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.

Turkey, pancetta and sage risotto

Perfect Autumn food... Fry a diced onion with a clove of garlic in olive oil until softened. Add the pancetta, turkey (we used breast) and a handful of sliced chestnut mushrooms. Once the turkey has browned add the rice and keep adding white wine and stock until the rice has cooked. Add some chopped sage leaves and some green beans (chopped into three chunks) to the pan about 10 minutes after you've added the rice.

Check the seasoning and finish with a swirl of double cream and top with grated parmesan to serve.

Tapas

Tapas - herby lamb meatballs, patatas bravas, courgette and feta fritters and tomato salad

Ingredients and method (serves 2, add bread and a green salad and it would probably serve 4):

Tomato sauce:

glass of red wine

3 fresh tomatoes, chopped

tub of chopped tomatoes

dessert spoon of tomato puree

1/2 red onion, diced

1 clove of garlic, diced

4 mushrooms, sliced

olive oil

• Pre-heat the oven to 180 degrees
• Fry the onion, garlic and mushrooms in olive oil until soft
• Add the tomatoes and cook for 5 minutes
• Add the red wine and turn up the heat to allow the alcohol to cook off for 5 minutes or so
• Turn the heat back down, add the chopped tomtaoes and puree and let the sauce simmer for 45 minutes

Lamb meatballs:

approx 200g lamb mince

approx 200g lamb mince

1/2 red onion, diced

1 clove of garlic, diced

a handful of fresh herbs (basil, pasrley, thyme, rosemary) roughly chopped

salt and pepper

• Combine the lamb mince, onion, garlic and herbs and season
• Form into meatball shapes and refridgerate until needed
• Brown meatballs in a frying pan before placing them on top of the prepared tomato sauce. Be careful not to stir them in to the sauce too vigorously as they can break up
• Cook meatballs and sauce in a hot oven for 20-30 minutes

Patatas bravas:

2 medium sized potatoes, peeled and cut into chunks

2 fresh tomatoes, chopped

1/2 red pepper, diced

pinch of red chilli flakes

1 small clove of garlic, diced

olive oil

• Par boil the potatoes before putting them in an oven proof dish with a splash of olive oil and placing them in the oven
• After 15 minutes or so fry the garlic and red pepper in olive oil until soft
• Add the tomatoes and chilli flakes to the garlic and red pepper and continue to cook for 5 minutes
• Add the garlic/pepper/tomato mixture to the potatoes and stir through
• Return potatoes to the oven for approx 20 minutes

Courgette and Feta fritters:

1 egg

1 table spoon of plain flour

1 courgette, grated

approx 25g of feta, cut into small chunks

3 spring onions, chopped

salt and pepper

olive oil

• Salt the grated courgette and place in a sieve over another bowl. Leave for 15 minutes and then press the courgette mixture to remove the exess water
• Mix together the egg, flour, feta, spring onions and grated courgette and refridgerate for an hour or so until needed
• Heat some oil in a non-stick pan
• Placed 4 heaped spoonfuls of the batter mixture in the pan and press each one down lightly. Turn each one over after 3-4 minutes to cook the other side

Tomato salad:

2 tomatoes, cut into chunks

1/4 cucumber, diced

handful of olives

approx 25g of feta, cut into chunks

olive oil

pepper

• Mix together the tomatoes, olives, cucumber and feta
• Dress with olive oil an black pepper
• Refridgerate or cover until needed

Lamb with garlic and herb risotto

Ingredients (serves 2 with leftovers):

arborio rice (approx 2 cups)
1 white onion, chopped

2 large cloves of garlic, chopped

1 sprig of rosemary, chopped

2 sprigs of thyme

pinch of dried oregano

a few mint leaves

1/2 pack chestnut mushrooms, sliced

1/2 bag spinach

1/2 cup of peas

approx 400ml veg, lamb or chicken stock

approx 300ml white wine

parmesan, to taste

salt & pepper

olive oil

lamb (either rack, chops, cutlets etc)

1. Fry the onion and garlic until soft
2. Add the mushrooms and herbs and cook for another 5 minutes or so, season with salt and pepper
3. Add the rice and stir through to coat the grains
4. Start to add the stock and wine in stages and keep adding liquid when it needs it
5. After about 15-20 minutes put the lamb chops/cutlets under the grill and cook to your liking
6. Add the spinach and peas to the risotto for the last 5 minutes of cooking. Add the grated parmesan and adjust the seasoning
7. Serve the lamb on top of the garlic and herb risotto