Special equipment • wok

SERVES 4

For the sweet and sour sauce:

2 tbsp pineapple juice

1 tbsp white wine vinegar

1 tbsp tomato purée

1 tbsp granulated sugar

2 tsp soy sauce

1 tsp cornstarch

1–2 tbsp cornstarch

1½lb (675g) thick-cut skinless white fish fillets, cut into strips

1–2 tbsp vegetable or sunflower oil

1 onion, coarsely chopped

2 garlic cloves, finely chopped

1in (2.5cm) piece of fresh ginger, finely grated

large handful snow peas or sugar snap peas, sliced into strips

sea salt and freshly ground black peppe

Method:

1 First, make the sauce by whisking together the pineapple juice, vinegar, tomato purée, sugar, soy sauce, and 1 tsp cornstarch. Set aside.

2 Put 1–2 tbsp cornstarch on a plate, and season with salt and pepper. Toss the fish in this seasoned mixture to coat.

3 In a wok, heat about half of the oil until hot, then add the fish. Stirfry for about 5 minutes until golden. Remove with a slotted spoon and set aside to keep warm. Carefully wipe out the wok with paper towels, and add a little more oil. When hot, add the onion and stir-fry until it begins to soften, then add the garlic and ginger, and stir-fry for a few minutes longer.

4 Pour in the sweet and sour sauce and let simmer for a few minutes, stirring constantly. Reduce the heat to medium, add the peas, and stir-fry for 1 minute. Return the fish to the wok, quickly toss together to combine, and serve hot with rice.

Sweet and sour stir fried fish with ginger

Special equipment • food processor

SERVES 4

Ingredients:

1–2 tbsp all-purpose flour

1 large egg, lightly beaten

1½lb (675g) thick-cut skinless white fish fillets, such as haddock, sustainable cod, or pollack

1 cup toasted homemade bread

crumbs (see Cook’s Notes)

½ cup freshly grated fresh Parmesan cheese

about 3 tbsp prepared tartar sauce

1 tsp capers, rinsed, drained, and chopped

3 gherkins, drained and finely chopped

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Cut the fish fillets into thick, even strips about 1in (2.5cm) wide—you should end up with about 20 “sticks.”

2 Put the flour and egg onto separate plates. Mix the breadcrumbs with the Parmesan, and season with salt and pepper. Dredge the fish in the flour, then dip in the egg to coat. Use the breadcrumb mixture to coat each of the fish sticks. Coat them well, because this protects the fish while it’s cooking.

3 Place the fish sticks on a lightly oiled baking sheet without crowding, and bake for 10–15 minutes, turning once, until golden on the outside and opaque throughout. (Alternatively, fry the fish sticks, a few at a time, in a little peanut oil.)

4 Spoon the tartar sauce into a bowl, and stir in the capers and gherkins. Serve with the hot fish sticks.

Notes:

To make the bread crumbs, process about 3 slices of firm-textured white bread slices in a food processor to make coarse crumbs. Spread out the crumbs on a baking sheet, and toast in a preheated 400°F (200°C) oven for 5 minutes until golden. Pour them back into the processor, and process again until finely ground. Use at once or freeze in an airtight container until needed.

Fish sticks with chunky tartar sauce

SERVES 4

Ingredients:

2lb (900g) russet or other baking

potatoes, peeled and quartered

1 tbsp butter, plus extra for topping, if desired

1½lb (675g) skinless boneless white fish, such as haddock, hake, sustainable cod, or pollack, cut into chunks (see Cook’s Notes)

2/3 cup whole milk

1 cup frozen peas

4 hard-boiled eggs, peeled and chopped (optional)

sea salt and freshly ground black pepper

For the sauce:

2 tbsp (30g) butter

3 tbsp (25g) all-purpose flour

1¼ cups whole milk, or as needed

1 tbsp Dijon mustard

Method:

1 Preheat the oven to 400°F (200°C), or the broiler to High. Peel and quarter the potatoes, and boil or steam in a pan of salted water for about 15 minutes, or until soft. Drain well, and mash. Add the butter, and mash again. Set aside and keep warm.

