Type: Fish
Smoked fish and parsnip cakes
I love to eat these for brunch, topped with a poached egg, but they’re good any time of the day. If eating…
Charred prawn, sweetcorn and tomato salad
Taking the shell off the prawns can be a bit of a fiddly job, so start with peeled prawns (fresh, or frozen…
Trout tartare with burnt butter and pistachios
Tartare is all about the quality and freshness of the ingredients. The trout needs to be fresh as can be, the nuts…
Pan-fried sea bream with green tahini and pomegranate seeds
Our use of pomegranate seeds is certainly more liberal in this book than any of our others. We’ve learnt to rein in…
Buttered prawns with tomato, olives and arak
For all that our recipes evolve and develop through our collection of books, there are certain threads – or combinations of ingredients…
Fried scallops with saffron potatoes, asparagus and samphire
The samphire adds a salty note to the dish but don’t worry if you can’t get hold of any: just increase the…
Sardines stuffed with bulgar, currants and pistachios
This also works well with mackerel fillets, but do give the sardines a try: people are often predisposed against them after a…
Pan-fried sea bass on pita with labneh, tomato and preserved lemon
When asked to describe our food, we often talk about wanting ‘bursts of flavour’ or ‘surprise’ in otherwise comforting food. There are…
Seared tuna with pistachio crust and papaya salsa
Both the tuna and the salsa can be prepared the day before serving and kept in the fridge. The flavours of the…