your fishmonger to remove the eyes and gills from each of the fish as they could make the soup taste bitter.
Crush the garlic cloves very lightly by squashing on a board with the flat side of a knife.
When sieving the fish, make sure you press firmly with the ladle to pass as much of the fish and vegetable puree as possible into the bowl or saucepan.
Boiling the soup after sieving will intensify the flavour.
If you buy really fresh fish, this soup can be prepared up to 24 hours ahead. Follow the method up to the end of step 7. Cool, cover and chill until required. Heat through gently and then bring to the boil and cook for 2-3 minutes until piping hot, stirring regularly. Either freeze and then defrost the fish fillets before pan-frying or keep very well chilled until ready to cook.
Tiny basil leaves can be taken easily from a growing basil plant – available from most major supermarkets.

Recipe - Rolled Sirloin Steak with Mushrooms, Leeks and Stilton

Rolled Sirloin Steak with Mushrooms, Leeks and Stilton
Serves 1

INGREDIENTS
1 sirloin steak, trimmed of excess fat
15g butter
Half a small leek, trimmed, halved lengthways and sliced
50g button mushrooms, wiped and sliced
40g Stilton cheese
1 tbsp sunflower or vegetable oil
Fine sea salt and freshly ground black pepper
FOR THE HORSERADISH CREAM
2 tsp finely grated fresh horseradish or 2 tsp hot horseradish sauce
4 tbsp crème fraiche
2 tsp freshly squeezed lemon juice
METHOD
Place the steak between two sheets of cling film and flatten by bashing with a rolling pin until about 5mm thick (see tips 1 & 2). Remove cling film the top layer of cling film and season the steak.
Melt the butter in a small pan and gently fry the leek for 2 minutes. Add the mushrooms, season and fry for 3 minutes more until lightly browned, stirring regularly. Remove pan from the heat.
Spoon the leek and mushrooms along the middle of the steak – leaving a gap of around 2cm at the ends - and crumble the cheese on top. Tuck in the ends and roll up firmly to enclose the filling. Secure with a couple of cocktail sticks.
Heat the oil in a small non-stick frying pan and cook the steak for about 5 minutes, turning occasionally until well browned on all sides and cooked to taste (see tip 3).
While the steak is cooking, mix the horseradish, crème fraiche and lemon juice in a small bowl. Season.
Place the rolled steak on a board and slice thickly. Serve with the horseradish cream and a lightly dressed salad (see tip 4).
Recipe tips
Don’t hit the steak too hard with the rolling pin or you could tear the meat, rather than flatten it.
If you don’t have a rolling pin, use the base of a small pan to flatten the steak.
Fry the steak for about 5 minutes for rare beef and longer if you prefer your meat cooked to medium.
Serve with a lightly dressed chicory and spinach salad if you like.

Recipe - Sea bass stuffed with griddled vegetable couscous and served with a cherry tomato

Sea bass stuffed with griddled vegetable couscous and served with a cherry tomato

