Meringue Layers with Red Plums

Meringue Layers with Red Plums

 

For meringue lovers – this is another recipe that is delicious at the end of summer. Juicy red plums lie on freshly whipped cream, sandwiched between meringue, topped with chopped nuts.

 

Meringue Layers with Red Plums
Prepares: 6 servings
 
  • Preparation time: 40 minutes
  • Cooking time: 1 hour 5 minutes, plus cooling time for meringues
  • Chilling time: 2 hours

  • Ingredients
  • For the meringue layers
  • 3 eggs, large (U.K.)/extra large (N.A.), whites only
  • 170g (6 oz) caster/white sugar (¾ cup + 2 tbsp)
  • ½ tsp lemon juice
  • 2 tbsp chopped hazelnuts or walnuts

  • For the filling
  • 8 large red plums
  • 2 tbsp caster/white sugar
  • 284ml carton double cream/whipping or heavy cream (1¼ cups)


  1. Method
  2. For the plums
  3. Preheat the oven to 180°C (350°F) (gas 4)

  4. Wash the plums and cut in half following the natural line. Twist the halves in opposite directions to separate. Remove the stones.

  5. Arrange in a single layer in a baking dish, cut sides up. Sprinkle with the sugar and add 2 tablespoons of cold water.

  6. Bake in the oven for 25 minutes. Remove and leave to cool.

  7. For the meringue layers
  8. While the plums are cooking, the nuts can be roasted. An easy way to do this is by tipping the nuts into a small non-stick frying pan/skillet placed over a medium-low heat. Cook until they just start to smell ‘nutty’, stirring occasionally. This only takes a few minutes.

  9. Remove from the heat and leave to cool.

  10. Once the plums have cooked, lower the oven temperature to 150°C (300°F) (gas 2)

  11. Prepare the meringue while the oven is cooling down to the right temperature.

  12. Draw a 20cm (8 inch) circle with a pencil on two sheets of baking parchment. (Using a 20cm (8 inch) up-turned plate makes this easy.). Turn the sheets over and lay on two baking sheets/trays.

  13. Whisk the egg whites to a stiff peak and then add the sugar a tablespoon at a time, whisking well between each addition. Finally, whisk in the lemon juice.

  14. Add a dab of meringue on the four corners of the baking sheets/trays, pressing the baking parchment down to keep in place. Then divide the the meringue evenly between the paper lined sheets/trays, spooning it into the centre of each circle. Using the back of the spoon, level the top of the meringue on one of the sheets/trays. Keep the top of the meringue rough on the other sheet/tray and then sprinkle the nuts over the meringue on this one.

  15. Bake in the oven for 45 minutes. Turn out the oven but leave the meringues inside until the oven has become cold.

  16. Lift the meringue layers from the paper and slide the base one onto a serving plate.

  17. For the filling
  18. Whisk the cream until stiff and then spread over the base meringue layer.

  19. Pour off any juice from the plums and reserve. Top the cream with the plum halves with the cut sides facing downwards. Sprinkle over 1 tablespoon of reserved plum juice being careful not to allow it to get too close to the edge or it will run down the outside of the bottom meringue layer.

  20. Cover with the top meringue layer and chill in the fridge for at least two hours.

  21. To serve
  22. When slicing the meringue into portions use a long bladed knife that has been dipped in a jug of hot water. Shake off any droplets of water before cutting and wipe the blade clean between each cut.

Updated: October 26, 2019

Fruity Delight

 

A really scrumptious dessert. A shortbread base is topped with a light, creamy cheese mixture, topped with glazed raspberries and strawberries and then dusted with icing sugar.

 

Fruity Delight
Prepares: 8 servings
 
  • Preparation time: 30 minutes
  • Standing time: 20 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • For the base
  • 120g (4 oz) plain flour/cake and pastry flour (1 cup less 1½ tbsp)
  • 28g (1 oz) icing/powdered sugar (3 tbsp)
  • 55g (2 oz) butter, softened (¼ cup, or ½ stick)
  • 1 egg yolk

  • For the topping
  • 225g (8 oz) full-fat cream cheese (1 cup)
  • 200ml crème fraîche
  • 2 tbsp icing/powdered sugar
  • a few drops of vanilla extract
  • 170g (6 oz) strawberries, washed and hulled
  • 170g (6 oz) raspberries, washed (1⅓ cups)
  • 2 tbsp redcurrant jelly
  • icing/powdered sugar to dust


  1. Method
  2. For the base
  3. Sift the flour and icing sugar into a bowl.

  4. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs.

