Spanish Meatball & butter bean stew

Ingredients

·         350g lean pork mince

·         2 tsp olive oil

·         1 large red onion, chopped

·         2 peppers, sliced, any colour will do

·         3 garlic cloves, crushed

·         1 tbsp sweet smoked paprika

·         2 x 400g cans chopped tomatoes

·         400g can butter beans, drained

·         2 tsp golden caster sugar

·         small bunch parsley, chopped

·         crusty bread, to serve (optional)

Method

1.      Season the pork, working the seasoning in with your hands, then shape into small meatballs. Heat the oil in a large pan, add the meatballs and cook for 5 mins, until golden brown all over. Push to one side of the pan and add the onion and peppers. Cook for a further 5 mins, stirring now and then, until the veg has softened, then stir in the garlic and paprika. Stir everything around in the pan for 1 min, then add the tomatoes. Cover with a lid and simmer for 10 mins.

2.      Uncover, stir in the beans, the sugar and some seasoning, then simmer for a further 10 mins, uncovered. Just before serving, stir in theparsley. Serve with crusty bread for dunking, if you like.

1.        

Gujarati Cabbage With Coconut & Potato

Ingredients

·         500g Charlotte or other new potatoes, unpeeled and halved

·         2 tbsp sunflower oil

·         1 pinch asafoetida (available from Bart or steenbergs.co.uk, see tip)

·         1 tsp black mustard seeds

·         1 tsp cumin seeds

·         2 dried red chillies

·         1 fresh red or green chilli, deseeded and thinly sliced

·         1 pointed (sweetheart) cabbage, finely shredded

·         juice ½ lemon

·         2 tbsp desiccated or shaved freshcoconut, toasted

·         bunch of coriander, roughly chopped

Method

1.      Cook potatoes in a pan of salted boiling water for 10 mins until tender. Drain well and return to pan. Lightly crush with the back of a fork, just to break, not to mash.

2.      Heat the oil in a large frying pan and then add the asafoetida, spices and dried chillies. Cook for a few mins until the spices pop and the chillies darken.

3.       Add the fresh chilli, cabbage and some salt and stir-fry for 3-4 mins. Add the warm potatoes to the pan and cook for 2-3 mins more until the cabbage is tender, but still has some bite. Stir in the lemon juice, coconut and coriander, and serve.

Baked Sea bass with lemon caper dressing

Ingredients

4 x 100g/4oz sea bass fillets
olive oil, for brushing
For the caper dressing
3 tbsp extra virgin olive oil
grated zest 1 lemon, plus 2 tbsp juice
2 tbsp small capers
2 tsp gluten-free Dijon mustard
2 tbsp chopped flat-leaf parsley, plus a few extra leaves (optional)

Method

To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, some seasoning and 1 tbsp water. Don't add the parsley yet (unless serving straight away) as the acid in the lemon will fade the colour if they are left together for too long.
Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment and put the fish, skin-side up, on top. Brush the skin with oil and sprinkle with some flaky salt. Bake for 7 mins or until the flesh flakes when tested with a knife. Arrange the fish on warm serving plates, spoon over the dressing and scatter with extra parsley leaves, if you like.