METHOD

1. To prepare the potatoes, bring a medium pan of lightly salted water to the boil. Add the potatoes, return to the boil and cook for about 15 minutes until tender.
   
2. To make the gremolata, wash the parsley in cold water and shake dry. Remove the tough stalks and discard. Chop the parsley leaves very finely – you should have around 3 tbsp. Put in a bowl and toss with the lemon zest and juice, garlic and olive oil. Season with salt and pepper and set aside.
   
3. Drizzle 1 tsp of the oil over the fish and turn to coat. Season all over with a little salt and some freshly ground black pepper. Wash the fennel and trim to remove any bruised or discoloured parts. Cut lengthways into three slices. Put on a plate and drizzle with the remaining olive oil. Turn to lightly coat.
   
4. Heat a griddle pan over a high heat. Add the fennel and cook for 2-3 minutes until lightly charred then turn over. Cook on the other side for a further 2-3 minutes until just tender. Remove and keep warm. Add the fish fillets to the griddle - skin side down – and cook for 2 minutes. Carefully turn over and cook for about a minute on the other side.
   
5. Drain the potatoes and transfer to a bowl. Add the oil and crush roughly with a fork. Stir in the spring onions, lemon juice and seasoning to taste. Spoon the potatoes into the centre of a warmed plate. Top with the fennel slices and finish with the cooked mackerel - skin-side up. Spoon over the gremolata and serve.

RECIPE TIPS

1. Buy a fresh mackerel – one about 225g should do. Ask your fishmonger to gut and fillet the fish. Cut the mackerel fillets in half lengthways either side of the pin bones
   
2. If you don’t have a griddle pan, use a heavy-based non-stick frying pan instead
   
3. The fish is cooked when a cocktail stick slides easily into the flesh without offering any resistance

METHOD

1. To make the couscous, pour the water into a small pan and add the thyme and garlic. Bring to the boil, remove from the heat and stir in the bouillon or stock cube until dissolved. Put the couscous in a large bowl and pour the seasoned water over. Stir well then cover the bowl with cling film and set aside for 15 minutes.
   
2. Warm a griddle pan over a high heat. Toss the courgette, aubergine and pepper in 2 tsp of the olive oil and place on the griddle. Cook for about 5 minutes, turning once or twice until lightly charred. Remove from the heat.
3. Take the cling film off the couscous and remove the thyme and garlic. Use a fork to separate the grains. Add the charred vegetables, remaining 2 tsp olive oil, spring onions, coriander and vinegar. Toss well together and season to taste with salt and freshly ground black pepper.
   
4. To prepare the sea bass, preheat the oven to 220°C/Gas 7. Score each fish fillet though the skin three times. Cut 12 pieces of kitchen string – each one about 20cm long. Place one of the fish fillets on a board, skin-side down. Season with salt and pepper. Spoon half the couscous mixture over the fish, spreading down the centre and almost all the way to the sides. Top with a second fish fillet, skin-side up, and tie securely with string to contain the filling – use 5-6 lengths of string for each fish. Repeat the method with the remaining fish fillets and couscous. Transfer the stuffed fish to a large plate and drizzle with 1 tsp oil. Turn both fish gently to lightly coat in the oil.
   
5. Wipe the griddle pan with a clean damp cloth then place over a high heat. Cook the fish on each side for about a minute until the skin is crisp and golden, turning carefully with tongs or a palette knife. Drizzle 1 tsp of the oil over a large baking tray. Arrange the sliced fennel on top. Put the fish on top of the fennel, drizzle with the remaining 2 tsp oil and bake for about 15-20 minutes until cooked.
   
6. While the fish is cooking, make the tomato salad by tossing all the ingredients together in a bowl. Season to taste. Remove the fish from the oven and carefully transfer to a chopping board. Cut each fish in half. Arrange the cooked fennel on four plates. Top with the fish and spoon the tomato salad over to serve.

RECIPE TIPS

1. Haven’t got a griddle pan? Use a large non-stick frying pan instead.
   
2. The fish is cooked when the flesh turns opaque and the couscous filling is hot check inside when you cut the fish in half. If it needs longer, simply return to the oven for 5-10 minutes. A cocktail stick inserted into the fish should slide in easily.
   
3. Prepare the fish ahead if you like. Follow the recipe up to the end of step 4 then cover and chill for up to 8 hours. Remove from the fridge around 30 minutes before you begin to cook and allow it to return to room temperature.

METHOD

TO PRESENT THE DISH

1. Squeeze the beetroot puree onto a long oval plate in a continuous zigzag. (You can buy squeezy bottles from catering suppliers.)
   
2. Place half the glazed beetroot quarters along the length of the plate.
   
3. Add a few walnut halves and a few green beans to the dish.
   
4. Slice the duck breast and place half the slices down the length of the plate.
   
5. Finish with the dressed salad leaves and parmesan shavings.
   
6. Repeat the method on a second plate with the remaining ingredients and serve.

FOR THE BEETROOT

1. Preheat the oven to 220°C/Gas 7.
   
2. Trim the beetroot stalks to around 2cm. Take a large piece of foil and place the beetroot in the centre. Drizzle with 1 tbsp of the olive oil, then add thyme and garlic. Season with salt and pepper.
   
3. Bring the foil up to enclose the filling. Fold over to seal. Place on a baking tray.
   
4. Bake for about 1 hour until very tender (see tip 3).
   
5. Remove from the oven and, using oven gloves, carefully unwrap.
   
6. Tip into a mixing bowl and cover with cling film. Leave for 20 minutes to allow the skins to loosen and the beetroot to cool.
   
7. Remove the cling film and discard the thyme and garlic.
   
8. Peel the beetroot (see tip 4) and cut into quarters. Put 12 of the quarters into a bowl, add the onion and stir in 1 tsp of the vinegar, the honey and remaining 1 tbsp olive oil. Toss lightly and set aside.
   
9. To make the beetroot puree, place the rest of the beetroot quarters in a small saucepan with the butter and seasoning. Cook over a medium heat for 2 minutes, then add the port and water. Bring to the boil and cook for a further 2 minutes until the liquid has reduced by half.
   
10. Remove from the heat and stir in the remaining 1 tsp vinegar and cream. Blend in a food processor until smooth, then press though a very fine sieve into a small bowl. Season to taste.
    
11. Transfer to a squeezy bottle with a narrow nozzle. (see tip 5)

FOR THE SALAD

1. Cook the green beans in boiling salted water for about 3 minutes or until tender. Drain in a sieve, then plunge into a bowl of cold water with a handful of ice cubes.
   
2. Leave for 10 minutes, then lift out with a slotted spoon and carefully split the beans in half lengthways. Toss the red chard, chicory and green beans with the dressing in a small bowl.

FOR THE DUCK

1. Preheat the oven to 220°C/Gas 7. Cover the base of a hob-top steamer with about 2cm oak chips or tea leaves.
2. Cover with a tightly fitting lid and place over a medium heat until the oak chips or tea leaves begin to smoke. It's probably a good idea to open the window and turn your kitchen fan on at this point!
3. Season the duck breast with salt and pepper and place in the steamer, skin-side up. Cover and smoke the duck for about 5 minutes. (see tip 6)
4. Remove from the heat and, with the lid still on, place the pan outside as it cools down. When the smoke clears, you can remove the duck.
5. Heat a heavy-based, ovenproof frying pan over a high heat and add the duck breast – skin-side down. Cook for 2 minutes until the skin is crisp, then turn over and cook on the other side for a further 1-2 minutes until browned.
6. Place the pan in the oven and bake for 4-5 minutes until cooked but still pink.
7. Remove from the oven, transfer to a plate and allow to rest for 5 minutes.

RECIPE TIPS

1. If you can’t find raw beetroot, buy vacuum-packed, cooked baby beetroot – but make sure it is plain and not seasoned with vinegar.
2. You can use any baby salad leaves you like for this recipe and white chicory if you can’t find red chicory.
3. A metal skewer should slide easily into the beetroot when it’s cooked. If it still feels hard, simply return to the oven for a further 10-15 minutes or until tender.
4. Wear latex gloves (available from chemists and larger supermarkets) when you peel the beetroot to prevent the juice from staining your skin.
5. If the beetroot puree is too thick to pipe in a continuous zigzag, add a little water and return to the bottle before trying again.
6. Buy a ready smoked duck breast if you don’t have time to smoke and cook your own – look for them in larger supermarkets, delis and on-line. It won’t be quite the same, but makes a good alternative.

