fishcakes

500g fish (coley, salmon or pollock)
3T olive oil
100ml white wine
2 cloves garlic, finely sliced
1 small white onion, finely chopped
1 small handful of torn basil
1 small handful of chopped flatleaf parsley
1 small handful thyme leaves
100g fresh breadcrumbs
Maldon
freshly ground black pepper
flour, for dredging
1 egg, beaten
50g fine dry breadcrumbs
sunflower oil for cooking

Heat olive oil in large frying pan and saute onion and garlic for three minutes. Add the fish, skin side down and cook for a couple of minutes. Turn and cook for another two minutes. Add the white wine, Maldon and freshly ground black pepper and reduce over a medium heat for a couple of minutes. Cover the pan and cook until the fish is done. Set aside to cool. When the fish has cooled, remove the skin and flake the flesh into a bowl with the fresh breadcrumbs and herbs. Mix and shape into rounds, flatten them slightly and dredge in the flour, then in the beaten egg and finally, in the dry breadcrumbs.
Fry in the hot oil and serve once browned with a wedge of lemon or the sauce of your choice. Arrabiata or beurre blanc is very good.

5-minute sauce for pasta or gnocchi

1/2 cup fresh tomatoes - chopped
2T oak smoked tomatoes (chopped)
1 red chili, finely chopped
1 clove garlic, crushed
1T lemon zest
1 small red onion, diced
olive oil
freshly ground black pepper
Maldon
4T cream (optional)
big pinch raw sugar
Parmesan to taste (suggest 2T)

While the pasta or gnocchi is cooking, gently cook garlic, chili and onions in a saucepan with some olive oil. Once the onion softens, add tomatoes and reduce slightly. Season (including the sugar) and stir in the cream and Parmesan. Add a scattering of the strands of lemon zest. Drain the pasta or gnocchi and add to the sauce.

aubergine & chili penne

1 aubergine, chopped into 1cm square chunks
2 cloves garlic, crushed
1 red chili, finely chopped
chili flakes to taste
olive oil
Maldon
Parmesan
basil leaves
2 handfuls of cherry tomatoes, cut into eighths
100g pancetta
freshly ground black pepper
squeeze lemon
1 medium red onion, finely chopped
pinch raw sugar

1 pkt Italian penne

heat some oil in a large pan and gently cook the onion, garlic, fresh chili and pancetta. add the aubergine and cook for several minutes. add the tomatoes and reduce slightly. season, including adding the chili flakes and sugar to taste. cook the pasta until al dente, drain and add pasta to the sauce in its pan. stir to coat, adding a handful of torn basil leaves, some grated Parmesan and a squeeze of lemon. drizzle with a little oil and serve.

gnocchi

the secrets to good gnocchi, as i recently discovered, are floury potatoes, a potato ricer or mouli, and gentle hands.

1kg floury potatoes (Maris Piper or King Edward are suitable - check out this website for further info on floury varieties)
1 egg (free range if possible)
250g '00' flour

cook the whole, unpeeled potatoes on a gentle boil in plenty of salted water. once cooked, remove from heat, drain and once cooled enough, peel and put through a ricer or mouli into a bowl. being mindful of keeping the mixture as light and airy as possible, gently mix in the egg and 1/3 of the flour. turn out onto a floured surface and gently knead in the remaining flour, again, being mindful of keeping the mixture as light as possible. you don't have to add all of the flour, just enough that the mixture holds and loses most of its stickiness. break off a small chunk at a time (a fist size piece) and roll with your fingers into little logs about 1cm in diameter. using a butter knife or pastry scraper cut the roll into 1-1.5cm lengths and place on a floured tray (semolina can also be used).

to cook the gnocchi, drop it into a pan of boiling water (you may wish to stir it gently at the beginning of cooking to prevent sticking). once the gnocchi rises to the surface, let it cook for another minute or two and then remove with a slotted spoon or by draining. it can then be added to whatever delicious sauce you've concocted - sage, butter & Parmesan; garlic, tomato & basil, chili, lemon & olive oil...