Serves 4

INGREDIENTS
2 fresh sea bass (each about 600g), scaled, gutted and filleted (4 x 75g prepared fillets)
1 fennel bulb, trimmed and cut into 8 slices
4 tsp extra virgin olive oilFOR THE COUSCOUS
75ml cold water
2 sprigs fresh thyme
1 garlic clove, peeled and lightly crushed with the back of a knife
1 tsp chicken bouillon or ¼ chicken stock cube
75ml quick-cook couscous (use a measuring jug)
half a small courgette, roughly diced
50g aubergine, roughly diced (about ¼ medium aubergine)
half a small red pepper, deseeded and roughly diced
4 tsp extra virgin olive oil
2 spring onions, trimmed and finely sliced
a good handful fresh coriander, chopped (about 3 tbsp prepared weight)
1 tbsp red wine vinegarFOR THE CHERRY TOMATO SALAD
75g cherry plum tomatoes, quartered lengthways
15g miniature capers, drained
15g pitted black olives, sliced
15g marinated anchovies, chopped
half a small red onion, peeled and very finely sliced
1 handful (about 15g) basil leaves, shredded
1 tbsp extra virgin olive oil
1 tsp balsamic vinegar
METHOD
To make the couscous, pour the water into a small pan and add the thyme and garlic. Bring to the boil, remove from the heat and stir in the bouillon or stock cube until dissolved. Put the couscous in a large bowl and pour the seasoned water over. Stir well then cover the bowl with cling film and set aside for 15 minutes.
Warm a griddle pan over a high heat (see tip 1). Toss the courgette, aubergine and pepper in 2 tsp of the olive oil and place on the griddle. Cook for about 5 minutes, turning once or twice until lightly charred. Remove from the heat.
Take the cling film off the couscous and remove the thyme and garlic. Use a fork to separate the grains. Add the charred vegetables, remaining 2 tsp olive oil, spring onions, coriander and vinegar. Toss well together and season to taste with salt and freshly ground black pepper.
To prepare the sea bass, preheat the oven to 220°C/Gas 7 (see tip 2). Score each fish fillet though the skin three times. Cut 12 pieces of kitchen string – each one about 20cm long. Place one of the fish fillets on a board, skin-side down. Season with salt and pepper. Spoon half the couscous mixture over the fish, spreading down the centre and almost all the way to the sides. Top with a second fish fillet, skin-side up, and tie securely with string to contain the filling – use 5-6 lengths of string for each fish. Repeat the method with the remaining fish fillets and couscous. Transfer the stuffed fish to a large plate and drizzle with 1 tsp oil. Turn both fish gently to lightly coat in the oil.
Wipe the griddle pan with a clean damp cloth then place over a high heat. Cook the fish on each side for about a minute until the skin is crisp and golden, turning carefully with tongs or a palette knife. Drizzle 1 tsp of the oil over a large baking tray. Arrange the sliced fennel on top. Put the fish on top of the fennel, drizzle with the remaining 2 tsp oil and bake for about 15-20 minutes until cooked (see tip 3).
While the fish is cooking, make the tomato salad by tossing all the ingredients together in a bowl. Season to taste. Remove the fish from the oven and carefully transfer to a chopping board. Cut each fish in half. Arrange the cooked fennel on four plates. Top with the fish and spoon the tomato salad over to serve.
Recipe tips
Haven’t got a griddle pan? Use a large non-stick frying pan instead.
Prepare the fish ahead if you like. Follow the recipe up to the end of step 4 then cover and chill for up to 8 hours. Remove from the fridge around 30 minutes before you begin to cook and allow it to return to room temperature.
The fish is cooked when the flesh turns opaque and the couscous filling is hot check inside when you cut the fish in half. If it needs longer, simply return to the oven for 5-10 minutes. A cocktail stick inserted into the fish should slide in easily.

Recipe - Pan-fried sea bass stuffed with mozzarella and served with couscous salad, a tomato and pepper dressing, smoked anchovy beignets and deep fri

Pan-fried sea bass stuffed with mozzarella and served with couscous salad, a tomato and pepper dressing, smoked anchovy beignets and deep fried basil leaves
Serves 2

