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Roasted sea bass with sweet potato recipe recipe
Roasted sea bass with sweet potato, tomatoes and thyme For a simple roasted sea bass, look no further than James Martin's summery traybake. Roasting the fish on a bed of sweet potato really brings all the flavours together! 1 whole sea bass, scaled, gutted, gills, head and tail removed1 tbsp olive oil2 tbsp roughly chopped fresh chervil1 tbsp roughly chopped fresh dill1 tbsp fresh thyme, leaves onlysalt and freshly ground black pepper 1 whole sea bass, scaled, gutted, gills, head and tail removed 1 tbsp olive oil 2 tbsp roughly chopped fresh chervil 1 tbsp roughly chopped fresh dill 1 tbsp fresh thyme, leaves only salt and freshly ground black pepper 2 tbsp olive oil 1 sweet potato, peeled and cut into thick slices100g/3½oz vine tomatoes, sliced3 garlic cloves, chopped1 tbsp thyme, leaves only 2 tbsp olive oil 1 sweet potato, peeled and cut into thick slices 100g/3½oz vine tomatoes, sliced 3 garlic cloves, chopped 1 tbsp thyme, leaves only Method Preheat the oven to 180C/200C Fan/Gas 6.For the fish, cut slashes into the skin of the sea bass, rub all over with the olive oil and herbs and season well with salt and black pepper. Leave to marinate for 10 minutes.For the sweet potatoes and tomatoes, place the olive oil into a large heavy-bottomed, ovenproof dish. Place a layer of sweet potato into the pan, followed by a layer of tomatoes and top with the garlic and thyme. Place the fish on top of the layered vegetables.Transfer the pan to the oven and bake for 25–30 minutes, or until the fish is completely cooked through and the potatoes are tender.To serve, divide the fish and vegetables between two serving plates. Preheat the oven to 180C/200C Fan/Gas 6. Preheat the oven to 180C/200C Fan/Gas 6. For the fish, cut slashes into the skin of the sea bass, rub all over with the olive oil and herbs and season well with salt and black pepper. Leave to marinate for 10 minutes. For the fish, cut slashes into the skin of the sea bass, rub all over with the olive oil and herbs and season well with salt and black pepper. Leave to marinate for 10 minutes. For the sweet potatoes and tomatoes, place the olive oil into a large heavy-bottomed, ovenproof dish. Place a layer of sweet potato into the pan, followed by a layer of tomatoes and top with the garlic and thyme. Place the fish on top of the layered vegetables. For the sweet potatoes and tomatoes, place the olive oil into a large heavy-bottomed, ovenproof dish. Place a layer of sweet potato into the pan, followed by a layer of tomatoes and top with the garlic and thyme. Place the fish on top of the layered vegetables. Transfer the pan to the oven and bake for 25–30 minutes, or until the fish is completely cooked through and the potatoes are tender. Transfer the pan to the oven and bake for 25–30 minutes, or until the fish is completely cooked through and the potatoes are tender. To serve, divide the fish and vegetables between two serving plates. To serve, divide the fish and vegetables between two serving plates.
Roasted sea bass with chorizo, red onion and cherry tomatoes recipe
 James Martin's stylish sea bass recipe is ready in under half an hour. 2 tbsp olive oil1 red onion, roughly chopped1 garlic clove, roughly chopped100g/3½oz chorizo, cut into chunks2-3 sprigs thyme50g/1¾oz black olives, stones removed8 cherry tomatoessalt and freshly ground black pepper 2 tbsp olive oil 1 red onion, roughly chopped 1 garlic clove, roughly chopped 100g/3½oz chorizo, cut into chunks 2-3 sprigs thyme 50g/1¾oz black olives, stones removed 8 cherry tomatoes salt and freshly ground black pepper 1 large sea bass, head removed, scaled and gutted small bunch fresh thyme2 tbsp extra virgin olive oil 1 large sea bass, head removed, scaled and gutted small bunch fresh thyme 2 tbsp extra virgin olive oil Method Preheat the oven to 190C/375F/Gas 5.Heat the olive oil in a frying pan over a medium heat. Add the onion, garlic and chorizo.Fry for 4-5 minutes until the oil runs out of the chorizo and the onions soften.Add the thyme, olives and tomatoes and stir to combine.Season well with salt and freshly ground black pepper, before transferring the mixture to an ovenproof dish.Using a sharp knife, slash skin of the sea bass diagonally along each side so that the flesh is exposed and place sprigs of thyme into the slashes.Season the sea bass with salt and freshly ground black pepper and place on top of the chorizo mixture.Drizzle over the olive oil and cook in the oven for 20-25 minutes, until the fish is tender and cooked all the way through.To serve,take the cooking dish to the table. