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Noodle soup with teriyaki cod recipe
 A light, fragrant noodle soup with crispy, glazed cod on top. This is easy to make and will be ready in minutes. 600ml/1 pint vegetable or chicken stock½ 'cherry bomb' chilli125g/4½oz noodles, cooked 1 tbsp fresh coriander1 pak choi, cut into quarters1 lime, juice only 600ml/1 pint vegetable or chicken stock ½ 'cherry bomb' chilli 125g/4½oz noodles, cooked 1 tbsp fresh coriander 1 pak choi, cut into quarters 1 lime, juice only 150g/5½oz cod, skin on1 tsp rock salt1 tbsp honey1 tbsp soy sauce 150g/5½oz cod, skin on 1 tsp rock salt 1 tbsp honey 1 tbsp soy sauce Method Preheat the oven to 200C/180C Fan/Gas 6.To make the noodle soup, in a large saucepan warm the chicken or vegetable stock with the chilli and noodles for five minutes.Add the coriander, pak choi and lime and cook for a further two minutes and serve.To make the teriyaki cod, in a medium-sized saucepan heat the oil. Place the cod in the saucepan and fry for two minutes.Add the rock salt and then turn over and cook on the other side.Place the pan into the oven for three minutes.Take out and glaze with the honey and the soy.Serve on top of the noodle soup. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the noodle soup, in a large saucepan warm the chicken or vegetable stock with the chilli and noodles for five minutes. To make the noodle soup, in a large saucepan warm the chicken or vegetable stock with the chilli and noodles for five minutes. Add the coriander, pak choi and lime and cook for a further two minutes and serve. Add the coriander, pak choi and lime and cook for a further two minutes and serve. To make the teriyaki cod, in a medium-sized saucepan heat the oil. Place the cod in the saucepan and fry for two minutes. To make the teriyaki cod, in a medium-sized saucepan heat the oil. Place the cod in the saucepan and fry for two minutes. Add the rock salt and then turn over and cook on the other side. Add the rock salt and then turn over and cook on the other side. Place the pan into the oven for three minutes. Place the pan into the oven for three minutes. Take out and glaze with the honey and the soy. Take out and glaze with the honey and the soy. Serve on top of the noodle soup. Serve on top of the noodle soup. Recipe tips You could swap the cod for another fish such as salmon or trout, or with prawns or chicken. The chicken will need longer to cook than the cod though. Use rice noodles and gluten-free stock, and swap soy sauce for tamari sauce, to make the dish gluten-free.
Codfish (klippfisk) soup recipe
 This hearty Scandinavian fish soup recipe is a great way to get that authentic taste with simple, cheap ingredients. 1kg/2lb 4oz Klippfisk (salt cod) that has been soaked for 24 hours1.8 litre/3¼ pints boiling water1 medium sprig rosemary15 mustard seeds5 allspice5 white peppercorns5 cloves1 garlic clove, finely chopped1 small leek, finely shredded1 onion, sliced3 carrots, shredded or sliced 1kg/2lb 4oz Klippfisk (salt cod) that has been soaked for 24 hours 1.8 litre/3¼ pints boiling water 1 medium sprig rosemary 15 mustard seeds 5 allspice 5 white peppercorns 5 cloves 1 garlic clove, finely chopped 1 small leek, finely shredded 1 onion, sliced 3 carrots, shredded or sliced 100g butter 700ml/1¼ pints milk700ml/1¼ pints soured cream rosemary sprigs, to garnish 100g butter 700ml/1¼ pints milk 700ml/1¼ pints soured cream rosemary sprigs, to garnish Method Add all the stock ingredients to a pan and let simmer for 20 minutes.Strain, reserving the fish meat, carrots, onions and garlic but discarding everything else.Crumble the reserved fish into small pieces. Divide into portions of about 50 grams per person, and keep separate.Add the remaining soup ingredients (butter, milk and sour cream) and simmer for 20 minutes. If you feel the soup is too thin, you can thicken with cornflour but this is usually not necessary.When the broth is suitably thick, add the reserved carrots, onions and garlic.To serve, divide the broth between the bowls, add a portion of crumbled klippfisk to each bowl and decorate with a sprig of rosemary.Serve with bread. Add all the stock ingredients to a pan and let simmer for 20 minutes. Add all the stock ingredients to a pan and let simmer for 20 minutes. Strain, reserving the fish meat, carrots, onions and garlic but discarding everything else. Strain, reserving the fish meat, carrots, onions and garlic but discarding everything else. Crumble the reserved fish into small pieces. Divide into portions of about 50 grams per person, and keep separate. Crumble the reserved fish into small pieces. Divide into portions of about 50 grams per person, and keep separate. Add the remaining soup ingredients (butter, milk and sour cream) and simmer for 20 minutes. If you feel the soup is too thin, you can thicken with cornflour but this is usually not necessary. Add the remaining soup ingredients (butter, milk and sour cream) and simmer for 20 minutes. If you feel the soup is too thin, you can thicken with cornflour but this is usually not necessary. When the broth is suitably thick, add the reserved carrots, onions and garlic. When the broth is suitably thick, add the reserved carrots, onions and garlic. To serve, divide the broth between the bowls, add a portion of crumbled klippfisk to each bowl and decorate with a sprig of rosemary. To serve, divide the broth between the bowls, add a portion of crumbled klippfisk to each bowl and decorate with a sprig of rosemary. Serve with bread. Serve with bread.