2 Put the fish in a shallow frying pan. Season well with salt and pepper. Pour in just enough of the milk to cover, and poach over medium heat for 3–4 minutes. Remove the fish with a slotted spoon, and transfer to a baking dish.

3 To make the sauce, melt the butter in a saucepan over medium heat. Remove from the heat, and stir in the flour with a wooden spoon until smooth. Return the pan to the heat, and gradually add the milk, stirring constantly. Keep cooking and stirringfor 5–6 minutes until the sauce has thickened. Add more milk if needed. Stir in the mustard and season with salt and pepper. Gently stir in the peas and eggs.

4 Spoon the sauce over the fish, and stir gently. Top with the reserved mashed potatoes, swirling the surface with a spoon to form peaks. Dot with extra butter if desired, then bake or cook under a hot broiler for about 10 minutes, or until the top is crisp and golden and the mixture is heated through.

Notes:

If the fish needs to be skinned, lay it skin-side down on a work surface, and slice crosswise along the tip of the tail. Now hold on to the end of the tail, and use a filleting or boning knife to slice under the skin until it pulls away from the flesh.

Quick fish pie with peas

SERVES 4

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

12 large raw shrimp, peeled and deveined, but with tails left intact

splash of dry sherry

6 tomatoes, peeled

large handful of mixed olives, pitted

handful of fresh basil leaves and flatleaf parsley, chopped

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large frying pan over a medium heat. Add the onion, and sauté for about 5 minutes until soft. Add the garlic, and cook for a few seconds, then add the shrimp and cook over high heat just until the shrimp begin to turn pink.

2 Add the sherry, and cook for 5 minutes, stirring, until the smell of alcohol disappears, then add the tomatoes and olives. Cook for 2 minutes longer, stirring occasionally, until the tomatoes start to break down. Season well with salt and pepper, and stir in the basil. Serve with fresh crusty bread.

Pan fried shrimp, olives, and tomatoes

ServeS 4–6

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

pinch of turmeric

2 garlic cloves, finely chopped

7oz (200g) fresh green beans, trimmed

1 x 13¾oz (390g) can artichoke hearts, drained and rinsed

4 tomatoes, peeled and chopped

generous pinch of hot or regular paprika

2 cups rice

5 cups hot vegetable stock

1½lb (675g) skinless white fish, such as haddock or sustainable cod, cut into boneless chunks

handful of fresh dill or flat-leaf parsley, finely chopped

juice of 1 lemon

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large heavy frying pan over medium heat. Add the onion and a pinch of sea salt, and sauté for about 5 minutes until soft. Stir in the turmeric, then the garlic, beans, and artichokes. Cook gently for about 5 minutes until the beans begin to wilt, adding a little more oil if needed.

2 Now add the tomatoes and paprika, and cook for 5 minutes. Stir in the rice. Pour in half of the hot stock. Bring to a boil, then reduce the heat slightly and simmer for about 15 minutes. Add the remaining stock and the fish, cover the pan, and cook over low heat until the rice and fish are cooked through.

3 Keep the lid on the pan until ready to serve, then stir in the fresh dill and lemon juice. Taste, and season with salt and pepper. Serve with crusty bread.

White fish, green beans, and artichoke paella

ServeS 4

Ingredients:

4 lemon sole or other sole fillets, or other flat white fish fillets such as plaice, about 6oz (175g) each

3 tbsp extra virgin olive oil

1 tbsp white wine vinegar

1 tsp Dijon mustard

small handful of fresh mixed herbs, such as parsley, thyme, and dill

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). To make the dressing, whisk together the oil and vinegar in a small bowl. Mix in the mustard and herbs to blend. Season well with salt and pepper.

2 Lay out the fish in a roasting pan, then add enough water to cover by about ¼in (5mm). Season well with salt and pepper. Bake in the oven for 10–15 minutes until the fish is cooked through and the water has nearly evaporated.

