Serves: 2

Prep time: 20 minutes

Cooking time: 15 minutes

Ingredients

1 x 500-600g whole Sea bream, gutted, cleaned and scaled

1 tbsp sunflower oil

1 tsp sea salt

2 lemongrass stalks, thinly sliced

2 red chillies, deseeded and sliced

2 spring onions, thinly sliced

2 garlic cloves, peeled and sliced finely

thumb sized fresh ginger, peeled and sliced

Dipping sauce

2-3 limes, juice squeezed to yield 2 tbsp of juice

1 garlic clove, peeled and crushed

1 tbsp palm sugar (or caster sugar)

1 tsp soy sauce or kecap manis

2 tsp sesame oil

1 tbsp fish sauce

2 tsp fresh ginger, peeled and grated

1 small red chilli, deseeded and chopped finely

Salad

1 bunch coriander leaves, washed and dried

1 bunch mint leaves, washed and dried

½ cucumber, cut in ribbons using a peeler

½ red onion, peeled and sliced finely

Method

1. Pat the fish dry with kitchen paper.
2. Use a sharp knife to score the fish and rub with the oil.
3. Combine the prepared lemongrass, chillies, spring onions, garlic and ginger. Stuff the fish cavity with half the mix, cover the fish with the rest.
4. Heat the griddle pan over a high heat. When smoking hot carefully add the fish. Cook for 3-4 minutes on each side.
5. Carefully lift the fish from the pan onto a large plate or board.
6. Reduce the heat to medium and cook for a further 8 minutes or until the flesh is just cooked. The flesh should be opaque.
7. Whisk the sauce ingredients together in a small bowl.
8. Combine the salad ingredients in a serving bowl. Add half the sauce to the salad and toss to combine.
9. Pour the remaining sauce into a small bowl and serve with the fish.

Ingredients

• 120g  basmati rice 
• 2 tbsp  Thai red curry paste 
• 2 tsp  finely chopped red chilli 
• 40g  shallots or spring onions finely chopped
• to taste Salt and freshly ground black pepper 
• 100g  peeled prawns thawed if frozen, finely chopped
• 2 tsp  lemongrass paste 
• 2 tbsp  finely chopped fresh coriander 
• 2 large eggs beaten

Method

1.  Preheat the oven to 180°C/Gas 4.
2.  Cook the rice according to pack instructions. Rinse with cold water and drain well.
3.  Mix together the cooked rice, prawns, red curry paste, lemongrass paste, chilli, coriander and shallots or spring onions. Stir in the beaten eggs and season with salt and pepper.
4.  Spoon the mixture into the compartments in a Silicone 24 Rectangle Mini Loaf Mould. Bake for 20-22 minutes until set. Cool in the mould for 15 minutes, then lift out carefully and cool completely on a wire rack.

Recipe by www.lakeland.co.uk

INGREDIENTS

YOU’LL NEED:

• 180g Tenderstem Royale^®
• 200g firm white fish
• 1 tsp ground turmeric
• 1/2 tsp black pepper
• 2 shallots grated or finely minced
• 2 garlic cloves grated or finely minced
• 2 tbsp grated ginger root
• 1 tsp fish sauce
• 2 tsp sugar or honey
• 2 tbsp rapeseed oil
• 2 tbsp rice flour
• 4 spring onions, sliced diagonally
• 20g fresh dill, plush extra to garnish

FOR THE SAUCE:

• 1 garlic clove, grated
• 1 bird’s eye chilli, deseeded and sliced
• 1 tsp honey
• 4 tbsp lime juice, plus wedges to serve
• 1/2 tsp fish sauce

METHOD

1. Combine the turmeric, pepper, shallots, garlic, ginger, fish sauce, sugar and 1 tsp of the oil in a small mixing bowl. Add the fish pieces and turn until coated. Leave to marinate for half an hour.
2. Make the sauce by combining the grated garlic, bird’s eye chilli, honey, lime juice and fish sauce in a small jug. Set aside.
3. Heat 1 tbsp of the oil over a medium to high heat in a non-stick frying pan. Lightly coat the fish with the rice flour, and individually place in the pan, cooking for 3-4 minutes on both sides. Set aside and wipe the pan down.
4. Add the remaining oil to the pan and heat on a medium to high temperature. Add the spring onions, Tenderstem Royale^® and dill to the pan. Sauté for 3 minutes.
5. Serve the Tenderstem Royale^® with the fish, drizzled with the sauce, garnished with extra dill and with the lime wedges on the side. Delicious with rice or noodles.

