15 MINUTES SMOKED SALMON, CREME FRAICE & CORNICHON GNOCCHI

After a week of Christmas parties, lots of wine and stodgy food I was after a delicious, quick and not too indulgent dinner that would sort this slightly worse for wear 31 year old out in an instant.

Craving smoked salmon and some sort of carb, but not wanting to revert to my usual and very heavy smoked salmon and cream pasta, I found this amazing and super easy to make gnocchi recipe online and it may just be new favourite!

The sauce which is essentially chopped up cornichon, cornichon juice, creme fraiche and fresh dill may sound odd but works a real treat when combined with slices of smoked salmon, broad beans and the gnocchi which are fried in some butter to get them nice and crispy! 

Quick, tasty, comforting - what else could you want!!!

SERVES 2

• 125g frozen broad beans 
• 25g butter 
• 1 tbsp olive oil 
• 1 x 500g pack chilled gnocchi 
• 150ml crème fraîche 
• 5 small cornichons, chopped, plus 2 tbsp of pickling liquid 
• 1 pack dill, chopped 
• 200g pack smoked salmon

METHOD

• Put the broad beans in a heatproof bowl, cover with boiling water and leave to defrost.
• Heat the butter and oil over a medium heat in a non-stick frying pan that’s large enough to hold the gnocchi in a single layer. 
• Once the butter has melted, add the gnocchi and toss in the fat until evenly coated, then fry undisturbed for 2 minutes
• Toss the gnocchi to turn and fry for another 2-3 minutes, stirring until golden on all sides. 
• Drain the broad beans.
• Turn off the heat and stir through the crème fraîche and pickling liquid followed by most of the cornichons and dill, plus the broad beans
• Season with salt and pepper.
• Remove the pan from the hob completely and stir through three-quarters of the smoked salmon.
• Divide the gnocchi between two bowls and top with the reserved gherkins, dill and smoked salmon. 
• Serve with a grinding of black pepper.

CURRIED BUTTERNUT SQUASH RAMEN

Although butternut squash is most definitely not the most traditional of ramen ingredients, it works an absolutely treat in this nearly vegan (omit the egg and replace the egg noodles with a vegan friendly alternative) ramen that may just be my favourite every homemade noodle soup yet!!!

The combo of curry and roasted butternut squash is a revelation, with 2/3 of the roasted squash used as the most wonderful base for a broth that will knock your socks when combined with miso, chilli oil, veg stock and fresh ginger.

The last third, kept in the oven a little longer to caramelise the squash, is just one of the delicious toppings that finish off the outstanding ramen, alongside chargrilled pak choy and corn on the cob and the most perfectly still in the middle gooey cooked egg.

I slurped up every last bite of this ramen and I am already thinking about making this for supper again VERY soon - a new fav!

SERVES 2-3

INGREDIENTS

1 largeButternut Squash
2 tbsp Curry Powder
2 tbsp White Miso Paste
1 tbsp Sesame Oil
2 tsp Chilli Oil
1Vegetable Stock Pot
1½ L Boiling Water
25g Ginger
4 Cloves Garlic
3 Pak Choi
2 Corn On The Cobs

100g beansprouts
4 Eggs
400g Instant Noodles or Egg Noodles
Vegetable Oil

METHOD

• Begin by preheating the oven to 180°C.
• Peel your butternut squash. 
• Deseed and chop into chunks.
• Add the squash into a roasting tray with a glug of vegetable oil, a big pinch of salt and half of your curry powder. 
• Mix together and whack it into the oven for 40 mins until the squash is soft and tender. 
• Stir halfway through.
• At this point, remove 2/3’s of the butternut squash from the oven and pop the remaining 1/3 back in for another 15 minutes until it becomes browned and caramelised.
• Add the 2/3’s of the squash into a blender along with the white miso, the rest of your curry powder, sesame oil, chilli oil and the vegetable stock pot. 
• Add in a small splash of water and blitz until you have a fine butternut squash paste.
• Finely chop the knob of ginger and grate the garlic cloves. Add the ginger and garlic into a deep saucepan with a splash of vegetable oil. 
• Fry on low to medium heat. 
• Just before it begins to colour add the butternut paste and cook for around a minute.
• Just before the butternut paste starts to catch add in boiling water. Stir it together and bubble down on a medium heat until you have a thick broth consistency (looser than a soup).
• Meanwhile, quarter your pak choi. Get a griddle pan on the heat and when hot add in the quartered pak choi and corn on cobs (if you do not have a griddle pan use a non-stick frying pan without oil). 
• Griddle for 3-4 minutes on both sides until charred. Once cooked set aside.
• Step 9. 
• Time to boil the eggs. 
• Boil for 5 minutes, remove and add into a bowl of icy water to stop the eggs from cooking. 
• Remove after a few minutes and peel away the shell.
• Get your noodles and bean sprouts and chuck them into the broth. 
• Cook for 3-4 minutes
• Time to serve up the ramen!
• Into a bowl, add a handful of noodles and fill with ramen broth. 
• Cut off the corn off the cob and add into the bowl along with the pak choi. 
• Take the caramelised butternut squash from the oven and place that in the bowl. Chop your runny egg in half and add on top. 
• Drizzle over with more chilli oil and enjoy!

