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Nininurse
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RECOMMENDATIONS
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Gooseberry and green peppercorn chutney with mackerel
The tartness of the flavoursome chutney cuts through the richness of the fish in James Martin's easy recipe
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Quince and polenta crumble
Perfumed quince and musky spices combine in Matt Tebbutt's delicious crumble
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John Dory with a vegetable galette
Michael Caines serves fried John Dory with a galette of aubergine, tomato and courgette (vegetables layered into a fan shape) and a tomato coulis
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Chocolate brownies
Fudgy and sticky, Tamasin Day Lewis's chocolate brownies are irresistible
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Chilli crab with Asian scented rice
James Martin serves sweet and spicy crabmeat with fragrant herb-flecked rice
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Baked rice pud
This rich, milky rice pudding is brought to you from Alastair Hendy's Home Cook
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Grilled lamb cutlets with salsa verde
Celebrate spring flavours with Ben Tish’s dish of lamb with jersey royal potatoes peppered with piquillo peppers and a richly flavoured salsa verde
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Roast gurnard with coriander mash
Richard Corrigan roasts a whole fish in a lovely rich, reddish-orange bisque-like sauce and serves it with a light carrot, parsnip and coriander mash.
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Poached caramelised pears with poire william sabayon
James Martin makes sticky caramel coated pears served with Gateaux Bordeaux and pear-scented sabayon
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Sicilian fisherman’s stew
Aaron Craze’s recipe for warming fish stew served with bruschetta, aioli and zingy salsa is the perfect foil for those chilly autumn nights
