Recipes where fresh herbs play a starring role
Baked Herb & Lemon Leatherjacket Like this recipe? You’ll love my online British cooking class! Baked herb & lemon leatherjacket trunks are a great introduction to whole fish. The coarse skin and large head (with its threatening spike) have been removed, and the thick white flakes of flesh lift easily off the bone. It’s also […]
Snapper Baked in Salt Crust Like this recipe? You’ll love my online cooking class Inspired by Janni Kyritsis! Snapper baked in salt crust is a wonderful dish for entertaining – it’s easy to prepare as most of the work is done ahead of time and it’s so impressive when unveiled at the table. Janni Kyritsis […]
Baked Rainbow Trout Like this recipe? You’ll love my online Australian cooking class inspired by Matt Moran! With their colourful skin, baked rainbow trout make a gorgeous centrepiece for any table. I developed this recipe for Christmas Day to go with Matt Moran’s rough mint sauce (see video below). Versatile rainbow trout are just as […]
Rice with Fried Garlic & Shallot Like this recipe? You’ll love my online Malaysian cooking class! This simple side dish of rice with fried garlic & shallot is a vegetarian take on the rice served with classic Hainanese chicken rice. The fried shallot and garlic add plenty of flavour without using stock; just remember to […]
Churri Like this recipe? You’ll love my online Indian cooking class inspired by Ajoy Joshi! Churri is the traditional accompaniment to Indian biryani and roasted meats, the fresh herbs and tangy yoghurt and buttermilk brighten up the slow-cooked meat and rich onion. Use a natural pot set yoghurt if possible, like the buffalo yoghurt from […]
Baked Ocean Trout with Mushrooms Like this recipe? You’ll love my online Northern Italian cooking class inspired by Alessandro Pavoni! This recipe is inspired by my friend Alessandro Pavoni, and the time we spent together in northern Italy researching for A Lombardian Cookbook. Catching freshwater fish (like trout) and foraging for mushrooms are both popular […]
Tuna Biryani Like this recipe? You’ll love my online Indian cooking class inspired by Ajoy Joshi! Tuna biryani is my pescatarian take on the more traditional Indian classic, lamb biryani. Tuna has great flavour, but a tendency to dry out quickly, so it’s best cooked in large pieces. At the table, encourage diners to flake […]
Salmon Bisteeya Like this recipe? You’ll love my online Middle Eastern cooking class inspired by Michael Rantissi! Bisteeya is a classic Moroccan pie, traditionally made with pigeon and other poultry. It lends itself beautifully to seafood too as you’ll see in this salmon bisteeya. A seafood version is even quicker and easier to make than […]
Seafood Pot Pies Like this recipe? You’ll love my online Australian cooking class inspired by Matt Moran! I love pot pies as there’s no pastry base to fiddle around blind baking, just a flaky golden pastry lid. You can bake them in a ramekin, ovenproof bowl or soufflé dish and fill them with virtually anything […]
Swordfish à la Bouillabaisse Like this recipe? You’ll love my online French cooking class featuring the food of Provence! It’s impossible to create an authentic bouillabaisse on a small scale due to the variety and species of fish required but, in Mastering the Art of French Cooking, Julia Child uses the same flavourings and technique […]