GOCHUJANG FISH PIE WITH SWEET POTATO AND BLACK SESAME

A Korean twist on the quintessentially British fish pie, with a sweet potato and black sesame instead of the bog standard potato topping, might sound ODD but OMG this may just be the best savoury pie I have ever had!!!

Spicy, comforting and full of unexpected but wonderful flavour combo - this is a new dinner party favourite I URGE you to make!!

SERVES 3

INGREDIENTS

• 1kg sweet potatoes, peeled and roughly chopped
• 3 medium free-range eggs
• 1 fish stock cube or 500ml fish stock
• 90g unsalted butter
• 50g plain flour
• 2 tbsp gochujang
• 1 tsp rice wine or white wine vinegar
• 400g fish pie mix
• 150g raw king prawns, shelled 
• 75g frozen peas
• 100g spinach
• 1 tbsp black sesame seeds
• 4 tbsp crunchy kimchi to serve

METHOD

• Cook the potatoes in salted boiling water until soft (around 20 minutes), then lift out with a slotted spoon and set aside to steam dry. 
• In the same pan of boiling water, cook the eggs for 6½ minutes, then drain and transfer to a bowl of cold water to stop them from cooking further.
• Meanwhile, pour 500ml boiling water from the kettle over the stock cube, stir to dissolve and set aside. (If using fresh stock, cook it in the microwave on high for 1 minute to warm through). 
• Put 50g of the butter in a large saucepan over a medium heat and, once melted, stir in the flour to make a paste. 
• Cook, whisking, for 2 minutes to cook out the floury taste, then slowly whisk in the hot fish stock bit by bit, to avoid lumps. 
• Stir in the gochujang paste and vinegar, then season with a pinch of salt and pepper and leave to cool slightly.
• n the potatoes, leave to steam dry for a minute, then return to the pan and mash with the remaining butter. Season with a big pinch of salt. 
• Heat the oven to 180ºC fan/gas 6.
• Stir the fish, prawns, peas and spinach into the sauce and transfer to an ovenproof dish. 
• Peel and halve the eggs, then nestle them into the sauce. 
• Spoon over the sweet potato mash, spread to cover, then sprinkle with black sesame seeds and put in the oven for 30 minutes. 
• Serve with a spoonful of crunchy kimchi on the side.

SALMON, ORANGE & POTATO TRAY BAKE WITH CITRUS AVOCADO SALSA

Another week, another tray bake!!!

Here the combo of salmon with a fresh herb, paprika and orange zest rub, roast potato and orange slices and the most wonderful sriracha and orange dressing works an absolute treat and is packed full of flavour.

The avocado citrus salsa is the perfect finishing touch and adding orange juice to avocado is the ultimate game changer - how is adding it NOT A THING for all guacamole!!!

Fresh, filling, and full of the good stuff!

