Handmade Fettuccine with Slow-Cooked Lamb Ragu

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

Smokey Aubergine Stuffed Squid

  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

Grilled Mackerel Fillets with Flageolet Beans & Samphire

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

Clams with Sea Greens & Courgetti

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

Poké Bowl

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

Asian Baked Black Bream

  ‘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