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Heat the olive oil in a frying pan over a medium heat. Add the onion, garlic and chorizo. Heat the olive oil in a frying pan over a medium heat. Add the onion, garlic and chorizo. Fry for 4-5 minutes until the oil runs out of the chorizo and the onions soften. Fry for 4-5 minutes until the oil runs out of the chorizo and the onions soften. Add the thyme, olives and tomatoes and stir to combine. Add the thyme, olives and tomatoes and stir to combine. Season well with salt and freshly ground black pepper, before transferring the mixture to an ovenproof dish. Season well with salt and freshly ground black pepper, before transferring the mixture to an ovenproof dish. Using a sharp knife, slash skin of the sea bass diagonally along each side so that the flesh is exposed and place sprigs of thyme into the slashes. Using a sharp knife, slash skin of the sea bass diagonally along each side so that the flesh is exposed and place sprigs of thyme into the slashes. Season the sea bass with salt and freshly ground black pepper and place on top of the chorizo mixture. Season the sea bass with salt and freshly ground black pepper and place on top of the chorizo mixture. Drizzle over the olive oil and cook in the oven for 20-25 minutes, until the fish is tender and cooked all the way through. Drizzle over the olive oil and cook in the oven for 20-25 minutes, until the fish is tender and cooked all the way through. To serve,take the cooking dish to the table. To serve,take the cooking dish to the table.
Green chutney recipe
 This goes well with all tandoori dishes and most North Indian snacks. It keeps well in the fridge for 4-5 days. You can add yoghurt and a pinch of sugar for a green chutney as you'd find in restaurants, or add desiccated coconut for a Southern flavour. 80g/2¾oz fresh coriander leaves and stalks, washed20g/¾oz fresh mint leaves, washed1 garlic clove, peeled and roughly chopped 2.5cm/1in piece fresh ginger, peeled and roughly chopped ½ small onion, chopped 1-2 green chillies, or to taste, seeds removed, chopped15 raw pistachio nuts, shells removed, chopped 2 tbsp lemon juice, or to tastesalt, to taste3 tbsp water 80g/2¾oz fresh coriander leaves and stalks, washed 20g/¾oz fresh mint leaves, washed 1 garlic clove, peeled and roughly chopped 2.5cm/1in piece fresh ginger, peeled and roughly chopped ½ small onion, chopped 1-2 green chillies, or to taste, seeds removed, chopped 15 raw pistachio nuts, shells removed, chopped 2 tbsp lemon juice, or to taste salt, to taste 3 tbsp water Method Place all the ingredients into a food processor and blend until smooth. Place all the ingredients into a food processor and blend until smooth. Place all the ingredients into a food processor and blend until smooth.
Cooking a whole salmon recipe
 A classic dish good at buffets and for large number of guests. Can be prepared in advance. 1 whole salmon, 3-4kg/6.5-10lb in weight, gutted and cleaned4 sprigs fresh parsley½ lemon, sliced2 bay leaves150ml/5fl oz dry white wine2 tbsp vegetable oil 1 whole salmon, 3-4kg/6.5-10lb in weight, gutted and cleaned 4 sprigs fresh parsley ½ lemon, sliced 2 bay leaves 150ml/5fl oz dry white wine 2 tbsp vegetable oil Method Heat the oven to 190C/375F/Gas 5.Take 2 large sheets of foil and place on top of each other in a roasting tin. Spread the oil on the foil and place the salmon on top.Put the parsley, lemon slices and bay leaves into the body cavity. Fold the edges of the foil together but just before sealing, pour in the wine.Bake the fish for 50-60 minutes.Serve hot or cold. If you want to serve it cold, allow the fish to cool in the parcel and then gently peel off the skin and garnish with thinly sliced cucumber and watercress. Heat the oven to 190C/375F/Gas 5. Heat the oven to 190C/375F/Gas 5. Take 2 large sheets of foil and place on top of each other in a roasting tin. Spread the oil on the foil and place the salmon on top. Take 2 large sheets of foil and place on top of each other in a roasting tin. Spread the oil on the foil and place the salmon on top. Put the parsley, lemon slices and bay leaves into the body cavity. Fold the edges of the foil together but just before sealing, pour in the wine. Put the parsley, lemon slices and bay leaves into the body cavity. Fold the edges of the foil together but just before sealing, pour in the wine. Bake the fish for 50-60 minutes. Bake the fish for 50-60 minutes. Serve hot or cold. If you want to serve it cold, allow the fish to cool in the parcel and then gently peel off the skin and garnish with thinly sliced cucumber and watercress. Serve hot or cold. If you want to serve it cold, allow the fish to cool in the parcel and then gently peel off the skin and garnish with thinly sliced cucumber and watercress.
