Recipes

Ingredients: 6 x sea bass fillets, about 140g/5oz each, skin on and scaled about 3 tbsp sunflower oil large knob of ginger, peeled and shredded into matchsticks 3 garlic cloves, thinly sliced 3 fat, fresh red chillies deseeded and thinly shredded bunch spring onion, shredded long-ways 1 tbsp soy sauce Method: Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times. Heat a heavy-based frying pan and add 1 tbsp sunflower oil. Once hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish...

Ingredients: 2 tbsp extra-virgin olive oil juice ½ lemon 1 garlic clove, finely chopped 2 tbsp roughly chopped tarragon 1 tsp clear honey 1 small red onion, thinly sliced 400g can Puy lentil, rinsed and drained 140g hot-smoked salmon 20g pack flat-leaf parsley, leaves picked 1 pomegranate, seeds removed toasted pitta bread, to serve Method: Combine the oil, lemon juice, garlic, tarragon and honey in a large bowl and season. Toss in the red onion and lentils and set aside to marinate for 10 mins. Break the salmon into large flakes and fold into the salad with the parsley and...

Ingredients:  250g puy lentils 2 shallots, finely chopped 4 tbsp olive oil 140g shiitake mushroom, quartered 250g pack cherry or plum tomatoes, halved 2 tbsp capers, rinsed 150ml white wine 4 x brill (or any other white fish like cod) fillets, skinned - about 140-175g/5-6oz each 1 small lemon, thinly sliced 1 small bunch of flat-leaf parsley, roughly chopped 140g baby spinach leaves Method: Heat oven to 200C/fan oven 180C/gas mark 6. Tip the lentils into a pan, and cover with cold water. Bring to the boil and cook for 15-20 mins until they are tender. Drain and keep to one...

Ingredients: 3 red peppers 3 yellow peppers 6 tbsp good Spanish olive oil 1 onion finely sliced 2 garlic cloves, chopped 4 thyme sprigs, leaves removed, stems reserved 1 tbsp clear honey 3 tbsp sherry vinegar large pinch of smoked Spanish paprika (pimenton) small handful green olives, stoned and halved 3 tbsp flour 4 small hake fillets (or cod if you can't find it) Method: Blister the peppers under the grill or over a flame until blackened, then put in a bowl, cover with cling film and leave to cool. Peel and deseed the peppers, catching any juices by straining them...

Ingredients: 4 small fresh beetroots, about 200g 1½ tbsp rapeseed oil 1 tsp coriander seeds lightly crushed 2 skinless salmon or trout fillets 2½ small oranges, zest of 1 and juice of half 3 tbsp pumpkin seeds 1 garlic clove 1 red onion, finely chopped 4 handfuls baby spinach leaves 1 avocado Method: Heat oven to 180C, 160C fan, gas 4. Trim the stems of the beetroot and reserve any tender leaves that are suitable for eating in the salad. Cut the beetroots into quarters then toss with 1/2 tbsp oil, the coriander seeds, and some seasoning then pile into the centre of...