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