Lemon chilli prawn spaghetti with pangrattato

The pangrattato acts as a seasoning and extra level of texture. It is great on top of pasta, risotto, soups and stews.

- First boil water for spaghetti and cook according to packet instructions.
- In the meantime finely dice a couple of banana shallots (or a white onion) and fry in olive oil until softened. Then add a finely chopped red chilli (we used a birds eye chilli), and a couple of cloves of minced garlic. Leave to cook for a minute or two whilst you prepare the pangrattato.
- In a food processor (or using a knife) blitz a slice of bread (preferably a day or two old) with a clove of garlic, a tea spoon of chilli flakes, the zest of a lemon, a handful of basil, a handful of parsley and an anchovy. Add a little olive oil to loosen.
- Add some cooked or raw prawns to the shallots, garlic, chilli mix, along with the juice of the lemon which you have left. Season with salt and plenty of pepper.
- Toast the pangrattato in a frying pan until golden but not burnt.
- Drain the spaghetti leaving a little of the cooking water and stir through the prawn mixture.
- Scatter the pangrattato on top of the prawn spaghetti and serve with extra lemon wedges and chilli oil for people to drizzle over the top if they like.

Lemon monkfish kebabs with basil aioli

These kebabs would be great cooked on the bbq or under a grill. Make sure you soak wooden skewers in water for 10 minutes before using them. Ask your fishmonger to prepare the monkfish for you.

-  Cut the monkfish into decent sized chunks. Marinade them  in olive oil, lemon juice, lemon zest, salt and pepper, and a pinch of chilli flakes if you like. Leave in the fridge for one hour.
- In the meantime, make the aioli using either homemade or shop bought mayonnaise. In a food processor (or using a pestle and mortar), blitz a clove of garlic with a large handful of basil leaves, some black pepper and a squeeze of lemon juice. Stir this mixture into the mayonnaise and set aside.
- When the monkfish has marinaded for an hour thread it onto skewers, alternating with red onion wedges. Grill on each side for 5 minutes or so until cooked through. Baste with excess marinade every now and then.
- We like this with sauteed new potatoes, asparagus and green beans.

Minestrone

This is based on Jamie Olivers minestrone from his 15 minute meals book. Rather than following his recipe to the letter we just used it as the base for ours.

Serves 2 easily

Start by frying a chopped red onion, diced stick of celery and diced carrot in olive oil in a deep pan. After they have softened slightly, add 2 cloves of crushed garlic, the leaves from a small bunch of thyme and a couple of bay leaves.

Add 1L of hot chicken stock and bring to a simmer.

Dice two chicken breasts or 3 boneless thighs into bite sized chunks and them to the hot stock, along with a large handful of small pasta shapes. Then add some broccoli and cauliflower florets and continue to simmer for 5 minutes or so.

In the meantime, prepare the accompaniments...

Make the salsa verde by blitzing herbs (we used parsley, basil and chives) with 4 cornichons, 1 clove of garlic, 1 tea sp capers, 1 tea sp of dijon mustard, 2 anchovies and a good glug of olive oil.

Dry fry a few rashers of pancetta with some rosemary and some chunks of slightly stale bread until they are crispy and browned.

Grate or shave some fresh parmesan into a bowl for scattering on the top.

As soon as the pasta shapes are cooked, the soup should be ready to serve. Let people add the toppings to their bowl at the table.

Shellfish risotto

This relies on a good quality fish stock. We made ours using langoustine shells simmered with bay leaves, celery, peppercorns, onion and hot water for an hour or two.

Otherwise, see if you can buy fish stock from your local fishmongers.

We made our risotto in the usual way, flavouring it with a small onion, a clove of garlic and a couple of sliced portobello mushrooms as a token veg addition. We added lemon zest, lemon juice, scallops, tiger prawns and squid rings for the last 3-4 minutes of cooking, adjusting the seasoning as necessary.

Add some parsley towards the end as well if you like and serve with extra lemon wedges.

Spaghetti with squid

This is simple, quick and packed full of flavour. It relies heavily on chilli, garlic and parsley so use plenty!

We like to use squid ink spaghetti from Carluccios but use regular spaghetti if you can't get hold of any. Get your fishmonger to clean and prepare the squid for you in advance so that it is cleaned and cut into rings.

- Cook the spaghetti according to packet instructions
- In the meantime, fry a diced banana shallot (or small onion) in some olive oil. After a minute or two add a couple of chillies (we used birds eye chillies).
- Once the chillies and shallot have sizzled for a few minutes add 3 cloves of crushed garlic and the zest of one lemon (keep the lemon for later) and plenty of salt and black pepper.
- Chop the parsley stalks (retaining the leaves for later) and add these to the garlic and chillies. Also add the squid at this stage and cook on a high heat for a couple of minutes.
- Drain the cooked spaghetti retaining a little (1/3 of a cup) of the cooking water. Add the spaghetti and cooking liqour to the squid, adding the juice of the lemon and the chopped parsley. We also add a glug of extra virgin olive oil at this stage.
- Give everything a good stir, check the seasoning and eat immediately.

Slow cooked Cajun beef

This is so full of flavour and really benefits from a long marinade and a long slow cooking. Use any kind of beef which is good cooked slowly... chuck, shin, skirt etc.

This makes enough for up to 4 people.

- marinade 500g of your chosen cut of beef cut into chunks in a dry marinade made up of 1 tbl sp smoked paprika, 2 crushed garlic cloves, 1 or 2 chopped chillies, 1 tea sp cayenne, 1/2 tea sp ground black pepper, 1/2 tea sp salt, leaves from a few sprigs of thyme and leaveto marinade for a few hours. If you have any 'cajun spice' mix then add 1/2 tea sp of that too but dont worry if not.


- when ready to cook, brown meat in a casserole in some olive oil and set aside

- brown a chopped onion in the same pan

- add the meat back into the pan and add 500ml beef stock and a couple of bay leaves

- cook on a low heat on the hob or in the oven for a couple of hours, add a chopped green or red pepper 20 mins before the end. Sometimes we add mushrooms too. Keep an eye on it and add some extra stock if the liquid evaporates too quickly.

I'm not sure if its particularly authentic but a mixture or parsley and coriander on top is nice before you serve it.
We serve it with rice and an extra side of tinned sweetcorn roughly blitzed in a processor with a chilli, some basil, seasoning and a splash of double cream, then heated through on the hob.

Greek style gnocchi

This has become a new favourite way to eat gnocchi. We love it in the more traditional Italian style too but sometimes it’s nice to have a change.

Although this is good by itself or with a simple salad, it’s also great as a side dish alongside lamb steaks.

- Finely chop a red onion and 2 or 3 large cloves of garlic and fry them in a table spoon of good olive oil
- Finely chop a variety of herbs… we use basil, thyme, chives and oregano, and add them to the onion and garlic once they have softened.
- Add a large table spoon of soft cream cheese to the pan and mix well, add salt and pepper at this stage. You could use feta instead of the cream cheese.
- Leave the cheese, herb, garlic and onion mix on a low heat whilst you cook a pack of gnocchi in boiling salted water which will take around 3-5 minutes to cook.
- Add the cooked gnocchi to the cheese and herbs and stir through so that the gnocchi is well coated. Serve immediately.