  5. Now gradually add enough egg yolk, a little at a time, until the mixture starts to bind together. Using a palette knife to bring the mixture together will keep the dough light. Once it is binding together then knead lightly to form a ball.

  6. Roll out the dough to a 20cm (8 inch) round, then lift onto a baking sheet. Decorate round the edge of the dough using the tines of a fork and prick the centre. Using a knife, mark the pastry lightly into 8 equal sections.

  7. Chill while preheating the oven to 180°C (350°F) (gas 4).

  8. Bake the base for 15 minutes until just starting to brown. Re-mark the sections while it is still hot to make it easier for serving. Then cool on a wire rack.

  9. For the topping
  10. Put the redcurrant jelly in a small pan and stir in 2 tablespoons of water. Gently heat to dissolve the jelly. Then leave it to cool while preparing the rest of the topping.

  11. Beat the cream cheese until it is smooth and creamy. Then beat in the crème fraîche, icing/powdered sugar, and vanilla extract until light and fluffy.

  12. Now spread over the shortbread base, inside the decorative edge. The marked sections should still be visible.

  13. If the strawberries are large, halve or quarter them so that the raspberries and strawberries are of a similar size. Toss together and then pile on top of the cream cheese mixture.

  14. Carefully brush the fruit with the cooled jelly and then, just before serving, dust with icing/powdered sugar.

Updated: October 26, 2019

Oats and Walnut Plum Crumble

Oats and Walnut Plum Crumble

 

Choose some dark, juicy plums and cook them with a little brown sugar and a hint of cinnamon. Then bake with an oat and walnut topping for a crunchy crumble.

 

Oats and Walnut Plum Crumble
Prepares: 4 servings
 
  • Preparation time: 15 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 450g (1 lb) plums, halved and stoned
  • 55g (2 oz) light muscavado/light soft brown sugar
  • ¼ tsp ground cinnamon
  • 40g (1½ oz) plain/all-purpose flour (⅓ cup)
  • 40g(1½ oz) wholemeal/whole wheat flour (¼ cup)
  • 55g (2 oz) butter, cubed (¼ cup, or ½ stick)
  • 28g (1 oz) walnuts, chopped (¼ cup)
  • 28g (1 oz) jumbo porridge oats/large flaked oats (⅓ cup)

  • You will also need an ovenproof dish.

  • To serve
  • Cream or ice cream.


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. Put the plums into a pan with 1 tablespoon water, 14g (½ oz) sugar, and the cinnamon. Simmer gently for 5 minutes, until softened but still holding their shape.

  4. Tip the fruit into the dish and put to one side.

  5. Sift both flours into a large mixing bowl, adding the bran that is left in the sieve.

  6. Rub in the butter.

  7. Now stir through the remaining sugar, walnuts, and porridge oats.

  8. Sprinkle evenly over the fruit.

  9. Bake for 20–25 minutes until the fruit is bubbling and soft, and the top is golden.

 

Garlic Chicken and Crispy Potatoes

Garlic Chicken and Crispy Potatoes

 

This chicken dish just takes 20 minutes to cook – one to choose when time is short. The chicken breasts, chunky potatoes and garlic are sautéed in olive oil and butter until crisp and then covered in a white wine sauce.

 

Garlic Chicken and Crispy Potatoes
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: About 40 minutes

  • Ingredients
  • 900g (2 lb) potatoes (6 medium)
  • 40g (1½ oz) butter (3 tbsp)
  • 3 tbsp olive oil
  • 4 chicken breasts
  • salt and freshly ground black pepper
  • 12 garlic cloves, peeled
  • 300ml (10 fl oz) good chicken stock (1¼ cups)
  • 300ml (10 fl oz) white wine (1¼ cups)
  • 2 tbsp fresh parsley, chopped

  • You will also need 2 large frying pans/skillets and a medium-sized serving dish.


  1. Method
  2. Warm the serving dish in the oven.

  3. Peel and cut the potatoes into small chunks. Place in a pan of salted water and bring to the boil. Simmer the potatoes until just tender, about 15 minutes.

  4. Pat dry the chicken breasts and season.

  5. Now divide the butter and oil between the two pans/skillets.

  6. Place one over a medium heat and, once the butter is foaming, add the chicken breasts and brown for 5 minutes, turning the chicken halfway through.

