Spiced monkfish tail chunks in lightly curried sauce is a dish ready in 5 minutes. Don't forget to sprinkle monkfish chunks with salt for at least half an hour, to draw moisture out.
Spiced roasted cauliflower with togarashi seasoning and cinnamon. Melted butter, a grating of Parmesan and it's a vert tasty side or lunch dish.
Oven baked spinach and mozzarella balls, coated in breadcrumbs. Healthy baked spinach and cheese balls go well with a steak as a side dish but also delicious as an appetizer.
Spinach and cheese bake, a healthy casserole served as a side dish or for brunch. Cheese is able to cover a multitude of sins. There aren’t many dishes that can’t be improved by throwing some cheese at them.
Deep fried sprats can be eaten whole, head, tail and all but it’s very easy to lop the heads off and clean the sprats a bit. An easy, cheap and delicious treat.
Spring cabbage salad is easy and incredibly healthy, with herbs and a touch of garlic. A welcome change from lettuce or mixed greens, it's perfect for BBQ.
Steamed side of salmon in a foil parcel with dill, chilies and soy sauce. Steaming takes only 15 minutes and the salmon can be served hot or cold.
Pan fried mackerel fillet with sweet sticky sauce. There are two secrets to successfully pan-frying fish. One is a smoking hot pan and the other – the skin of the fish PERFECTLY dry. Otherwise you’ll be scraping the fish bits off the pan forever.
Mixed vegetable stir-fry seasoned with ginger, oyster sauce and sesame oil. I like to stir fry veg as a side to not-necessarily-oriental mains like fish or steaks but this recipe works as a good veggie stir-fry too, to be served over plain rice or noodles.
Salmon stir fried with ginger, lemon and palm sugar served with green veg. I was a bit worried that my nice bit of salmon I had my mind set on this time would disintegrate. So I had to watch that bit of the documentary again. How did they do it? Below's how – just leave it alone for a while, then turn and that’s it.
Toasted crunchy oats with summer fruit compote, perfect for breakfast. I call it ‘fruit compote’ but it most probably is a completely wrong term technically.
Thai beef salad made with finely sliced seared bavette steak, aka flank or skirt steak. Perfectly flavoursome beef on a bed of crunchy vegetables, with classic Thai dressing makes a delightful dish.
Thai fish stir fry with mushrooms, beans and noodles, with cod or other firm white fish. The secret is to marinate it well, cook it on medium heat and handle it with care.
Whole grilled trout, with Thai style marinade, oven or barbecue-ready. Asian flavours of ginger, chilli and coriander go well with trout's meaty flesh.
Tomato and fig salad with blue cheese and balsamic dressing. This is a particularly well-matched couple: tomatoes and figs. The blue cheese adds a salty touch – otherwise it would be too much of a Mills & Boone book cover.
Tomato nun, la religieuse de tomate, is an exquisite appetiser of cold, uncooked tomato stuffed with pesto-flavoured burrata cheese.
Black rye bread with treacle, seeds and sultanas, easily adapted to be gluten free. Swap the bread flour for a white spelt, in which case possibly replace dark rye with light, so the texture isn’t too ‘short’.
Tuna tartare with chopped gherkins, red onion and a splash of soya sauce. ‘Tartare’, contrary to popular beliefs, originally meant a dish served with tartar sauce. I am fond of the popular belief relating the origins to the Tartar people of Central Asia...
Twice roasted beetroots with figs and pomegranate seeds. Crimson central – this is a dish of red, red and more red, suitable for the season of flaming gold on tree branches and misty mornings.
Rose veal topside with simple salty and sweet glaze, roasted to medium rare. It needs only 15 minutes per pound in the oven after a 20 minute blast at high heat.
Vegetable egg fried rice, the best homemade takeaway. Fried rice is a freewheeling recipe: anything you fancy goes. Those tiny dried shrimp - gorgeous. Just scallions and beansprouts - why not?
Roast venison loin with chocolate sauce, as impressive as it is easy to prepare. Amazingly flavoursome, as well as healthy and sustainable.
Watermelon granita with no added sugar makes a fantastic dessert when served with a scoop of ice cream. Plus, instructions how to cube a watermelon.
Oven baked whole brill with basil and miso. Whole trimmed brill, fresh basil, lime slices and miso paste make an easy and exquisite dinner, with one small brill per individual portion.
Whole roasted sea bass with lemon, dill and coriander. Whole roast fish is very easy to cook. Just stuff a few sprigs of herb into the cavity. Season the scored skin with whatever your fancy dictates you: oriental spices and lemongrass, a bit of balsamic, or just lemon.
Wholemeal sugar-free ricotta cake with honey and poppy seeds. This cake doesn’t require much lobbying as it has many virtues: wholemeal cake! sugar-free! with poppy or chia seeds for crunch!
Wholemeal seeded sourdough loaf baked in a Dutch oven. It’s a very very decent loaf of bread, crusty all right, with open crumb as they say on expert forums - that’s air bubbles to you and me.
Bread leavened with wild yeast water made from fermented dried figs. Pure magic. Possibly the most organic, natural and fascinating way of creating food. It’s no longer fermentation – it’s alchemy.
Vibrant winter rainbow salad with red and green cabbage, red and white onions, herbs and vinaigrette dressing.
Yaki onigiri, grilled Japanese rice balls glazed with miso and stuffed with pickles. They taste like cooked sushi and are considerably easier to make, with just a cookie cutter.
Zingy carrot salad with raw grated carrots, chilli, ginger and soured cream. Raw carrots have to be exceptionally good for me to crunch one for a snack.
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