Recipe by www.tenderstem.co.uk

INGREDIENTS

• 400g can chickpeas in water, drained
• 1 tbsp olive oil, plus extra for brushing
• 1 tsp paprika
• 200g Tenderstem^® broccoli
• 2 salmon fillets
• 1 small avocado, stone removed and sliced

FOR THE DRESSING:

• 1 tbsp extra virgin olive oil
• 1 tbsp toasted sesame oil
• 1/2 tbsp reduced-salt soy sauce
• 1 tbsp grated ginger
• 1 garlic clove, minced
• Juice of 1/2 lime
• Salt and pepper, to taste

METHOD

1. Preheat the oven to 200°C/ 180°C fan
2. Drain the chickpeas and pat dry with kitchen paper, you can remove the skins if you prefer. Place on a greaseproof lined baking tray. Toss with olive oil, paprika and season. Roast for 20 – 25 minutes.
3. Mix all the dressing ingredients together in a small bowl.
4. Bring a pan of boiled water to a simmer. Add the Tenderstem^® broccoli to a steamer and steam with the lid on for about 2 minutes until al-dente.
5. While the Tenderstem^® broccoli steams, heat 1 tbsp of olive oil in a non-stick frying pan. When hot add the salmon, skin side down. Pan fry on a medium heat for about 4 minutes until crisp. Flip and cook for 2 minutes or until cooked through. Remove from the pan and set aside.
6. Drain the Tenderstem^® broccoli, pat dry and plate. Add slices of avocado and toss with the dressing. Top with crispy chickpeas and salmon.

Recipe by www.tenderstem.co.uk

• 2 seabass fillets
• 2 tsp toasted sesame oil
• 250g leeks, shredded
• 2cm piece root ginger, grated
• 4 spring onions, sliced
• 1 red chilli, deseeded and sliced
• 1 tbsp light soy sauce
• 2 tsp sesame seeds, toasted

Instructions

1. Place the seabass fillets, flesh side down on a grill pan and place under a preheated grill for 3 minutes each side.
2. Meanwhile, heat the oil in a frying pan and fry the leeks, ginger, onions and chilli for 5 minutes, add the soy and sesame seeds.
3. Serve the fish on top of the Oriental leeks.

Recipe by www.discovergreatveg.co.uk

Salmon works just as well, or you could also add in some white fish.

Perfect served with some wilted greens and dollop of yoghurt flavoured with lemon and mustard. To keep the cost down, use a bit more potato in the mix.

Ingredients

• 750g fish
• 2 large baking potatoes
• 125g British watercress
• 2 tbsp wholegrain mustard
• 1 lemon, zest and juice
• 4 cloves garlic
• 1 bunch flat leaf parsley, finely chopped
• 4 eggs
• 200g fresh breadcrumbs
• 50g plain flour
• Salt and pepper
• 1 tbsp of cold pressed rapeseed oil

Method

1.       Preheat the oven to 190 Degrees C

2.       Wrap the fish in foil & place on a baking tray in the oven. Depending on whether you have one large piece of fish or smaller fillets this will take 15-20 minutes. Check and remove when it is just cooked through and the flesh flakes away easily with a fork. Undo the foil and leave to cool.

3.       At the same time, pop your baking potatoes in the oven and cook for 1.5 hours until cooked through. 

4.       Once the fish is cool, flake the flesh into a large bowl. Check carefully for bones and discard the skin. Try to keep in slightly larger chunks rather than flaking really finely.