INGREDIENTS

• 500g Yukon Gold Potatoes
• 2 salmon fillets
• 1 tsp Sweet Smoked Paprika Powder
• 1 tsp Orange Zest
• 1 orange
• 3 tbsp Lemon Juice
• 3 tbsp Orange Juice
• 2 Shallots
• 1 tsp Sriracha sauce
• 1 tbsp fresh rosemary
• 1 tbsp fresh thyme
• Salt & pepper 

CITRUS AVOCADO SALSA

• 2 avocados
• 2 tbsp olive oil
• 3 tbsp orange juice
• 3 tbsp lemon juice
• Salt & Pepper to taste

METHOD

• Preheat oven to 200 ºC and prepare a baking sheet with parchment paper.
• Wash the potatoes, cut in half and spread on the baking sheet. 
• Drizzle with olive oil, season with salt and pepper, and toss to coat. 
• Roast for 10-15 minutes, or until tender. 
• For the salmon, thyme and rosemary, wash, shake dry and pluck the leaves from the stalk. 
• Finely chop the leaves and rinse the salmon in cold water and pat dry.
• Mix the herbs with the smoked paprika powder, orange zest, lemon zest and a pinch of salt and pepper and then spread over the salmon. 
• Rub into the fillet together with 2 tablespoons of olive oil.
• In a small bowl, mix 2 tablespoons of olive oil, lemon juice, orange juice and sriracha sauce. 
• Peel shallots and cut into thin slices. 
• Wash the orange with hot water, dry and cut into slices.
• Take the potatoes from the oven. 
• Add the salmon, sliced shallots and orange slices around the potatoes. 
• Drizzle over the sriracha citrus mixture and return the pan to oven and roast for 10-20 minutes more, until the salmon is done.
• Meanwhile, prepare the salsa. 
• Halve, core and peel the avocado. 
• Cut the pulp into fine cubes. 
• Mix together with orange juice, lemon juice and olive oil. 
• Season to taste with salt and pepper.
• Serve the salmon and potatoes with some fresh citrus avocado salsa.

OTTOLENGHI'S MUSHROOM "CARBONARA"

This pasta is a real show stopper and a must-try dish for any fellow mushroom lovers like myself out there!

Truly the mushrooms, cooked with an asian twist, are the real stars of the show here, chopped so finely that they almost feel like the pancetta that you find the meaty original and are definitely a worthy vegetarian friendly substitute.

The perfect autumnal pasta main to impress that will even win carnivores over.

Serves 2

INGREDIENTS

For the fried shiitake

• 1 tbsp olive oil
• 150g fresh shiitake mushrooms, stems discarded, caps chopped into 1cm pieces
• ½ tsp mirin
• ½ tsp soy sauce 
• For the soy shimeji 
• 1 tbsp olive oil 
• 300g shimeji mushrooms, trimmed, or oyster or king oyster mushrooms, shredded
• 1 tsp soy sauce
• 1 tsp mirin

For the ‘carbonara’

• 5 egg yolks
• 50g parmesan, finely grated 
• 1½ tsp mirin 
• 1 tbsp soy sauce
• Fine sea salt and black pepper
• 400g dried bucatini, or spaghetti
• 1 tbsp olive oil 
• 1 large garlic clove, peeled and crushed

METHOD

• Start with the shiitake. 
• Put the oil in a large frying pan on a medium-high heat, add the chopped shiitake and cook, stirring often, for about seven minutes, until golden all over. 
• Mix the mirin and soy in a small bowl, pour into the pan and cook, stirring quickly for another minute. 
• Tip the shiitake mix on to a plate and set aside.
• Wipe the pan clean and put it on a high heat. 
• Pour a teaspoon of oil into the pan, then add a third of the shimeji (or oyster or king oyster mushrooms) and cook, stirring often, for two to three minutes, until lightly golden all over. 
• Tip into a large bowl, then repeat with the remaining shimeji, cooking them in two more batches and adding a teaspoon of oil. 
• When the last batch of shimeji is cooked, return them all to the pan. Mix the mirin and soy in a small bowl, pour over the top of the shimeji, stir to coat, then tip out into the large bowl and set aside.
• Now for the carbonara. 
• Put the egg yolks, parmesan, soy and mirin in a bowl, add a few good grinds of pepper, mix well and put aside.
• Put 1.3 litres of water and three-quarters of a teaspoon of salt in a large pan and bring to a boil. 
• Turn down the heat to medium-high, add the pasta and cook until al dente. 
• Two minutes before the pasta is done, return the saute pan to a medium heat and, once it’s hot, add the oil and garlic and cook, stirring, for 30 seconds, until fragrant.
• Using tongs, lift the cooked pasta out of the boiling water and stir it into the garlicky oil. 
• Measure out 200ml pasta water into a bowl, quickly stir in the egg mixture, to combine, then pour the lot into the pasta pan and stir vigorously for a minute, just until the mix thickens into a sauce that coats the pasta.
• Take the pan off the heat, stir in the shimeji until well combined, then use tongs to transfer the pasta to two bowls. 
• Scatter a quarter of the fried shiitake over the top of each bowl of pasta and serve with the rest of the shiitake on the side.
• ENJOY!