Braised red cabbage with bacon recipe
 Braised red cabbage and bacon work brilliantly together. This easy recipe is a great addition to Christmas dinner. 30ml/1oz olive oil2 garlic cloves, sliced1 banana shallot, sliced50g/1¾oz streaky smoked bacon, chopped¼ red cabbage, shredded30ml/1fl oz red wine1 tbsp red wine vinegar1 tbsp brown sugar100ml/3½fl oz hot vegetable stocksalt and freshly ground black pepper 30ml/1oz olive oil 2 garlic cloves, sliced 1 banana shallot, sliced 50g/1¾oz streaky smoked bacon, chopped ¼ red cabbage, shredded 30ml/1fl oz red wine 1 tbsp red wine vinegar 1 tbsp brown sugar 100ml/3½fl oz hot vegetable stock salt and freshly ground black pepper Method Heat the oil in a saucepan over a medium heat. Add the garlic and shallot and fry for 2-3 minutes to soften.Add the streaky bacon and fry for 3-4 minutes, until golden.Add the red cabbage and continue to cook for five minutes.Add the red wine, vinegar and sugar. Bring to the boil, reduce the heat and simmer for 4-5 minutes, until the liquid volume is reduced by three quarters.Add the stock and simmer for another five minutes, until the cabbage is cooked through. Season, to taste, with salt and freshly ground black pepper and pour into a large warm bowl to serve. Heat the oil in a saucepan over a medium heat. Add the garlic and shallot and fry for 2-3 minutes to soften. Heat the oil in a saucepan over a medium heat. Add the garlic and shallot and fry for 2-3 minutes to soften. Add the streaky bacon and fry for 3-4 minutes, until golden. Add the streaky bacon and fry for 3-4 minutes, until golden. Add the red cabbage and continue to cook for five minutes. Add the red cabbage and continue to cook for five minutes. Add the red wine, vinegar and sugar. Bring to the boil, reduce the heat and simmer for 4-5 minutes, until the liquid volume is reduced by three quarters. Add the red wine, vinegar and sugar. Bring to the boil, reduce the heat and simmer for 4-5 minutes, until the liquid volume is reduced by three quarters. Add the stock and simmer for another five minutes, until the cabbage is cooked through. Add the stock and simmer for another five minutes, until the cabbage is cooked through. Season, to taste, with salt and freshly ground black pepper and pour into a large warm bowl to serve. Season, to taste, with salt and freshly ground black pepper and pour into a large warm bowl to serve.