5.       Once the potatoes are cooked through, slice in half and allow to cool a little. Scoop out the flesh while they’re still warm and mash. You can reserve the skins to make crispy potato skins later!

6.       Crush the garlic cloves, glug the oil into a medium sized saucepan over a low heat. Add the garlic and cook gently but don’t allow to colour. Roughly chop the watercress leaves. Add the watercress to the pan, stir through the garlic, pop on the lid and wilt for a couple of minutes on a low heat. Once the watercress has wilted down remove from the heat.

7.       Tip the mixture into the bowl with the fish and potatoes. Add the lemon zest and juice, mustard, chopped parsley and season generously with salt and pepper. You really need to taste the mixture here to get the seasoning right and adjust. 

8.       Next shape the fishcakes into 10 balls using floured hands then flatten slightly. Lay out on a tray lined with baking paper and pop in the fridge for at least an hour to firm up.

9.       Next cover in breadcrumbs – you will need 3 containers, large shallow Tupperware or baking dishes work well here. In one put your flour with some salt and pepper. In the second crack your eggs and whisk well, and in the third container put your breadcrumbs.  Place each side of every fishcake into each container, starting with the flour, then the egg and finally the breadcrumbs until covered.

10.   Once all fishcakes are covered in breadcrumbs, place on a baking tray and cook in the oven for 20 minutes at 180°C or 160 °C fan

Recipe by Dr Lucy Williamson at www.lwnutrition.co.uk

250g Raspberries

250g Champagne vinegar

1. Halve the raspberries and put them in a small saucepan.

2. Pour the vinegar over, and gently warm over a low heat to a gentle simmer, and leave for a few minutes until the raspberries start to break down.

3. Strain through a sieve, prezzing the juice from the raspberries as you do so.
 

Trout

4 Fillets of Sea Trout weighing 150g each

500ml white wine

500ml water

50ml white wine vinegar

1 head of fennel, sliced fine

1 shallot, sliced fine

2 cloves garlic, crushed

Leaves from one head of celery

A handful of parsley stalks
 

1. In a deep oven tray, arrange the vegetables, and pour over the liquid. Put in a 180 degree oven for ten minutes, until the liquid is starting to gently steam.

2. Remove the tray from the oven, and lower the temperature to 140 degrees.

3. Put a wire rack over the broth, and the fish on the rack. The rack should be tall enough not to touch the liquid. Cover the tray in a layer of tinfoil, and put back in the oven, for 20 minutes. The fish should gently steam in this time. Check it by gently pinching it. If it feels fleshy but resistant, it is cooked. allow it to gently cool in its steam bath.

4. Slice courgettes using a mandoline and arrange over each plate. Break the cold fish down into chunks and arrange around the plate. Garnish with thinly sliced shallots.

5. Mix 100ml of raspberry vinegar with 100ml of Extra virgin olive oil, and a pinch of salt and a crack of black pepper. Whisk together, and gently fold in 100g of shelled baby peas, and 100g of halved raspberries. Spoon over the fish.

Recipe from www.lovefreshberries.co.uk

Serves: 4-6
Preparation time: 25 minutes
Cooking time: 15 minutes

Ingredients
1kg fresh mussels
500g-1kg fresh clams
12 large raw tiger prawns, in shells
50g butter
2 cloves garlic, crushed
2 shallots, finely chopped
150, white wine
150ml fresh samphire, rinsed
Method

1. Wash the mussels and clams under cold running water and scrub using a small, stiff
   brush. Pull off the ‘beards’ from the mussels. Discard any shellfish that are open and
   do not close when tapped.
2. Heat the butter in a large pan. Add the garlic and shallots and cook for about 5
   minutes until softened but not brown.
3. Add the wine and turn up the heat until bubbling then add the mussels and clams.
   Turn up the heat and cook with the lid on for about 3-4 minutes, shaking the pan
   every now and then until the shellfish have opened.
4. Using a slotted spoon, lift out the shellfish to a large bowl. Discard any unopened
   shells.
5. Add the prawns and samphire to the cooking liquor and cook for 3 minutes until the
   prawns have changed colour from grey to pink.
6. Return the clams and mussels to the pan and mix carefully with a large spoon. Heat
   through and serve with plenty of crusty bread.

