NOW that the dark cold evenings are upon us, it's a great time of the year to spend in the kitchen trying out new recipes and getting the whole family involved.
I am always amazed when people come to the cookery school and view the kitchen as a place of doom - I know in my home the kitchen is the warmest place in the house as I spend a lot of time here cooking with the kids.
It also surprises me how few people cook fish at home as it is one of the quickest and simplest things to cook - why not try it for yourself with this week's delicious cod recipe?
The second recipe, a cottage pie, is a family favourite and the perfect comfort food for this time of year. You can make this recipe in a large dish or create small individual pies if you wish.
:: For more information about our cookery demonstrations at Waterman Cookery School, visit www.waterman.house
COD WITH LENTILS, ROCKET AND SALSA VERDE
(Serves 4)
4 200g thick white fish fillets
Olive oil
Knob of butter
Salt and pepper
1 large handful of rocket leaves, washed
For the lentils:
250g lentils
Olive oil
4 cloves garlic, crushed
1 onion, chopped
2 celery sticks, chopped
1 carrot, peeled and chopped
1 rosemary sprig, destalked and leaves chopped
2tbsp tomato puree
1 bay leaf
Salt and pepper
Salsa verde:
3 handfuls flat leave parsley
Handful of basil
Handful of mint leaves
5 salted anchovies, drained
1 garlic clove, peeled
2tbsp capers
1tbsp Dijon
2tbsp red wine vinegar
125ml extra virgin olive oil
Salt and pepper
Method
Start by seasoning the flesh of the fish and leave to sit and rinse off the lentils in running water.
Place the olive oil in the pan and add onion, garlic, vegetables and rosemary and cook on a gentle heat for five minutes. Check the vegetables and cook for a little longer if not soft. Once soft, add in the tomato puree and cook for another minute.
Add the lentils to the vegetables and cover with one litre of water bringing it to the boil. Add in the bay leaf and stir in a drop of olive oil. Season with salt and pepper and mix in half of the salsa verde (see below).
To make the salsa verde, roughly chop all ingredients together and combine with the olive oil, mixing well, to a loose sauce-like consistency.
Season the lentils and broth mix with salt and pepper, reduce the heat and put a lid on to keep warm.
To cook the fish, heat a large frying pan until it is smoking hot (put the extractor fan on). Add the olive oil to the pan and place the fish skin-side down, giving the pan a shake to ensure the fish does not stick. Turn the heat down and leave to cook for three minutes on one side and then turn over adding butter to the pan to keep the fish moist.
To serve, place the lentils and vegetables onto plate, place the fish on top and drizzle over the remaining salsa verde.
SPICED COTTAGE PIE
(Serves 4)
For the filling:
Olive oil
1 onion, finely diced
2 carrots, finely diced
150g mushrooms, cleaned and sliced
3 cloves garlic, crushed
1 chilli, deseeded and finely diced
2tsp ground cumin
1tsp ground coriander
1 bay leaf
500g beef, minced
500ml beef stock
2tbsp tomato purée
For the topping:
500g Maris Piper potatoes, chopped
20g butter, unsalted
60ml warmed full fat milk
20g cheddar, grated
Sea salt
Ground black pepper
Method
For the filling, place the oil in a large pan and bring to a gentle heat, adding in the onion, carrot, mushrooms, garlic and chilli and cooking for nine minutes until soft and translucent. Add in the spiced cumin, coriander and bay leaf and cook out for a further three minutes until fragrant.
In a separate pan add in a little oil and bring to a high heat. Brown off the mince and once browned add in the vegetables and cover with the stock before mixing in the tomato paste. Season with salt and pepper.
Transfer to an ovenproof baking dish and preheat the oven to 200C.
For the topping, place the potatoes in a pot of salted boiling water and cook until soft. Drain and return to pot. Over a gentle heat, mash in the butter, warmed milk and mix well until mashed, seasoning with salt and pepper.
Cover the mix with mashed potatoes and sprinkle over the cheese cooking for 30 minutes.