Miso baked salmon recipe
 Marinate the salmon up to a day ahead and you’ve got an easy, flavour-packed supper, ready in 30 minutes. Serve with some stir-fried or steamed greens and sticky white rice. 4 x 200g/7oz thick salmon steaksvegetable oil, for greasing2 limes, halved 4 x 200g/7oz thick salmon steaks vegetable oil, for greasing 2 limes, halved 4 tbsp white miso paste6 tbsp sake2 garlic cloves, finely grated10g/⅓oz fresh root ginger, peeled and finely grated2 tbsp caster sugar1 tbsp rice vinegarsalt and freshly ground black pepper 4 tbsp white miso paste 6 tbsp sake 2 garlic cloves, finely grated 10g/⅓oz fresh root ginger, peeled and finely grated 2 tbsp caster sugar 1 tbsp rice vinegar salt and freshly ground black pepper Method For the marinade, mix all of the ingredients together and place in a non-metallic bowl. Add the fish and leave to marinate for at least 2 hours, or preferably overnight.Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a non-stick baking tray.Place the fish, skin-side down, on the baking tray and spoon over 2 tablespoons of the marinade. Bake for 10–12 minutes, until just cooked.Preheat the grill to hot. Spoon the remaining marinade over the fish, place the baking tray under the grill and grill until golden brown. Alternatively, use a chef's blowtorch.Serve with the lime halves to squeeze over the fish. For the marinade, mix all of the ingredients together and place in a non-metallic bowl. Add the fish and leave to marinate for at least 2 hours, or preferably overnight. For the marinade, mix all of the ingredients together and place in a non-metallic bowl. Add the fish and leave to marinate for at least 2 hours, or preferably overnight. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a non-stick baking tray. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a non-stick baking tray. Place the fish, skin-side down, on the baking tray and spoon over 2 tablespoons of the marinade. Bake for 10–12 minutes, until just cooked. Place the fish, skin-side down, on the baking tray and spoon over 2 tablespoons of the marinade. Bake for 10–12 minutes, until just cooked. Preheat the grill to hot. Spoon the remaining marinade over the fish, place the baking tray under the grill and grill until golden brown. Alternatively, use a chef's blowtorch. Preheat the grill to hot. Spoon the remaining marinade over the fish, place the baking tray under the grill and grill until golden brown. Alternatively, use a chef's blowtorch. Serve with the lime halves to squeeze over the fish. Serve with the lime halves to squeeze over the fish.
Grilled marinated monkfish tail recipe
 Spicy, sweet and smoky – this simple monkfish recipe makes a quick, delicious dinner for two. 1 tsp turmeric 1 tsp minced ginger 3 garlic cloves, minced 2 green chillies, chopped 2 tbsp mango chutney1 small-medium monkfish tail, on the bone, cut in half lengthways4 ripe plum tomatoes, sliced thinly 1 tsp turmeric 1 tsp minced ginger 3 garlic cloves, minced 2 green chillies, chopped 2 tbsp mango chutney 1 small-medium monkfish tail, on the bone, cut in half lengthways 4 ripe plum tomatoes, sliced thinly 2 tbsp crème fraîche 1 tbsp mint, chopped 1 garlic clove, minced 1 tbsp olive oil 2 tbsp crème fraîche 1 tbsp mint, chopped 1 garlic clove, minced 1 tbsp olive oil Method Mix together the turmeric, ginger, garlic, chillies and chutney until combined. Brush liberally over the fish. You can cook the fish straight away, or leave to marinate for 1 hour.Heat a griddle pan over a medium-high heat, then grill the fish on both sides for 4–5 minutes until just cooked, brushing with the marinade from time to time. Set aside to rest. Preheat the grill to high. Arrange the tomato slices on a baking sheet and grill for a few minutes to soften and char. To make the sauce, mix together the crème fraîche, mint, garlic and olive oil until combined.To serve, spoon the crème fraîche mixture onto a serving plate, top with the grilled tomatoes, followed by the monkfish and any resting juices. Mix together the turmeric, ginger, garlic, chillies and chutney until combined. Brush liberally over the fish. You can cook the fish straight away, or leave to marinate for 1 hour. Mix together the turmeric, ginger, garlic, chillies and chutney until combined. Brush liberally over the fish. You can cook the fish straight away, or leave to marinate for 1 hour. Heat a griddle pan over a medium-high heat, then grill the fish on both sides for 4–5 minutes until just cooked, brushing with the marinade from time to time. Set aside to rest. Heat a griddle pan over a medium-high heat, then grill the fish on both sides for 4–5 minutes until just cooked, brushing with the marinade from time to time. Set aside to rest. Preheat the grill to high. Arrange the tomato slices on a baking sheet and grill for a few minutes to soften and char. Preheat the grill to high. Arrange the tomato slices on a baking sheet and grill for a few minutes to soften and char. To make the sauce, mix together the crème fraîche, mint, garlic and olive oil until combined. To make the sauce, mix together the crème fraîche, mint, garlic and olive oil until combined. To serve, spoon the crème fraîche mixture onto a serving plate, top with the grilled tomatoes, followed by the monkfish and any resting juices. To serve, spoon the crème fraîche mixture onto a serving plate, top with the grilled tomatoes, followed by the monkfish and any resting juices. Recipe tips When preparing the fish, keep the bone in the fish, but separate the flesh from the bone.
