Monkfish with Gnocchi, Wild Mushrooms, Sundried Tomato and Saffron Velouté

From: Neven Maguire: Home Chef

Monkfish is a firm-textured fish and is very popular with our customers. The velouté goes well with any fish, as its flavour isn't too overpowering. The gnocchi also works well on its own with a Parmesan foam as a starter or light supper.

Assiette of Rare-Breed Pork (Caramelised Belly, Smoked Bacon-Wrapped Fillet and Pork and Leek Sausage)

From: Neven Maguire: Home Chef

We always use rare breed saddleback pork, which really has the most wonderful flavour. There are lots of craft butchers now making their own sausages.

Oven Baked Salmon with a dill glaze

From: Today

A delicious fish dish from Martin Shanahan on the Today Show.

Indian Dahl

From: Today

One of the most widely eaten Indian dishes in the world! A delicious smooth lentil based curry that melts in your mouth!

Salmon Tray Bake

From: Today

Quick and light.

Healthy, Hearty Chicken Casserole

From: Today

The best of stuff!

Caramelised Chicken with Oranges

Lynda says: "This is one of those dinners that requires minimal work and makes for a great family meal. At the end of the cooking, the chicken pieces are golden and caramelised and have absorbed some of the orangey syrup. I generally serve this with rice and some crunchy vegetables on the side such as green beans, asparagus or purple sprouting broccoli, depending on the season. You may prefer to buy chicken legs and thighs instead of a whole chicken as the bones impart so much flavour."

Braised Duck Legs with Pomme Purée

Lynda says: "Braising is a technique that works particularly well for cuts of meat that would otherwise be tough. Slow-cooking duck legs (or chicken legs) in a broth with vegetables and aromatics makes for a comforting dish that requires nothing other than some mashed potato as an accompaniment. Cabbage is included here, but carrots or baby turnips would also work well. This dish was adapted from a recipe by Alice Waters in her inspiring book Chez Panisse Cooking."

Pan-fried Brill with Green Spice Paste and Oven-Roasted Tomatoes

Lynda says: "There are two ingredients in the paste that may be unfamiliar. Chaat masala is a combination of eight spices, which can be bought in ground form. This is a very mild spice that has a sweet and sour tang and is traditionally brushed over chicken tandoori or grilled fruit chaat, typical street food. Fenugreek leaves come from the fenugreek plant and are available in dried form. They have a very different flavour to fenugreek seeds, which come from the same plant. The choice of fish will vary according to availability. Other options to the brill listed here are John Dory, turbot, halibut or sea bass."




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