Tilapia with samphire, potatoes, and cauliflower purée

Ok I’ve just made myself the simplest, yummiest dinner and I feel compelled to share it. Lured by the wonderful array of fresh fish available at the fishmonger today I decided to resist the urge for a dirty takeaway this evening and try tilapia instead. It’s a gorgeous fish! Odd as it sounds, the flavour is slightly reminiscent of the spices used in KFC. So maybe next time you get a craving, consider this as a healthy alternative. Ok maybe not. Maybe just eat it for the sheer pleasure of the flavour in and of itself.

Ingredients
200g small potatoes (I used a mix of Charlotte and Royal Blue)
Table salt
1 cup of cauliflower florets
Milk
100g Samphire
Maldon salt
White pepper
1 Tilapia fillet
Lemon
Freshly cracked black pepper

Method
1. Salt and boil some water and add the potatoes.

2. Place cauliflower in a small saucepan, add enough milk to just cover and gently poach. Don’t let the milk boil as you will be using it later.

3. When the potatoes are almost cooked place the samphire in a colander and put this on top of the potatoes to steam.

4. When the cauliflower is cooked, remove the milk and purée. Add enough milk loosen the mix to the consistency of mashed potatoes. Season with White pepper and Maldon salt to taste.

5. Pan fry the tilapia. It will only take a couple if minutes on each side to be ready.

6. To serve, place the cauliflower on a plate in a circle. Thickly slice the potato and place on top. Add the samphire and then top with the tilapia. Season with lemon juice and cracked pepper to taste.

This recipe serves one person. One of these days I’m going to write a cookbook full of recipes for one!

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Pickled cabbage salad

Ok it sounds odd I know but this recipe is delicious. The key is in the cabbage. I developed this recipe after I realised that I had a large amount of leftover pickled cabbage that I’d made according to the recipe from the Hawksmoor at Home Cookbook. It’s a really lovely recipe, wonderfully balanced in terms of sweetness, acidity and depth. If not for the fact that I had to adjust the fridge to fit the pickling jar in and this was causing difficulties for my housemates’ food, I would have kept it to enjoy in and of itself.

This salad draws on a wonderful Ottolenghi recipe for roasted aubergine with walnut salsa in Great British Food Revival Volume Two (which for the record is a fantastic recipe that must be tried). The great thing about this salad is that it doesn’t require any dressing because of the residual pickling juices from the cabbage and walnuts.

Ingredients
Pickled cabbage (a la Hawksmoor)
125 grams of medium soft goat cheese (feta would be a viable substitute)
1 pomegranate
6 Pickled walnuts
Coriander
Parsley

Method
1. Place four large scoops of drained pickled cabbage in a bowl. I used a pasta spoon to do this.

2. Remove pomegranate seeds and add to the salad. I use a mix methodology of halving the pomegranate, bashing the skin on top with a rolling pin (or similar) until the seeds start to come out, the gradually gently squeezing out the rest of the seeds, rotating the fruit as I do so.

3. Roughly chop walnuts and add to bowl. Crumble in cheese in large chunks.

4. Roughly chop a handful each of the herbs, add to the salad and gently mix through.

Delicious!

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