3 Using a spatula, carefully lift the fish onto a serving dish or individual plates. Spoon some of the herb dressing over each fillet. Serve hot with sautéed potatoes and broccoli.

Notes:

To check whether the fish is cooked, poke it to make sure that the flesh lifts away from the bone easily. The flesh should be opaque with no traces of pink.

Lemon sole with herbs

SERVES 4

Ingredients:

1–2 tbsp olive oil

12 fresh sea scallops

4oz (115g) pancetta, cut into cubes

generous splash of good-quality balsamic vinegar

2 handfuls of fresh baby spinach, rinsed and drained

juice of 1 lemon

sea salt and freshly ground black pepper

Method:

1 Pat the scallops dry with paper towels and season with salt and pepper. Heat the oil in a nonstick frying pan over medium-high heat. When hot, add the scallops, positioning them around the edge of the pan. Sear for 1–2 minutes on one side, then turn them over, starting with the first one you put in the pan. Once you have

completed the circle, remove the scallops from the pan (starting with the first), and set aside to keep warm.

2 Add the pancetta to the same pan and cook, stirring occasionally, until crispy. Splash in a generous amount of balsamic vinegar, increase the heat to high, and let bubble for a couple of minutes, stirring to scrape up any bits from the bottom of the pan. Drizzle the balsamic glaze over the reserved scallops.

3 Still using the same pan, add the spinach. Cook for 2–3 minutes, stirring, until just wilted. Squeeze in the lemon juice, and serve immediately with the scallops.

Sautéed scallops with pancetta and wilted spinach

SERVES 4

For the herb butter:

8 tbsp (1 stick) butter, at room temperature

handful of curly parsley, finely chopped

handful of fresh dill, finely chopped

juice of 1 lemon

pinch of hot red pepper flakes

4 salmon fillets, 5½oz (150g) each

1 tbsp olive oil

2 handfuls of Swiss chard, trimmed, rinsed, and drained

sea salt and freshly ground black pepper

Method:

1 To make the herb butter, combine the butter, parsley, dill, lemon juice, and pepper flakes in a mixing bowl, and beat well until blended. Spoon the butter onto a piece of parchment paper, then roll into a log shape. Twist the edges of the paper, and refrigerate the roll until needed.

2 Preheat the oven to 400°F (200°C). Place the salmon in a nonstick roasting pan, drizzle with the olive oil, and season with salt and pepper. Bake in the oven for 15–20 minutes or until the salmon is cooked through.

3 Meanwhile, cook the chard in a pan of boiling salted water for 5–8 minutes until it tender yet still firm to the bite. Drain well, and transfer to a serving dish. Squeeze the lemon juice over the top, and add a pinch of pepper flakes. Serve hot, with a slice of herb butter over both the salmon and the chard.

Roasted salmon with swiss chard and herb butter

Special equipment • food processor

SERVES 4

For the pesto:

large handful of fresh cilantro

large handful of fresh basil leaves

2 garlic cloves, chopped

large handful of pine nuts

2/3 cup (150ml) extra virgin olive oil (use more or less as required)

½ cup freshly grated Parmesan cheese

pinch of crushed hot red pepper flakes

2 ½lb (1.1kg) waxy potatoes, peeled and cubed

2 tbsp olive oil

12oz (350g) squid, cleaned, and scored (ask your fishmonger to do this)

pinch of crushed hot red pepper flakes (optional)

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C).

2 To make the pesto, combine the cilantro, basil, garlic, and pine nuts in a food processor, and process until the nuts are ground. Add most of the Parmesan and the pepper flakes, and process again. With the machine on, slowly add the oil in a slow, steady stream, until the pesto forms a smooth paste. Stir in the remaining

Parmesan, taste, and season with salt and pepper as needed. Set aside.

3 Put the potatoes in a roasting pan. Drizzle with 1 tablespoon of the olive oil, and toss to coat. Season with salt and pepper. Roast for 15–20 minutes or until tender and golden.