NO STIR LEEK, SMOKED SALMON & DILL RISOTTO

Making a risotto can involve a lot of faff and having to watch over a pot continuously for at least half an hour while stirring is fun and games when you have the time for it but not ideal when you are after an easy yet fancy dinner.

Well my smoked salmon, leek and dill risotto may be the answer for those short on time - a risotto that tastes like the real deal and like you have slaved over it for hours but is in fact super easy and quick to make, your oven in fact doing all the hard work!

I was shocked how perfectly cooked and creamy the final risotto was and was seriously impressed with the wonderful flavour combo of the leeks, dill and ample smoked salmon!

One of those dishes that will be a total dinner party winner but will leave you with minimal washing up and cooking effort!

A new fav!

SERVES 4

INGREDIENTS

• Olive oil for frying
• 500g leeks, thinly sliced
• 2 garlic cloves, crushed
• 300g arborio risotto rice
• 250ml vegetable stock
• 25ml fish stock
• 750ml semi-skimmed milk
• 100ml low-fat crème fraîche
• Juice 2 lemons
• 400g smoked salmon, sliced
• Bunch fresh dill, chopped

METHOD

• Heat the oven to 180˚C/160˚C fan/gas 4. 
• In a large flameproof casserole (one that has a lid), heat a glug of oil and add the leeks (see tip). 
• Fry for 5 minutes on a medium heat until starting to brown.
• Add the garlic, dill and rice, then cook for 2-3 minutes until the rice is translucent. 
• Pour in the stock and 600ml of the milk, put the lid on and bake for 35-40 minutes until the rice is tender and has swelled. Warm the remaining milk.
• Remove the casserole form the oven – it will look like the milk has split, but don’t worry, it will come back together. 
• Stir in the remaining milk, crème fraîche and half the lemon juice. 
• Taste and add more lemon juice, if you like. Stir in the salmon and dill, then season.
• Top with more smoked salmon slices and serve!

COPYCAT JOE & JUICE SPICY TUNA SANDWICH

Like half the millennial and most of the Gen Zers out there I am OBSESSED with JOE & THE JUICE sandwiches.

Eating one of their, pushing the £8 mark, slimline sandwiches gives me immense joy every time I treat myself to one, especially their spicy tuna version which is the perfect combo of crispy thin wholewheat bread, tuna salad, jalapeño, tomato and pesto.

I have been so obsessed with them recently that I made it my mission to recreate a worthy "copycat" and "make it your own at home" version, and after a bit of research online and thoroughly analysing what ingredients I thought I could taste in the sandwich I came up with pretty spot on recipe!!!

In fact my version was so damn tasty and close to the original that I basically ate it for dinner, then breakfast and lunch the next day!

Of course, I will still got to Joe & the Juice when feeling lazy or like treating myself but it was so easy and cheap to make this outstanding sandwich at home that I will be repeating this little recipe A LOT in the future, trust me!

MAKES 4 SANDWICHES

INGREDIENTS

FOR THE TUNA SALAD

• 2x 150g tins of canned tuna in spring water
• 1 tablespoon chopped dill
• 150g light mayo (add / reduce until you get your desired consistency, I don't like it too mayo heavy)
• 2 tablespoon chopped jalapeños, drained (add more if you like it extra spicy)
• Tabasco (I added about 10 splashes)

TO ASSEMBLE

• 4x wholemeal pittas (Warburton's had the best shape for this), ends and sides trimmed to give you two rectangle pieces for each pitta.
• Pesto
• 2x beef tomatoes, sliced
• 2x ripe avocados, sliced

METHOD

• Make your tuna salad - combine the tuna, mayo, jalapeños, tabasco and dill.
• Mix well and adjust the tuna salad seasoning + spice level to your liking, then set aside in the fridge.
• Get a griddle pan hot on a high heat
• Add your pitta slices and grill both sides until hot and crispy
• Now it's time to assemble the sandwich!
• Spread the bottom pitta slice with plenty of pesto.
• Top with tomato and avocado slices.
• Spread your tuna salad generously as final layer then add the top pitta slice and ENJOY!
• The tuna salad keeps a good few days in the fridge so keep on making those sandwiches!! 