Sea bass roasted with rosemary and lemon recipe
 If you're a bit nervous about cooking whole fish, let seafood expert Mitch Tonks show you how easy it can be. 1 x 1kg/2.2lb sea bass5-6 fresh rosemary sprigs50ml/2fl oz extra virgin olive oilsea salt 1 x 1kg/2.2lb sea bass 5-6 fresh rosemary sprigs 50ml/2fl oz extra virgin olive oil sea salt 1 lemonextra virgin olive oil, for drizzling 1 lemon extra virgin olive oil, for drizzling Method Clean and scale (but don't fillet) the sea bass. Preheat the oven to 400F/200C/Gas 6.Make three diagonal slashes in the flesh of the sea bass on both sides of the fish, going right down to the bone (but not cutting through the bone).Insert rosemary sprigs into the slashes and the belly cavity of the fish. Let it hang out a bit, as it will singe slightly, giving an extra flavour to the dish.Place the fish in a roasting tray and sprinkle with sea salt. Drizzle with olive oil then rub the olive oil and sea salt into the skin of the fish.Place the fish in the preheated oven and roast uncovered for 30-35 minutes. The flesh should be white, the skin crisp.Carefully remove the fish fillets with a spoon.Serve with a squeeze of lemon and a drizzle of extra virgin olive oil. Clean and scale (but don't fillet) the sea bass. Preheat the oven to 400F/200C/Gas 6. Clean and scale (but don't fillet) the sea bass. Preheat the oven to 400F/200C/Gas 6. Make three diagonal slashes in the flesh of the sea bass on both sides of the fish, going right down to the bone (but not cutting through the bone). Make three diagonal slashes in the flesh of the sea bass on both sides of the fish, going right down to the bone (but not cutting through the bone). Insert rosemary sprigs into the slashes and the belly cavity of the fish. Let it hang out a bit, as it will singe slightly, giving an extra flavour to the dish. Insert rosemary sprigs into the slashes and the belly cavity of the fish. Let it hang out a bit, as it will singe slightly, giving an extra flavour to the dish. Place the fish in a roasting tray and sprinkle with sea salt. Drizzle with olive oil then rub the olive oil and sea salt into the skin of the fish. Place the fish in a roasting tray and sprinkle with sea salt. Drizzle with olive oil then rub the olive oil and sea salt into the skin of the fish. Place the fish in the preheated oven and roast uncovered for 30-35 minutes. The flesh should be white, the skin crisp. Place the fish in the preheated oven and roast uncovered for 30-35 minutes. The flesh should be white, the skin crisp. Carefully remove the fish fillets with a spoon. Carefully remove the fish fillets with a spoon. Serve with a squeeze of lemon and a drizzle of extra virgin olive oil. Serve with a squeeze of lemon and a drizzle of extra virgin olive oil.
Spaghetti with garlic and chilli recipe
 This is the easiest pasta to make and one of the best: simply a clove of garlic, a pinch of chilli flakes, a little parsley and a generous blessing of olive oil. Watch Anna Del Conte cook the perfect pasta. 200g/7oz dried spaghetti1 fat garlic clovehandful fresh parsley leaves3 tbsp extra virgin olive oil 2 pinches dried chilli flakes, to tastesea salt 200g/7oz dried spaghetti 1 fat garlic clove handful fresh parsley leaves 3 tbsp extra virgin olive oil 2 pinches dried chilli flakes, to taste sea salt Method Add 2 tablespoons salt to 2 litres water and bring to the boil in a large saucepan. Add the spaghetti and return to the boil quickly, then cook until al dente.Finely chop the garlic and parsley together. Heat the oil in a frying pan over a low heat. Add the garlic and parsley and fry for 1 minute, or until the garlic is softened but not coloured. Add the chilli flakes and cook for 1 more minute. Drain the spaghetti lightly, then add to the frying pan with the water still clinging to it. Mix to coat with the oil. Add a little extra cooking water if needed. Sprinkle the spaghetti with the parsley, toss, season with salt and serve. Add 2 tablespoons salt to 2 litres water and bring to the boil in a large saucepan. Add the spaghetti and return to the boil quickly, then cook until al dente. Add 2 tablespoons salt to 2 litres water and bring to the boil in a large saucepan. Add the spaghetti and return to the boil quickly, then cook until al dente. Finely chop the garlic and parsley together. Finely chop the garlic and parsley together. Heat the oil in a frying pan over a low heat. Add the garlic and parsley and fry for 1 minute, or until the garlic is softened but not coloured. Add the chilli flakes and cook for 1 more minute. Heat the oil in a frying pan over a low heat. Add the garlic and parsley and fry for 1 minute, or until the garlic is softened but not coloured. Add the chilli flakes and cook for 1 more minute. Drain the spaghetti lightly, then add to the frying pan with the water still clinging to it. Mix to coat with the oil. Add a little extra cooking water if needed. Sprinkle the spaghetti with the parsley, toss, season with salt and serve. Drain the spaghetti lightly, then add to the frying pan with the water still clinging to it. Mix to coat with the oil. Add a little extra cooking water if needed. Sprinkle the spaghetti with the parsley, toss, season with salt and serve.