4 Meanwhile, in a bowl, mix together the squid with the remaining olive oil and the pepper flakes. Add to the potatoes for the last 10 minutes or so of cooking. Cook until the squid is slightly charred. Toss the squid and potatoes together, and serve hot with the cilantro pesto.

Roasted squid and potatoes with cilantro pesto

SERVES 4

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

1 fennel bulb, trimmed and finely chopped

2 garlic cloves, finely chopped

2 all-purpose waxy potatoes, peeled and finely diced

1¼ cups (300ml) hot vegetable stock or light fish stock

1 x 14oz (400ml) can unsweetened coconut milk

3lb (1.35kg) fresh mussels, cleaned (see Cook’s Notes)

handful of fresh basil leaves, torn

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a saucepan over low heat. Add the onion, fennel, and salt, then cook for 5 minutes until softened. Stir in the garlic and potatoes, and cook for 2 minutes until well coated.

2 Pour in the stock and bring to a boil. Stir in the coconut milk, reduce the heat slightly, and simmer gently for about 10 minutes. Bring back to a boil, add the mussels, and cover the pan. Cook for about 5 minutes until the mussels are open (discard any that do not open).

3 To serve, stir in the basil, taste the broth, and season if needed. Serve hot.

Mussels in fennel broth

SERVES 4

For the sauce:

1 tbsp butter

1 onion, finely chopped

1 garlic clove, finely chopped

1 tbsp all-purpose flour

1¼ cups (300ml) whole milk

handful of curly parsley, finely chopped

sea salt and freshly ground black pepper

4½oz (125g) smoked mackerel, thinly sliced or broken into small chunks

4½oz (125g) smoked salmon, thinly sliced or broken into small chunks

8–12 anchovies in oil, drained

4 all-purpose waxy potatoes, peeled, boiled, and sliced

1–2 tbsp butter, melted

Method:

1 Preheat the oven to 400°F (200°C).

2 To make the sauce, melt the butter in a saucepan over low heat. Add the onion, and cook gently for about 5 minutes until soft, then add the garlic and cook for a few seconds longer. Remove from the heat and stir in the flour with a wooden spoon, then beat in a little of the milk until smooth.

3 Return the pan to the heat, and slowly add the rest of the milk, whisking until thickened. Season with salt and pepper, and stir in the parsley.

4 Layer the fish and anchovies in an ovenproof dish, then cover with the sauce. Top with an even layer of potatoes, brush with melted butter, and bake in the oven for 15–20 minutes or until the potatoes are golden and crispy and the fish is heated through. Serve with a green salad.

Smoked fish and anchovy gratin

SERVES 4

Ingredients:

2lb (900g) baking potatoes, peeled and cut into chunks

1 tbsp butter

2lb (900g) skinless boneless salmon

handful of curly parsley, finely chopped

flour for dusting

vegetable oil for frying

sea salt and freshly ground black pepper

To serve:

tartar sauce

lemon wedges

Method:

1 First, cook the mashed potatoes. Boil the potatoes in a saucepan of salted water for about 15 minutes or until soft, then drain well and mash. Add the butter, and mash again until smooth. Set aside and keep warm.

2 Put the salmon in a large frying pan and cover with water. Simmer for 5–8 minutes until the fish turns opaque. Remove and cool on a plate for 2–3 minutes. Using your fingers, flake the fish into pieces.

3 Gently mix the fish with the mashed potatoes. Stir in the parsley, and season well with salt and pepper. Form the mixture into 8 equal balls, then flatten them lightly into patties. Dust the fish cakes with a little flour.

4 Over medium heat, warm just enough oil to cover the bottom of a nonstick frying pan. Working in batches, cook the fish cakes for about 10 minutes, turning once, until golden. Serve hot with tartar sauce and lemon wedges.

