Fish recipes

Pan-fried spiced monkfish with sweet potato and coriander sauce

30 minutes

Warm roasted chicken livers on chicory-and-potato salad

15 to 20 minutes

Stir-fried asparagus and angel-hair pasta in lemony broth

15 minutes

Mushroom recipes

Braised lettuce with spring lamb and shiitake mushrooms

20 minutes

Duck recipes

Warm duck shreds on marinated strawberries

10 minutes

Spicy stuffed calamari

10 minutes

Chicken recipes

Roast Moroccan-rubbed chicken thighs and sweet peppers

40 minutes

Pasta with stir-fried lamb and tomato

20 minutes

Seafood recipes

Steamed mussels in pesto flavoured broth

10 minutes

Avocado recipes

Pan-grilled-corn salad with avocado and feta

20 minutes

Beef-and-lettuce wraps with sweet chilli sauce

10 minutes

Citrus recipes

Roast citrus-salted salmon and lemons served with baked potato in cream

1 1/4 hours

Roast citrus-salted salmon and lemons served with baked potato in cream

By Phillippa Cheifitz

Serves 4 – 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 1/4 hours

Ingredients

1 side (800g–1kg) salmon
Butter, melted
30 g fresh dill
Milled pepper
Watercress

For the potatoes

1 kg potatoes
375 ml cream
2 cloves garlic, crushed
45-60 ml chopped dill
Flaky salt and pepper
Butter, for dotting

Method

Brush the salmon with melted butter. Season with citrus salt and milled pepper.
Place on a baking sheet lined with baking paper and tuck some dill sprigs underneath.
Roast at 200°C for 10 minutes. The thicker part of the fish will be moist and rare, while the thinner end will be firmer, for those who prefer it.

To bake the potatoes: Peel and slice the potatoes very thinly, storing them in a bowl of cold water as you go.
Drain and dry well.
Heat the cream with the garlic, dill and some seasoning until it comes to the boil.
Remove and toss with the potatoes. Turn into a well-buttered 20cm round spring-form pan lined with baking paper. Press down to pack tightly, then dot with butter.
Bake at 190°C until meltingly tender and nicely browned, about 1 hour or longer.

To roast the lemons: Halve each lemon and place cut side up on a baking tray lined with baking paper. Bake at 190°C until soft and juicy, about 20 minutes.
If the salmon seems to be browning too much before the potatoes are tender, cover with paper.
Serve with lemons for squeezing, taking care that they are not too hot to handle.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Pan-fried spiced monkfish with sweet potato and coriander sauce

Warm roasted chicken livers on chicory-and-potato salad

Stir-fried asparagus and angel-hair pasta in lemony broth

Braised lettuce with spring lamb and shiitake mushrooms

Warm duck shreds on marinated strawberries

Spicy stuffed calamari

Roast Moroccan-rubbed chicken thighs and sweet peppers

Pasta with stir-fried lamb and tomato

Steamed mussels in pesto flavoured broth

Pan-grilled-corn salad with avocado and feta

Beef-and-lettuce wraps with sweet chilli sauce

Roast citrus-salted salmon and lemons served with baked potato in cream

Roast citrus-salted salmon and lemons served with baked potato in cream

Ingredients

Method