METHOD

TO PRESENT THE DISH

1. Place a 6cm cooking ring on a warmed plate. Fill with about 2.5cm of the couscous salad and remove the ring.
2. Squeeze a little lemon juice over the fish and place on top of the couscous.
3. Spoon the tomato and pepper dressing carefully around the plate.
4. Arrange the anchovy beignets on the plate.
5. Drizzle with a little pesto.
6. Garnish with fried basil leaves and serve.

FOR THE PESTO

1. Put all the ingredients for the pesto in a food processor with seasoning and blend until smooth. Add extra oil if necessary to reach a soft, smooth consistency. Pour into a squeezy bottle and set aside.

FOR THE COUSCOUS

1. Put the sultanas in a small bowl and cover with cold water. Leave for 30 minutes then drain.
2. Heat the water with the thyme, garlic and bouillon powder or stock cube until boiling. Pour over couscous in a bowl. Cover with cling film and leave for 15 minutes.
3. Trim and very finely slice the spring onion. Thinly slice on a mandolin, then chop into tiny dice. Finely shred the mint leaves. Remove cling film from couscous and fluff up with a fork. Toss sultanas, spring onions, apple, mint, lime juice and olive oil with couscous. Season to taste.

FOR THE TOMATO AND PEPPER DRESSING

1. Blister the skins on the peppers with a cook’s blow torch or over a gas flame. Put in a bowl with lots of cold water and handful of ice cubes. Rub off the skins and drain on kitchen paper. Cut the peppers into small, very neat squares.
2. Heat half the oil a hot frying pan and gently cook the pepper with the garlic and thyme for 8-10 minutes until softened, stirring occasionally.
3. Make a small slit in the skin of each tomato. Plunge into a bowl of just-boiled water. Leave for 10 seconds then carefully remove and set aside until cool enough to handle. Slip off the skins from the tomatoes. Deseed and cut into small, neat squares. Slice the olives by cutting each side of the stone (discard the stones).
4. Skin the red onion and cut into small, neat squares. Heat the remaining oil in a small pan and cook the onion for 1-2 minutes until just softened.
5. Remove the peppers from the heat. Lift out the garlic and thyme with a fork and stir in the tomatoes, red onion, capers and olives. Season with salt, pepper and balsamic vinegar. Add extra olive oil if necessary.

FOR THE FISH

1. Score the fish skin three times with a sharp knife. Cut each fish horizontally twice almost all the way through the middle – from two different sides - and open out into two sections.
2. Place a slice of mozzarella on the bottom section, top with a little pesto and close.
3. Wrap tightly in cling film to make a neat shape. Steam over a high heat for 4 minutes. Cool for a few minutes, then unwrap and pat dry with kitchen paper.
4. Heat the oil in a hot frying pan, season the fish and fry – skin-side down - over a medium heat for 1 ½ minutes until golden brown around the edges.
5. Place straight into a hot oven at 220°C/gas 7 for 3 ½ minutes. Carefully remove and turn over with a spatula. Return to the oven for a further 2-3 minutes or until cooked.

FOR THE ANCHOVY BEIGNETS

1. Mix the tempura flour with the water until smooth. Dip the anchovies into the batter and then deep fry in hot sunflower or vegetable oil at 180°C until crisp. Remove with a slotted spoon and pat dry on kitchen paper.

FOR THE BASIL LEAVES

1. Heat about 5cm of sunflower oil in a small saucepan to around 180C and carefully add the basil leaves. Fry for a few seconds until crisp but not brown. Remove with a slotted spoon and drain on kitchen paper.

RECIPE TIPS

1. Cut the peppers, tomatoes and onion into very neat squares – each one should be about 1.5cm.
2. If you don’t feel confident enough to skin your own peppers, buy marinated peppers and remove the skins before cutting into squares.
3. Keep leftover pesto in the fridge for up to 1 week and use for pasta dishes and sauces. Alternatively freeze for up to 1 month which helps retain the colour. Thaw before using.
4. Make sure to use marinated olives not those canned in olive oil or salted olives.
5. Thick cod fillet can be used instead of the sea bass.
6. The fish is cooked perfectly when a cocktail stick slides easily into the centre.
7. If you can’t find tempura flour, plain flour can be used instead. It won’t be quite as light, but the results are similar.
8. If you don’t have time to fry the basil leaves, garnish the plate with a few small fresh basil leaves instead.
9. Leftover couscous salad will keep for another day in the fridge. Eat for lunch or supper with simply grilled chicken or fish.

METHOD

1. Place the steak between two sheets of cling film and flatten by bashing with a rolling pin until about 5mm thick. Remove cling film the top layer of cling film and season the steak.
2. Melt the butter in a small pan and gently fry the leek for 2 minutes. Add the mushrooms, season and fry for 3 minutes more until lightly browned, stirring regularly. Remove pan from the heat.
3. Spoon the leek and mushrooms along the middle of the steak – leaving a gap of around 2cm at the ends - and crumble the cheese on top. Tuck in the ends and roll up firmly to enclose the filling. Secure with a couple of cocktail sticks.
4. Heat the oil in a small non-stick frying pan and cook the steak for about 5 minutes, turning occasionally until well browned on all sides and cooked to taste.
5. While the steak is cooking, mix the horseradish, crème fraiche and lemon juice in a small bowl. Season.
6. Place the rolled steak on a board and slice thickly. Serve with the horseradish cream and a lightly dressed salad.
   

RECIPE TIPS

1. Don’t hit the steak too hard with the rolling pin or you could tear the meat, rather than flatten it.
2. If you don’t have a rolling pin, use the base of a small pan to flatten the steak.
3. Fry the steak for about 5 minutes for rare beef and longer if you prefer your meat cooked to medium.
4. Serve with a lightly dressed chicory and spinach salad if you like.

METHOD

1. Preheat the oven to 200°C/Gas 6. Heat 2 tbsp of the oil in a large, shallow ovenproof sauté pan and fry the shallots for 2 minutes. Add the garlic and cook with the shallots for a further 3-4 minutes until golden. Season. (Use a frying pan then transfer shallots and garlic to a roasting tin if you don’t have a sauté pan.)
2. Heat the remaining oil in a large frying pan. Season the beef all over with salt and pepper and add to the pan. Cook until lightly browned and sealed on all sides, turning occasionally. Place the beef on the shallots and garlic – fat side up - and spread the butter over the top. Mix the herbs in a small bowl.
3. Roast for about 20 minutes for rare beef - roast for 10-15 minutes more for medium-rare beef. Remove from the oven and sprinkle the beef with the herbs. Return to the oven for a further 2-3 minutes. Carefully transfer the beef to a plate, cover with foil and leave to rest for 15 minutes. Keep the shallots and garlic warm.
   

RECIPE TIPS

1. If you can’t find the large banana shallots in your local supermarket or green grocer’s shop, use 12 small shallots instead.
2. Use a frying pan to brown the shallots and garlic if you don’t have a sauté pan, then transfer to a roasting tin ready for the meat.
3. Keep the shallots and garlic warm in a low oven whilst the beef rests or gently heat on the hob just before serving. Do not eat the skin – the shallots will separate from the skin anyway, but for the garlic, simply squeeze out the puree and discard the rest.
   

FOR THE FRESH HERB DRESSING

Serves 4

INGREDIENTS

• Quarter of a banana shallot, peeled and finely chopped
• 2 tbsp miniature capers, drained and chopped
• Freshly squeezed juice of half a lemon
• 1 tsp Dijon mustard
• 1 garlic clove, crushed
• 3 tbsp chopped fresh tarragon leaves
• 1 tbsp chopped fresh chervil
• 1 tbsp chopped fresh flat leaf parsley
• 8 tbsp olive oil
• Fine sea salt and freshly ground black pepper

METHOD

1. Combine all the ingredients in a small bowl, season to taste and set aside to allow the flavours to develop.
   

RECIPE TIPS

1. If you can’t find chervil, use 1 tbsp more chopped fresh parsley in its place.
2. This sauce will keep well for up to 24 hours in the fridge and goes brilliantly with all sorts of grilled or roasted meat and fish.
   