CHEESY BEAN, MISO & LEEK GRATIN

It's getting colder by the day as we are heading towards winter, which means melted cheese in recipes is basically mandatory!

I absolutely adored this twist on a vegetable and cheese sauce bake - the addition of miso and butter beans makes this a filling, wonderfully flavourful and veg packed main that I have been thinking of ever since I rustled up on a rainy Saturday evening.

This is proper comfort cooking that still delivers on the nutrients and I for one cannot wait to make it again! 

SERVES 2

INGREDIENTS

• 400g leeks 
• 1x head of broccoli, chopped into florets
• 400ml vegetable stock (made using ½ stock pot or cube)
• 35g butter
• 35g plain flour
• 120g mature cheddar, grated
• 3 sprigs of thyme, leaves picked
• 1½ tbsp white miso paste 
• 1 x 400g tin cannellini beans, rinsed and drained
• 1 x 400g tin butter beans, rinsed and drained

TO SERVE

Mixed salad and crusty bread

METHOD

• Preheat the oven to 220°C
• Chop the leeks into 3cm-thick rounds. 
• Pour the stock into a medium saucepan and bring to the boil. 
• Add the leeks and simmer for 5 minutes, until the leeks are just tender. 
• Lift them out of the pan with a slotted spoon and set aside, reserving the stock.
• In another saucepan, melt the butter over a medium heat. 
• Add the flour and cook out for 2 minutes until it starts to smell biscuity. 
• Gradually pour in the reserved stock, stirring until you have a smooth paste before adding more. Bring to the boil, then simmer for 1-2 minutes until thickened. 
• Add 80g of the cheddar along with the thyme and miso paste. 
• Stir well to combine.
• Tip the beans into a gratin dish along with the blanched leeks. 
• Pour the sauce over the top and sprinkle with the remaining cheddar. 
• Bake for 17-20 minutes until golden and bubbling. 
• Serve with salad and crusty bread.

MONKFISH RAGOUT PASTA

Post fashion week month I was after a fancy pasta dish that wouldn't be too much hassle to rustle up on a Friday night but would still feel like a real treat.

I am big fan of the firm texture and unique taste of monkfish and loved the idea of adding it to a traditional Italian tomato ragout type sauce and here the sauce is really the star of the pasta dish.

I tweaked the original recipe by adding some black olives and fresh parsley for another texture and added depth of flavour and I have to say the final result felt authentic, rustic and very delicious.

 For 2 servings

INGREDIENTS

• 400g paccheri
• 300 grams monkfish fillet
• 250 ml (1 cup) peeled tomatoes, pureed in the food processor or blender
• 60 ml (1/4 cup) dry white wine
• 60 ml (1/4 cup) milk
• 1 garlic clove
• 2 Tbsp olive oil
• Salt and freshly ground black pepper
• 1 Tbsp minced fresh flat leaf parsley
• 150g pitted black olives

METHOD

• Heat the olive oil in a frying pan. 
• Peel the garlic clove and slice it thickly. 
• Add the garlic to the hot oil. 
• Tilt the pan, and cook the garlic until it is golden. 
• Then discard the garlic. 
• This way, you end up with garlic-infused oil.
• Add the monkfish and cook over high heat for about 1 minute per side. The monkfish should stay raw on the inside.
• Take the monkfish out of the pan and reserve.
• Deglaze the pan with the white wine.
• Use a wooden spatula to scrape the bottom of the pan to loosen the browned bits stuck to the pan from browning the fish.
• Add the tomato and the milk. 
• Stir well. 
• Season with salt and freshly ground black pepper. 
• Bring to a boil, then reduce to a simmer. 
• Stir regularly.
• Dice the fish, and season it with salt and freshly ground black pepper.
• Add the juices that will have leaked from the fish to the sauce.
• While the sauce is simmering, bring a pot of water to a boil. 
• When the water boils, add salt and the pasta. 
• Set the timer for the time indicated for al dente on the package.About 5 minutes before the pasta will be ready, the tomato sauce should be nice and thick.
• It should in fact be slightly thicker than you want it to be, because the fish will release some liquid when it is cooked in the sauce.
• Add the fish to the sauce and turn off the heat.
• Stir to coat the fish with the sauce, sprinkle with parsley and enjoy!