Salmon fish cakes

Special equipment • food processor • ridged cast-iron grill pan

ServeS 4

Ingredients:

6 shallots, peeled

2 garlic cloves, peeled

a few sprigs of fresh thyme, leaves only, plus extra sprigs, for garnish (optional)

3 tbsp olive oil

3 tbsp balsamic vinegar

4 tuna steaks, about 5½oz (150g) each

sea salt and freshly ground black pepper

Method:

1 Combine the shallots, garlic, and half of the thyme in a food processor. Process, pulsing the machine on and off, until evenly chopped, making sure the mixture doesn’t become mushy. Season with salt and pepper.

2 Heat 1 tablespoon of the olive oil in a nonstick frying pan over low heat. Add the shallot mixture and cook gently until soft and translucent. Increase the heat slightly, add the balsamic vinegar, and continue cooking for about 15 minutes.

3 Meanwhile, heat a ridged cast-iron grill pan until hot. Drizzle the remaining olive oil over the tuna steaks, turning them to cover completely. Season with salt and pepper and sprinkle with the remaining thyme leaves. Cook the steaks, two at a time, for 3–5 minutes on each side, depending upon the thickness and your preference of doneness.

4 To serve, divide the shallot mixture among 4 serving plates. Place a tuna steak on top of each, and garnish with thyme sprigs. Serve with tender green beans or an arugula salad.

Tuna with sweet shallots

ServeS 4

Ingredients:

9oz (250g) large raw shrimp in the shell, deveined

2 tbsp olive oil

1 fresh red hot chile pepper, seeded and finely chopped

For the hot pepper sauce:

1 garlic clove, finely grated

1 tsp hot chili powder

1 tsp paprika

pinch of ground cumin

juice of 1 lime

4–5 tbsp mayonnaise

sea salt and freshly ground black pepper

Method:

1 In a bowl, combine the shrimp with 1 tablespoon of the olive oil and the chile pepper. Toss well to coat, and set aside.

2 To make the hot pepper sauce, in another bowl, stir together the remaining olive oil, garlic, chili powder, paprika, cumin, lime, and mayonnaise until well blended. Taste, and season accordingly.

3 Heat a heavy frying pan or ridged cast-iron grill pan over high heat. Add the shrimp and cook for 3–4 minutes, turning once, until they turn pink and begin to curl. Serve with the hot pepper sauce, a salad, and fresh crusty bread.

Variations:

Use a pinch of hot red pepper flakes instead of the fresh chile if you’re short on time.

Grilled shrimp with hot pepper sauce

SERVES 4

Ingredients:

1½lb (675g) white fish, such as haddock, skinned and cut into 4 pieces

¾ cup dry white wine

handful of flat-leaf parsley, finely chopped

12 cherry tomatoes

sea salt

Method:

1 Preheat the oven to 375°F (190°C). Season the fish with salt, then lay in a single layer in an ovenproof dish. Pour in the wine, and top with the tomatoes and herbs.

2 Cover the dish tightly with foil, then bake for 15–20 minutes until the fish is cooked through and the wine has evaporated. Serve with a salad and fresh crusty bread for a summery dish, or creamy mashed potatoes for winter.

Variations:

Use any white fish for this, such as pollack, turbot, or sustainable cod.

Baked white fish in wine and herbs

SERVES 4

Ingredients:

4–6 tomatoes, peeled and finely chopped

2 tsp capers, rinsed and gently squeezed dry

handful of flat-leaf parsley, finely chopped, plus extra, for garnish

2 garlic cloves, crushed

12 fresh sardines, butterflied

a little olive oil

juice of 1 lemon

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Stir together the tomatoes, capers, parsley, and garlic. Season well with salt and pepper, and stir again.

2 Lay the sardines flat, skin-side down, and spoon on the tomato mixture. Either roll the sardines lengthwise, or just fold them over to enclose the filling, then place them all on a baking sheet without crowding. Drizzle with a little olive oil and the lemon juice.

3 Bake in the oven for about 10 minutes or until the sardines are cooked through and the filling is warm. Garnish with extra parsley, if you wish, and serve with a crisp green salad.

Variations:

You could use mackerel in place of the sardines.