FOR THE BAKED MASHED POTATOES

Serves 4

INGREDIENTS

• 1.75kg medium floury potatoes, (preferably Maris Piper)
• 300ml semi-skimmed milk
• 150g butter, cubed
• Fine sea salt and ground white pepper

METHOD

1. Preheat the oven to 200°C/Gas 6. Place the potatoes on a baking tray – on a bed of coarse sea salt if you like - and cook for about 1 hour until the skins are crisp and the potatoes tender.
2. Cool for a few minutes then cut in half. Press – cut side down – through a sturdy sieve set above a large bowl. Discard the potato skins.
3. Warm the milk in a small pan. Gradually add to the potatoes, stirring well between each addition. Add the butter a little at a time and beat well until the potatoes are light and creamy. Season to taste with salt and white pepper.
   

RECIPE TIPS

1. Choose potatoes of a similar size so they all cook at the same time.
2. Bake the potatoes on coarse sea salt or sea salt flakes to prevent them from sticking to the tray and to help ensure crispy skins. Test they are ready by inserting a skewer into the centre of a couple of potatoes – it should slide in easily.
3. You can eat the potato skins after baking if you like. Simply brush off the excess salt, drizzle with a little oil and return to the oven for a few minutes until golden. Serve warm with a soured cream and chive dip.
4. Use white pepper to season the potatoes as ground black pepper flecks will spoil the appearance of the mash.
5. If the potatoes become too cold to serve, simply warm in a saucepan with a little extra milk if necessary.
   

FOR THE WILTED SPINACH

Serves 4

INGREDIENTS

• Knob of butter
• 1 garlic clove, peeled
• 3 large handfuls baby spinach leaves, washed
• Salt and freshly ground black pepper

METHOD

1. Melt the butter in a pan with the garlic then add the spinach, season and toss together for a few seconds until the spinach is softened and wilted. Drain the spinach on kitchen paper and discard the garlic.

RECIPE TIPS

1. Push the garlic into the prongs of a fork and use to stir the spinach if you like.
2. Do not allow the spinach to overcook and become soggy.

METHOD

1. Remove the eyes and gills from each of the fish. Cut 4 of the fish into three chunky pieces through the bone. Set aside. Cut the remaining fish into 2 fillets and then divide each fillet into four diagonally cut pieces. Put on a plate, cover with cling film and chill until required.
2. Heat 2 tbsp of the oil in a saucepan or flameproof casserole and fry the fennel, carrots, shallot, garlic and celery for 3 minutes, stirring regularly. Add the leek, garlic and potato pieces to the pan and cook for 2-3 minutes until lightly browned. Stir in the star anise, coriander seeds and cayenne pepper. Fry gently together for around a minute, stirring regularly. Next, add the tomato puree to the pan and cook for about 30 seconds. Pour over the Pernod and simmer until reduced by half.
3. Meanwhile, heat 2 tbsp of the remaining oil in a large frying pan and cook the fish pieces for 5-6 minutes until golden on all sides. Lightly season with salt and pepper. Pour over the wine and simmer for around a minute, scrapping the pan with a wooden spoon to lift the sediment from the bottom of the pan to incorporate all the cooking juices.
4. Tip the fish and wine into the pan with the vegetable mixture, stir in the tomatoes and sprinkle with the saffron threads. Pour 1.3 litres of cold water into the pan – the liquid should just cover the fish - and bring to the boil. Reduce the heat slightly and leave the fish and vegetables to simmer uncovered for about 40 minutes, until the potatoes are tender and the fish bones are very soft. Stir occasionally.
5. Remove the soup from the heat and blend with a powerful stick blender for 2-3 minutes until a thick, almost smooth puree is formed. Pass the mixture through a colander set above a large bowl, pressing hard with a ladle to press through as much as the fish and vegetables as possible. Next, pass the resulting puree through an even finer sieve and into a clean pan.
6. Return to the hob and simmer to reduce the liquid by about a third. Taste frequently until the required depth of flavour is achieved. Season to taste and add a little lemon juice to sharpen; warm through gently.
7. Meanwhile, heat the remaining 1 tbsp oil in a non-stick frying pan on the hob. Lightly dust the reserved fish fillets in little flour – shake off the excess - and add to the pan, skin-side down. Fry for about 2 minutes until golden, then gently turn over and fry for a few seconds on the other side until just cooked.
8. Carefully place three fish pieces in a small pile in the centre of 4 warmed bowls. Ladle the soup around the fish and top with a few flaked almonds. Sprinkle with tiny basil leaves or basil cress, drizzle with a few drops of extra virgin olive oil and serve immediately.

RECIPE TIPS

1. Ask your fishmonger to remove the eyes and gills from each of the fish as they could make the soup taste bitter.
2. Crush the garlic cloves very lightly by squashing on a board with the flat side of a knife.
3. When sieving the fish, make sure you press firmly with the ladle to pass as much of the fish and vegetable puree as possible into the bowl or saucepan.
4. Boiling the soup after sieving will intensify the flavour.
5. If you buy really fresh fish, this soup can be prepared up to 24 hours ahead. Follow the method up to the end of step 7. Cool, cover and chill until required. Heat through gently and then bring to the boil and cook for 2-3 minutes until piping hot, stirring regularly. Either freeze and then defrost the fish fillets before pan-frying or keep very well chilled until ready to cook.
6. Tiny basil leaves can be taken easily from a growing basil plant – available from most major supermarkets.

METHOD

1. Mix the herbs together and put 2 tbsp aside. Sprinkle the remainder into a large bowl and stir in the salt, egg and water. Gradually add the flour, mixing with clean hands until a firm, elastic dough is formed. Cover with cling film and allow to rest for 15 minutes.
2. Preheat the oven to 200°C/Gas 6. Season the beef all over with ground black pepper but not salt. Heat the oil in an ovenproof frying pan and fry the beef for 3-4 minutes, turning regularly until nicely browned on all sides. Transfer to a plate and roll in the reserved herbs until lightly coated; set aside.
3. Roll out the dough on a lightly floured surface to form a circle roughly 28cm in diameter and around 5mm thick. Place the beef in the centre of the circle and cut through the dough - at right angles - from each corner of the fillet. Remove the excess dough – you should have four pieces - leaving the beef sitting in the centre of a wide cross shape.
4. Bring the dough up and over the beef to fully enclose – pressing firmly with fingers to seal. Patch up any holes using the excess dough. Turn over, so most of the joins are on the underside, and place on a lightly oiled baking tray.
5. Make a hole in the top with a skewer. Bake in the centre of the oven for 15-18 minutes for rare meat. Remove from the oven and leave to rest in the crust for 10-15 minutes.
6. Transfer the beef parcel carefully to a chopping board. Cut open the crust with a sharp knife and discard. Pat the beef with kitchen paper to remove any excess salt. Cut into two portions.

RECIPE TIPS

1. Check the meat is cooked by inserting an electric temperature probe into the centre of the fillet – it should read around 55°C when the beef is cooked to rare. Increase the cooking time by 5 minutes for medium rare beef.
2. WARNING! DO NOT EAT THE SALT CRUST.
   

FOR THE FRESH HERB DRESSING

Serves 4

INGREDIENTS

• ¼ banana shallot, peeled and finely chopped
• 2 tbsp miniature capers, drained and chopped
• Freshly squeezed juice of half a lemon
• 1 tsp Dijon mustard
• 1 garlic clove, crushed
• 3 tbsp chopped fresh tarragon leaves
• 1 tbsp chopped fresh chervil
• 1 tbsp chopped fresh flat leaf parsley
• 8 tbsp olive oil
• Fine sea salt and freshly ground black pepper

METHOD

1. Combine all the ingredients in a small bowl, season to taste and set aside to allow the flavours to develop.

RECIPE TIPS

1. If you can’t find chervil, use 1 tbsp more chopped fresh parsley in its place.
2. This sauce will keep well for up to 24 hours in the fridge and goes brilliantly with all sorts of grilled or roasted meat and fish.
   

