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Ingredients2 x 130 g trout fillets100 g watercress1 lemonextra virgin olive oil3 heaped tablespoons Greek-style yoghurt¼...
12/17/2021

Ingredients
2 x 130 g trout fillets
100 g watercress
1 lemon
extra virgin olive oil
3 heaped tablespoons Greek-style yoghurt
¼ of a cucumber
1 spring onion
½ an avocado
2 slices of good quality bread
1 punnet of cress

Method
Place the trout fillets on a board, skin-side up. Lightly season both sides of the fillets and place in a medium non-stick frying pan on a medium-high heat. Cook for 3 minutes on one side, then turn and cook for another 3 minutes. (The skin should be beautifully crisp and the flesh blushing in the middle.) Remove to a plate to rest.
Meanwhile, place a large handful of the watercress in a blender with the juice of half the lemon and 1 teaspoon of extra virgin olive oil. Blitz until smooth, then fold in the yoghurt. Season with black pepper and tip into a small bowl.
Finely slice the cucumber, spring onion and avocado, then dress with a little lemon juice and some black pepper.
Lightly toast the bread and spread each slice with the watercress yoghurt. Top each with some avocado, cucumber and spring onion slices. Break the crispy trout skin into shards and the fish into chunks. Divide the trout pieces between the toasts and top with the crispy skin.
Snip over some cress and serve with the remaining watercress on the side and a handful of your favourite crisps, if you like.

Ingredients800 g potatoesolive oil1 rasher of higher-welfare smoked streaky bacon100 g stale bread50 g plain flour1 larg...
12/17/2021

Ingredients
800 g potatoes
olive oil
1 rasher of higher-welfare smoked streaky bacon
100 g stale bread
50 g plain flour
1 large free-range egg
4 x 125 g white fish fillets, skin on, scaled, pin-boned, from sustainable sources
500 g frozen peas
1 bunch of mint (30g)
red wine vinegar
extra virgin olive oil

Method
Preheat the oven to 220°C/425°F/gas 7.
Scrub the potatoes, chop lengthways into 2cm wedges, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then arrange in a single layer on your largest roasting tray. Roast for 40 minutes, or until golden and cooked through, shaking halfway.
Meanwhile, roughly chop the bacon and place in a food processor, tear in the bread, add 1 tablespoon of oil and blitz into fine crumbs, then spread across a plate. Spread the flour across a second plate, and beat the egg on another.
One by one, turn the fish in the flour, then the egg, letting any excess drip off, and finally turn in the bacon crumb. Line up on a non-stick baking tray and roast for 15 minutes, or until golden.
Cook the peas in a pan of boiling salted water, then drain and mash well.
Pick the mint leaves into a pestle and mortar, pound into a paste, then muddle in 1 tablespoon each of red wine vinegar and extra virgin olive oil, and season to perfection. Serve the fish and chips with the peas, dolloped with the mint sauce

Ingredients150 g couscous4 cloves of garlicolive oil250 g ripe mixed-colour cherry tomatoes250 g asparagus2 heaped teasp...
12/17/2021

Ingredients
150 g couscous
4 cloves of garlic
olive oil
250 g ripe mixed-colour cherry tomatoes
250 g asparagus
2 heaped teaspoons rose harissa
2 x 150 g white fish fillets, skin off, pin-boned, from sustainable sources
1 lemon
2 tablespoons natural yoghurt

Method
Place the couscous in a bowl, add a pinch of sea salt and black pepper, then just cover with boiling kettle water, and cover. Peel and slice the garlic, then place in a shallow casserole pan on a medium-high heat with 1 tablespoon of olive oil, stirring while you halve the cherry tomatoes, adding them to the pan as you go. Snap the woody ends off the asparagus, roughly chop the spears and stir into the pan, then season with salt and pepper. Rub most of the harissa over the fish, sit it on top of the veg, finely grate over the lemon zest and squeeze over half the juice. Add 150ml of water, cover, and cook for 5 minutes, or until the fish is just cooked through.

Fluff up the couscous. Ripple the remaining harissa through the yoghurt, then spoon it over the fish and couscous. Serve with lemon wedges, for squeezing over.

Ingredients2 heaped teaspoons harissa paste , plus 1 teaspoon for ripplingred wine vinegar3 medium sweet potatoes , (800...
12/03/2021

Ingredients
2 heaped teaspoons harissa paste , plus 1 teaspoon for rippling
red wine vinegar
3 medium sweet potatoes , (800g)
1 x 400 g tin of chickpeas
1.3 kg free-range whole chicken
extra virgin olive oil
2 seasonal apples
2 carrots
¼ of a red cabbage
fresh mint , optional
6 wholemeal tortillas
6 tablespoons natural yoghurt

Method
Preheat the oven to 180°C/350°F/gas 4. Dollop the harissa into a large roasting tray, add a splash of vinegar and a good pinch of sea salt and black pepper.
Scrub the sweet potatoes, drain the chickpeas and add to the tray, along with the chicken. Give everything a really good rub and mix up, then place the chicken breast-side down and roast for 1 hour 20 minutes, turning the chicken halfway through, and basting and shaking occasionally.
To make the slaw, place 2 tablespoons each of vinegar and oil into a bowl. Scrub the carrots and roughly box grate or finely slice along with the apples (core and all) and cabbage. Roughly chop the mint leaves (if using), then toss everything in the dressing and season to taste.
When the chicken is cooked, transfer to a big platter along with the chickpeas. Tear open the sweet potatoes and add to the platter, then drizzle over any juices from the tray.
Warm your tortillas in the oven for 1 minute. Ripple a little harissa through the yoghurt. Get everyone around the table, shred the chicken and let them all load up their tortillas with a bit of everything. Delicious.

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Dallas, TX
75202

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