Butterflied sardines stuffed with tomatoes and capers

SERVES 4

Ingredients:

½ cup hazelnuts

1 tbsp olive oil

9 small shallots, peeled but left whole

1–2 tbsp demerara (raw) sugar

1 tbsp butter

250g (9oz) chicken livers, tossed in a little seasoned flour

2 handfuls of arugula leaves

generous drizzle of good-quality balsamic vinegar

sea salt

Method:

1 Spread hazelnuts on a baking sheet. Place under a hot broiler and shake the pan frequently to turn them, until they are golden brown. Enclose the hazelnuts in a clean dish towel. Rub to loosen and remove the skins. Chop coarsely, and set aside.

2 Heat the oil in a large frying pan over medium heat. Add the shallots, and cook for 5 minutes until they start to color slightly, then sprinkle with some salt and the sugar. Move the shallots around in the pan, and cook for another 15 minutes or until they soften and begin to caramelize.

3 In a separate frying pan, heat the butter over medium-high heat. When melted and foaming, add the chicken livers. Cook for 3–5 minutes, turning once, until browned on the outside and just cooked through.

4 Cut the cooked shallots in half, and arrange with the livers on a bed of arugula leaves. Top with the toasted hazelnuts, and drizzle with the balsamic vinegar. Serve at once with thick slices of whole wheat toast.

Chicken livers with shallots and arugula

Special equipment • wok

SERVES 4

Ingredients:

10oz (300g) boneless turkey breast, cut in half

3 tbsp soy sauce

1 cup unsalted roasted cashews

¼ tsp chili powder

1 tbsp Asian sesame oil

1 bunch of scallions, coarsely chopped

1 tbsp honey

2 garlic cloves, finely grated

1in (2.5cm) piece of fresh ginger, finely grated

juice of 1 lemon

1 x 9oz (250g) package thick or medium dried udon noodles, cooked as package directs, and drained

sea salt

Method:

1 Combine the turkey breasts and 1 tbsp of the soy sauce in a large saucepan, and add enough water to cover. Bring to a boil, then reduce the heat slightly and simmer gently for 15–20 minutes until the turkey is cooked through. Remove with a slotted spoon and, when cool enough to handle, shred the meat and set aside.

2 In a small dry frying pan, toss together the cashews, chili powder, and some sea salt. Cook for a few minutes over medium-high heat, stirring and shaking the pan, until the nuts are golden. Set aside.

3 Meanwhile, while the turkey is cooking, heat the sesame oil in a wok over a high heat. Add the scallions, and toss for 1–2 minutes. Add the remaining 2 tablespoons of soy sauce, honey, garlic, ginger, and lemon juice, and cook for 1 minute longer.

4 Add the noodles, and toss until they separate, stirring all the time so they soak up the sauce. Pile the noodles into a serving bowl, then top with the shredded turkey and the chili nuts. Drizzle any excess sauce over the top. Serve immediately.

Poached turkey with sticky noodles and chili cashews

SERVES 4

Ingredients:

1 ½lb (675g) ground turkey

handful of fresh thyme leaves chopped

grated zest and juice of 1 lemon

1 fresh red jalapeño chile pepper, seeded and finely chopped

1 tbsp butter, melted and cooled slightly

2 tbsp all-purpose flour, for dusting

olive oil or vegetable oil for frying

sea salt and freshly ground black pepper

To serve:

4 hamburger or other bread buns

crisp iceberg lettuce leaves

tomato slices

good-quality mayonnaise

Method:

1 Combine the turkey, thyme, lemon zest and juice, and jalapeño in a bowl. Season well with salt and pepper. Mix together until well blended.

2 Add the melted butter and, using your hands, work the mixture until it is cohesive. Divide the mixture into four, then scoop up each portion and form into a ball. Press gently with your hands to form a patty. Dust with the flour, then refrigerate for 5–10 minutes, or until firm.

3 Heat a little oil in a nonstick frying pan over medium-high heat. Fry the burgers for about 4 minutes on each side, or until golden on the outside and no longer pink inside. Serve in a bun with crisp lettuce, tomato slices, and a dollop of mayonnaise.

