Serve: 4

Pan Fried Sole

Ingredients

• 4 Sole portions

• 1 tsp Salt

• ½ tsp Pepper

• 1 tbsp Fish Spice

• Juice of 1 Lemon

• 1 sprig of fresh Fennel

• 4 sprigs of fresh Thyme

• 1 tbsp Paprika

• 4 tsp Crushed Garlic

• Lemons

Method

1. Season the sole fillets with salt, pepper, fish spice, paprika, lemon juice and garlic. Break up the fennel leaves and throw over the sole. Take the leaves from the thyme sprigs and sprinkle over the sole. Let marinade for about 2 hours.
2. Melt some butter in a medium size pan. Place sole fillets in melted butter and fry for about 2 minutes on each side. Remove from the pan and transfer to an oven proof dish.
3. Just before serving place in the oven to cook through. About 8-10 minutes.
4. Remove from oven and serve with a creamy lemon and herb sauce.

Creamy herb and lemon sauce

Ingredients

• 120g butter
• 120g flour
• 1 onion finely chopped
• 2 tbsp fresh thyme, chopped
• 2 tbsp fresh fennel, chopped
• 2 tbsp fresh basil, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp crushed garlic
• Zest and juice of 1 Lemon
• 6 cups milk
• Salt and pepper to taste

 Method

1. In a medium size pan, melt the butter with the finely chopped onion, garlic and all herbs and fry for1-2minutes.
2. Add the flour and whisk the butter flour mix till it forms a soft ball. Add the milk cup by cup till sauce has a thick consistency but also not to thick. Add salt and pepper to taste.

Ingredients

• 1 tbsp olive oil
• 4 rashers smoked streaky bacon, finely chopped
• 2 medium onions, finely chopped
• 2 carrots, trimmed and finely chopped
• 2 celery sticks, finely chopped
• 2 garlic cloves finely chopped
• 2-3 sprigs of rosemary leaves picked and finely chopped
• 500g beef mince

For the bolognese sauce

• 2 x 400g tins plum tomatoes
• small pack of basil leaves picked, ¾ finely chopped and the rest left whole for garnish
• 1 tsp dried oregano
• 2 fresh bay leaves
• 2 tbsp tomato purée
• 1 beef stock cube
• 125ml red wine
• 6 cherry tomatoes sliced in half

To season and serve

• 75g parmesan grated, plus extra to serve
• 400g spaghetti
• crusty bread to serve (optional)

Method

1. Put a large saucepan on medium heat and add 1 tbsp olive oil.
2. Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
3. Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
4. Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
5. Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
6. Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
7. Add the 75g grated parmesan, check the seasoning and stir.
8. When the bolognese is nearly finished, cook 400g of spaghetti following the pack instructions.
9. Drain the spaghetti and either stir it into the bolognese sauce or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.

Serves 8

Ingredients

• salmon fillets
• salt
• black pepper
• 2 tsp paprika
• olive oil
• 1 cup honey
• ½ cup warm water
• ¼ cup lemon juice
• 6 tbsp crushed garlic
• 1 lemon, sliced into slices
• 4 tablespoon chopped parsley

Method

1. Season the surface of the salmon with salt, black pepper, fish spice and paprika. Set aside.
2. Mix the honey, water, lemon juice and a pinch of salt together. Stir to combine well.
3. Heat up a nonstick pan on high heat. Add the olive oil. Pan-fry the salmon, skin side down first, for about a minute. Turn the salmon over and cook for 1 minute. Remove from the pan and place in an ovenproof pan.
4. Add the honey mixture and lemon wedges into the skillet, and reduce the sauce until it’s sticky. Pour over the salmon. Basting it with the sauce.
5. Finish it off by grilling the salmon in the oven for 5 minutes or until the surface becomes slightly charred.
6. Top the salmon with parsley and serve immediately.

White wine Tomato basil sauce

Ingredients

• 4 tablespoons olive oil
• 1/2 teaspoon chilli flakes
• 2 tsp crushed garlic
• 1 packet of cherry tomatoes, sliced in half
• ½ cup dry white wine
• 1 cup fresh basil, finely chopped
• 4 tablespoons fresh lemon juice
• 1 teaspoon fresh lemon zest
• 1 teaspoon salt (more to taste)
• 2 teaspoon granulated sugar
• ½ teaspoon fresh ground black pepper (more to taste)

Method

Heat oil in a large sauté pan over medium heat. Add crushed red pepper flakes and garlic and sauté for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they’re soft and blistering, but still hold their shape, 9 to 12 minutes. Add in the white wine, stir, and allow the mixture to come to a gentle simmer. Stir in the basil, lemon juice, lemon zest, salt, sugar, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.