Thai seabass

Ingredients (serves 2):

2 fillets of seabass

1 large garlic clove, crushed

1 small piece of ginger, minced

1 chilli, finely chopped

a handful of coriander, chopped

1/3 block of creamed coconut

tea spoon of thai curry paste

handful of sliced mushroooms

5 sliced spring onions

1/3 bag of spinach

salt and pepper

rice, to serve

• Pre heat the oven to 180 degrees
• Fry the mushrooms, garlic, chilli, ginger and spring onions in a little oil until the mushrooms are soft
• Add the spinach and thai curry paste to the frying pan and continue to cook on a low heat until the spinach has wilted
• Add the creamed coconut and approx 100ml of hot water from the kettle. Gently stir until the coconut has broken down. You may need to add a little more water. Taste the sauce and season if it needs it.
• In an oven proof dish pour in the sauce and then top with the seabass fillets. Season the fish with a little salt and pepper.
• Place in the hot oven for 20 minutes. Check that the fish is cooked (it should be) and serve with rice. Scatter with the chopped coriander just before serving.

Goats cheese, leek and walnut tart

We're not big fans of goats cheese but we were given some for free so thought we'd better find a way to use it up. This was surprisingly nice and was very quick and easy to make. Don't forget the onion chutney on the side as it really complemented the other flavours.

Ingredients serves 2:

2 small goats cheese, each cut into three rounds

2 medium leeks, finely chopped

a handful of walnuts, roughly chopped

puff pastry

butter and olive oil

salt and pepper

onion chutney

• Pre-heat the oven to 200 degrees
• Lay a piece of baking parchment on an oven proof tray
• Cut the puff pastry into whatever shape and size you want it (we had a small rectangle per person). Lay it on the baking parchment and score a line around the edges, without cutting right through the pastry. Place in the hot oven for around 10 minutes.
• Meanwhile, fry the diced leeks in a little butter and olive oil until softened (at least 10 minutes). Season the leeks with salt and pepper.
• Remove the pastry from the oven, and spread the leek mixture out on top. Scatter with the chopped walnuts and then place the goats cheese circles on top.
• Season again with black pepper before baking in the oven for a further 15-20 minutes, until the goats cheese is bubbling and golden.
• Serve with a green salad and caremelised onion chutney.

Turbot in a crab and champagne sauce

Ingredients:

2 turbot fillets or steaks

cooked crab meat

2 shallots, peeled and quartered

1 clove of garlic, crushed

100ml champagne

50ml double cream

flat leaf parsley, chopped

salt and pepper

olive oil

• Pre-heat the oven to 180 degrees
• In an oven proof dish, place the shallots and garlic and drizzle with a little olive oil. Roast in the oven for 15 minutes or so.
• Lay the turbot fillets over the roasted shallots and garlic and pour over the champagne. Roast for 10 minutes.
• Scatter the crab over the turbot and pour over the cream. Season with salt and pepper and put back in the oven for another 10 minutes.
• Once cooked, scatter with fresh parsley and serve with potatoes and a green veg. (Note: the turbot may take longer to cok than 20 minutes - it depends on how thick your fillets or steaks are).

Apple and blueberry tart

Ingredients (serves 2):

puff pastry (1/2 a pack)

1 large apple, thinly sliced, using a mandolin if possible

1/2 punnet blueberries

1 tea sp golden caster sugar

1 tbl sp honey

butter

vanilla ice cream, to serve

• Pre-heat the oven to 200 degrees
• Line an oven tray with baking parchment and dot with a little butter
• Lay the puff pastry on the buttered baking parchment and score a line about 1cm from the edge, without cutting right through the pastry
• Drizzle the honey on top of the pastry and then layer the apple sliced on top
• Sprinkle the sugar on top of the apple layers and then scatter the blueberries on top
• Dot the top with small pieces of butter before placing in the hot oven. Allow to bake for 20 minutes or so until the pastry is puffed around the edges and golden.
• Serve with vanilla ice cream