For a simple, smart starter, just mix mayo with garlic, herbs and a squeeze of lime and serve with seafood and brown bread
- 400g cooked king prawns, shelled apart from the tail
- 400g smoked salmon
- 140g good-quality mayonnaise
- 2 garlic cloves, crushed
- 2 tbsp chopped fresh dill, plus extra leaves to garnish
- juice ½ lime, plus 1 wedged to serve
- granary bread and butter, to serve, if you like
MethodMix the mayo, garlic and chopped dill, and add lime juice to taste. Put a spoonful on each plate, scatter over dill leaves add a wedge of lime and a grinding of pepper.
- 175g cooking chorizo, skin removed, cut into chunks
- 50g slightly stale breadcrumb
- 25g blanched almond, toasted and roughly chopped
- zest ½ lemon
- 1½ tbsp olive oil, plus extra for greasing
- 6 boneless, skinless sustainable cod fillets (about 175g each)
- 6 tbsp good-quality mayonnaise
- ½ garlic clove, crushed
- 2 tsp lemon juice
- Tip the chorizo into a frying pan and cook over a medium heat until it releases its oil and becomes crisp in places. Meanwhile, make the aïoli: stir together the ingredients with some seasoning, then chill.
- Put the chorizo and its oil in a food processor and pulse until broken into small chunks. Add the breadcrumbs, almonds, lemon zest, seasoning and half the olive oil, then blitz to a crumb.
- Heat oven to 200C/180C fan/gas 6. Put the cod fillets on a lightly greased baking tray, then brush with the remaining oil. Heap the crumbs onto the fish and pat down so that the fillets are well covered. Let them firm up in the fridge for at least 20 mins.
- When you’re ready to cook, pop the fish in the oven for 10-15 mins, depending on the thickness of your fillets, until the flesh has turned opaque and the chorizo crumb is golden.
- 4 salmon fillets (about 125g each), boned and skinned
- 1 tbsp light soft brown sugar
- 100g green bean, trimmed
- 1 large ripe mango, peeled and cut into slices
- 2 shallots, very thinly sliced and broken into rings
- handful mint or coriander leaves
- 50g toasted desiccated coconut
- 1 thumb-sized red chilli, thinly sliced
- 3 tbsp coconut cream
- juice 2 limes, plus wedges to serve
- 1 tbsp fish sauce
- 2 tsp soft brown sugar
- Heat the grill. Place the salmon, skin-side up, on a foil-lined tray, season well and rub the sugar on top. Grill for about 10 mins until cooked through.
- Meanwhile, blanch the beans in boiling water for 1 min, drain, rinse in cold water and drain again. Arrange on 4 plates, then add the mango and shallots.
- Mix the dressing ingredients in a small bowl. Break the salmon into a few pieces over each plate. Add the mint or coriander leaves, coconut and chilli to each. Pour over the dressing and serve with a lime wedge.
- 3½ kg whole salmon (ask your fishmonger to clean and gut it)
- olive oil, for greasing
- 1 small onion, very thinly sliced
- 4 bay leaves
- 20g pack dill
- 6 tbsp dry white wine
- 3 ripe avocados, preferably Hass
- 200ml mayonnaise
- zest and juice 1 large lemon
- ½ cucumber, peeled, deseeded and diced
- bunch watercress, lemon wedges, thick cucumber slices, fresh dill (optional)
- Heat oven to 150C/fan 130C/gas 2. Put the salmon on a large sheet of oiled extra-wide foil (this will stop it from sticking later). Put the onion, bay leaves and half the dill in the body cavity, spoon over the wine, season with salt and black pepper, then loosely bring the foil round the salmon and seal well to make a parcel. Lift onto a baking tray, then bake for 2 hrs. Take from the oven, then leave to cool for about 10 mins, still in its parcel.
- Meanwhile, whizz the flesh from the avocados (with a hand blender or in a food processor) with the mayo, lemon juice, zest and seasoning. Tip into a bowl. Chop the remaining dill, stir in with the cucumber, then transfer to a serving bowl. Chill for up to 3 hrs.
- Unwrap the salmon, then strip away the skin and fins. Personally, I don’t take the skin from the bottom of the fish if I am serving the salmon warm, as you risk breaking the fish up as you turn it over. It is more robust when it is cold, so in this case remove the skin from both sides. You can leave the head on or take off at this stage. Carefully lift onto a platter, then garnish with watercress, cucumber, lemon wedges and dill, if using.
- To serve, remove the fish in chunky fillets. When all the fish has gone from the top fillet, remove the onion and herb flavouring, pull away the bones, then remove portions of the bottom fillet, leaving the skin behind. Eat with the avocado mayo, warm buttery new potatoes, and salads or green beans.