Germaine Borg and her family grow wonderful potted herbs on their family farm, Windy Hills Farm, near Camden. The herbs last for weeks on the kitchen counter, and months in a garden bed or planter and are perfect for snipping off just what you need for a dish.
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? Join my small-group Northern Italian Food & Wine Tour for more delicious Italian inspiration! 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 […]
Baked Salmon with Fennel & Orange Like this recipe? You’ll love my online Italian cooking class featuring the food of Liguria! Fennel, oranges and oregano are delicious flavourings for almost any seafood and I especially like them with a thick piece of crisp-skinned salmon. If you don’t like eating salmon skin, still cook the fish […]
Tuna Biryani Like this tuna biryani recipe? You’ll love my online Indian cooking class inspired by Ajoy Joshi! Tuna biryani (also called kupa biryani) is a pescatarian version of 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 […]
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 […]
Turkish Salmon Kebaps Like this recipe? You’ll love my online Turkish cooking class inspired by Somer Sivrioglu! I love almost any sort of kebabs (or kebaps as the Turks call them) and especially when the meat or seafood has been soaked in the tangy yoghurt marinade so typical of Turkey. This marinade is most often […]
Blue Mackerel with Romesco Sauce Like this recipe? You’ll love my online Spanish cooking class! Spaniards love oily fish, including mackerel, sardines, tuna, bonito and anchovies; and their tangy, slightly spicy Romesco sauce is a great accompaniment to any of these (see video below). I love blue mackerel for their thin plate-sized fillets and gorgeous […]
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 […]
Caribbean Fried Fish Like this recipe? You’ll love my online Caribbean cooking class inspired by Paul Carmichael! My recipe for Caribbean fried fish came about when I wanted a pescatarian-friendly version of Paul Carmichael’s Bajan fried chicken. Crumbed pan-fried flying fish is a specialty of Barbados and I think flathead makes a great alternative. You’ll […]