  7. Reduce the heat and continue to cook the chicken for about 15 minutes, until it is cooked through, turning once.

  8. Meanwhile, drain the potatoes when they are just tender and leave for a couple of minutes to dry out.

  9. Heat the oil and butter in the other pan and, once the butter is foaming, add the potatoes with the garlic. Turn to coat. Cook over a medium heat until the potatoes are golden and crisp on the outside, turning occasionally.

  10. When the chicken is ready, transfer it to the warm serving dish and keep warm in the oven. Add the potatoes and garlic once they are ready.

  11. Pour the chicken stock and wine into the pan the chicken was cooked in, and let it bubble over a high heat until reduced by half. Stir occasionally and scrape all the crispy bits from the bottom of the pan.

  12. Pour over the chicken, potatoes, and garlic and serve immediately garnished with the parsley.

Updated: October 19, 2019

Lamb Meatballs in Tomato Sauce

Lamb Meatballs in Tomato Sauce

 

A firm favourite with children of all ages. These lamb meatballs flavoured with oregano and Parmesan cheese are cooked in a passata based sauce. Usually served with spaghetti but any pasta you choose will work.

 

Lamb Meatballs in Tomato Sauce
Prepares: 4 servings
 
  • Preparation time: About 45 minutes
  • Standing time: 20 minutes
  • Cooking time: about 40 minutes (hob)

  • Ingredients
  • For the meatballs
  • 14g (½ oz) butter (1 tbsp)
  • 3 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 slices, about 55g (2 oz) white bread, preferably one day old
  • 120ml (4 fl oz) whole milk (½ cup)
  • 450g (1 lb) lamb mince/ground lamb
  • 14g (½ oz) flat leaf parsley/Italian parsley
  • 1 tsp dried oregano
  • 1 egg, beaten
  • 28g (1 oz) Parmesan cheese, grated (¼ cup)
  • salt and freshly ground black pepper

  • For the tomato sauce
  • 1 small carrot, peeled and roughly chopped
  • 1 small stick celery, chopped
  • 1 garlic clove, peeled
  • 14g (½ oz) butter (1 tbsp)
  • 1 tbsp olive oil
  • 1 x 700ml bottle passata
  • 2 bay leaves
  • salt and freshly ground black pepper
  • 120ml (4 fl oz) whole milk (½ cup)

  • To serve
  • Pasta and a green salad or Caesar salad

  • You will also need large sauté pan with lid and a large frying pan/skillet.


  1. Method
  2. Heat butter and a tablespoon of olive oil in a small pan and, when hot, add the onion and stir to coat. Sprinkle with salt, and cook over a low heat for about 10 minutes until softened but not browned, stirring occasionally. Remove to a plate lined with kitchen paper to absorb any excess fat and leave to cool.

  3. Now remove the crusts from the bread and tear into pieces. Put the bread in a shallow dish and cover with the milk. Put to one side.

  4. Next for the tomato sauce, put the carrot, celery, and garlic in a food processor and blitz.

  5. Put the butter and oil into the sauté pan and, when hot, add the vegetables and stir to coat. Cook over a medium–low heat until soft, about 10 minutes, stirring occasionally.

  6. Then stir in the passata and add the bay leaves and seasoning. Cover and gently simmer for 20 minutes.

  7. Meanwhile prepare the meatballs.

  8. Put the lamb in a large bowl.

  9. Squeeze the milk from the bread and discard, adding the bread to the lamb.

  10. Put half the parsley onto a chopping board, sprinkle over the dried oregano and chop the parsley finely. (This will activate the oregano.) Now add the herbs to the lamb with the egg, Parmesan, cooled onion, and some pepper. Mix together until well combined.

  11. Make into 20–24 meatballs , flattening them slightly, and place them on a baking tray/sheet lined with clingfilm/plastic wrap. Refrigerate for 20 minutes to firm up.

  12. When the tomato sauce has cooked for the 20 minutes, stir in the milk and continue to cook gently, uncovered, for a further 10 minutes. Season to taste.

  13. Once the meatballs have firmed up, put two tablespoons of oil into a large frying pan/skillet and brown the meatballs all over, about 5 minutes. Remove them with a slotted spoon and add to the sauce. Cover the pan and cook for a further 20–30 minutes, until the meatballs are cooked through.

