Category Seafood

Creamy Lentils, Crunchy Salmon

November 30, 2015 Comments Off read Seafood

t was a long weekend battling with gail strong winds and driving intermitant rain. Dinner certainly called for something creamy and comforting topped with something crunchy and buttery. That and a fridge of leftovers to use up….

Serves 2

4 oz Puy lentils
1 large bunch each flat leaf parsley and basil
1 garlic clove, crushed
Double cream
2 salmon fillets
2 handfuls brown breadcrumbs
Zest 1/2 lemon
1 small knob butter, melted

Set the lentils on a gentle simmer in boiling water for 18-20 minutes until just cooked but still with a crunch.
Preheat the oven to 200°C..
Mix the melted butter with the lemon zest and breadcrumbs and season. Lay the salmon fillets on a lined baking tray skin side down. Top the flesh side with the breadcrumbs mixture
Bake for 7-10 minutes (depending on the thickness) until just cooked and the breadcrumbs are crispy.
While cooking, drain the lentils. In the same pan, heat a tsp of olive oil and gently soften the garlic. Add the drained lentils and mix.
Turn the heat down and add a splash of double cream and season. Finally add the finely chopped herbs and stir to combine.
Serve the salmon on the creamy lentil and enjoy!

Asian Crab Bon Bons with Miso Sweetcorn Puree

April 24, 2015 Comments Off read Seafood

Finally an evening to experiment in the kitchen! As much as I adore feeding dinner party guests, I am always far to scared to experiment on their adoring high expecting tastebuds. With the need to please and deliver some delicious food, I always default to my staple flavours and ingredients. But tonight…with only myself to potentially disappoint I tried out a new dish. After a long week, some downtime in the kitchen was hugely appreciated. And the good news is it did not disappoint! When I create new recipes in my head they morph and change throughout the day as I change my mind or get inspired by the those Portobello market stalls. So what started out on my morning commute as a typical French styled and flavoured fish and crab dish was quickly violated by those tempting devious Thai and Asian flavours I adore. Earthy miso spiked sweet corn puree, savoury soy glazed warm kale, dangerously crispy chilli crab bon bons a perfect accompaniment for some plump sea bass.

Serves 2

Miso Sweetcorn Puree

1 can sweetcorn drained (about 250g)
1 tbsp miso paste
1 lime
1 tsp sesame oil

Heat the sweetcorn in a saucepan just to warm through.
Place in the bowl of a food processor with the miso, ½ the lime juice and the sesame oil
Blitz to a very fine paste for 2-3 minutes. Taste and add more lime juice if needed
Keep warm while you make the rest of the meal.

Crab Bon Bons (makes 4 golf ball sized)

100g crab meat, mixed white and brown
½ small red chilli (heat strength dependent on taste), chopped finely
Small bunch coriander, chopped finely
Zest ½ lime
Small bowl of fine brown breadcrumbs/panko breadcrumbs
2 tbsp desiccated coconut
1 egg, beaten
Around 50g plain flour
Sunflower oil for frying

In a large bowl, mix the crab together with the chilli, coriander, lime zest and a small handful of the breadcrumbs and season.
Shape together with your hands to form into 4 tight balls. They mixture might be quite wet and delicate so be careful. You can add more breadcrumbs here to help.
Combine the coconut and the breadcrumbs in a bowl.
Place the flour, beaten egg and breadcrumbs in 3 separate bowls.
Now roll the crab balls first in the flour then delicately coat in the egg. Finally roll in the breadcrumbs. Repeat with the rest and place them on a plate. Cover and chill in the fridge for at least 20 minutes to firm up.
When ready to cook, heat a pan of oil to about 4cm high or enough to just cover the bon bons. Heat the oil and test the temperature by dropping a small piece of bread into the oil. If it sizzles and begins to turn golden brown – its ready! Make sure it isn’t too hot though or the outside will brown and burn before the middle is hot.
Fry the bon bons in the hot oil until golden all over. Once ready, drain on kitchen towel and keep warm until needed.

