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.

Sea bream with tomatoes, red onion and lemon

Ingredients (serves 2):

2 sea bream fillets

1 large potato, sliced

2 large tomatoes, sliced

1/2 lemon, sliced

1 red onion, diced

1 bay leaf

1 clove of garlic

1/2 glass of white wine

salt and pepper

olive oil

1. pre heat the oven to 180 degrees


2. par boil the potato slices and then layer them on the bottom of an oven proof dish with a drizzle of olive oil, season


3. layer the tomato and red onion slices on top of the potatoes and cook in the oven for 10 minutes


4. add the garlic, lemon slices, and bay leaf, season the fish and place the bream fillets on top side by side


5. pour over the white wine and put the dish back in the oven for 20-25 minutes, depending on the thickness of the fillets