A classic fish pie recipe, made using responsibly sourced seafood from sustainable sources. Sometimes it feels like the humble fish pie has gone the way of other classic dishes and is now only eaten as a ready meal. Small amounts of overcooked seafood, of questionable quality and origin, swimming in a bland sauce, and heated in the microwave feels like …
Traditionalists will tell you the best way to eat oysters in the half shell is naked, freshly opened, with nothing at all. It’s a nice way to enjoy them especially if you’re feeling lazy and the only work you want to do is a bit of shucking. Personally, if you gave me a dozen oysters, half a lemon, some tabasco, …
A marinated artichoke salad with crunchy green beans and sauteed portobello mushrooms. Dressed with a piquant pumpkin seed, shallot, and balsamic dressing. Do you like artichokes? The nobbly Jerusalem variety are delicious and make a tasty soup or work great as a vegetable in their own right either boiled, roasted or pureed. It’s the globe artichoke that up until very …
Brioche mincemeat doughnuts – A sweet buttery brioche dough stuffed with fruity mincemeat and coated in a spiced sugar flavoured with cinnamon, nutmeg and cloves. My guess is that anyone who’s organised and into a bit of seasonal baking already has their Christmas confectionary well under way. Cakes already made and probably iced, while Christmas pudding are left maturing for …
Slow roast turbot – Sweet tasting turbot, slowly roasted in an olive oil infused with zesty lemon, fragrant thyme, and salty anchovies. It’s been a long time since I’ve eaten let alone cooked a bit of turbot. Last weekend that all changed. I’d made a rare trip out to Howth fish market in search of some black sole but due to …
Prawn and sweet potato massaman curry – A mild and mellow Thai broth made with succulent tiger prawns and tender chunks of brightly coloured sweet potato. Out of all the curries on the planet the massaman is definitely a favourite. I’ll order in the odd Indian from time to time and enjoy a biryani, a masala, or a jalfrezi now …
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