HARISSA SALMON WITH COURGETTE, HERB & FETA PASTA SALAD

I cannot wait to get into proper cooking again now that shows are over but I did manage to make this delightful salmon dish a few weeks ago.

Salmon gets topped with harissa before being roasted in the oven and gets accompanied with the most wonderful room temperature pasta salad made out of sautéed courgette slices, which get tossed in lots of her herbs, vinegar and oil, feta and pasta with the final result topped with flaked almonds.

It's a fresh, filling and wonderful fragrant supper that will make you go for seconds.

SERVES 2

INGREDIENTS

• 2 salmon fillets
• 2 tsp harissa
• 350g trofie pasta
• 1 courgette
• Extra-virgin olive oil, to fry and drizzle
• 1 tbsp white wine vinegar
• Finely grated zest 1 lemon, plus half its juice
• ¼ bunch dill, finely chopped
• ¼ bunch mint, finely chopped
• 30g pitted black olives, sliced
• 40g feta
• 1 tbsp toasted flaked almonds

METHOD

• Heat the oven to 180°C fan/gas 6 and bring a large pan of salted water to the boil. 
• Put the salmon fillets in a small baking dish and spread the harissa over them. 
• Put the salmon in the oven and the orzo in the water and cook both for 10 minutes.
• Meanwhile, put a large frying pan over a high heat and finely slice the courgette into thin discs. 
• Add a dash of oil to the pan followed by the courgettes and, in batches, cook for a few minutes on each side until golden and lightly charred. 
• Once all the courgettes are cooked, put them in a bowl with the vinegar, lemon zest and half the juice and herbs. 
• Season with salt and give them a good mix, then set aside for at least 10 minutes.
• Once the trofie is cooked, drain it and run it under cold water to prevent it sticking together. 
• Toss the trofie with the courgettes, then add the olives and crumble in the feta. 
• Transfer to a serving platter, top with the salmon and sprinkle with the toasted almonds and a final drizzle of oil.

GOCHUJANG, HONEY & GARLIC SALMON WITH TAHINI NOODLES

Intricate cooking is off the table at the moment with fashion week on but I am still trying to get some weekend kitchen time in and I simply adore this quick to rustle up, fusion-y salmon and noodle dish that is packed full of flavour, quickly rustled up and packed full of good-for-you ingredients.  

SERVES 2

INGREDIENTS

• 1/2 cup soy sauce
• 1/3 cup honey
• 1 tablespoon gochujang (Korean chilli paste) 
• 1 tablespoon grated ginger
• 2 garlic cloves, chopped
• 2 salmon filets
• 2 tablespoons oil
• Purple sprouting brocolli
• Salt


NOODLES

• 1 package soba noodles
• 1/3 cup soy sauce
• 1/4 cup tahini
• 2 tablespoons toasted sesame oil
• 1 tablespoon grated ginger
• Red pepper flakes
• 4 salad onions, sliced
• Toasted sesame seeds
• Pickled ginger for serving

METHOD

• Preheat the oven to 200c. 
• In a square baking dish, whisk together the soy sauce, honey, Gochujang, ginger, and garlic. 
• Add the salmon and let sit. 
• On a baking tray, toss together the broccoli, olive oil, and a pinch each of salt and pepper. 
• Bake for 20 minutes. 
• Meanwhile, make the noodles. 
• Bring a pot of water to a boil, scoop out 1/4 cup hot water, reserve. 
• Cook the noodles according to package directions. Drain. 
• In a glass jar or measuring cup, whisk together the soy sauce, tahini, sesame oil, ginger, chili, and a 1/4 cup hot water until combined. 
• Toss the noodles with the sauce.
• 5Put the salmon in the oven and bake for 10-15 minutes, until the salmon reaches desired doneness. Remove the broccoli, spoon the sauce over the salmon. 
• Switch the oven to broil. Broil the salmon until crisping on top and the sauce is thickening. 
• Divide the noodles between bowls. 
• Top with salmon, broccoli, green onions, pickled ginger, and sesame seeds. 
• Spoon any remaining sauce over the salmon.
• ENJOY!