INGREDIENTS
2 x 125g thick sea bass fillets (see tip 1)
2 x slices buffalo mozzarella
1 tbsp olive oil
a little freshly squeezed lemon juice, to season
fine sea salt and freshly ground black pepperFOR THE PESTO
bunch fresh basil leaves (about 15g)
40g pine nuts
10g finely grated Parmesan
1 garlic clove, peeled
75ml extra virgin olive oilFOR THE COUSCOUS
25g sultanas
75ml cold water
3 sprigs of thyme
1 garlic clove
1 tsp chicken bouillion or ¼ chicken stock cube
75ml quick cook couscous
1 spring onion
half a Granny Smith apple, cored
small bunch fresh mint (about 10g), tough stalks removed
2 tsp freshly squeezed lime juice
1 tbsp extra virgin olive oilFOR THE TOMATO AND PEPPER DRESSING
half a red pepper and half a yellow pepper, deseeded
2 tbsp olive oil
1 garlic clove, unpeeled and lightly crushed with the side of a knife
3 sprigs fresh thyme
2 plum tomatoes
half a small red onion, peeled and cut into small, neat squares
25g black olives in olive oil, drained
1 tsp miniature capers, drained
½-1 tsp balsamic vinegarFOR THE ANCHOVY BEIGNETS
25g tempura flour (see tip 2)
25ml cold sparkling water
4 smoked anchovies
mild olive oil for fryingFOR THE BASIL LEAVES
sunflower oil, for frying
a few small fresh basil leaves, washed and patted dry on kitchen paper
METHOD
FOR THE PESTO
Put all the ingredients for the pesto in a food processor with seasoning and blend until smooth. Add extra oil if necessary to reach a soft, smooth consistency. Pour into a squeezy bottle and set aside (see tip 3). FOR THE COUSCOUS
Put the sultanas in a small bowl and cover with cold water. Leave for 30 minutes then drain.
Heat the water with the thyme, garlic and bouillon powder or stock cube until boiling. Pour over couscous in a bowl. Cover with cling film and leave for 15 minutes.
Trim and very finely slice the spring onion. Thinly slice on a mandolin, then chop into tiny dice. Finely shred the mint leaves. Remove cling film from couscous and fluff up with a fork. Toss sultanas, spring onions, apple, mint, lime juice and olive oil with couscous. Season to taste. see tip 4 FOR THE TOMATO AND PEPPER DRESSING
Blister the skins on the peppers with a cook’s blow torch or over a gas flame (see tip 5). Put in a bowl with lots of cold water and handful of ice cubes. Rub off the skins and drain on kitchen paper. Cut the peppers into small, very neat squares. see tip 6
Heat half the oil a hot frying pan and gently cook the pepper with the garlic and thyme for 8-10 minutes until softened, stirring occasionally.
Make a small slit in the skin of each tomato. Plunge into a bowl of just-boiled water. Leave for 10 seconds then carefully remove and set aside until cool enough to handle. Slip off the skins from the tomatoes. Deseed and cut into small, neat squares. Slice the olives by cutting each side of the stone (discard the stones).
Skin the red onion and cut into small, neat squares. Heat the remaining oil in a small pan and cook the onion for 1-2 minutes until just softened.
Remove the peppers from the heat. Lift out the garlic and thyme with a fork and stir in the tomatoes, red onion, capers and olives (see tip 7). Season with salt, pepper and balsamic vinegar. Add extra olive oil if necessary. FOR THE FISH
Score the fish skin three times with a sharp knife. Cut each fish horizontally twice almost all the way through the middle – from two different sides - and open out into two sections.
Place a slice of mozzarella on the bottom section, top with a little pesto and close.
Wrap tightly in cling film to make a neat shape. Steam over a high heat for 4 minutes. Cool for a few minutes, then unwrap and pat dry with kitchen paper.
Heat the oil in a hot frying pan, season the fish and fry – skin-side down - over a medium heat for 1 ½ minutes until golden brown around the edges.
Place straight into a hot oven at 220°C/gas 7 for 3 ½ minutes. Carefully remove and turn over with a spatula. Return to the oven for a further 2-3 minutes or until cooked (see tip 8).
FOR THE ANCHOVY BEIGNETS
Mix the tempura flour with the water until smooth. Dip the anchovies into the batter and then deep fry in hot sunflower or vegetable oil at 180°C until crisp. Remove with a slotted spoon and pat dry on kitchen paper. FOR THE BASIL LEAVES
Heat about 5cm of sunflower oil in a small saucepan to around 180C and carefully add the basil leaves. Fry for a few seconds until crisp but not brown. Remove with a slotted spoon and drain on kitchen paper.TO PRESENT THE DISH
Place a 6cm cooking ring on a warmed plate. Fill with about 2.5cm of the couscous salad and remove the ring.
Squeeze a little lemon juice over the fish and place on top of the couscous.
Spoon the tomato and pepper dressing carefully around the plate.
Arrange the anchovy beignets on the plate.
Drizzle with a little pesto.
Garnish with fried basil leaves and serve (see tip 9).
Recipe tips
Thick cod fillet can be used instead of the sea bass.
If you can’t find tempura flour, plain flour can be used instead. It won’t be quite as light, but the results are similar.
Keep leftover pesto in the fridge for up to 1 week and use for pasta dishes and sauces. Alternatively freeze for up to 1 month which helps retain the colour. Thaw before using.
Leftover couscous salad will keep for another day in the fridge. Eat for lunch or supper with simply grilled chicken or fish.
If you don’t feel confident enough to skin your own peppers, buy marinated peppers and remove the skins before cutting into squares.
Cut the peppers, tomatoes and onion into very neat squares – each one should be about 1.5cm.
Make sure to use marinated olives not those canned in olive oil or salted olives.
The fish is cooked perfectly when a cocktail stick slides easily into the centre.
If you don’t have time to fry the basil leaves, garnish the plate with a few small fresh basil leaves instead.

