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Ras el Hanout Slow-roasted Mushrooms with Pine Nuts, Halloumi & Flat-leaf Parsley

Sea Bass, Asparagus & Spring Onions with Jasmine Rice & a Ginger, Lime & Soy Dressing

Wild Rice Winter Salad with Roasted Brussels Sprouts, Pancetta, Feta & Sunflower Seeds

Spiced Roast Aubergines & Potatoes with Coconut Basmati Rice, Yogurt & Coriander

Recipe List

Note: The thinner your fillet, the quicker it will cook, whatever the weight. A cod fillet cut from the tail, which is flatter, will cook faster than one cut from the middle, which is thicker, even though they might both be 125g, so bear this in mind when using the chart.

And, of course, individual oven temperatures vary, so be prepared to leave the fish in an extra couple of minutes if needed.

LIME & GINGER GRILLED PRAWNS WITH ORIENTAL MUSHROOMS & CORIANDER

Under a scorchingly hot grill, prawns are one of the quickest and easiest traybakes. This makes a lovely starter, or a more substantial meal served with a bowl of fluffy white rice.

1. Preheat your grill to its highest setting.

2. Combine all the ingredients (except the coriander) in a large roasting tin so that they sit in a single layer, and season with sea salt or fish sauce.

3. Place on the highest shelf of the grill for 5 minutes, until the prawns are evenly pink and cooked through. Taste and season with more sea salt or fish sauce as required. Scatter over the freshly chopped coriander, and serve immediately.

Lime & Ginger Grilled Prawns with Oriental Mushrooms & Coriander

CRISPY OLIVE & PINE NUT CRUSTED COD WITH ROASTED RED ONIONS & CHERRY TOMATOES

White fish stands up so well to strong flavours – and the textural contrast with the pine nut crust makes this a very pleasing dinner overall. By all means substitute the cod with pollack or your preferred sustainably caught white fish.

1. Preheat your oven to 180°C fan/200°C/gas 6. Arrange the cod fillets, cherry tomatoes and onion in a large roasting tin. Spread the tapenade evenly over the top of the cod fillets.

2. Lightly crush the pine nuts in a pestle and mortar, then mix them with the panko breadcrumbs, a pinch of sea salt and a tablespoon of olive oil. Pat this mixture down over the top of the tapenade.

3. Drizzle a little olive oil over the cherry tomatoes and onion, and season with sea salt and freshly ground black pepper. Pop the tin into the oven on a high shelf, and roast for 15 minutes, until the topping is crisp and the cod cooked through. Serve immediately.

Note: Use fresh white breadcrumbs instead of panko breadcrumbs if more easily available.

Crispy Olive & Pine Nut Crusted Cod With Roasted Red Onions & Cherry Tomatoes

HERB–STUFFED TROUT WITH ROAST SWEET POTATOES & ONIONS

Whole trout are so easy to cook – here, a very simple herb and lemon stuffing lets the flavour of the fish take centre stage. Make sure to season the fish well with sea salt inside and out before roasting.

1. Preheat the oven to 180°C fan/200°C/gas 6. Mix the sweet potato slices, red onion, olive oil, a teaspoon of sea salt and a good grind of black pepper in a roasting tin, along with half the herbs, then pop into the oven and roast for 20 minutes.

2. Meanwhile, season the cavity of the trout with sea salt and freshly ground black pepper, and stuff with the remaining herbs, garlic, and lemon.

3. Once the sweet potatoes have had 20 minutes, top with the stuffed trout and scatter over 2 teaspoons of sea salt. Return to the oven and roast a further 20 minutes, until the trout is just cooked through (it will just begin to flake when prodded with a fork). Serve immediately.

Herb–Stuffed Trout With Roast Sweet Potatoes & Onions

CONTENTS

Recipe List

LIME & GINGER GRILLED PRAWNS WITH ORIENTAL MUSHROOMS & CORIANDER

CRISPY OLIVE & PINE NUT CRUSTED COD WITH ROASTED RED ONIONS & CHERRY TOMATOES

HERB–STUFFED TROUT WITH ROAST SWEET POTATOES & ONIONS

STEAM–ROASTED SALMON & BROCCOLI WITH LIME, GINGER, GARLIC & CHILLI