Turkey burgers

SERVES 4

Ingredients:

1 tbsp butter

4 boneless duck breasts, about 5½oz (150g) each, skin on and scored in a crisscross pattern

handful of fresh rosemary sprigs

2 tbsp balsamic vinegar

2 pink grapefruits, peeled and segmented

1 small head chicory (curly endive), leaves separated

1 fennel bulb, trimmed and thinly sliced

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Melt the butter in a large nonstick frying pan over high heat, then add the duck breasts, skin-side down, and the rosemary. Cook the breasts for 2–3 minutes on each side until golden all over. Increase the heat, add half of the balsamic vinegar, and let simmer for a few minutes, scraping up any bits from the bottom of the pan with a wooden spoon.

2 Transfer everything to a roasting pan, and roast in the oven for 15–20 minutes or until cooked to desired doneness.

3 Meanwhile, prepare the salad. Combine the grapefruit segments, chicory, and fennel, in a bowl. Toss gently to mix. Drizzle in the remaining balsamic vinegar, season with salt and pepper, and toss again.

4 To serve, divide the salad equally among 4 plates. Cut each duck breast in half, then slice diagonally. Place sliced duck on top of each salad.

Duck with pink grapefruit and chicory salad

SERVES 4

1–2 tsp brown sugar

1½lb (675g) pork tenderloin (in one piece)

1 tbsp olive oil

1 tbsp butter

handful of pecan halves and pieces

handful of dried apricots, halved

splash of whiskey (optional)

1 cup heavy whipping cream

Method:

1 Rub the brown sugar all over the pork, then slice the pork crosswise into thick medallions.

2 Melt the butter in the oil in a frying pan over a medium-high heat. Brown the pork for 6–8 minutes, turning once, until golden on the outside and no longer pink inside. Add the pecans and apricots, and cook for a few more minutes.

3 Increase the heat to high, and add the whiskey. Let simmer for a couple of minutes until the smell of alcohol has disappeared. Reduce the heat to medium, stir in the cream, and let simmer for a few minutes longer. Serve hot with mashed potatoes.

Caramelized pork tenderloin with pecans and apricots

SERVES 4

Ingredients:

2½oz (75g) bread crumbs, toasted

handful of fresh parsley, chopped

2 boneless center cut pork chops, 6–8oz (175–225g) each

1–2 eggs, beaten

1–2 tbsp all-purpose flour

1–2 tbsp olive oil

½ cup (125g) dry white wine

sea salt and freshly ground black pepper

Method:

1 In a bowl, mix together the bread crumbs and parsley, and season well with salt and pepper. Halve each piece of pork, then sandwich each one between two sheets of plastic wrap. Pound firmly with a meat mallet or the side of a rolling pin until paper-thin. Season well with salt and pepper.

2 Put the egg(s), flour, and bread crumbs each on separate plates. Coat each piece of pork first in the flour, then the egg, and lastly the bread crumbs. Heat half of the oil in a large nonstick frying pan over high heat. Add 2 of the pork scallops, and cook for 2–4 minutes on each side until golden on the outside and no longer pink inside. Remove from the pan, drain on paper towels, and set aside to keep warm while you cook the 2 remaining scallops. Keep warm while making the sauce.

3 Pour the wine into the same pan, and scrape up all the crispy bits from the bottom with a wooden spoon. Let simmer until the smell of alcohol has disappeared, then drizzle over the pork. Serve immediately with a spinach and tomato salad, or arugula drizzled with a little lemon juice.