One-pot pollock with chorizo and goats' cheese recipe
 This really quick fish dish is perfect for busy evenings. 4 x 140g/5oz pollock fillets, bones removed25g/1oz plain flour, for dusting 1 tbsp vegetable oil, for frying 1 x 400g/14oz can butterbeans, rinsed and drained½ Spanish cooking chorizo, cut into strips 200ml/7fl oz chicken stock500g/1lb 2oz baby spinach100g/3½oz goats' cheese2 tsp unsalted buttercrusty bread, such as bloomer or French baguette, to serve 4 x 140g/5oz pollock fillets, bones removed 25g/1oz plain flour, for dusting 1 tbsp vegetable oil, for frying 1 x 400g/14oz can butterbeans, rinsed and drained ½ Spanish cooking chorizo, cut into strips 200ml/7fl oz chicken stock 500g/1lb 2oz baby spinach 100g/3½oz goats' cheese 2 tsp unsalted butter crusty bread, such as bloomer or French baguette, to serve Method Dredge the fish fillets in the flour, shaking off any excess. Heat a non-stick frying pan until hot, add the vegetable oil and fry the fish fillets for 3-4 minutes, or until golden-brown. Carefully flip the fish over and fry for a further 1-2 minutes, or until golden-brown all over and just cooked through (the fish should be opaque all the way through). Add the butterbeans and chorizo to the pan, add the stock and cook for 1-2 minutes to heat through. Add the spinach, goats' cheese and butter to the pan and cook until the cheese is melted. To serve, place a fish fillet each into four shallow serving bowls and spoon the butterbeans, chorizo, spinach and goats' cheese mixture around. Serve with some crusty bread. Dredge the fish fillets in the flour, shaking off any excess. Dredge the fish fillets in the flour, shaking off any excess. Heat a non-stick frying pan until hot, add the vegetable oil and fry the fish fillets for 3-4 minutes, or until golden-brown. Carefully flip the fish over and fry for a further 1-2 minutes, or until golden-brown all over and just cooked through (the fish should be opaque all the way through). Heat a non-stick frying pan until hot, add the vegetable oil and fry the fish fillets for 3-4 minutes, or until golden-brown. Carefully flip the fish over and fry for a further 1-2 minutes, or until golden-brown all over and just cooked through (the fish should be opaque all the way through). Add the butterbeans and chorizo to the pan, add the stock and cook for 1-2 minutes to heat through. Add the butterbeans and chorizo to the pan, add the stock and cook for 1-2 minutes to heat through. Add the spinach, goats' cheese and butter to the pan and cook until the cheese is melted. Add the spinach, goats' cheese and butter to the pan and cook until the cheese is melted. To serve, place a fish fillet each into four shallow serving bowls and spoon the butterbeans, chorizo, spinach and goats' cheese mixture around. Serve with some crusty bread. To serve, place a fish fillet each into four shallow serving bowls and spoon the butterbeans, chorizo, spinach and goats' cheese mixture around. Serve with some crusty bread.
