HOW TO SEASON FISH FOR BAKING RECIPES

1. In a bowl, mix the flour and a pinch of sea salt with 60ml of water to form a dough. Knead for a couple of minutes, then put aside.
2. Peel the kiwi fruit, cut in half and put into a large dry non-stick frying pan on a medium heat with the green halves of the spring onions and the deseeded chilli.
3. Lightly scald it all, turning every now and again, then place in a blender with half the coriander, the juice of 1 lime and a few shakes of chipotle Tabasco. Blitz until smooth, then taste and season to perfection.
4. Very finely slice the red cabbage, ideally on a mandolin (use the guard!), scrunch with the remaining coriander leaves and the vinegar and orange juice, then season to perfection.
5. To make your tacos, divide the dough into four balls and roll out each one thinly. Cook each through in a non-stick pan for just 1 minute on each side until soft, turning when you see bubbles. Cover with a tea towel to keep warm.
6. Slice up the whites of the spring onions. Deseed the pepper and cut into 1cm dice. Slice the fish into 2cm strips, then toss with the spring onion, pepper and 1 tablespoon of oil.
7. Return the pan you used for your tacos to a high heat and cook the fish mixture for around 4 minutes, or until the fish is cooked through and lightly golden.
8. Divide the yoghurt, fish and veg between your warm tacos. Serve with the dressed red cabbage, that killer salsa and lime wedges for squeezing over, then devour!

1. Grating the butternut squash into the soup is a little trick I saw in Sicily. It gives it good colour and sweetness.
2. Finely chop the onion, celery, fennel, garlic and chilli. Heat the oil in a large pan, add the onion, celery, fennel, garlic and chilli and sweat gently until soft. Add the wine, tomatoes or passata, squash and stock and bring to the boil. Cover and simmer gently for 30 minutes. Season and gently break up the tomatoes.
3. Roughly chop the salmon and halibut and add to the pan. Add the prawns or langoustine tails, cover and simmer for 10 minutes or until just cooked.
4. Taste the soup and season it again with salt and pepper and a squeeze of lemon juice, if necessary.
5. Serve drizzled with olive oil and sprinkled with the chopped parsley.

1. Make a bag for your fish by tearing off a 35cm x 45cm strip of tin foil and folding it in half across the middle. Fold three of the sides up like an envelope, sealing the edges by brushing them with a little beaten egg before folding. Leave one side open.
2. Roughly chop or slice the potatoes, then cook in a pan of boiling salted water for 6 minutes. Drain and leave to cool slightly.
3. Trim and chop the fennel into wedges, reserving the fronds, then finely slice the lemon. Halve the cherry tomatoes, then squash the olives and remove the stones.
4. Place the fennel, lemon, tomatoes and olives into a large bowl with the cooled potatoes and fish. Drizzle lightly with oil, and season with sea salt and black pepper, then toss gently to coat.
5. Carefully transfer everything to the foil bag, sprinkle in the fennel fronds, then loosely fold up the open side and pop the bag in the fridge until needed.
6. When you’re ready to cook, preheat the oven to 200°C/400°F/gas 6.
7. Unravel the loose side of the bag, pour in the wine, then reseal and place on a baking tray.
8. Cook for 18 to 20 minutes, or until the fish and potatoes are cooked through.
9. To serve, place the bag on a serving plate and gently pierce to release the steam – the tomatoes and wine will have made a delicious sauce. Delicious served with steamed broccoli or green beans.

Preheat the oven to Gas Mark 6, 200°C (400°F).

Mix the flour, bread soda and salt together in a bowl. 

Combine the egg with the buttermilk and honey then mix into the flour.  Add a little more buttermilk if the mixture is dry – it should be a soft dough. 

Pour the dough into a lightly oiled loaf tin.  Sprinkle the sesame seeds or porridge oats over the top of the loaf if using. 

Bake for 45-50 minutes.  To know when it is cooked simply tap the bottom of the loaf – it will sound hollow when it is fully cooked.

Remove from the tin and wrap in a clean tea towel while cooling.  This will keep the crust soft.