Tiger prawn and coriander courgetti recipe
 A super healthy and quick supper. By using a spiraliser, the courgette becomes like spaghetti but with fewer carbs! If you only have large courgettes, cut them in half lengthways and scoop out the seeds before spiralizing. It is essential to try and serve immediately, otherwise the courgettes lose their texture and become watery. 6 small courgettes (approx. 115g/4oz each)3 tbsp olive oil 6 spring onions, trimmed and sliced ½ red chilli, deseeded and ﬁnely chopped3 large garlic cloves, ﬁnely grated 150g/5oz cooked tiger prawns ½ small lemon, juice only2 tbsp freshly chopped coriander 6 small courgettes (approx. 115g/4oz each) 3 tbsp olive oil 6 spring onions, trimmed and sliced ½ red chilli, deseeded and ﬁnely chopped 3 large garlic cloves, ﬁnely grated 150g/5oz cooked tiger prawns ½ small lemon, juice only 2 tbsp freshly chopped coriander Method Slice the courgettes in half lengthways then put them through a spiraliser to make long courgette spaghetti. Place a large frying pan over a high heat until very hot. Add the oil, spring onions, chilli and garlic and fry for 10 seconds. Add the prawns and season with salt and freshly ground black pepper. Fry for 1–2 minutes to heat through. Add two-thirds of the courgetti and the lemon juice along with more seasoning to the pan, and fry quickly over the high heat for 1 minute, or until just wilted. Turn off the heat, add the remaining courgetti (this will add to the texture) and the coriander and toss together. Serve at once in warm bowls. Slice the courgettes in half lengthways then put them through a spiraliser to make long courgette spaghetti. Slice the courgettes in half lengthways then put them through a spiraliser to make long courgette spaghetti. Place a large frying pan over a high heat until very hot. Add the oil, spring onions, chilli and garlic and fry for 10 seconds. Add the prawns and season with salt and freshly ground black pepper. Fry for 1–2 minutes to heat through. Place a large frying pan over a high heat until very hot. Add the oil, spring onions, chilli and garlic and fry for 10 seconds. Add the prawns and season with salt and freshly ground black pepper. Fry for 1–2 minutes to heat through. Add two-thirds of the courgetti and the lemon juice along with more seasoning to the pan, and fry quickly over the high heat for 1 minute, or until just wilted. Add two-thirds of the courgetti and the lemon juice along with more seasoning to the pan, and fry quickly over the high heat for 1 minute, or until just wilted. Turn off the heat, add the remaining courgetti (this will add to the texture) and the coriander and toss together. Turn off the heat, add the remaining courgetti (this will add to the texture) and the coriander and toss together. Serve at once in warm bowls. Serve at once in warm bowls. Recipe tips If you don’t have a spiraliser, you can use a vegetable peeler to cut thin ribbons of courgetti, about 3mm thick, then use a sharp knife to slice the strips into long thin strips.