Pork scallops with bread crumb and parsley crust

SERVES 4

1 tbsp olive oil

1 tbsp butter

1 onion, finely chopped

2 garlic cloves, finely chopped

3 celery ribs, finely chopped

4½oz (125g) chorizo, sliced

4½oz (125g) pancetta, cubed

1½ cups rice

2½ cups hot vegetable stock, or more as needed

¼ cup dried cranberries

handful of flat-leaf parsley, chopped

sea salt and freshly ground black pepper

Method:

1 In a large nonstick frying pan, melt the butter in the oil over low heat. Add the onion and cook for about 5 minutes until soft. Add the garlic and celery, and cook for a few seconds more. Now add the chorizo and pancetta, and cook for another 5 minutes. Stir in the rice.

2 Pour in half of the stock and bring to a boil. Next, pour in the remaining stock, reduce the heat slightly, and simmer gently for about 15 minutes. Stir in the cranberries.

3 Cook until the liquid has been absorbed and the rice is tender, adding a little more stock or water if the mixture appears dry. Taste, and season with salt and pepper if needed. Stir in the chopped parsley, and serve.

Variations:

Use chopped dried apricots instead of the cranberries.

Pilaf with chorizo, pancetta, and cranberries

SERVES 4

Ingredients:

1 tbsp olive oil

4 ham steaks

1 tbsp honey

1 x 8oz (225g) can pineapple slices, drained and juice reserved

1 tbsp butter

3 tomatoes, peeled and chopped

½ red onion, finely diced

Method:

1 Heat the oil in a large nonstick frying pan over high heat. Add the ham, and cook for 3–4 minutes on each side, depending on thickness, until golden and warmed through. Remove from the pan, and set aside to keep warm.

2 Slather the honey over thepineapple slices. Melt the butter in the same frying pan. Add the pineapple, and cook for a couple of minutes, turning once, until golden and lightly charred. Remove from the pan, cool slightly, and chop into small pieces.

3 To make the salsa, combine the pineapple, tomato, and red onion in a bowl, and toss gently to mix.

4 To serve, pour the reserved pineapple juice into the same pan used for cooking the pineapple, and cook over high heat until hot. Pour over the warm ham steaks, and serve with the salsa on the side, perhaps along with some thick French fried potatoes.

Pan fried ham with pineapple salsa

SERVES 4

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

handful of fresh rosemary sprigs, leaves finely chopped

2 garlic cloves, finely chopped

1½lb (675g) pork tenderloin, cut into small, bite-size cubes

½ cup dry white wine

2 x 14oz (400g) cans butter beans or lima beans, drained and rinsed

2 cups hot chicken stock

handful of fresh mint leaves

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large deep frying pan over low heat. Add the onion, rosemary, and a pinch of salt. Cook for about 5 minutes until soft, then add the garlic and pork. Continue cooking for a few minutes, stirring from time to time, until the pork is no longer pink. Increase the heat to high, add the wine, and cook for a couple of minutes until the alcohol evaporates.

2 Add the butter beans, pour in the stock, and allow to simmer for about 20 minutes. Add a little more stock if needed, but be careful not to make the mixture too soupy.

3 Crush some of the beans with a fork, taste, and season the dish with salt and pepper if needed. Stir in the mint, and serve hot.

Pork and butter beans with mint

SERVES 4

Ingredients:

1½lb (675g) pork tenderloin, trimmed (see Cook’s Notes)

1/3 cup finely chopped black olives

½ of a 4oz (50g) can diced jalapeño chile peppers, finely chopped

handful of flat-leaf parsley, finely chopped

5½oz (150g) thinly sliced bacon (about 10 slices)

1 tbsp olive oil

Method:

1 Preheat the oven to 400°F (200°C). Slice the pork lengthwise, about ¾ of the way through, so that it opens up like a book; don’t slice all the way through. In a bowl, mix together the olives, jalapeños, and parsley, then spoon onto one half of the pork, and fold the top piece over.

2 Now wrap the bacon around the pork, tightly and evenly, then place the wrapped pork on a rack in a roasting pan. Roast in the oven for 20–25 minutes until the bacon is crisp and the pork is cooked through. Leave to rest for a few minutes.

3 To serve, cut the pork into thick slices, and serve hot with spinach and a tomato salad.

Pork fillet stuffed with olives and jalapeño peppers, wrapped in bacon