Recipe by stellar.co.uk

Ingredients

Main

• 600g sustainably caught pollack fillet, pinboned (larger middle bones removed) and cut into 8 pieces
• 600g new potatoes, halved or quartered if large
• 250g cherry tomatoes, 125g halved, the rest left whole
• 20 pitted black olives
• ½ a preserved lemon, flesh removed, peel rinsed and finely chopped
• 100ml hot veg stock

for the chermoula

• 2 garlic cloves
• 1 tsp coarse salt
• 2 tsp cumin seeds, crushed or ground
• 1-2 red chillies, deseeded and chopped
• juice of 1 lemon
• 2 tbsp olive oil
• small bunch of coriander, chopped

Method

• Preheat oven to 180°C/Gas 4

• Pound the garlic and salt in a pestle and mortar. Stir in the cumin, chilli, lemon, oil and coriander. Or you can blitz everything in a processor.
• Toss the fish with half the mixture and leave in the fridge.
• Mix the potatoes, tomatoes, olives and preserved lemon in an ovenproof tagine or lidded casserole. Add the stock. Season, cover and cook in the oven for 40 minutes.
• Add the fish and cook for another 15 minutes. Drizzle over the rest of the chermoula to serve.

Ingredients

• 1kg of Cornish New potatoes, scrubbed and cut in half – if they’re big
• 2-3 medium-sized fresh squid, cleaned and ready to cook
• 2 cloves of garlic, peeled and grated
• The zest and juice of 1 lemon
• 2 tbs of olive oil
• 1 large knob of butter
• 1 tsp lightly crushed fennel seeds
• The leaves from 4-5 sprigs of thyme
• 2 tsp of smoked paprika
• A handful of fresh chives and fennel tops, if available

Method

1 Place the potatoes into a large saucepan, cover with salted water and bring to the boil. Cook the potatoes for 10–12 minutes depending on their size. They should take the point of a knife with ease. When they are ready drain the potatoes in a colander and while they ‘e steaming off return the pan to the heat. Add the butter and 1 tbs of olive oil and when it’s bubbling away add the grated garlic and cook relatively gently, for 1 minute.

2 Return the potatoes to the pan and add the lemon zest and half the lemon juice. Season them really well with ground black pepper and sea salt. Chop the chives and the fennel tops (if using) and add these to the potatoes. Give them a careful stir and set aside.

3 Meanwhile take a small pan, add the flaked almonds and set over a medium heat. Toast the almonds for 1–2 minutes until they begin to colour. Remove from the heat and set aside for later.

4 Use a sharp knife to split the tubular bodies of the squid so you can open them out as one piece. Score the squid lightly at 1cm intervals, first one way, then diagonally the other. Try not to cut right through to the board, the idea is to simply score the flesh. Cut the scored squid into thick strips about 4–5 cm thick. Place the squid in a bowl with the remaining tbls of olive oil, the smoked paprika, crushed fennel seeds, the thyme leaves and some salt and pepper. Tumble it all together to coat.

5 Light your barbecue or heat a heavy ridged grill pan over a high heat. Once it’s super hot and you’re you ready to cook, lay the squid down on the bars of the grill or in the pan and cook for about 1 minute on each side, but no more, or the squid may become tough.

6 Arrange the potatoes over a large platter. Scatter over the hot smoky squid followed by the toasted almonds. Squeeze over the remaining lemon juice and trickle over a little of your best olive oil. If you have a few fennel tops left or even some chives flowers, scatter these over too. Serve at once.

Recipe from www.seasonalspuds.com