To serve

2 sea bass fillets
Kale
1 tbsp soy sauce
Coriander for garnish

When ready to cook, boil a large pan of water. When boiling remove from the heat and add the kale. Let it cook for a minute sitting in the hot water before draining. Let it drain well. Season and then coat in the soy sauce. If there is too much water retained in the kale, pop back on the heat and glaze the soy over the kale.
Heat a frying pan on a medium high heat. When hot, add 1 tbsp of oil. Season the fish and fry for about 3 minutes skin side down, turning for the last 30 seconds or so until cooked.
To serve, spoon a generous spoonful of the sweetcorn puree onto a warm serving plate. Top with some soy glazed kale and the fish. Add your warm crispy bon bons and scatter with coriander. Drizzle with a little soy if you like!

WINE: Asian food is thought to be hard to match with food and is not the natural go to for some – beer you shout. With the food being a mix of savoury, sweet or spicy elements, Asian flavours benefit from a lower alcohol wine and often one with a little residual sugar. The fried and powerful Asian Crab bon bons here need a rounder wine with a bit of weight. A perfect match here or for other hearty Asian dishes would be a Demi-sec Vouray. Try the Domaine Huet, 2009 Vouvray Demi Sec, Le Haut-Lieu available proudly from Armit Wines.

Indian Fish

March 29, 2015 Comments Off read Seafood

You can use any fish here. I made this with a generous plumpy salmon on Mother’s Day, a clean mango ribbon salad, coriander lime chickpeas and Peshwari naan. However, sea bass this evening served with pistachio, coriander and cinnamon raisin rice and greens was equally as delicious and adoring. Both with this creamy, cooling cardamon laden, lime spiked yoghurt splashed slap-handedly over the spicy garam marsala crust is enough to satisfy even the most adoring Indian take-out stalker.

Serves 2

2 x salmon or seabass fillets
1 tbsp garam masala
1 tbsp olive oil
150g natural yoghurt
Juice and zest 1 lime
1 tsp ground cardamon

Mix together the garam masala and oil in a bowl and coat the fish fillets with your hands. Set aside in the fridge to marinade for 2 hours or so
Meanwhile, mix together the yoghurt, lime zest and juice and the cardamon. Season and taste.
If using salmon, preheat the oven to 200°C. When ready to cook, bring a frying pan up to a high heat. Add 1tbsp of olive oil.
When hot, add the fish skin side down and hold down to prevent the skin curling up.
Fry for 2 minutes until eh skin is lovely and crisp. If using sea bass, fry until just cooked and turn onto the flesh side to finish cooking for the final minute (about 3 minutes cooking in total). If using salmon, fry until the skin is crisp and then place in the hot oven for about 7 minutes depending on their size. If they are thick fillets (2inch or so) allow this time. If thinner (1cm or so) allow about 5 minutes, Do not overcook!
Serve the spicy, warm and soft fish fillets with a spoonful of creamy yoghurt and scattering of fresh coriander leaf.

Harissa Salmon

March 14, 2015 Comments Off read Seafood

This is a beautiful salmon recipe. Not just aesthetically but a taste bud teaser too. And not just for salmon….the first time I made this I used a lovely white sea bream fillet which also stands up to the harissa flavour well. Harissa is a lovely firey Tunisian paste made form red peppers, hot chillis and spices and has a natural affinity with rose from its neighbouring Moroccan friend. Salmon filliets rubbed in this spicy paste and cooled with a vibrant lime and turmeric yoghurt were a match made in North African Tunisian heaven.

Serves 2

2 salmon (or sea bream) fillets
1 heaped tsp harissa paste
½ tsp ground cumin
150g natural yoghurt
1 lime, juice and zest
Small knob of fresh turmeric
½ tsp ground turmeric
Coriander to garnish
Rose petal to garish (optional)
Brown rice/couscous to serve

Begin by marinading the salmon fillets. Mix together the cumin and harissa in a bowl and rub the salmon fillets in this paste all over. Season and set aside for a few hours in the fridge to infuse
Meanwhile, make the yoghurt. Mix together the yoghurt, zest and ½ the juice of the lime and season. Grated in the turmeric root (careful it will stain your hands!) and finally stir in the ground turmeric.
Season well and taste. Add more lime juice if you think it needs more zesty taste. Set aside
When ready to cook your salmon, heat to over to 190°C.
Heat a frying pan over a medium high heat and add 1tbsp oil.
Fry the salmon, skin side down to crisp the skin for about 1-2 minutes. The harissa may catch and look burnt but this is ok. Turn to sear on the flesh side for a further minute to create a golden crust.
Immediately transfer to the oven on a foil lined baking tray and cook for about 5 minutes depending on how thick your salmon is. Don’t be tempted to over cook this! Salmon will take no time at all in a hot oven and will carry on cooking when removed anyway.
Serve the salmon on a generous spoonful of your creamy yoghurt. Top with a scattering of rose petals and chopped coriander alongside some rice or couscous.