  14. Chop the remaining parsley and, just before serving, sprinkle over the meatballs.

  15. Serve with pasta and a salad.

Updated: October 19, 2019

Raspberry Creamy Parcels

 

Raspberry Creamy Parcels

 

Another summer favourite. These little parcels are delightful. Raspberries are folded in a creamy blend of mascarpone and cream cheese and then chilled. They are topped with a mixed berry compote and decorated with raspberries.

 

Raspberry Creamy Parcels
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Freezing time: 45 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • For the parcels
  • 170g (6 oz) cream cheese (¾ cup)
  • 170g (6 oz) mascarpone cheese (¾ cup)
  • 55g (2 oz) butter, softened (¼ cup, or ½ stick)
  • 40g (1½ oz) caster/superfine sugar (3 tbsp)
  • 115g (4 oz) fresh raspberries (1 cup)
  • 2 tsp vanilla extract

  • For the fruit compote
  • 225g (8 oz) mixed frozen berries, thawed (1⅓ cups)
  • 28g (1 oz) caster/superfine sugar (2 tbsp)

  • You will also need 4 x 8cm (3 inch) ramekin dishes.


  1. Method
  2. For the parcels
  3. Line the four ramekin dishes with cling film/food wrap, overlapping the edges, and put to one side.

  4. Beat together the cream cheese and mascarpone in a large bowl until smooth. (A food mixer or hand-held whisk does this easily.)

  5. Now in a separate bowl, beat the butter and sugar until light and fluffy, then stir in the vanilla extract. Add to the cheeses and beat well to combine.

  6. Reserve 12 raspberries for decoration and gently fold the rest into the cheese mixture.

  7. Divide the mixture amongst the ramekins, pressing it down with the back of a spoon to remove any air pockets. Fold excess film/wrap over the top and place in the freezer to become firm, about 45 minutes.

  8. For the fruit compote
  9. Meanwhile prepare the fruit compote. Place the fruit in a small pan and sprinkle over the sugar. Now cook the fruit, over a medium heat, until it starts bubbling.

  10. Reduce the heat and, using a wooden spoon, break up any larger fruit pieces, mashing the fruit slightly. Gently cook for a further 10 minutes, stirring occasionally. Remove from the heat and leave to cool.

  11. To serve
  12. Unfold the cling film/food wrap from the top of the ramekins and invert each one onto a plate. Peel off the rest of the film/wrap.

  13. Spoon the fruit compote over the parcels and place 3 raspberries on each to decorate.

Updated: October 19, 2019

Salmon Provençale

Salmon Provençale

 

Salmon Provençale is a super tasty dish. Salmon fillet is roasted with baby potatoes, sweet cherry tomatoes, courgettes and olives tossed in olive oil and herbes de Provence.

 

Salmon Provençale
Prepares: 4 servings
 
  • Preparation and cooking time: 50 minutes

  • Ingredients
  • 565g (1 lb 4 oz) salmon fillet, skinned and cut into 4 portions
  • 450g (1 lb) baby potatoes (about 9)
  • 2 courgettes/zucchinis
  • 450g (1 lb) cherry tomatoes
  • 20 black olives, pitted (optional)
  • 3 tbsp olive oil
  • 1½ tsp herbes de Provence
  • salt and freshly ground black pepper

  • You will also need a large heavy based baking tray/sheet.


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. While the oven is heating up, place the baking tray/sheet in the oven to get hot.

  4. Brush the hot tray/sheet with a little olive oil.

  5. Now toss the potatoes in a small bowl with 1 tablespoon of the olive oil and a little salt. Then spread on the baking tray/sheet and roast for 17 minutes.

  6. Meanwhile, brush the salmon pieces with a little olive oil and sprinkle with ½ teaspoon of herbes de Provence. Season.

  7. After the potatoes have been roasting for 17 minutes, turn them, leaving a space in the centre of the tray/sheet. Now lay the salmon pieces in the centre and then return to the oven for 10 minutes.

  8. While the salmon and potatoes are in the oven, slice the courgettes/zucchinis into 1.25cm (½ inch) rounds and put in a bowl. Add the tomatoes, olives (if using), the remaining olive oil, and herbes de Provence. Season. Now toss to coat.

  9. After the salmon has been baking for 10 minutes, remove the tray/sheet from the oven, turn the potatoes again and spread all the vegetables around the salmon. Return to the oven and continue cooking for a further 10 minutes until the tomatoes are just starting to burst but still holding their shape and the salmon is cooked through.

  10. Serve.

Updated: October 19, 2019

Mediterranean Chicken

Mediterranean Chicken

 

There is just so much flavour in this chicken dish which is served with fettuccine.

