SERVES 4

1 tbsp butter

1 onion, finely chopped

1/3 cup coarsely chopped walnuts

1 tbsp all-purpose flour

2 cups whole milk

4½oz (125g) Gorgonzola cheese

1 package (about 18oz/500g) fresh or frozen gnocchi

sea salt and freshly ground black pepper

handful of fresh basil leaves, to garnish (optional)

Method:

1 In a saucepan, melt the butter over low heat. Add the onion, and cook gently for about 5 minutes until soft. Now add the walnuts, and cook for another couple of minutes. Remove from the heat, and stir in the flour, then add a little milk. Return to the heat, and add the remaining milk, stirring constantly for 4–6 minutes until the sauce thickens.

2 Remove from the heat again, and stir in the Gorgonzola. Season with salt and pepper.

3 In a separate saucepan, cook the gnocchi as the package directs. Drain well. Add to the sauce, stirring gently to coat. Garnish with the basil leaves (if using), and serve immediately with a tomato and arugula salad.

Gnocchi with gorgonzola and walnut sauce

SERVES 4

Ingredients:

1 tbsp olive oil

1 tbsp butter

1 onion, finely chopped

2 cloves garlic, peeled and crushed

1½ cups instant rice

1½ cups hot vegetable stock

1lb (450g) tomatoes, quartered

2 or 3 sprigs of fresh tarragon, leaves picked and torn

sea salt and freshly ground black pepper

Method:

1 Heat the oil and butter in a large frying pan over low heat. Add the onion and a pinch of salt, and cook for about 5 minutes until soft. Stir in the garlic and rice, making sure the rice is well coated with butter.

2 Now pour in the hot stock, and stir again. Bring to a boil, cover, and remove from heat. Let stand for 5 minutes. Uncover and stir to fluff the rice. If the pilaf seems dry, add a little more hot stock or water.

3 Season well with salt and pepper, then stir in the tomatoes and tarragon. Serve hot with a crisp green salad.

Tomato and tarragon pilaf

SERVES 4

Ingredients:

1 tbsp butter

4½oz (125g) mushrooms, sliced

2 garlic cloves, finely chopped

a few sprigs of fresh thyme, leaves picked

2lb (900g) all-purpose waxy potatoes, peeled and thinly sliced

1 cup Gruyère cheese, shredded

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Heat the butter in a frying pan, then add the mushrooms and cook for a few minutes until soft. Add the garlic and thyme, and cook for 1 minute longer.

2 Arrange a layer of potatoes in the bottom of a baking dish, then top with some of the cheese and mushrooms. Season each layer with a pinch of salt and pepper as you go. Continue layering until you have used all of the ingredients, finishing with potatoes, and a sprinkling of cheese on top.

3 Bake in the oven for 25 minutes, or until golden on top and bubbly-hot. Serve with a green salad.

Cook’s Notes:

If you are cooking for strict vegetarians, be sure to check that the cheese is made with vegetarian rennet. The package should specify this.

Cheesy potato and mushroom gratin

SERVES 4

Ingredients:

about 2¼lb (1kg) monkfish, halved

drizzle of olive oil (see Cook’s Notes)

2 fresh mild to medium red chile peppers, seeded and finely chopped

2–3 tsp capers, rinsed, gently squeezed dry, and chopped

12 cherry tomatoes

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Place the monkfish in a roasting pan and drizzle with olive oil. Season well with salt and pepper and set aside.

2 Using a mortar and pestle, pound together the chiles, anchovies, and capers until they form a paste. Alternatively, mash into a paste with a fork. Using your hands, smear the paste all over the monkfish.

3 Put the fish in a roasting pan, and roast in the oven for 10 minutes. Add the tomatoes, and roast for another 5–10 minutes, until the fish is cooked through.

4 Leave to rest for 5 minutes, then slice and serve immediately with either a green salad or roasted new potatoes.

Cook’s Notes:

Buy the monkfish in one piece and cut it in half, or purchase two tails.

Roasted monkfish with chiles, tomatoes, anchovies, and capers

SERVES 4

Ingredients:

2–3 tbsp olive or vegetable oil

1½lb (675g) all-purpose waxy potatoes, peeled and thinly sliced

3 tbsp extra virgin olive oil

1 tbsp white wine vinegar

pinch of sugar (optional)

12 fresh sea scallops

1 fresh red hot chile, seeded and finely chopped

1in (2.5cm) piece of fresh ginger,

finely grated

juice of 1 lemon

handful of flat-leaf parsley, finely

chopped

sea salt and freshly ground

black pepper

For the anchovy dressing:

3 tbsp extra virgin olive oil

1 tbsp white wine vinegar

8 anchovies in oil, drained and finely chopped

pinch of sugar (optional)

Method:

1 Heat 1–2 tablespoons of the olive oil in a large nonstick frying pan over medium-high heat. Add the potatoes, and cook for 15–20 minutes or until tender and golden. Drain on paper towels, and set aside to keep warm.

2 Meanwhile, make the anchovy dressing. In a bowl, whisk together the oil, vinegar, and anchovies until well blended. Taste, and add a pinch of sugar if needed. Season with pepper.

3 Next, pat the scallops dry with paper towels, and season with salt and pepper. Put the remaining 1 tbsp olive oil in frying pan over high heat. When hot, add the scallops. Sear for about 1 minute on one side, then turn them over. Add the chile and ginger, and squeeze in the lemon juice (being careful, as it may spatter). Remove the pan from the heat, and sprinkle with the parsley.

4 Serve immediately with the sautéed potatoes, and a drizzle of the anchovy dressing.

Pan fried scallops with chile, ginger, and anchovy dressing