Pear & Parkin Pud

Pear and ginger are a great match and this twist on a traditional Parkin loaf makes the perfect Autumnal pudding. You’ll need For the parkin loaf… 10″ loaf tin, greased with butter 100g salted butter 100g soft dark brown sugar 50g black treacle 150g golden syrup 100g self-raising flour 200g small porridge oats 2tsp ground ginger 2tsp ground mixed spice 2 medium eggs 1 tbsp milk … Continue reading Pear & Parkin Pud

Pasta with Sun-Blushed Tomato Sauce & King Prawns

This dish is extremely tasty and easy to make, the sun-blushed tomatoes are the star of show! If you don’t have a pasta roller, just use shop-bought linguini for the perfect quick dinner… Serving 2, You’ll need… A blender A pasta roller (if making your own) 16 large king prawns For the fresh pasta… 3 whole large hens eggs 300g ’00’ flour 1 tbsp olive … Continue reading Pasta with Sun-Blushed Tomato Sauce & King Prawns

Handmade Fettuccine with 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 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 under the tap. Place them in a dish to marinate with some olive oil, a generous … Continue reading Smokey Aubergine Stuffed Squid

Grilled Mackerel Fillets with Flageolet Beans & Samphire

  Serving 2, you’ll need… 2 whole mackerel 1 tin of flageolet beans A large handful of samphire 1 punnet mixed cherry tomatoes A few sprigs of basil A handful of parsley 1 lemon 1 clove of garlic Olive oil Salt & Pepper To fillet your mackerel… With the fish lying on its side, score two angled lines – the first one just behind the … Continue reading Grilled Mackerel Fillets with Flageolet Beans & Samphire

Clams with Sea Greens & Courgette

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 & Courgette

Asian Baked Black Bream

  ‘En papillote’ 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. You’ll need… 1 whole black bream 1 fennel bulb 1 large beetroot (any colour) … Continue reading Asian Baked Black Bream