Peppers are cooked first to bring out their flavour and sweetness, then added with the chicken to a garlic and basil tomato sauce with courgette/zucchini slices and onions.

 

Mediterranean Chicken
Prepares: 4 servings
 
  • Preparation time: 35 minutes
  • Cooking time: 50 minutes

  • Ingredients
  • 1 red pepper, quartered and deseeded
  • 1 yellow pepper, quartered and deseeded
  • 4 chicken breasts, skinned
  • 2 tbsp olive oil
  • 1 onion, peeled and cut into half-moons shapes
  • 2 garlic cloves, peeled and crushed
  • 1 courgette/zucchini, halved lengthways then cut into 1cm (½ inch) slices
  • 2 × 400g/28 fl oz cans chopped/diced tomatoes
  • 20g fresh basil leaves, torn
  • 1 tsp light muscovado/soft light brown sugar
  • salt and freshly ground black pepper

  • To serve
  • fettuccine

  • You will also need a large sauté pan with lid.


  1. Method
  2. Preheat the grill/broiler for 10 minutes with the rack set closest to the heat.

  3. Place the peppers on a baking tray/sheet, skin side up, and then grill/broil until the skins have blackened and blistered, 5–10 minutes.

  4. Remove from the heat and, using tongs, place in a plastic food storage bag. Seal the bag and leave to become cool. (The steam that is released while in the bag helps to lift the skin away from the flesh.)

  5. Meanwhile, season the chicken. Heat 1 tablespoon of oil in the pan. Add the chicken and, over a medium heat, brown on both sides, about 4 minutes. Transfer to a plate and keep warm.

  6. Add the other tablespoon of oil to the pan, add the onions and gently cook until softened and coloured around the edges, 10 minutes.

  7. Next, add the garlic and courgette/zucchini slices, cover the pan and cook for a further 4–5 minutes, until they have started to soften.

  8. While the vegetables are cooking, peel off the skins of the peppers and cut the flesh into thin strips.

  9. Finally, add the tomatoes, half the basil, sugar, and peppers to the pan and season. Bring the sauce to a simmer, then return the chicken breasts to the pan, pushing them down into the pan. Cover the pan and continue to simmer for 20 minutes, turning the chicken halfway through.

  10. Serve with fettuccine and the remaining basil leaves scattered on top.

Updated: October 18, 2019

Classic Crème Brûlée

Classic Crème Brûlée

 

These crème brûlées are so creamy they make just the perfect dessert. Egg yolks, sugar and cream flavoured with vanilla make the creamy custard, and it’s topped with brittle caramel.

I have shared two methods for creating the caramelized topping, one using a chef’s blowtorch and the other using the grill/broiler.

 

Classic Crème Brûlée
Prepares: 6 servings
 
  • Preparation time: 25–40 minutes
  • Cooking time: 25 minutes
  • Cooling time: 2 hours
  • Refrigeration time: 6 hours or overnight, plus 2 hours on day of serving


  • Ingredients
  • For the custard
  • butter, for greasing
  • 
4 eggs, large (U.K.)/extra large (N.A.), yolks only
  • 
40g (1½ oz) caster/superfine sugar (3 tbsp)
  • 
½ tsp vanilla extract
  • 300ml (10 fl oz) single/table cream (1¼ cups)
  • 
300ml (10 fl oz) double/whipping or heavy cream (1¼ cups)

  • For the topping

  • 4–6 tbsp golden caster/superfine sugar, if using a chef’s blowtorch
  • 100g (3½ oz) caster sugar/superfine sugar (½ cup), if not using a chef’s blowtorch

  • You will also need 6 x 150ml (5 fl oz) (⅔ cup) heatproof ramekins


  1. Method
  2. For the custard
  3. Preheat the oven to 160°C (325°F) gas 3.

  4. Lightly grease ramekins with butter and put to one side.

  5. Boil a kettle of water. Meanwhile, line a deep-sided ovenproof dish or small roasting tin/pan with a layer of kitchen paper and sit the six ramekins on the paper (the paper prevents the ramekins from slipping).

  6. Next pour both creams into a pan and heat until scalding. Remove from the heat and leave to cool a little.

  7. While the cream is cooling, put the egg yolks, sugar, and vanilla extract into a large bowl and whisk to combine.

  8. Then gradually pour in the cream, while whisking at the same time, until the cream and egg mixture is blended together. Strain the custard into a jug and then divide amongst the six ramekins.