Recipe - Home-smoked duck salad with baby beetroot, Parmesan and walnuts

Home-smoked duck salad with baby beetroot, Parmesan and walnuts


Serves 2

INGREDIENTS
1 fresh duck breast
Oak chips or Earl Grey tea leaves, for smoking
Fine sea salt and freshly ground black pepperFOR THE BEETROOT
12 baby beetroot (see tip 1)
2 tbsp olive oil
3 sprigs thyme
3 garlic cloves, lightly crushed with the side of a knife
Quarter of a small red onion, peeled and finely sliced
2 tsp red wine vinegar
1 tbsp clear honey
15g butter
1 tbsp ruby port
1 tbsp cold waterFOR THE SALAD
25g fine green beans
Baby red chard or red sorrel leaves, washed and drained
A few red chicory leaves, trimmed, washed and sliced lengthways (see tip 2)
2 tsp ready-made vinaigrette
25g walnut halves, lightly toasted and broken in half
Small block of Parmesan cheese, made into thin shavings using a potato peeler

METHOD
FOR THE BEETROOT
Preheat the oven to 220°C/Gas 7.
Trim the beetroot stalks to around 2cm. Take a large piece of foil and place the beetroot in the centre. Drizzle with 1 tbsp of the olive oil, then add thyme and garlic. Season with salt and pepper.
Bring the foil up to enclose the filling. Fold over to seal. Place on a baking tray.
Bake for about 1 hour until very tender (see tip 3).
Remove from the oven and, using oven gloves, carefully unwrap.
Tip into a mixing bowl and cover with cling film. Leave for 20 minutes to allow the skins to loosen and the beetroot to cool.
Remove the cling film and discard the thyme and garlic.
Peel the beetroot (see tip 4) and cut into quarters. Put 12 of the quarters into a bowl, add the onion and stir in 1 tsp of the vinegar, the honey and remaining 1 tbsp olive oil. Toss lightly and set aside.
To make the beetroot puree, place the rest of the beetroot quarters in a small saucepan with the butter and seasoning. Cook over a medium heat for 2 minutes, then add the port and water. Bring to the boil and cook for a further 2 minutes until the liquid has reduced by half.
Remove from the heat and stir in the remaining 1 tsp vinegar and cream. Blend in a food processor until smooth, then press though a very fine sieve into a small bowl. Season to taste.
Transfer to a squeezy bottle with a narrow nozzle. (see tip 5)FOR THE SALAD
Cook the green beans in boiling salted water for about 3 minutes or until tender. Drain in a sieve, then plunge into a bowl of cold water with a handful of ice cubes.
Leave for 10 minutes, then lift out with a slotted spoon and carefully split the beans in half lengthways. Toss the red chard, chicory and green beans with the dressing in a small bowl. FOR THE DUCK
Preheat the oven to 220°C/Gas 7. Cover the base of a hob-top steamer with about 2cm oak chips or tea leaves.
Cover with a tightly fitting lid and place over a medium heat until the oak chips or tea leaves begin to smoke. It's probably a good idea to open the window and turn your kitchen fan on at this point!
Season the duck breast with salt and pepper and place in the steamer, skin-side up. Cover and smoke the duck for about 5 minutes. (see tip 6)
Remove from the heat and, with the lid still on, place the pan outside as it cools down. When the smoke clears, you can remove the duck.
Heat a heavy-based, ovenproof frying pan over a high heat and add the duck breast – skin-side down. Cook for 2 minutes until the skin is crisp, then turn over and cook on the other side for a further 1-2 minutes until browned.
Place the pan in the oven and bake for 4-5 minutes until cooked but still pink.
Remove from the oven, transfer to a plate and allow to rest for 5 minutes.

Recipe tips

1. If you can’t find raw beetroot, buy vacuum-packed, cooked baby beetroot – but make sure it is plain and not seasoned with vinegar.
   