FOR THE HORSERADISH MASHED POTATOES

Serves 2

INGREDIENTS

• 1kg floury potatoes (such as Maris Piper)
• 3 tbsp freshly grated horseradish
• 150ml semi-skimmed milk
• 75g unsalted butter, softened
• Fine sea salt and ground white pepper

METHOD

1. Preheat the oven to 200°C/Gas 6. Sprinkle a baking tray with a layer of coarse sea salt and put the potatoes on top. Cook for about 1 hour until the skins are crisp and the potatoes tender.
2. Put the grated horseradish and milk in a small pan and warm through gently. Remove from the heat and set aside for 15 minutes to allow the horseradish flavour to infuse the milk.
3. Take the potatoes out of the oven and cool for a few minutes. When cool enough to handle, cut in half and press – cut side down - through a sturdy sieve into a bowl. Discard the potato skins.
4. Warm the milk then strain into a jug. Gradually add to the potato puree, stirring well between each addition. Add the butter a little at a time and beat well until the potatoes are light and creamy. Season to taste with salt and pepper. Keep warm.

RECIPE TIPS

1. Choose potatoes of a similar size so they all cook at the same time.
2. Bake the potatoes on coarse sea salt or sea salt flakes to prevent them from sticking to the tray and to help ensure crispy skins. Test they are ready by inserting a skewer into the centre of a couple of potatoes – it should slide in easily.
3. You can eat the potato skins after baking if you like. Simply brush off the excess salt, drizzle with a little oil and return to the oven for a few minutes until golden. Serve warm with a soured cream and chive dip.
4. If you can’t get fresh horseradish root (try asking your greengrocer first – he or she may be able to order it for you), stir 1 tbsp grated horseradish from a jar or 3 tbsp creamed horseradish into the milk.
5. Use white pepper to season the potatoes as ground black pepper flecks will spoil the appearance of the mash.
6. For really smooth potatoes, pass through a clean, fine sieve one more time before serving.
7. If the potatoes become too cold to serve, simply warm in a saucepan with a little extra milk if necessary. Stir constantly as it is warmed.
   

FOR THE WILTED SPINACH

Serves 2

INGREDIENTS

• Knob of butter
• 1 garlic clove, peeled
• 2 large handfuls baby spinach leaves, washed
• Salt and freshly ground black pepper

METHOD

1. Melt the butter in a pan with the garlic then add the spinach, season and toss together for a few seconds until the spinach is softened and wilted. Drain the spinach on kitchen paper and discard the garlic.

RECIPE TIPS

1. Push the garlic into the prongs of a fork and use to stir the spinach if you like.
2. Do not allow the spinach to overcook and become soggy.

METHOD

1. Heat a griddle pan on the hob. Carefully cut the chicken horizontally almost all the way through the middle and open out. Season with salt and pepper.
2. Drizzle the chicken with half the oil and add to the pan. Fry for 4-5 minutes then turn over a cook on the other side for about 3 minutes more until the chicken is cooked through.
3. Add the remaining oil to a frying pan and cook the chorizo, onion and peppers for 5 minutes, stirring regularly. Add the garlic and chilli for the last minute of cooking time.
4. Tip the butter beans into a saucepan with the garlic and add 5 tbsp of water. Bring to the boil and cook for 2-3 minutes until then beans are hot, stirring occasionally. Remove from the heat, add the olive oil and blend with a stick blender until smooth. Season to taste.
5. Pour the vinegar into the pan with the chorizo and vegetables. Simmer for a few seconds. Stir in the basil and season.
6. Spoon the butterbean mash onto a plate and top with the chorizo sauce and chicken. Serve.

RECIPE TIPS

1. Butterflied meat or chicken is cut horizontally almost all the way through the middle and opened out. When prepared this way, it cooks in half the time.
2. Butterbeans make a quick and easy mash. Use cannellini or haricot beans as an alternative if you like.
3. If you don’t have a stick blender, use a food processor or mash the beans with a potato masher until as smooth as possible.

METHOD

1. Preheat the oven to 220°C/Gas 7. Place the chicken in a roasting tin, season with salt and pepper. Spread the breast with half the butter and place a few thyme sprigs in the body cavity, reserving a couple of sprigs for garnish. Roast for 20 minutes. Remove from the oven and baste with the pan juices half way through cooking.
2. Warm a small frying pan over a moderate heat and fry the bacon for 8-10 minutes until lightly browned. Stir in roughly half the beans, heat through gently and tip into a large bowl. Reserve the remaining beans for the sauce.
3. Meanwhile, in a second pan, heat about 2 tsp oil and fry the onion for about a minute. Deglaze with vinegar. Heat about 2 tsp more oil in another pan and fry the red and green pepper for about a minute. Add the garlic and chilli and fry for a few seconds. Deglaze with vinegar and remove from the heat.
4. Season all the vegetables and add to the bacon and beans. Add the shredded coriander and the spring onions. Toss together lightly. Taste and add a little extra vinegar or seasoning if necessary.
5. Remove the chicken from the oven and place on a board. Using a sharp knife, carefully take the breasts off the bone – they should still be pink underneath. Heat a small frying pan on the hob and add the butter. Place the chicken breasts, skin-side up, in the pan and fry for 2-3 minutes until thoroughly cooked – there should be no sign of any pink meat. Remove from the heat and set aside for a few minutes.
6. Tip the reserved beans into a jug and add the chicken stock and milk. Use a stick blender to blend until smooth. Season well. Pour into a small saucepan and heat through gently, stirring occasionally.
7. Spoon the vegetables and beans onto two warmed plates. Cut each chicken breast diagonally in half. Place on top of the vegetables. Spoon over the white bean sauce. Garnish with fresh thyme and serve.

RECPIE TIPS

1. Ask your butcher to make the chicken crown if you like. Alternatively, remove the legs, wings and breast bone from a whole chicken yourself. Use to make a casserole or roast and serve cold with a salad.
2. Buy bacon lardons from the supermarket or butcher, or make yourself from a piece of smoked streaky bacon cut into 5mm slices. Keep in the freezer and it will keep longer and be easier to cut.
3. Basting with the pan juices will help keep the chicken moist.
4. In order to retain control of cooking, chefs will often part-roast chicken, then take it off the bone and finish the cooking process by pan-frying. This way, there is less chance that the chicken will be over-cooked.
5. If you are unsure whether you chicken is cooked, you can always test its internal temperature through the thickest part of the meat. Electronic thermometers are available from good cookware stockists and catering suppliers.
6. Use canned butter beans or haricot beans for this recipe if you like.
7. Fresh chicken stock is available in the chiller cabinets of most major supermarkets, but you can dissolve a good quality stock cube in boiling water instead.
8. Deglazing pans with a little vinegar or wine after frying will help lift the flavour-rich cooking juices which can then be incorporated into the dish.

METHOD

1. Cut each scallop horizonatally into five thin slices. Place a 13cm ring on a plate and arrange a quarter of the scallops inside the ring in over-lapping circles. Remove ring and repeat method with remaining scallops and three more plates. Cover plates with cling film and place in the fridge.
2. Cut a small cross in the base of each tomato, plunge into a bowl of just-boiled water for 10 seconds then transfer to a bowl of iced water for 15 seconds. Lift out with a slotted spoon. Slip off the skins and cut in half. Remove the seeds and cut the tomato flesh into small dice. Place in a bowl.
3. Dice the mango, cucumber and onion. Very finely dice the chilli. Add to the diced tomato. Sprinkle over the lime juice and add the olive oil, sugar and salt. Toss very gently together. Set aside.
4. Blend all the ingredients for the avocado puree in a food processor, or with a stick blender, until very smooth and creamy – you may need to push the mixture down a couple of times with a spatula.
5. Take the scallops out of the fridge and season with a little flaked sea salt. Spoon the vegetable and lime mixture over the scallops and set aside for a few minutes while the squid is cooked.
6. To prepare the squid, heat about 5cm of the oil in a medium saucepan to 180°C. Dip the squid quickly into the cornflour and shake off any excess. Carefully add to the hot oil using tongs and fry for about 2 minutes until golden and crispy – cook in 2-3 batches. Lift out with a slotted spoon and drain on kitchen paper.
7. To serve, place three spoonfuls of avocado puree on each plate of scallops and top each with a crispy squid. Sprinkle with coriander cress and serve.