Seabass in a Fragrant Coconut Sauce

February 11, 2015 Comments Off read Seafood

As an avide foodie I crave and adore nothing more than a night in with a new recipe, ingredient, technique or guest to experiment on for the blog! Cheaper, more fun and far more relaxing. However, since moving to London the expanse of diverse, exciting and vibrant culinary pop-ups, restaurants, cafes and bars has stolen part of my attention which had been held hostage to the blog for a long while. I rarely eat out, only really on occasion. And then, nothing pains and bruises me more than ordering (or eating!) something I could have made myself. Be it better, warmer, larger or cheaper! Hence, I choose my dining locations carefully and my menu choices with thought.

However, as a fellow foodie, my willing sister and I venture out on a monthy or so basis to one of London’s restaurants to excite our taste buds, get inspiration and frankly for a girly catch up. Our list of ‘must try restaurants’ is only growning sadly. It seems that once one is ticked off another is added. We’ve had some great food but last Friday, after long frustrating working weeks, a home cooked delicious meal was in order. A few luxurious king prawns, a little love, time and attention and an aromatic riesling guaranteed and certainly delivered a more relaxing, cheaper, (boozier…..ahem…..) and enjoyable evening. This dish was delicious and hit the spot for flavour, decadence (without being time consuming I add, especially if you miss out the stock infusion at the start) and highly satisfying. Followed by a few too many scoops of my cheats salted caramel ice cream it was agreed that an evening in was far more rewarding and enjoyable than filling London’s bars and tills with our hard earned cash!

Serves 4

4 seabass fillets
8-10 large raw whole king prawns (win heads and shell) Optional – if you want to make a flavoursome stock. Raw cleaned prawns are fine if not.
2 tsp coconut oil
2 garlic cloves, crushed
Thumb sized piece ginger, grated
20g tumeric root, grated
1 large red chilli (heat according to taste)
350ml fish stock
400ml coconut milk
1 stick lemongrass
1 Kaffir lime leaf
2 tbsp fish sauce
Bunch spring onions, chopped
Large bunch coriander, chopped
2 limes, 1 cut into wedges to serve
Around 8oz rice – I used red Camargue rice
Greens to serve e.g. mange tout, pak choi etc.

[This first step is optional and can be skipped. It will add a depth of flavour to the dish by using the shells and heads to enrich your fish stock. Peel the shells and heads from the prawns keeping the prawns for later. Heat a little oil in a saucepan on a medium high heat and add the shells and heads. Fry for about 5-8 minutes until they turn pink and begin to release their flavour and oily orangey juices. After this time, add the hot fish stock and simmer gently for about 4 minutes.
Sieve through a fine sieve into a jug or another saucepan retaining all the liquid but then discard the shells. Keep the stock warm until needed.]
Next, heat a tsp of coconut oil in a heavy based saucepan. Fry the ginger, tumeric, garlic and chilli for a few minutes until fragrant. Add the stock and coconut milk and bring to a simmer.
Bash the lemongrass with the back of a knife a few times to open up the layers and add to the pan with the lime leaf and simmer gently for about 10 minutes to reduce the sauce and let the faours infuse.
Add the fish sauce (I suggest adding it a tbsp at a time and tasting in between as once its in you can’t take it out again!).
I made this a day ahead and I really think it benefitted from some time infusing in the pan while quietly chilling in the fridge (especially using the lime leave and lemongrass which will release thier flavours endlessly). I recommend at this stage to remove from the heat and leave to cool and infuse overnight. If not, continue as below.
Simmer (or reheat, depending on your method) the sauce until you reach the desired creamy consistency you prefer then remove the lemongrass and lime leaf and discard. Stir in the chopped spring onions and coriander. Taste and adjust the seasoning. Keep warm while you prepare the rest.
Cook your rice and add the juice of 1 lime to the drained hot grains and set aside to keep warm.
Heat a frying pan over a medium high heat and add another tsp or so of coconut oil. Cut your seabass fillets in half if you wish, and score the skin to stop them curling up on frying. Fry, skin side down for 2-3 minutes, flipping only whe the skin is crisp and the flesh is almost done which you will see when the majority of it has turned white.
While the seabass is cooking, add your prawns to the hot coconut sauce. Add them when the sauce is barely simmering to gently and lightly cook the prawns. Don’t overcook these or they will go all chewy. They need very little time and heat so a brief blast in the hot sauce until they just turn pink will do sufficiently.
To serve, divide the lime rice among large warmed soup bowls.
Top with the seabass fillets and divide the creamy sauce around the outside. Scatter with any reserved coriander and a juicy zesty wedge of lime!