Spiced pollock with sour cabbage and apple recipe
 Pollock gets a warming winter makeover with the addition of spiced cabbage and apple. Use coley or hake if you can't find pollock. 1 small onion, sliced100g/3½oz white cabbage, finely shredded½ tsp saltpinch juniper berriespinch caraway seeds100ml/3½fl oz cider vinegar2 x 200g/7oz pollock fillets, skin-on, pin-boned2 tbsp curry powder2 tbsp butter1 tbsp olive oil1 garlic clove, peeled1 green apple, peeled and julienned 1 small onion, sliced 100g/3½oz white cabbage, finely shredded ½ tsp salt pinch juniper berries pinch caraway seeds 100ml/3½fl oz cider vinegar 2 x 200g/7oz pollock fillets, skin-on, pin-boned 2 tbsp curry powder 2 tbsp butter 1 tbsp olive oil 1 garlic clove, peeled 1 green apple, peeled and julienned Method Place the onion and cabbage in a lidded saucepan, cover with water, add the salt, juniper, caraway seeds and vinegar and bring to the boil. Reduce to a simmer, cover with a lid and cook for 30–40 minutes. Put the fish on a plate and dust with the curry powder, turning to make sure it is well coated. Heat the butter and oil in a frying pan over a medium–high heat, add the garlic clove and cook the fish for 5–10 minutes or until cooked through, basting with the butter and oil. To serve, divide the cabbage between two plates, top with the fish, decorate with some apple and drizzle over the fragrant butter. Place the onion and cabbage in a lidded saucepan, cover with water, add the salt, juniper, caraway seeds and vinegar and bring to the boil. Reduce to a simmer, cover with a lid and cook for 30–40 minutes. Place the onion and cabbage in a lidded saucepan, cover with water, add the salt, juniper, caraway seeds and vinegar and bring to the boil. Reduce to a simmer, cover with a lid and cook for 30–40 minutes. Put the fish on a plate and dust with the curry powder, turning to make sure it is well coated. Put the fish on a plate and dust with the curry powder, turning to make sure it is well coated. Heat the butter and oil in a frying pan over a medium–high heat, add the garlic clove and cook the fish for 5–10 minutes or until cooked through, basting with the butter and oil. Heat the butter and oil in a frying pan over a medium–high heat, add the garlic clove and cook the fish for 5–10 minutes or until cooked through, basting with the butter and oil. To serve, divide the cabbage between two plates, top with the fish, decorate with some apple and drizzle over the fragrant butter. To serve, divide the cabbage between two plates, top with the fish, decorate with some apple and drizzle over the fragrant butter.
Red mullet with tomato, anchovy and porcini sauce recipe
 A quick, tasty meal of fried red mullet in a rich tomato sauce, full of bold fish flavours. 8 small whole red mullet, about 150g/5½oz each, gutted and scaledplain flour, for coatingsalt and freshly ground black pepper6 tbsp olive oil1 small onion, finely sliced1 garlic clove, finely sliced2 tbsp chopped flatleaf parsley3 anchovy fillets30g/1oz dried porcini (ceps), soaked for 30 minutes in warm water then drained and chopped 1 x 400g tin of chopped tomatoes 8 small whole red mullet, about 150g/5½oz each, gutted and scaled plain flour, for coating salt and freshly ground black pepper 6 tbsp olive oil 1 small onion, finely sliced 1 garlic clove, finely sliced 2 tbsp chopped flatleaf parsley 3 anchovy fillets 30g/1oz dried porcini (ceps), soaked for 30 minutes in warm water then drained and chopped 1 x 400g tin of chopped tomatoes Method Dust the fish inside and out with flour and season with salt and pepper. Shake off any excess flour. Heat the oil in a large frying pan and fry the fish until golden-brown on each side, about 3-4 minutes. Set to one side. In the same pan, fry the onion, garlic, parsley, anchovies and soaked porcini for five minutes, then add the tomatoes and season with salt and pepper to taste. Cook for a further 10 minutes. Return the fish to the pan and heat through in the sauce for a few minutes to finish. Serve with some good bread or a purée of potatoes. Dust the fish inside and out with flour and season with salt and pepper. Shake off any excess flour. Heat the oil in a large frying pan and fry the fish until golden-brown on each side, about 3-4 minutes. Set to one side. Dust the fish inside and out with flour and season with salt and pepper. Shake off any excess flour. Heat the oil in a large frying pan and fry the fish until golden-brown on each side, about 3-4 minutes. Set to one side. In the same pan, fry the onion, garlic, parsley, anchovies and soaked porcini for five minutes, then add the tomatoes and season with salt and pepper to taste. Cook for a further 10 minutes. In the same pan, fry the onion, garlic, parsley, anchovies and soaked porcini for five minutes, then add the tomatoes and season with salt and pepper to taste. Cook for a further 10 minutes. Return the fish to the pan and heat through in the sauce for a few minutes to finish. Serve with some good bread or a purée of potatoes. Return the fish to the pan and heat through in the sauce for a few minutes to finish. Serve with some good bread or a purée of potatoes.