RECIPE TIPS

1. Ask your fishmonger to shell and clean the scallops and check they are top quality and extremely fresh. You may need to order the baby squid in advance – or use a medium squid, cut into rings instead.
2. Always try and find ripe plum tomatoes as they will have much more flavour.
3. Use any left-over avocado sauce as a dip with vegetable sticks.

METHOD

1. To cook the beans, heat 1 tbsp of the oil in a large saucepan and fry the piece of bacon, carrot and onion for 6-8 minutes until lightly browned. Add the thyme and garlic and stir in the beans and 1 litre of cold water. 2 Bring to the boil, then reduce the heat and cook the beans at a gentle simmer for about 40 minutes until tender, adding the stock cube after 15 minutes of cooking time. Stir occasionally. 3 Half an hour before the beans are ready, preheat the oven to 220°C/Gas 7. Place the chicken on a board. Blend the sun-dried tomatoes and garlic in a food processor with just enough oil to form an almost smooth tomato paste (you may need to push the mixture down a couple of times with a spatula).
2. Put the tomato paste in a bowl and stir in the breadcrumbs, Parmesan, chopped thyme and butter. Using fingers, lift the skin off the breast very gently from the top of the crown, pushing down towards the base to make a pocket, leaving the sides intact to retain the tomato paste.
3. Put the tomato mixture into a piping bag and pipe under the skin all over the breasts. Spread very gently with fingers, ensuring that the skin isn’t broken. Brush lightly with oil and season the chicken all over with salt and pepper. Place on a baking tray and roast for 15 minutes, removing from the oven and basting with the pan juices half way through cooking.
4. Meanwhile, prepare the salad. Warm a small pan over a moderate heat and fry the bacon pieces for 5 minutes until lightly browned. Add about half a teaspoon of sherry vinegar and deglaze the pan. Set aside. In a second pan, heat about 2 tsp oil and fry the onion for about a minute until very lightly coloured, but still retaining plenty of texture. Deglaze with about half a teaspoon of sherry vinegar. Transfer to a plate.
5. Heat about 2 tsp more oil in the same pan and fry the red and green pepper for 2-3 minutes until beginning to soften. Add the chilli and crushed garlic, fry for a few seconds then deglaze with sherry vinegar as before. Remove from the heat. Tip all the vegetables into a large bowl and season with salt and freshly ground black pepper. Set aside.
6. Remove the beans from the heat and, using tongs, discard the bacon, onion, carrot and thyme sprigs. Using a slotted spoon, take roughly half the beans and add to the bowl with the bacon, onions and pepper. Return the rest of the beans to the pan and boil for a further 10 minutes until very soft. Take the chicken out of the oven and put on a plate – breast-side down. Leave to rest for 10 minutes.
7. Using a slotted spoon, transfer the very soft beans into a jug and add 5 tbsp of the cooking liquid. Blend with a stick blender until smooth, then pass through a fine sieve into a small saucepan. Add the cream and milk and bring to a gentle simmer, stirring regularly. Season to taste. Keep warm over a low heat.
8. Using a sharp knife, carefully take the chicken breasts off the bone – they should still be pink underneath. Heat a non-stick frying pan on the hob and add the knob of butter. Place the chicken breasts, skin-side up, in the pan and fry for a further 2-3 minutes until thoroughly cooked – there should be no pink remaining. Transfer to a board and cut in half diagonally.
9. Toss the shredded coriander and spring onion with the bean salad and spoon into the centre of two warmed plates. Top with the chicken breast pieces. Use a stick blender to blend the pureed beans into a light foam and spoon over the chicken. Garnish with the deep-fried thyme and serve.

To deep fry the thyme sprigs
Heat about 5cm of groundnut or sunflower oil in a medium saucepan to around180°C. Using tongs, carefully add 3-4 sprigs of thyme and fry for a few seconds until they stop making a sizzling noise but still retain their colour. Remove with a slotted spoon and drain on kitchen paper (DO NOT ALLOW THE OIL TO OVERHEAT).

RECIPE TIPS

1. Chefs love using black-leg chicken in their dishes as it has more flavour than other breeds. If you can’t get hold of any, use a small free-range or organic chicken instead.
2. Dried beans take varying times to cook, so you may need to add additional water and increase cooking times accordingly. Taste at intervals until they are tender.
3. Always grate Parmesan from a block rather than using the pre-grated versions. It will taste better have a fresh, tangy smell.
4. To make the breadcrumbs, simply dry sliced white bread in a very low oven for about an hour until very crisp but not coloured. Alternatively, leave in the airing cupboard overnight.
5. Ask your butcher to make the chicken crown if you like. Alternatively, remove the legs, wings and breast bone from a whole chicken yourself. Use to make a casserole or roast and serve cold with a salad.
6. Basting with the pan juices will help keep the chicken moist as it roasts. Simply hold the hot pan with a dry ovencloth and tip the juices to one end. Spoon over the breast.
7. In order to retain control of cooking, chefs will often part-roast chicken, then take it off the bone and finish the cooking process by pan-frying. This way, there is less chance that the chicken will be over-cooked.
8. If you are unsure whether you chicken is cooked, you can always test its internal temperature through the thickest part of the meat. Electronic thermometers are available from good cookware stockists and catering suppliers.
9. Deglazing pans with a little vinegar or wine after frying will help lift the flavoursome cooking juices which can then be incorporated into the dish.

METHOD

1. Toss the squid pieces in 2 tsp of the oil. Heat a non-stick frying pan or wok until very hot. Add the squid and cook for 1-2 minutes until lightly browned and curled, turning occasionally See tip 2. Toss with half the lemon juice and transfer to a plate.
2. Heat 1 tbsp of the oil and stir-fry the broccoli for 30 seconds. Add the mange tout and stir-fry with the broccoli for 1 minute. Add the prawns and stir fry for about 30 seconds until they are nearly fully pink.
3. Add the remaining oil with the garlic and ginger. Return the squid to the pan and cook for about 30 seconds. When the prawns are fully pink and squid is hot, season with salt and pepper and toss with the remaining lemon juice and chill sauce. Spoon into a warmed dish and top with sliced spring onion. Serve with noodles or rice.
   

RECIPE TIPS

1. Don’t fancy preparing the squid and prawns yourself? Ask your fishmonger to do it for you.
2. Always stir fry seafood for a short time as it toughens the longer it’s cooked.
3. Cut the vegetables into small even pieces - so they cook quickly and at the same rate.
4. Don’t like squid? Use extra prawns instead. If you can’t find raw prawns, use cooked ones.
5. Add extra vegetables if you’ve got them handy in the fridge or need to use them up.

METHOD

1. Heat the oil in a large saucepan or flameproof casserole. Add the onion, celery and fennel. Cover and cook over a medium heat for 4-5 minutes, stirring regularly until beginning to soften. Add the leek and garlic and cook for 2 minutes. Stir in thyme leaves, bay leaf, saffron and curry powder. Fry gently for 2 minutes, stirring occasionally.
2. Tip the mussels into the pan and add the wine. Bring to the boil. Cover and cook for 2-3 minutes, shaking the pan every now and then and stirring once or twice. Add the stock, cover and return to the boil. Continue cooking for a further 3-4 minutes until all the mussels open (Discard any that haven’t opened after this time).
3. Stir in the crème fraiche and season with freshly ground black pepper and a little freshly squeezed lemon juice. Sprinkle with chopped coriander and serve in large warmed bowls with lots of griddled ciabatta bread to mop up the creamy sauce.
4. To prepare the griddled bread: Drizzle the slices of bread on both sides with a little olive oil. Heat a griddle pan until very hot. Add the bread and cook on both sides for about a minute until hot and lightly charred. Serve with the mussels. See tip 4

RECIPE TIPS

1. Soak the mussels in plenty of cold water for 20 minutes before using. Scrub well, remove the hairy beards. Discard any with broken or cracked shells and those that don’t close as soon as they are tapped. After cooking, discard any that don’t open.
2. If you can’t find fresh chicken stock in your local stores, use a good quality chicken stock cube instead. Dissolve in just-boiled water.
3. Use double cream instead of the crème fraiche if you like.
4. Serve the mussels with warm crusty French bread if you don’t have a griddle pan.

