Serving 4-6 people For the ragu… A ½ leg of lamb, still on the bone, at room temp 300g smoked lardons 2 shallots, finely diced 2 cloves of garlic, crushed 1 large carrot, peeled, cut in half lengthways & sliced into half circles 1 bulb of fennel, roughly diced A generous handful of fresh mint, chopped A bunch of fresh thyme, leaves pulled from the stems … Continue reading Handmade Fettuccine with Slow-Cooked Lamb Ragu
You’ll need… 4 small whole squid 1 medium aubergine A handful of heritage tomatoes A generous bunch of rainbow chard, or any similar leafy green A knob of butter Olive oil 2 lemons Toasted pumpkin seeds Sumac Salt & Pepper Method… Give your squid a quick rinse out and remove the quills from inside the main body. Place them in a dish to marinate … Continue reading Smokey Aubergine Stuffed Squid
Filleting the mackerel yourself makes eating it all the more rewarding. Of course you can buy it already filleted and I do so when cooking for large numbers but there’s definitely an enjoyable and almost therapeutic element to preparing fish from scratch. You’ll need… 2 mackerel (whole, or 4 fillets) 1 tin of flageolet beans A large handful of samphire 1 punnet mixed cherry tomatoes … Continue reading Grilled Mackerel Fillets with Flageolet Beans & Samphire
Goat is a delicious alternative to lamb, with less fat but heaps more flavour. The Moroccan spice mix and preserved lemons in this tagine perfectly balance out the goaty aromas for an all round winning feast. Serving 2, you’ll need… 500g diced goat, off the bone A large handful of new potatoes 1 fennel bulb ½ a head of Spring cabbage, or 2 handfuls of spinach A … Continue reading Goat Tagine
This dish is a vegetable packed take on the traditional spaghetti vongole. I’ve used sea greens for their saltiness and crunchy texture and courgetti as a quick alternative to pasta. When buying clams, save time and ask the fish monger to scrub them for you, this way you just need to give them a quick rinse before cooking. Make sure to discard any clams that remain closed … Continue reading Clams with Sea Greens & Courgetti
The Hawaiian hit Poké is quick and easy to prepare at home, making a fresh and filling summer dinner. It’s advisable to use sushi-grade fish, which unfortunately is hard to come by but it’s worth checking with your fishmonger / asking if you can order some. Otherwise, you can opt for a less traditional cheat-poké bowl and roast or panfry the fish, then flake it over the … Continue reading Poké Bowl
‘En papillote’ or ‘al cartoccio’ is my favourite method of cooking fish. Sealing everything up in a parcel allows the flavours to infuse, steaming the fish so it doesn’t dry out; instead the flesh is incredibly fragrant and juicy. There’s also minimal prep involved because it works best to leave the fish whole which is a definite plus! You’ll need… 1 whole black bream 1 fennel … Continue reading Asian Baked Black Bream
You’ll need… 2 duck eggs 1 small pot of full fat yoghurt 1 bunch of dill, roughly chopped 1 tsp rose-infused Harissa paste (normal Harissa paste will also do) A knob of butter A generous pinch of sumac Salt & pepper A thick slice of sourdough bread Method… Turn on the grill and put a pan of water on to boil, for the … Continue reading Harissa Poached Eggs