Homemade pasta with tomato sauce recipe
 This quick tomato sauce uses fresh baby plum tomatoes combined with passata. Make the homemade pasta into whatever shape you like best - it's great fun to make with kids. 250g/9oz ‘00’ flour250g/9oz fine semolina flour5 free-range eggs 250g/9oz ‘00’ flour 250g/9oz fine semolina flour 5 free-range eggs 2–4 tbsp olive oil2 garlic cloves, finely chopped500g/1lb 2oz baby plum tomatoes, left whole500ml/18fl oz tomato passata2–4 tbsp torn fresh basil 2–4 tbsp olive oil 2 garlic cloves, finely chopped 500g/1lb 2oz baby plum tomatoes, left whole 500ml/18fl oz tomato passata 2–4 tbsp torn fresh basil Method To make the pasta, place all the ingredients into a bowl or a stand mixer and mix to make a dough. Cover and leave the pasta to rest for at least an hour.Roll out and cut into whatever shape you choose. To make the tomato sauce, heat the oil in a saucepan over a medium heat. Once hot, add the garlic and cook for a minute, then add the baby plum tomatoes. Cook for a further 2–3 minutes. Add the passata and cook for 3–4 minutes. Finish with the fresh basil.To serve, place a large pan of boiling salted water onto the hob. Cook the pasta according to the recommendation for whatever shape you have made. Drop the cooked pasta into the sauce and stir through. Serve. To make the pasta, place all the ingredients into a bowl or a stand mixer and mix to make a dough. Cover and leave the pasta to rest for at least an hour. To make the pasta, place all the ingredients into a bowl or a stand mixer and mix to make a dough. Cover and leave the pasta to rest for at least an hour. Roll out and cut into whatever shape you choose. Roll out and cut into whatever shape you choose. To make the tomato sauce, heat the oil in a saucepan over a medium heat. Once hot, add the garlic and cook for a minute, then add the baby plum tomatoes. Cook for a further 2–3 minutes. Add the passata and cook for 3–4 minutes. Finish with the fresh basil. To make the tomato sauce, heat the oil in a saucepan over a medium heat. Once hot, add the garlic and cook for a minute, then add the baby plum tomatoes. Cook for a further 2–3 minutes. Add the passata and cook for 3–4 minutes. Finish with the fresh basil. To serve, place a large pan of boiling salted water onto the hob. Cook the pasta according to the recommendation for whatever shape you have made. Drop the cooked pasta into the sauce and stir through. Serve. To serve, place a large pan of boiling salted water onto the hob. Cook the pasta according to the recommendation for whatever shape you have made. Drop the cooked pasta into the sauce and stir through. Serve. Recipe tips If you have pasta leftover it will keep in the fridge for up to 2 days. It can also be frozen, or air dried an stored in an airtight container.
Basic buttercream icing recipe
If your icing sugar is a bit old and pebbly, sieve the icing sugar to eliminate any clumps as these will not dissolve in the butter icing. Gel colours work much better in buttercream icing than liquid food colouring because they give more colour without making the icing sloppy. If you want an extra silky buttercream swap the milk for double cream, or a mix of both. Make sure your cake is cold before adding buttercream icing. Any residual heat will melt the butter in your icing and make it difficult to work with or even melt completely and slip off your cake. To make ahead Buttercream can be made ahead and stored in an airtight container in the fridge. It will harden in the cold, so when you’re ready to use it, bring it to room temperature then briefly whip again with an electric mixer until light and fluffy. Buttercream icing freezes brilliantly. Keep it in an airtight container (label it, so you remember what it is!) for up to 3 months. Defrost it in the fridge and give it another beat with an electric handheld mixer to loosen it up again. Occasionally previously frozen buttercream will split or curdle when thawed, if this happens, remove a couple of tablespoons and heat until just melted. Whip the melted buttercream back into the rest and you should end up with perfectly smooth buttercream. What happens if you overwhip buttercream? It can be tempting to keep beating, but this can cause your buttercream to look grainy because you’ll create lots of air pockets (which will make it hard to achieve a smooth finish if you are icing a cake). Before adding the icing sugar you can beat the butter for ages without causing any problems, but once the icing sugar is incorporated it is possible to overmix. Aim to beat the buttercream for 3–4 minutes or until light in colour, smooth and fluffy. If you have overbeaten your buttercream, let it sit at room temperature for a few minutes and then use a spatula or palette knife to gently press the icing against the side of the bowl in sweeping motions. This will break up the air bubbles. After a few minutes you should see it starts to look much smoother. Why doesn’t my buttercream hold its shape when piping? If your room is too warm or your buttercream is too soft (from adding too much liquid) it will droop after you pipe it. If making buttercream in a very warm kitchen, you might need to chill it to get the right consistency (warm buttercream is very loose and won’t hold its shape when piped). Pop the bowl of icing in the fridge and mix every 4 –5 minutes until the desired consistency is achieved. The weather can have a big effect on your buttercream. In very humid conditions, you may need to add more icing sugar than usual as it will absorb moisture from the air. On warm days you will need to chill the iced cakes to prevent the buttercream from melting (though this is rarely a problem in the UK).