To serve – I served mine with some briefly blanched sugar snap peas and mange tout. Drained and dressed quickly with a teaspoon of sesame oil while still hot and scattered with nigella seeds.

NOTE: This would also work very well with salmon. Feel free to gently poach the fillets in the coconut sauce for a different technique. Serve with any greens you like. Another addition would be to grate in some fresh coconut for added texture and taste.

WINE: Served with a lovely aromatic riesling to balance with the spice in this dish. Or a beer if you prefer! See here for some lovely suggestions.

To follow if you’re feeling like you need a Friday treat…………

Mix 1 can caramel condensed milk, 300ml single cream, 1 ½ tsp flaky maldon salt, crumbled in a tupperware. Freeze until set and then devour! NO CHURNING INVOLVED! (Crumble in some roasted hazelnuts, walnuts peanuts or pecans if you like)

Thai ‘Papaya Noodle’ Salad

January 25, 2015 Comments Off read Seafood, Vegetables and Salads

I bought a Papaya on a wim. As an extremely disciplined person by nature, I find it annoyingly frustrating that I can never resist a supermarket food offer! After freely placing it in my basket without a second economic thought, my mind began racing over what to make with it. On my walk home, sat in the cinema that same afternoon and whilst relaxing in the bath the culinary devil sat on my shoulder. With salmon in the fridge I couldn’t resist the flavoursome attraction of Thai ingredients to combine with from the pantry.

This recipe is loosely based on one by ‘The Hairy Bikers’. However it does emit some of the ingredients suggested as the pantry let me down (shocker) on tamarind water….but it tasted delicious! And who knows, it could taste even better? The important thing here is to make the dressing seperately and taste as you go along adding more of any ingredient you need depending on the taste which is how I came up with the below. Only then, once you have it to your liking, should you dress the salad. This may sound hard but trust your instinct and taste buds! See below for help.

Serves 2-3 depending on appetite!

1 large papaya, peeled and chopped into matchsticks of julienned with a peeler
3 oz red camague rice
1 small red chilli, finely copped
2cm knob ginger, half grated, half finely chopped
1 large garlic clove, grated
Juice 1 lime
1 tbsp dark soy sauce
1 ½ tbsp fish sauce
1 ½ tbsp sugar (palm or brown sugar)
Bunch mint leavves, chopped roughly
Bunch basil, chopped roughly
Large handful roasted peanuts
2-3 salmon fillets
1 head broccoli
2 tsp sesame oil

Start by simmering the rice in boiling water for about 20 minutes until cooked. Drain and keep warm
Next make the dressing. In a large bowl, mix together the chopped chilli, garlic, ginger, lime juice, soy, fish sauce and sugar. Give it all a good mix and taste. Add more of what you think it needs. This may be hard but use your instinct. Add more lime for sharpness, sugar for sweetness and soy for savoury saltiness. Quantities will all depend on the ingredients you start with. The soy I used here for example was even new to me – a very dark, intense type unlike my usual light soy which is less pungent.
Set aside the dressing when you’re happy with it while you julienne the papaya. I have a special peeler for this which I highly recommend if you’re into your raw vege noodles (see here). If not, chopp into matchsticks.
You want to assemble the salad at the last minute when ready to eat so cook your salmon and broccoli before this. Heat a large fryng pan until medium-hot. Add a tbsp olive oil and fry the salmon fillets, skin side down for about 3 minutes on the skin side. Once the skin is nice and crispy turn onto the flesh side and cook for a further 2 minutes to brown it all over and create a lovely charred crust on the outside. Don’t be tempted to cook the salmon longer, the crust on the outside will be a delicous contrast to the soft just-pink inside. No matter what thickness the salmon, it should (generally) never take more than 5 minutes in a medium hot pan. Additionally, it will continue cooking while you bring it to the table.
Steam or boil your broccoli and drain. Drizzle with the sesame oil.
When ready to serve, combine the rice with a few tablespoons of dressing. Add the papaya, chopped herbs and peanuts and mix (reserving a handful or herbs for garnish). Add enough dressing to your liking but make sure its not swimming in the stuff!
Top the salad with your tender salmon fillets alongside your freshly cooked broccoli and scatter with the reserved herbs.