  9. Carefully pour enough of the boiling water into the ovenproof dish or roasting tin/pan to come halfway up the sides of the ramekins.

  10. Bake in the oven for about 25 minutes. Check after 20 minutes as the custard still needs to have a slight wobble to it. Remove the dish from the oven and leave the ramekins in the water until the water has cooled.

  11. Now take the ramekin dishes out of the water, cover them and refrigerate for at least 6 hours or overnight.

  12. For the topping, using a chef’s blowtorch
  13. Sprinkle 2–3 teaspoons of sugar evenly over the custard in each ramekin. The sugar needs to cover the custard completely.

  14. Now caramelize the sugar under a direct flame.

  15. Leave to cool and then refrigerate for two hours before serving.

  16. For the topping, without using a chef’s blowtorch
  17. First, have a piece of parchment paper ready on the counter top. Next, put the sugar in a stainless steel pan and add just enough water to dampen the sugar. Place over a low heat and stir the sugar until completely dissolved. Then increase the heat to medium–high. Without stirring, leave the sugar to bubble fiercely. When the bubbling lessens and the sugar has turned a pale straw colour it will be ready. Carefully, pour the caramel onto the paper (it will be extremely hot) and leave it to become cold.

  18. Now turn on the grill/broiler to high and leave for 5 minutes to become really hot.

  19. The caramel will have hardened on cooling. Break it into small pieces and blitz in a food processor or blender until there are really fine granules (finer than caster sugar). Sprinkle evenly over the custard in each ramekin, right to the edge, so that the custard is completely covered.

  20. Put the ramekins on a baking tray and place under the heat source, as close as possible. Cook for less than a minute, not letting the sugar burn. The heat just needs to melt the sugar.

  21. Leave to cool and then refrigerate for two hours before serving.

Updated: October 13, 2019

Baked Fish with Tomatoes and Tasty Breadcrumbs

Baked fish and tomatoes with tasty breadcrumbs

 

A simple fish dish, cooked on a bed of rice with buttery garlic and onion sautéed breadcrumbs.

 

Baked Fish with Tomatoes and Tasty Breadcrumbs
Prepares: 4 servings (picture shows 2)
 
  • Preparation time: 35–45 minutes
  • Cooking time: 25 minutes (oven)

  • Ingredients
  • ¾ cup rice
  • 4 x 140g (5 oz) white fish fillets, skinned (e.g. haddock)
  • fresh or dried thyme
  • freshly ground black pepper
  • 60ml (2 fl oz) white wine (¼ cup)
  • 4 small tomatoes
  • ½ onion, finely chopped
  • 2 garlic cloves, crushed
  • 55g (2 oz) butter (¼ cup, or ½ stick)
  • 1 cup fresh breadcrumbs (about 2 slices of bread)
  • 7g (¼ oz) fresh parsley, finely chopped (should yield about ¼ cup)
  • ½ lemon

  • To serve
  • Seasonal vegetables

  • You will also need an ovenproof dish, greased. It should be large enough to lay the fish in a single layer.


  1. Method
  2. Preheat oven to 180°C (350°F) gas 4.

  3. Bring rice to the boil in 360ml (12 fl oz) (1½ cups) lightly salted water. Reduce the heat to a gentle simmer. For brown rice simmer for 15 minutes and for white rice simmer for 5 minutes.

  4. Meanwhile, remove the skin from the tomatoes by putting them in a bowl, covering with boiling water and then leaving for one minute. Remove with a slotted spoon and gently peel away the skin. (It should come away very easily.) Set aside.

  5. Once the rice has finished simmering for the appropriate time, spread the rice and the remaining water from the pan over the base of the ovenproof dish. (It will not be fully cooked at this point.)

  6. Lay the fish over the rice in a single layer. Then pour over the wine and lightly season with thyme and pepper.

  7. Slice the tomatoes and arrange on top.

  8. Next melt the butter in a frying pan/skillet. Add the onion and garlic and cook over a low heat until the onion is soft, about 5 minutes.

  9. Mix in the breadcrumbs and parsley.

  10. Now scatter the crumb mixture over the tomatoes.
  11. Cover the dish with foil and bake for 15 minutes. Then remove the foil and bake for a further 10 minutes until the fish is cooked through and the topping is crisp and golden.

  12. Cut the lemon into four slices and use to garnish.

Updated: October 7, 2019