METHOD

1. To make the soup, melt 50g of the butter in a large saucepan and add the onion. Stir, then cover with a lid and cook over a low heat for 5 minutes, stirring occasionally until softened but not coloured. See tip 5
2. Add the garlic and squash. Stir well, then season. Cover with a lid and cook gently for 15 minutes, stirring occasionally.
3. Add the stock and bring to the boil. Cook, uncovered, for a further 15 minutes until the squash is very tender. Stir in the double cream and remove from the heat. Cool for a few minutes then carefully blend with a hand blender until smooth.
4. Press through a fine sieve into a saucepan using a ladle. Adjust seasoning to taste and warm gently, stirring regularly.
5. Preheat a griddle over a high heat. Melt the remaining butter in a small frying pan. Add the mushrooms and season with salt and pepper. Stir in the garlic and thyme leaves. Cook for about 2 minutes, stirring regularly. Drain on kitchen paper. Discard garlic and thyme.
6. To cook the scallops, drizzle the olive oil over the scallops and turn to coat. Season with salt and pepper. Cook on the griddle for about 15 seconds then turn 90 degrees and continue cooking on the same side for a further 15 seconds – this will make a crisscross pattern on the underside.
7. Turn over and do the same thing on the other side. The scallops should be ready in about a minute. Do not overcook. Remove from the pan and season with a squeeze of lemon.
8. Ladle the soup into four warmed bowls. Pile the mushrooms in the centre and top with the scallops. Finish the dish with a few parmesan shavings and a drizzle of pumpkin or extra virgin olive oil. Serve.

RECIPE TIPS

1. If you can't find girolle mushrooms, use small chestnut mushrooms, or button mushrooms, instead. Wipe clean with damp kitchen paper and slice before cooking.
2. Hand-dived scallops have a superior flavour and texture. Order from your fishmonger in advance if you can. They will be fairly expensive, but well worth the extra cost. If you don’t have a griddle pan, cook in a small non-stick frying pan instead.
3. Use any type of edible squash you like for this recipe – just keep the prepared weight roughly the same.
4. You can use a good quality chicken or vegetable stock cube instead of the fresh chicken stock if you like. Dissolve in just-boiled water before using.
5. Make the soup in advance if you prefer and warm through gently just before serving.

METHOD

1. To prepare the mussels, heat the oil in a large saucepan or flameproof casserole. Add the onion, celery and fennel. Cover and cook over a medium heat for 4-5 minutes, stirring regularly until well softened. Add the leek and garlic and cook for 2 minutes. Stir in thyme leaves, bay leaf, saffron and curry powder and fry gently for 2 minutes, stirring occasionally. See tip 2
2. Tip the mussels into the pan and add the wine. Cover tightly with a lid and bring to the boil. Cook for about 2 minutes until the mussels start to open, shaking the pan every now and then and stirring once or twice. Add the stock and return to the boil. Cover and continue cooking for a further 3-4 minutes until all the mussels open (discard any that haven’t opened after this time). Stir in the crème fraiche and season with ground black pepper and a little freshly squeezed lemon juice.
3. Remove from the heat and tip into a colander over a large bowl. Drain the mussels then pour the mussels sauce though a fine sieve into a clean medium saucepan. Transfer 2 ladlefuls of the sieved sauce into a clean small saucepan. Set aside. Remove 20 of the mussels from their shells, transfer to a bowl and set aside.
4. To prepare the vegetables, place the diced potato in a small pan. Cover with water and bring to the boil. Cook for 6-8 minutes until soft then drain. Put the diced carrot in a small pan with a knob of the butter. Cover with water and bring to the boil. Cook for 6-8 minutes until soft; drain. Do the same thing with the cauliflower and cook for 4-5 minutes before draining. Put the leek in a small pan with a knob of water and cook gently for 2 minutes until softened. Transfer to a plate. See tip 3
5. To prepare the fish, heat the oil in a non-stick frying pan. Season the fish fillets with a little salt. Cook, skin side down, for 4-5 minutes, then turn over a cook for a further 1-2 minutes on the other side. The fish is ready when the skin is crisp and golden and the flesh has turned white – don’t overcook. Squeeze over a little lemon juice.
6. To finish the dish, add all the cooked vegetables to the medium pan with the reserved mussel sauce. Heat gently for 2 minutes, stirring regularly until hot. Add the reserved shelled mussels. Warm through for a few seconds then stir in the chives, add a squeeze of lemon and season to taste. Bring the small pan of reserved mussel sauce to the boil.
7. Spoon the mussels, vegetables and mussel sauce into the centre of four large, deep plates. Place the John Dory fillets on top. Blend the sauce in the small saucepan with a hand blender until frothy. See tip 4 Spoon some of the froth over the John Dory and vegetables. Serve.

RECIPE TIPS

1. Use any fish fillet you like for this recipe. Sea bass works particularly well, but less expensive fish, such as haddock or cod, are also suitable. Lightly flour skinless fillets to help stop them sticking.
2. Soak the mussels in plenty of cold water for 20 minutes before using. Scrub well, remove the hairy beards. Discard any with broken or cracked shells and those that don’t close as soon as they are tapped. After cooking, discard any that don’t open.
3. To make the dish like a professional, cut all the vegetables into neat, even-sized pieces.
4. No hand blender? Don’t worry about frothing the mussel sauce – it looks great for presentation, but tastes just as good without.

METHOD

1. To prepare the artichoke, trim off the stalk and remove all the green outside leaves. Scoop out the hairy choke and discard. Rinse the artichoke heart and place in a bowl of water with lemon juice to prevent it discolouring. Set aside. See tip 1
2. To make the risotto, first bring the water to the boil in a saucepan. Next, melt the butter in a large pan and add the onion. Cover and cook gently for about 5 minutes until well softened but not coloured. Keep the just-boiled water warm.
3. Stir the rice into the butter and onion mixture and stir well until glossy. Add the wine and simmer until all the liquid has been absorbed. Then, start adding the hot water to the rice mixture – just a ladleful at a time. Simmer very gently until the liquid is absorbed before adding another ladleful. Continue cooking for 15-18 minutes until the rice is just tender and very creamy, stirring regularly.
4. Meanwhile, heat the oil for the artichoke in a frying pan. Drain the artichoke heart and cut into small pieces. Add to the frying pan and cook for 3-4 minutes until golden. Stir in the tomatoes, garlic and thyme leaves. Fry together for 2-3 minutes, stirring regularly until the artichoke is tender. Pour the white wine over and simmer for 2-3 minutes. Season with salt and pepper.
5. When the risotto is ready, stir in the tomato and artichoke mixture, Parmesan and mascarpone. Season to taste – adding a squeeze of lemon to sharpen the flavour if liked. Spoon onto two warmed plates. Top with rocket leaves tossed with oil and lemon juice and scatter with roughly torn prosciutto. See tip 2 Serve.

RECIPE TIPS

1. Use half a can or jar of artichoke hearts instead of fresh artichoke if you like. Drain and cut into small pieces.
2. Prosciutto is air-dried Italian ham. Parma ham is a type of prosciutto and can be used in this recipe.
3. If you can’t find carnaroli rice for this recipe, use arborio rice instead.