WINE: Excellent served with a delicious Riesling (see here for a suggestion)

Scandinavian Salmon

November 30, 2014 Comments Off read Seafood

Sweden is currently at the top of my list of must visit destinations and it has been for a while….a long while. My sister has sadly even beaten me to it on a work trip. I have an idealistic stereotype which I’m apprehensive to shatter by visiting the glorious country which, along with a lack of sustainable funds (its expensive I hear?) may be the reason for the delay in my foodie voyage. Delicious, healthy and cleanly styled food I can’t help but be drawn to it. This and the fresh and varied landscapes coupled with the beautiful people earns it top position. A foodie pilgrimage coupled with some outdoor adventures I will get there in 2015! But for the time being I had to settle for my own style of Scandi cooking. It was either that or Ikea and frankly Ikea just doesn’t cut it.

Serves 2

2 salmon fillets (Mine were Alaskan and delicious….although not exactly Scandinavian?)
4 oz Puy lentils
2 small beets (about 250g or so)
1tsp caraway seeds
Bunch dill, chopped
Zest of 1 lemon
2 tbsp soured cream (with a dash of lemon juice and some light seasoning)

Preheat the oven to 200°C.Cut your raw beets into chunks, drizzle with oil and season with salt and pepper and the caraway seeds. Roast for about 30 minutes in a baking tray until tender and a little charred at the edges.
Meanwhile, simmer your lentils in boiling water for about 18 minutes until tender but still with a slight bite. Drain and season with salt and pepper.
Add the dill, lemon zest and a tsp or so of red wine vinegar to the warm lentils. Then add the roasted beets while still warm.
Set aside and keep warm while you cook the salmon.

5. If frying (alternatively grill skin side up) heat a frying pan until hot and add a tbsp of light olive oil. Season the fillets and fry, skin side down for about 4 minutes depending on the thickness. Flip and fry for the final minute to seal the flesh side.

6. Serve the salmon on top of the beety lentils with a generous spoonful soured cream.

Beets, lentils, dill, lemon, soured cream, salmon,

Bream and Herby Quinoa

November 11, 2014 Comments Off read Seafood

Simple, healthy, super quick and will hit the spot for flavour. I live off suppers like this throughout the week as they can be made within half an hour and grains and pulses like quinoa are so versatile to play with depending on whats in your fridge. My fridge this evening included bunches of fresh herbs, half a red onion and a fading packet of lonely pine nuts. Feel free to add whatever you have to hand: Chorizo, leftover chicken, stray vegetables or some lemony crumbled goats cheese….

Serves 2

120g quinoa/bulgar wheat mix (I used this one)
Large handful of each: Basil, dill, coriander, parsley, chopped
1 red onion, sliced thinly
1 tsp ground cumin
Zest and juice of 1 lemon
Handful pine nuts, toasted
2 sea bream fillets

Simmer the quinoa in water for about 10-15 minutes until ready and soft (follow packet instructions for different types) Drain and set aside to cool slightly.
Heat a frying pan until hot and dry toast the pine nuts until just starting to colour and smell fragrant then remove and leave to cool.
Heat a little oil in the frying pan and soften the onion for about 5 minutes until starting to turn translucent. When soft, add the ground cumin and stir for a few minutes. Remove from the heat and stir this into the quinoa with the pine nuts and herbs.
Season and stir in the lemon juice and zest.
Heat a frying pan until hot. Season and score the skin side of your bream fillets. Add a dash of oil to the pan and fry skin side down for about 3 minutes and then flip over for the final minute to finish the cooking.
Serve on top of your herby quinoa with some lemony or spiced yoghurt if you like!

