One of those wonderful dishes that packs a huge punch and such a pleasure to eat before the summer comes to an end. There is something magical about the pesto being warmed through on the fish and this, paired with roasted tomatoes is one of the all time great combinations.
Fennel is not always the first thing on most peoples shopping list. The way I have thinly sliced and salted it in my lamb recipe will transform your opinion of it and hopefully build your confidence to use more regularly. Lamb is personally my favourite meat, especially this time of year as there is a good layer of amazing flavoured fat. It may seem unusual but it works amazingly well with anchovies.
One of the all time greats. Pristine flakey smoked haddock topped with a soft poached and a rich buttery emulsion with grain mustard is a true classic. It takes me back to both my days of cooking at Bibendum, under Simon Hopkinson, and eating at some of London’s in vogue restaurants of the 90’s.
I have used the courgettes try make you think about how versatile they are. The Thai sauce works so well here and is a nod to my time as young CDP at two Michelin star Gidleigh Park Hotel. It was part of a fish dish and it would take so much sweat and tears to make in order to get the end result, countless chopping and slow cooking but the results were always worth the effort.
This is all of my favourite autumnal ingredients wrapped in crispy filo pastry and served with an amazing delicious goats curd and truffle sauce. The Jerusalem artichokes are complemented by the earthy mushrooms and sweet chestnuts this is then enriched by crisp pastry and a decadent creamy sauce packed with flavour.