Salmon Linguine with a Lemon Cream Sauce

I don’t often cook with double cream, but when I had a large pot leftover from a recent over-catered garden party, I knew I had to find some uses for it. I’d rather the guilt of a few extra calories than the guilt of food waste. Anyway, my philosophy on cooking with cream is itContinue reading “Salmon Linguine with a Lemon Cream Sauce”

That Time I BBQ’d a Whole Trout

Cooking whole fish, on the BBQ – or otherwise – has always somewhat eluded me, and I expect it has for lots of other people, too. I wasn’t quite sure how to cook it (compared with the convenience of fillets seared in a pan or cooked under a broiler), was slightly squeamish at the ideaContinue reading “That Time I BBQ’d a Whole Trout”

Lemon Trifle

This is an intensely lemony, dreamy dessert that falls somewhere between a trifle and a tiramisu. Though there are a few steps, they’re all very easy – and very worth it. As you work through the recipe, use a fine zester for the lemons, taking care not to zest the bitter white pith. Speaking ofContinue reading “Lemon Trifle”

Citrus-Roasted Fennel

An unexpected combination that will really wake up the taste buds. The fennel takes on a bit of sour sweetness from the grapefruit, and the pulpy flesh of the fruit becomes jammy and sweet. In familiar company you can cut each grapefruit slice in half and suck out the fruit. (Does anyone find themselves inContinue reading “Citrus-Roasted Fennel”

Haddock with Capers, Lemon & Rocket

The capers, potato and flaky white fish make this simple and elegant meal almost evocative of fish and chips, but at a fraction of the calories. This makes a perfect lunch or light dinner, and you will be thrilled at how easy it is to throw together. Feeds 2 Ingredients 400g baby potatoes 2 haddockContinue reading “Haddock with Capers, Lemon & Rocket”

Salmon, Fennel & Pepper Traybake

Fennel and peppers are the real stars here, making appearances in their various forms. The end result is subtle, sweet and fresh. You can eat the roasted lemon, too. Feeds 2 Ingredients 1 bulb of fennel, halved, core removed, then sliced 2 red peppers, de-seeded and cut into thick slices Two fist-sized potatoes, peeled andContinue reading “Salmon, Fennel & Pepper Traybake”

Smoked Mackerel Pâté with Yorkshire Pudding

If you really want to impress people but expend as little effort as possible, this appetizer is just the thing. Use my make-ahead tips below and you’ll be amazed at how effortlessly you can pull together this showstopper of an appetizer. If you can’t get smoked mackerel, smoked trout works beautifully. Feeds 4 – 6Continue reading “Smoked Mackerel Pâté with Yorkshire Pudding”

Romanesco

Romanesco is an old species of vegetable, somewhere between cauliflower and broccoli in taste. Think of it as the heirloom tomato of the Brassica family. A real life expression of the Fibonacci pattern, its beauty and detail are truly spectacular. Does anyone else get this excited about a vegetable? The best way to eat thisContinue reading “Romanesco”

Crispy Paprika Salmon

Part of my summery salmon feast, though this salmon would go with almost anything. Serves 2 Ingredients 2 x 200g fillets of salmon, skin-on Paprika Salt and pepper Lemon Method: Preheat a non-stick frying pan over a medium heat. Sprinkle the salmon on both sides with paprika, salt and pepper and give the salmon aContinue reading “Crispy Paprika Salmon”