HOW TO COOK BROWN STEW FISH RECIPES

1. Preheat the oven to 190°C/375°F/gas 5.
2. Pick and finely chop the rosemary leaves and peel and roughly chop the ginger, then add to a pestle and mortar with the cumin, coriander, fennel seeds and dried chillies. Add a pinch of sea salt and black pepper, then pound to a paste, stirring in a couple of tablespoons of oil.
3. Pour half the marinade over the lamb, and massage well before you plait it, then put aside until needed.
4. Peel and chop the sweet potatoes into 2.5cm chunks, peel and roughly chop the onions, and peel and finely slice the garlic, then mix with the remaining marinade.
5. Heat a little oil in a large ovenproof pan or roasting tray over a medium-high heat, add the lamb and quickly brown on both sides, then remove to a plate.
6. Add the sweet potato mixture to the pan and fry for around 4 minutes, or until the onions are slightly soft.
7. Add the tomatoes, breaking them up with a spoon, then give the pan a shake and place the meat on top.
8. Add 3 wineglasses of water, the cinnamon stick, bay leaves and dried apricots, and braise in the preheated oven for 1 hour 15 minutes (I suggest you do this with the lid off to give it a little colour.
9. Cover the couscous with 300ml boiling water and leave to fluff up. Season with salt, pepper, a lug of oil and a swig of vinegar, cover with tin foil and place in the oven for 5 minutes to steam.
10. Pick and roughly chop the coriander and scatter over the lamb before serving. Divide between plates with the couscous and spoon over a good dollop of natural yoghurt.

Preheat the oven to 150°C, fan 140°C, gas 2. Heat half the olive oil in a medium non-stick saucepan. Dust the pork with the flour. Add half the pork to the pan and brown on all sides. Remove to a plate. Repeat with the rest of the pork and set aside.

Add the remaining olive oil to the pan, along with the onion, carrots and celery and cook, stirring occasionally, for about 10 minutes, until the onion has softened slightly. Return the meat to the pan with the garlic, tomatoes, bay leaf and thyme leaves. Make up 500ml stock using the stock cube and pour 300ml into the pan (save the rest for another recipe). Bring to the boil, then carefully pour the contents of the pan into an ovenproof casserole. Cover with a lid then transfer to the oven and cook for 2 hours.

Just before serving, remove the casserole from the oven, sprinkle with the grated parmesan and bake until the cheese has melted.

1. Melt the butter in a large pan over a medium heat, add a splash of olive oil and the steak, and lightly brown the meat all over.
2. Stir in the Marmite and Worcestershire sauce, turn the heat up to high and keep stirring until all the liquid has evaporated.
3. Meanwhile, peel and/or trim and chop the onion, carrots and celery.
4. Add the chopped veg to the pan with the bay leaf and rosemary sprig and cook over a low heat with the lid on until softened.
5. Stir in the flour and, after 1 minute, pour in the stock. Season well with sea salt and black pepper.
6. Bring to the boil, then reduce to a simmer, add the pearl barley and cook gently for 1 hour, then remove from the heat and discard the rosemary sprig (if you like) and bay leaf.
7. Whiz the soup with a stick blender for a couple of seconds, so it thickens, but there are still some chunky bits, then give everything a good stir.
8. Serve with hunks of soda bread for dunking.