2. You can use any baby salad leaves you like for this recipe and white chicory if you can’t find red chicory.
   
3. A metal skewer should slide easily into the beetroot when it’s cooked. If it still feels hard, simply return to the oven for a further 10-15 minutes or until tender.
   
4. Wear latex gloves (available from chemists and larger supermarkets) when you peel the beetroot to prevent the juice from staining your skin.
   
5. If the beetroot puree is too thick to pipe in a continuous zigzag, add a little water and return to the bottle before trying again.
   
6. Buy a ready smoked duck breast if you don’t have time to smoke and cook your own – look for them in larger supermarkets, delis and on-line. It won’t be quite the same, but makes a good alternative.

TO PRESENT THE DISH
1 Squeeze the beetroot puree onto a long oval plate in a continuous zigzag. (You can buy squeezy bottles from catering suppliers.)
2 Place half the glazed beetroot quarters along the length of the plate.
3 Add a few walnut halves and a few green beans to the dish.
4 Slice the duck breast and place half the slices down the length of the plate.
5 Finish with the dressed salad leaves and parmesan shavings.
6 Repeat the method on a second plate with the remaining ingredients and serve.

Tips: COOKING FISH

COOKING FISH
Baking is a simple way of cooking fish that’s a great place to start for more inexperienced cooks. Whole fish or thick fish fillets and steaks are suitable for baking. Oily fish such as salmon and mackerel are particularly good because their fat helps keep them moist as they bake. Lean fish may need to be basted (brushed with more fat) during cooking. Simply place the fish on a lightly oiled baking tray, drizzle with more oil or top with a knob of butter, season and bake at 200°C/Gas 6 until cooked – a couple of salmon steaks should take no longer than 12-15 minutes.

Grilling cooks fish at a high temperature for a short amount of time. It’s a good method for fish fillets – especially oily fish. Baste non-oily fish with melted butter or olive oil during cooking to help keep them moist. Thick fillets - such as salmon - will take longer than thinner fillets – such as sea bass. Cook thinner fillets closer to the grill. Make sure you don’t overcook the fish or it will taste dry and tough. Whole fish, fish steaks and fillets will need to be turned halfway through cooking. Very thin fillets – such as plaice – don’t need to be turned over as they will fully cook from one side only.

Pan-frying is a quick and simple method that’s ideal for cooking firm fish fillets. Score thick fish fillets and whole fish to help ensure even heat distribution. Make sure to use a non-stick pan and heat well before you add the fish. Brush the fillets with oil and season before you add to the pan. Cook skin-side down until golden and crispy before turning over. Only fry for a short amount of time on the other side until the fish is just cooked.

Deep-frying cooks fish in a batter or breadcrumbs to create a crisp, golden crust that makes a great contrast to the moist fish within. A bland oil – such as sunflower or vegetable oil – should be heated in a pan or electric deep-fat fryer to around 180°C before the fish is added. Frying times vary according to the size of the fish. Drain on kitchen paper to mop-up any excess oil. Keep the batter or breadcrumb coating as thin and as light as possible so it doesn’t over-shadow the flavour of the fish.

Poaching is a method which cooks fish in a well-seasoned liquid at a low temperature. Sometimes the cooking liquid is then used to make a sauce for the fish. Whole fish, such as salmon and trout, are particularly suitable for poaching. Fish is placed in a large flameproof pan with various herbs and vegetables for flavour. It is then covered with water or a flavoursome stock. The liquid is heated gently without boiling and the fish is cooked very slowly. Often the fish is cooled in the liquid then carefully lifted out and served cold.

Braising is a fairly quick but gentle way to cook fish in the oven. This part-baking, part-steaming method results in tender, moist fish. Whole fish and fish portions can be braised and it is a method particularly suitable for delicately flavoured fish such as cod, monkfish and sea bass. To braise fish, simply place in an ovenproof dish or tin to a bed of vegetables, with some herbs for flavouring. Add enough warm fish stock or water to come halfway up the fish. Cover with a lid or foil and cook in a hot oven at around 200°C/Gas 6.
Steaming is a gentle method of preparing fish. The flavours remain pure and the fish holds its shape well. Because no additional fat is used, steamed fish tends to make a healthier choice. Steam whole fish and fish fillets or steaks on a rack set above steaming liquid – either water or stock flavoured with herbs. Marinate fish before steaming for added flavour.

