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

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

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