Lime Salmon, Sesame Courgette Noodles

August 24, 2014 Comments Off read Seafood, Vegetables and Salads

Here is a delicious new salmon recipe I’ve been meaning to attempt! Inspired and adapted from ‘Moorish; cook book. Drying the lime zest here really intensifies the flavour and baking in a parchment parcel guarantees a beautifully moist salmon fillet. Serving suggestions are endless but I’m obsessed with my julienne peeler so not even my countlessly grated fingers (they are very sharp!) has stopped my experiments. Use here for a courgette ‘noodle’ salad. I literally think I’d choose these oven pasta in a blind tasting. Healthier and more delicious. Sorry Italy.

Serves 2

Lime Salmon

2 salmon fillets
1 tsp fennel seeds, lightly roasted and crushed
Zest of 1 lime
Pinch Cayenne pepper/Chilli powder
¼ tsp chilli flakes
2 tbsp olive oil

Courgette Noodle Salad

1 large courgette
½ small cucumber
Bunch mint, finely chopped
Bunch coriander, chopped
Small green chilli, chopped finely
1 tsp sesame oil
Juice ½ lime
Handful roasted salted peanuts

Preheat the oven to 75°C. Place the lime zest on a piece of parchment on a baking tray and dry in the low oven for about 20 minutes to intensify the flavours. Alternatively you can leave it to dry overnight.
Mix the dried zest with the fennel seed, chilli and cayenne.
Turn the oven up to 190°C. Rub the salmon in olive oil and coat with the spice mix. Place each fillet on an oiled piece of parchment and wrap into a parcel. If you fillets are the same thickness as mine, roast for 10minutes which will give you a lovely slightly pink centre.
Meanwhile, using a julienne peeler (recommended purchase for any health food/raw food junkie. They are so quick to use) julienne the courgette and the cucumber into a bowl. Add the chopped herbs and chilli and scatter with the nuts. Mix with the sesame oil and the lime juice and toss all together,
When the salmon is cooked, remove from the parchment and serve on top of the courgette noodles and rice if you like!

Crusted Cod, Balsamic Lentils, Chorizo, Pea, Mint

July 16, 2014 Comments Off read Seafood

This recipe was thrown together after I caved as I frequently do to the delights of Portobello market at lunchtime yesterday. Sometimes I leave my purse in the office just to prevent myself buying anything I don’t need. What with that and an ‘All Saints’ up the road I could be in serious trouble. I saw some fresh peas crying out (literally…how could I leave them) to be stripped and podded from their padded overheated jackets now the sun is out and with some oily and spicy chorizo in the fridge at home they were immediately planned for supper.

Serves 2 (as with many of my recipes, this is done with the ‘handful’ measurement so scale up as appropriate. I usually allow 1 handful per person for things like peas etc)

2 cod fillets
2 Large handfuls of breadcrumbs (About 30-50g)
Bunch flat leaf parsley
1-2tbsp extra virgin olive oil
1 large garlic clove, crushed
4 oz Puy Lentils
1 tbsp balsamic vinegar
About 500g fresh peas in their pods, 250g shelled (of two large handfuls of frozen peas)
50g chorizo, chopped into chunks
Handful chopped mint
Green beans to serve

Begin by simmering the lentils for about 18-20 minutes until tender
Meanwhile, whiz up the bread crumbs in a processor until fine and then add the parsley and some seasoning and blend until all chopped together. Add enough oil to bind the mixture together so it isn’t too dry.
Preheat the oven to 200°C and line a baking try with foil. Place the cod fillets skin side down on top and pat a large handful of the breadcrumb coating onto the top. (add more oil to the mixture if it looks a bit dry and won’t hold together).
When the lentils are cooked, drain and set aside. Fry the crushed garlic in a little oil to soften on a low heat. Once soft, turn up the heat and add the balsamic and let it simmer for a few seconds before tipping in the lentils and seasoning to taste. Keep warm while you cook the fish.
Bake the cod for about 6 minutes until just cooked and flaky and the breadcrumbs have started to brown and crisp on top.
Lastly while the cod is cooking fry the diced chorizo in a hot pan until the oils begin to release. Add the peas (which you can par- boil first if you like but I love them raw and green) and coat in the lovely orange oil.
When ready to serve, place the cod on top of the warm lentils and spoon the pea and chorizo around the edge. Drizzle with any remaining oil from the pan and scatter with mint.
Serve with buttered and minty green beans if you like!