Short pastry lemon tart

Chilli and thyme sardines

Ricotta and smoked cheese agnolotti

Pasta
160g flour
2 eggs (serves 2)

Filling
150g grated smoked cheese
90g ricotta
Ground nutmeg
Small pinch of salt

Sauce
2 cloves of garlic
Half red chilli
Olive oil
Tomato purée

Stir for a while

Add two tins of tomatoes
One quartered carrot
Sherry vinegar
Thyme
Torn basil
Brown sugar
Grated parmesan
Salt
Pepper
Squeeze of orange
A little orange zest

Mackerel two ways

Fish roll
½ tbsp coriander seeds
½ tbsp fenugreek seeds
½ tbsp Punjabi garam masala
1 garlic glove
1 small red chilli

Bash together in a mortar, add:
1 tbsp soy sauce
½ lemon
Handful of fresh coriander

Add to mortar and bash some more to make a paste.

Spread some of the paste on flesh side of fillet. With the remaining mixture add finely chopped mushrooms, add to the fish, roll and pin with cocktail sticks. Sprinkle with salt and pepper, drizzle with oil.

Place on a baking tray in a 190° oven for eight minutes, then two minutes under the grill to brown the top.

Patatas bravas
Cubed potatoes
1 onion
1 garlic
1 large red chilli
1 tbsp hot paprika

Sweet in a pan with sherry vinegar, add tomato purée, 1/4 lemon, salt and pepper.

Fish fillet
Lay fillet skin side down for 1 hour to dry the skin. Brush off excess salt and fry.

Herb crusted rack of lamb

Wild garlic sauce vierge