CRAB PAPPARDELLE ARRABBIATA WITH SAMPHIRE

I am on the never ending quest for the perfect crab pasta and this spicy crab arrabbiata with homemade chilli and garlic oil and samphire may just be my new favourite!

There is a little prep involved but the end result is undoubtedly a restaurant worthy pasta dish!

SERVES 2

INGREDIENTS

• 500g pappardelle

CONFIT CHILLI OIL

• 5 long red chillies
• 2 bay leaves
• 4 cloves garlic
• 250ml olive oil
• 1 tbsp red wine vinegar

ARRABBIATA SAUCE

• 4 tbsp confit chilli oil, (see recipe above)
• ½ a clove garlic
, finely sliced
• 1 tsp dried chilli flakes
• 2 tsp fennel seeds, toasted
• 1 tbsp confit chilli and garlic, (see recipe above)
• 400g cherry tomatoes, halved, plus extra to serve
• 1 tbsp butter
• 100g white crabmeat
• 100g samphire
• 1 tbsp lemon juice
• ½ a small bunch flat-leaf parsley, finely chopped

METHOD

• Prick the chillies with a knife and put in a small pan with the bay leaves and garlic. 
• Cover with olive oil and cook gently over a low heat for 45 minutes or until they’re softened. 
• Cool. 
• Pick out the chillies and remove the skins and stalks, and scrape out the seeds. 
• Chop then put in a jar with the garlic, red wine vinegar and the infused oil.
• Heat 4 tbsp of the confit oil in a frying pan and cook the fresh garlic, dried chilli flakes and fennel seeds for 3 minutes, then add the confit chilli and garlic bits, and cook for another 2 minutes. 
• Add the tomatoes and simmer gently for 1 hour. 
• Blend the sauce with a stick blender until smooth (keep the rest of the chilli oil in the fridge to use later).
• When you’re ready to serve, cook the pasta in a large pan of lightly salted boiling water following pack instructions. 
• Drain, reserving some of the cooking water.
• Add the butter, crabmeat, samphire and lemon juice to the sauce with some seasoning, then add the pasta and toss really well, adding a little of the cooking water to loosen if needed. 
• Stir through the parsley, divide between two plates and scatter over a few more halved tomatoes, to serve.

GRILLED SESAME MACKEREL WITH ORANGE & BEETROOT SALAD

My grilled mackerel obsession continues and this is the perfect light yet super fragrant supper with the most wonderfully unexpected flavour combinations to eat while this Indian summer lasts.

A new favourite for when it's too hot to eat anything too heavy!!

SERVES 2 

INGREDIENTS

• 2 oranges
• 1 tbsp balsamic vinegar
• About 5 tbsp extra-virgin olive oil
• 3 tsp Dijon mustard
• 1 x 250g pack cooked natural beetroot, diced
• 1 x 400g tin butter beans, drained and rinsed
• 1 x 20g pack dill, finely chopped
• 2 x fresh mackerel fillets
• 50g sesame seeds
• 1 x 80g pack watercress

METHOD

• First cut the skin and pith off the oranges and cut out the segments with a small, sharp knife, over a bowl to catch any juice. 
• Set the segments aside and squeeze the juice from the pithy flesh remaining. 
• Whisk the balsamic vinegar, 3 tablespoons of olive oil and 1 teaspoon of mustard into the juice, then stir in the beetroot, butter beans and most of the dill.
• Score the mackerel skin diagonally in a couple of places, then brush the skin with the remaining 2 teaspoons mustard and some seasoning. 
• Spread the sesame seeds on a plate, and press the mackerel, mustardy- skin-side down, in the seeds to coat lightly. 
• Set aside on a plate
• Heat a couple of teaspoons of oil in a nonstick frying pan over a medium heat. 
• Place the mackerel fillets skin-side down and cook for 2 minutes until the sesame seeds are golden, then turn and cook for another 1-2 minutes until cooked through. 
• Transfer to a plate, wipe out the pan with kitchen paper, refresh the oil and cook the remaining fillets in the same way.
• To serve, place a mackerel fillet skin-up on 2 plates. 
• Place a pile of watercress to the side, mix in the orange segments and any juice, then spoon the dressed beetroot and beans over the salad, and scatter over a little more dill.
• ENJOY!