This has all the elements that make tonno e fagioli so good (namely, the smack of vinegar, the saltiness of the fish, the creamy beans) but the heat of the oven brings something extra.
This was my Indian ‘special occasion’ dish for many years and the first I cooked out of ‘Madhur Jaffrey’s Indian Cookery’.
Pork and saffron ragu with orzo recipe
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This dish is perfect for now, because itâs warming but doesnât feel remotely wintry. You can cook the ragu the day before (the flavours will only benefit from a day or two to sit), then just add the orzo and cook it in the sauce when you want to eat. Serve with plenty of Parmesan and parsley.
Prep time: 10 minutes |
SERVES
1 courgette, finely chopped
500ml white wine
A little nutmeg, finely grated
A pinch of cayenne
100ml whole milk
500g orzo
METHOD
Set a large casserole pan with a lid over a low-medium heat with a good glug of oil. Add the onion and courgette along with a good pinch of salt. Put the lid on and cook for 12 minutes, or until soft, stirring occasionally.
Leg of lamb baked in seaweed recipe
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Baking lamb on a bed of seaweed is a fantastic way to create a showstopping main course
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Emli Bendixen
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This is a dish that chef Valentine Warner and I cooked in Norway a couple of years ago with local mountain lamb. Of course we donât have any mountains or wild lamb in the south-west, but we do have fantastic coastal organic lamb such as that from Downhouse Farm in Bridport, which grazes on wild herbs and has a fantastic flavour, especially when baked in seaweed.
All of our inshore seaweed is edible and just needs to be rinsed well of any sand. As it bakes, it becomes crispy to make an edible garnish. Forage it yourself, or you can follow the same method with hay (buy it in pet shops or garden centres); just soak it before using. I love cooking this in my outdoor wood-fired oven as it becomes a talking point. The sauce is great to have to hand for grilled meats, fish or vegetables. If you grow mint, parsley and
Roasted whole fish with fishermanâs potatoes recipe
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Little can beat a whole roasted tail of monkfish on a bed of crispy, soft potatoes
Credit:
Emli Bendixen
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In my eyes, serving fish whole is the best (and easiest) way to cook: presenting it to your friends or family has a celebratory feel about it. I recently had some beautiful gilt-head sea bream from a local fisherman; I cooked one for supper with a fishy version of the classic pommes boulangère, and here have done a version of the dish with monkfish. You can use any meaty fish for this, such as bass, turbot or brill.