Tips: More about methods of cooking fish

PREPARING FISH
Your fishmonger will be happy to prepare any fish for you in any way you like. If, however, you fancy having a go yourself, it’s actually surprisingly easy with a little bit of practice.

Cleaning/gutting
Trim the fish by snipping off the fins with kitchen scissors. Remove the gills (if cooking the fish whole) by opening the gill flaps and cutting them out from where they join the fish.
Hold the fish firmly by its tail and remove the scales by scraping the fish from head to tail with a blunt, thick bladed knife under cold running water (with some smaller fish you can rub off the scales with your thumb).
To remove the guts, slit open the belly from the anal fin (two thirds of the way down) to the head. Pull out the guts and cut away any entrails which remain - this is easier to do under running water. Wash the body cavity with plenty of cold water.

Filleting
First, make sure you have a sharp knife and a sturdy chopping board.
Place the fish on the board and cut around the back of the head through the flesh down to the spine.
Next, cut along the full length of the fish from the head, using the blade of the knife horizontally to skim the flesh away just above the spine and rib cage, lifting the fillet up with your fingers to make it easier to see where you are cutting. Remove any small bones with tweezers or small pliers.
Turn the fish over and repeat on the other side.

Skinning fish fillets
Place the fillet skin-side down on a chopping board with the narrowest end nearest you.
Cut through the flesh up to the skin at a slight angle close to the end of the fillet to create a small flap.
Firmly hold the skin and starting at the flap, using your knife at an almost horizontal angle, cut along the length of the fish, moving the knife from side to side. Keep the blade close against the skin to release the fillet.

Recipe - Griddled mackerel on a bed of crushed potatoes with fennel and gremolata

Griddled mackerel on a bed of crushed potatoes with fennel and gremolata
Serves 1

INGREDIENTS
2 fresh mackerel fillets, halved lengthways with pin bones removed (see tip 1)
Half a fennel bulb, trimmed
2 tsp extra virgin olive oil
Fine sea salt and freshly ground black pepperFOR THE POTATOES
200g new potatoes, scrubbed and cut into even-sized pieces
1 tbsp extra virgin olive oil
2 spring onions, trimmed and finely sliced
1 tsp freshly squeezed lemon juiceFOR THE GREMOLATA
1 small bunch flat leaf parsley
Finely grated zest and freshly squeezed juice of half a small lemon
1 garlic clove, peeled and crushed
2 tbsp extra virgin olive oil
METHOD
To prepare the potatoes, bring a medium pan of lightly salted water to the boil. Add the potatoes, return to the boil and cook for about 15 minutes until tender.
To make the gremolata, wash the parsley in cold water and shake dry. Remove the tough stalks and discard. Chop the parsley leaves very finely – you should have around 3 tbsp. Put in a bowl and toss with the lemon zest and juice, garlic and olive oil. Season with salt and pepper and set aside.
Drizzle 1 tsp of the oil over the fish and turn to coat. Season all over with a little salt and some freshly ground black pepper. Wash the fennel and trim to remove any bruised or discoloured parts. Cut lengthways into three slices. Put on a plate and drizzle with the remaining olive oil. Turn to lightly coat.
Heat a griddle pan over a high heat (see tip 2). Add the fennel and cook for 2-3 minutes until lightly charred then turn over. Cook on the other side for a further 2-3 minutes until just tender. Remove and keep warm. Add the fish fillets to the griddle - skin side down – and cook for 2 ½ minutes. Carefully turn over and cook for about a minute on the other side (see tip 3).
Drain the potatoes and transfer to a bowl. Add the oil and crush roughly with a fork. Stir in the spring onions, lemon juice and seasoning to taste. Spoon the potatoes into the centre of a warmed plate. Top with the fennel slices and finish with the cooked mackerel - skin-side up. Spoon over the gremolata and serve.
Recipe Tips
Buy a fresh mackerel – one about 225g should do. Ask your fishmonger to gut and fillet the fish. Cut the mackerel fillets in half lengthways either side of the pin bones
If you don’t have a griddle pan, use a heavy-based non-stick frying pan instead
The fish is cooked when a cocktail stick slides easily into the flesh without offering any resistance