METHOD

1. Preheat the oven to 200°C/Gas 6. Cut each chicken breast in half horizontally almost all the way through the middle. Open out, season with salt and pepper and arrange the prunes down the centre of each breast. Close the pocket and wrap each breast in slices of Parma ham. Put on a small, lightly oiled baking tray. Drizzle with a little more olive oil and set aside.
2. To make the risotto, warm the stock in a medium saucepan. Heat a frying pan until hot, then add the oil and butternut squash. Fry over a high heat for about 5 minutes, turning every now and then until golden brown.
3. Melt the butter in a non-stick saucepan and add the onion. Cover and cook gently for about 5 minutes until softened. Stir in the garlic and season with salt and pepper. Continue to cook for a further minute, then tip the rice into the pan and stir until glossy. Pour over the wine, stir well and simmer until all the liquid has been absorbed. Add the squash and cook with the rice for 20-30 seconds.
4. Place the chicken in the oven and bake for 18-20 minutes until tender and cooked through. Next, start adding the hot stock to the rice mixture – just a ladleful at a time. Simmer very gently until the liquid is absorbed before adding another ladleful. Continue cooking for about 15 minutes until the rice is just tender and very creamy, stirring regularly.
5. Remove the chicken from the oven. Transfer to a plate using tongs and rest for 2-3 minutes. Take the risotto off the heat and stir in the mascarpone cheese and Parmesan. Sharpen to taste with a little lemon juice and season with salt and freshly ground black pepper. Add the snipped chives and stir well.
6. Toss the rocket leaves with lemon juice, olive oil and seasoning. Spoon the risotto into the centre of two warmed plates. Slice the chicken breasts and arrange against the risotto. Top with the dressed rocket leaves and serve.

METHOD

1. Use a cook’s blow torch to carefully blacken and blister the pepper skins See tip 3 – do this over a metal roasting tin to protect the kitchen surface and turn using tongs. Plunge into a large bowl of iced water and rub of the skins with fingers. Place on a large chopping board and cut in half. Remove the seeds and cut the pepper flesh into thin strips. Transfer to a bowl.
2. Follow the same method with the tomatoes, heating with the blow torch just until the skins loosen and shrink back from the flesh. Remove skins, place tomatoes on a board, cut into quarters and scoop out the seeds. Cut the tomato flesh into long strips. Put into a clean bowl.
3. Heat 1 tbsp of the oil in a small frying pan. Add three sprigs of thyme and one garlic clove. Cook the peppers over a gentle heat for 3-4 minutes until well softened. Tip into the bowl with the tomatoes. Remove the thyme and garlic and stir in the red wine vinegar.
4. Heat the remaining 2 tbsp oil in a clean frying pan. Strip the leaves from the remaining thyme sprig and add to the pan with the second garlic clove. Cut the bread into small cubes and gently fry with the thyme and garlic for 2-3 minutes until golden, adding the butter after 1 minute. Turn regularly to prevent the croutons over-browning. Drain on kitchen paper.
5. Crush the peppercorns and seeds with a pestle and mortar and scatter over a plate in an even layer. Roll the tuna in the spices until evenly coated. Heat a small non-stick frying pan. Pour the oil over a clean plate and quickly roll the tuna in the oil. Add to the frying pan and cook for about 2 minutes, turning every 30 seconds until browned all over. Put to one side.
6. Cut either side of each olive stone to remove the flesh. Discard the stones. Cut the anchovies into half lengthways. Add the olive pieces, anchovies and extra virgin olive oil to the tomatoes and peppers. Stir in the capers and season to taste – add a little extra vinegar if you like. Cut the tuna into 5mm slices.
7. Spoon the tomato and pepper mixture into the centre of two white plates – use a metal cooking ring to help you achieve an even shape if you like. Top each pile with three slices of tuna and sprinkle with croutons. Scatter a few basil leaves over and serve.

RECIPE TIPS

1. If you can’t get tuna loin, buy thick tuna steaks instead. Always make sure your tuna is really fresh if you are going to serve it rare – or just seared as for this recipe.
2. You’ll find plenty of tiny basil leaves in a growing pot of basil from the supermarket.
3. Cook’s blow torches are available from most department stores and cookware shops. Use with care as the flame is very fierce. If you can’t find one, grill the peppers under a high heat until blackened and blanch the tomatoes in just-boiled water for a few seconds to remove the skins.
4. Marinated anchovies are available at the deli counter or in the chiller cabinets of many supermarkets. Alternatively, try at your local delicatessen.
5. Any rustic white bread will make good croutons for this recipe.

METHOD

1. Place one of the guinea fowl breasts, skin-side down on a board and cover with a large piece of cling film. Flatten evenly with a rolling pin. Put to one side. Cover the board with a clean sheet of cling film and place six, slightly over-lapping, pieces of bacon on top. Put the breast, skin-side down, horizontally across the bacon.
2. Arrange the prunes down the centre of the breast, leaving a 2cm gap at each short end. Fold in the ends of the breast and, using the cling film to guide, firmly roll the breast in the bacon to make a neat shape. Continue rolling the stuffed breast 3 times down the cling film to wrap securely. Twist the ends and tie knots in the cling film. Put to one side and repeat the method with the rest of the breasts.
3. Roll each breast tightly in foil to help maintain the shape, twisting the ends firmly to seal. Heat around 7cm water in a steamer. Add the stuffed breasts, cover and steam for 10 minutes. Remove with tongs, set aside and leave to cool.
4. To make the risotto, warm the stock in a medium saucepan. Heat a frying pan until hot, then add the oil and butternut squash. Fry over a high heat for about 5 minutes, turning every now and then until golden brown.
5. Melt the butter in a non-stick saucepan and add the onion. Cover and cook gently for about 5 minutes until softened. Stir in the garlic and season with salt and pepper. Continue to cook for a further minute, then tip the rice into the pan and stir until glossy. Pour over the wine, stir well and simmer until all the liquid has been absorbed. Add the squash and cook with the rice for 20-30 seconds.
6. Next, start adding the hot stock to the rice mixture – just a ladleful at a time. Simmer very gently until the liquid is absorbed before adding another ladleful. Continue cooking for about 15 minutes until the rice is just tender and very creamy, stirring regularly. See tip 4
7. Preheat the oven to 190°C/Gas 5. Ten minutes before the risotto is ready start to brown the guinea fowl. Heat 1 tbsp of the oil in a small ovenproof frying pan. Unwrap the guinea fowl breasts and cook over a medium heat for 2-3 minutes, turning occasionally until evenly browned. Place the pan in the oven (or put the breasts on a small baking tray if you don’t have an ovenproof pan) and cook the guinea fowl for a further 4 minutes.
8. When the guinea fowl is ready, remove from the oven, transfer to a plate using tongs and rest for 2-3 minutes. Return the pan to the heat – use an ovencloth because the handle will be very hot. Add the red wine vinegar and then around 2 ladlefuls of chicken stock. Simmer until the sauce is well reduced and syrupy, stirring occasionally. Season to taste. Pass through a fine sieve into a small saucepan and keep warm.
9. To cook the cabbage and mushrooms, bring a medium pan of water to the boil. Add the shredded cabbage and cook for 1-2 minutes until just tender. Drain and plunge into lots of iced water. Heat the remaining 1 tbsp of oil in a small pan and add the porcini mushrooms. Cook for around 20 seconds, then add the chanterelle mushrooms and toss together. Drain the cabbage in colander and stir into the pan. Add the knob of butter and seasoning to taste. Toss well together, warm through until hot and remove from the heat.
10. Take the risotto off the heat and stir in the mascarpone cheeses and parmesan. Sharpen to taste with a little lemon juice and season with salt and freshly ground black pepper. Add the snipped chives and stir well.
11. Spoon the risotto into small silver saucepans or warmed dishes – ramekins are the right size. See tip 5 Sprinkle with a few pumpkin seeds, drizzle with olive or pumpkin oil and place on four warmed large white plates. Cut each guinea fowl breast into two pieces and trim the ends off. Put on the plates with the risotto and arrange pieces of cabbage and the mushrooms around. Spoon the sauce over and serve.

RECIPE TIPS

1. Use small free-range chicken breasts for this recipe in place of the guinea fowl if you prefer.
2. If you can’t find fresh porcini or chanterelle mushrooms, use chestnut mushrooms or button mushrooms instead.
3. Other squash and pumpkin work well – just keep the prepared weight roughly the same.
4. Keep an eye on the risotto as it cooks, but don’t stir too much or you may break up the grains of rice and make it stodgy.
5. Present the risotto directly on the white plates if you don’t have any small dishes to hand.

