Cook the pasta (9 mins rolling boil in salted water) and steam open the clams with a little of the white wine. In a frying pan, melt the butter and add the oil, wine and garlic, stir and simmer for a minute or so. Add the pasta to the pan and make sure it’s well coated before adding the clams and tossing through the pasta.
In a dry saucepan, steam the mussels open on a high heat. Once all are open drain and leave to one side to cool slightly. Take the mussel meat out of the shells and dust in the potato starch before frying until golden and crispy. Mix the mayonnaise with the harissa and serve!
Thunly slice the onion and then in a little oil sauté until beginning to turn translucent. Add the tomatoes and harissa spice mix and simmer until the tomatoes have reduced by about a third. Leave the tomatoes simmering and while they finish flash fry the monkfish for about a minute on either side.
This one can be a little bit of effort for a weeknight but it’s definitely worth the time.
For the sauce
In a saucepan mix together the toban djan and other sauce ingredients, bring to the boil and simmer for 5 minutes. Mix the potato starch with a little water to make a slurry, add this to the sauce to thicken it and leave to one side.
Pan fry the fish until golden and crispy, while the fish cooks chop the onions ready for garnish. Plate with the fish on top of the sauce and spring onion sprinkled on top.
For the Sauce
This one looks jazzy but really doesn’t take much time at all. Start off by bringing a saucepan of water to the boil and then add a generous pinch of salt. Heat another pan and fry the sea bass skin side down for about 3 minutes. After about a minute put the broccoli, asparagus and samphire into the boiling water. Cook for about 1 minute then take off the heat.
Heat another small pan and melt the butter, then add the rest of the sauce ingredients. Give everything a good stir and keep on a low heat. Turn the sea bass over and cook for a further minute, then leave in the pan but take it off the heat. Finally, in another pan steam open the mussels.
Put them in a dry pan and cover, it should take about a minute for them to open and then drain them. Put the vegetables in the centre of the plate and surround it with the mussels.
Put the sea bass on top and then drizzle over the sauce.
PG
Simple really… Shred the cabbage, dice the pepper, then in a wok stir fry for about 2 minutes and season liberally. In a frying pan, bring some water to the boil and poach the haddock for about 2 minutes either side.
Then leaving the fish in the water, poach the egg in the same pan until it’s just cooked. That way you should get a nice runny yolk, and that really is it, plate it up and enjoy.
PG
Cut the salmon into bite sized little chunks and leave to one side. Mix the flour with some cold water until it forms a fairly thick batter. In a wok or using a deep fryer bring the oil up to temperature. Once ready to fry dunk the salmon chunks (that rhymes…) in the batter and fry until nicely golden. While the salmon is cooking; mix together the soy, ketchup, Tabasco and paprika to make the sauce. Once the bites transfer to a bowl and toss around in the sauce. Serve with a wedge of lemon, done.
PG
Heat the oil in a fry pan and then add the tortilla to the pan and fry on either side until nice and golden. It should take about 2 minutes either side on a high heat.
Put the now crispy tortilla on a plate, top with the watercress and put the prawns and crayfish on top. Drizzle the mayo (I use the squeezy one) and balsamic syrup in a cheffy style and then enjoy!
PG
Right then, start off by prepping the veg. Either blend the cauliflower or chop it finely and then stick it in a pan and stir fry for 5 minutes. Once that’s done finely chop the onion and in the same pan, fry until just cooked. At this point add the harissa paste stir, and then add the water and vinegar.
Leave the harissa mix to reduce, while that’s doing its thing, coat the bream in flour and fry in another pan until crispy on both sides. Then, leave that to one side to rest. In yet another pan (more washing up) boil the tenderstem for about 3 minutes, you want it to be crispy.
Your harissa mix should be nicely reduced now, add the honey, cumin, paprika, raisins and cinnamon and give it all a good stir. Put the bream back in the pan and cover with the mixture.
Finally plate it all up, cauliflower and tenderstem followed by the bream and then the reduced harissa sauce. Lastly, top with the coriander, easy no?
PG
In a small bowl mix the garlic, soy and honey together. Then, in a saucepan boil the tenderstem and samphire for around 3 minutes, drain and leave to one side. In a heavy bottom pan or wok heat some oil and after seasoning well, pan fry the fish until its crispy on both sides and leave to rest in a warm place.
In the same pan stir fry the beansprouts and chilli before adding the tenderstem and samphire. Add the soy sauce mix little by little making sure the veg is properly coated.
All that’s left is to put the veg on a plate, top with the fish and enjoy!
PG
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