METHOD

1. Mix the garlic mayonnaise ingredients in a small bowl and put aside. To make the omelette, heat the oil in small, non-stick frying pan. Add the onion and fry gently for 1 minute. Add the pepper and cook for a further minute, stirring occasionally. Season.
2. Stir in the peas and potatoes. Season the beaten egg with salt and pepper and pour over the vegetables. Cook over a medium-low heat for 4-5 minutes until almost set and golden brown on the underside.
3. Place the pan under a preheated hot grill and cook until the top of the omelette is golden and set. Remove pan from the heat, loosen the edges and turn out onto a board. Cut into thick wedges and divide between two plates.
4. Toss the rocket leaves with a little lemon juice and olive oil. Season. Serve the omelette hot or cold with rocket leaves and garlic mayonnaise.

METHOD

1. Heat 2 tbsp of the oil in a large saucepan or sauté pan, add the onions and garlic, cover and gently fry for 3-4 minutes, stirring occasionally until softened but not coloured.
2. Add the fennel seeds and fry for a few seconds before adding the chilli. Cook for about a minute then pour over the wine and bring to the boil. Tip the tomatoes into the pan and return to the boil. Reduce the heat slightly and simmer for 5 minutes.
3. Cut the monkfish into four even-sized pieces and season with a little salt. Heat 1tbsp of the oil in a small non-stick frying pan and fry the fish for 3-4 minutes until pale golden brown. Turn halfway through the cooking time - it should still be raw inside as it will finish cooking in the stew. Add a knob of butter and allow to melt. Remove pan from the heat and set aside.
4. Pour the stock into the pan with the tomatoes. Season well and return to the boil. Reduce the heat and simmer gently for 15 minutes, stirring occasionally. Stir in the beans and place the fish fillets on top. Cover with a lid and cook over a moderate heat for 4-5 minutes. Remove the lid, scatter the clams around the fish fillets and stir into the sauce. Cover and cook over a high heat for 2-3 minutes until they open (discard any that remain closed).
5. Take the pan off the heat and gently stir in the basil leaves. Adjust seasoning to taste. Ladle the tomato and clam sauce into four warmed bowls and top with the monkfish fillets. Drizzle with a little olive oil and serve with garlic mayonnaise and croutons. See tip 3

RECIPE TIPS

1. Use thick cod or haddock fillet instead of monkfish if you like. Handle carefully while it cooks so it doesn’t break apart. You could try using fresh mussels instead of clams too.
2. Clams should smell fresh and sweet – not at all fishy. Check they are tightly closed. If you do find any that are open, tap sharply on the work surface and they should close immediately – discard any that don’t. Discard any with cracked or broken shells. Rinse well in lots of running cold water and then soak for 20 minutes before cooking.
3. To make the croutons, place the sliced bread on a large baking tray, drizzle with olive oil and cook in a preheated oven at 180°C/Gas 4 for about 15 minutes until crisp and very lightly browned.

METHOD

FOR THE TURBOT AND MINESTRONE

1. Bring a small pan of water to the boil and cook the cabbage for 1 minute. Drain in a sieve and plunge into a bowl of iced water. Set aside. Melt the butter in a small frying pan with the garlic and 2 sprigs of the thyme. Cut the ciabatta bread into small cubes and fry until golden brown, turning regularly. Drain on kitchen paper and set aside.
2. Heat 2 tbsp of the oil in a large pan and add the carrot and swede. Cover and cook gently for 2-3 minutes, stirring once or twice. Add the celery and cook for 2-3 minutes until beginning to turn golden. Add crushed garlic to the pan and leaves from the remaining thyme. Stir in the clams and white wine.
3. Bring to the boil, cover and cook for 2 minutes. Pour over the stock and bring to the boil. Add the beans, tomatoes and pasta. Simmer for 3 minutes more. Drain the cabbage and stir into the pan. Add half the Parmesan and the basil pesto. Season and add a little lemon juice to sharpen the flavour. Keep warm.
4. Heat the remaining oil in a small non-stick frying pan. Season the turbot on both sides and fry for 2-3 minutes, turning after 1 ½ minutes, until cooked. See tip 3 Spoon the minestrone mixture into four warmed dishes. Place the fish on top. Sprinkle with croutons, drizzle with a little oil, sprinkle with remaining Parmesan and serve.

FOR THE BASIL PESTO

1. Bring a large pan of water to the boil. Remove the basil leaves from the stalks and rinse in a colander.
2. Drop the basil leaves into the boiling water then carefully drain through a colander and plunge into iced water. Drain and squeeze out the excess water.
3. Place the leaves in a small food mixer with the pine nuts, Parmesan and oil. Blend to a fine puree. Season to taste and blend once more. Freeze leftover pesto in small containers or ice cube trays to retain the colour.

RECIPE TIPS

1. Use cannellini beans instead of borlotti beans if you like.
2. If you can’t find turbot, cook monkfish fillet or sea bass instead for this recipe.
3. The fish should look opaque when cooked - check it’s ready by inserting a cocktail stick into the centre – it should slide in smoothly with little resistance.
4. Use different vegetables for the minestrone according to the season. For example, in Spring use peas, broad beans and asparagus.

METHOD

1. Put biscuits in a thick plastic food bag and crush with a rolling pin. Tip into a bowl and stir in the melted butter. Mix well. Put a piece of baking parchment on a tray and place six small rectangle moulds on top. See tip 2 Divide the biscuits between the moulds and press down well. Spoon the cheesecake mixture into each mould. Cover with cling film and chill for at least 1½ hours until set.
2. Put the Amaretto liqueur in a small pan and warm gently on the hob. Place the gelatine sheets in a large bowl and cover with cold water. Leave for a minute then squeeze out the excess water and stir the gelatine into the Amaretto. Remove from the heat and leave to dissolve.
3. Beat the eggs and sugar with an electric whisk until pale and creamy. In a clean bowl, beat the cheese with a wooden spoon until smooth then slowly add the cream. Pour the egg and sugar mixture into the cheese and cream and stir well. Stir in the Amaretto and gelatine. Spoon the cheesecake mixture into each mould. Cover with cling film and chill for at least 1½ hours until set.
4. To prepare the baked fruit, cut twelve 30cm squares of baking parchment. Take two squares and place on top of each other. Put a few blackberries in the centre with one quartered plum and four fig pieces. Top with a small knob of butter and sprinkle with 1 tsp sugar, 1 tsp Cassis, half a cinnamon stick and a sprig of thyme. Bring up sides to make a parcel and tie with string. Put on a large baking tray. Repeat with the remaining parchment and fruit to make six parcels. Set aside.
5. Thirty minutes before serving, preheat the oven to 190C/Gas 5. Place the parcels on the baking tray in the oven and cook for about 20 minutes until the fruit is soft. See tip 3 Remove the cheesecakes from the fridge and top each one with crushed amaretti biscuits. Warm the moulds carefully with a cook’s blow torch and put one at time onto large white plates.
6. Loosen cheesecakes with a knife and remove the moulds. Take fruit out of the oven and carefully cut open each parcel. See tip 4 Arrange the fruit on the plates with the cheesecakes and tip the juice into a small pan. Bring to the boil and simmer until reduced by half. Spoon over the fruit. Garnish with fresh thyme and serve.

RECIPE TIPS

1. Replace the Amaretto with a teaspoon of vanilla extract or the finely grated zest of half a lemon – dissolve the gelatine in a small pan with 40ml hot water.
2. If you can’t find rectangle moulds (try catering suppliers and large department stores), use plain white ramekin dishes instead. Serve in the ramekins or line with cling film and lift out carefully. Slide off the cling film and onto the plates to serve.
3. Test the fruit is ready by piecing one of the parcels with a skewer. The plums should feel soft and offer little resistance.
4. The baked fruits make a brilliant and very simple dessert just as they are. Serve on plates straight from the parcels if you like and spoon crème fraiche or ice cream on top.