Swordfish with a caper and olive sa...
Add some salt and pepper on the fish. Peel and chop the garlic. Warm some olive oil in a pan and cook the garlic and onions while mixing all the time. Add the mint and look for around 1 minutes for flavours to infuse. Add the jar of tomatoes, wine, Kunserva and lemon rind. Simmer on low flame for around 30 minutes. In the meantime, heat a nonstick pan and cook the fish from both sides. Add the capers and olives and cook for a further 5 minutes. Serve the fish with sauce.
White Bait Patties
Clean the fish very well and roughly chop or press and set aside in a bowl. Peel and chop the garlic in small pieces. Finely chop the tomatoes and add to the fish along with the garlic. Add the parsley, mint and lemon rind. Mix well. Add the ready mashed potatoes, eggs, salt and pepper. Add some semolina if mixture is too sticky. Form small balls and lightly flat by hand. Pass the patties from some flour. Warm some vegetable oil in a deep pan and cook the patties from both sides until well cooked. When cooked, place on a paper towel to drain excess oil. Serve warm with some fresh salad and some tartar sauce.
In a deep oven dish do a layer of sliced potatoes. Cover with a layer of cabbage. In a separate bowl, mix the ricotta with the eggs, salt and pepper and spread it over the cabbage. Spread some grated cheese. Cover with another layer of the remaining cabbage. Do another layer of the sliced potatoes. Sprinkle the top with hot paprika and a dash of oil. Bake in oven at a temperature of 180c until the potatoes have a golden colour.
Linguine with Tuna Sauce
Prepare the sauce: Heat the oil in a medium pan. Toss in 2 tbsp of the parsley, the garlic, chilli and ginger and fry for a few minutes until slightly soft. Tip in Mayor Polpa and cook for another few minutes. Fold in the tuna and season the sauce generously. Leave the sauce to simmer for 10 minutes.
Boil the pasta: Meanwhile, cook the pasta for 8-10 minutes, or as directed on the pack. Drain, then return to the pan. Pour the tuna sauce into the pasta and toss well. Sprinkle over the remaining parsley, divide between four bowls and serve.
Leek & Potato Soup
Clean and slice the leeks and the potatoes in small pieces. In a large pan, melt the margarine and cook the leeks for around 7 minutes. Add the potatoes and lower the flame and close lid for another further 3 minutes. Add the stock and bouquet garni and simmer on low flame until potatoes are well cooked. Blend everything with a hand processer. Serve hot with some parsley on top.
Creamy Pesto & Kale Pasta
Cook the Mayor onions for 5 mins until they begin to caramelize. Add the kale and 100ml water, then cover and cook for 5 mins more, or until the kale has wilted.
Cook the pasta following pack instructions. Drain, reserving a little of the cooking water. Toss the pasta with the onion mixture, soft cheese and Mayor pesto, adding a splash of the reserved cooking water to loosen, season if needed.
Leek, Butter Bean & Crispy Cho...
Heat the butter and a glug of olive oil in a casserole over a medium heat. Add the leeks and fry for 15 mins until softened and beginning to turn golden brown. Stir through the garlic and cook for a further 1 min.
Tip Mayor butter beans into the pan, pour over the hot stock and simmer, uncovered, for 10 mins. Blitz to a smooth consistency with a hand-held blender, then stir in the crème fraîche and season to taste. Keep warm over a low heat.
Meanwhile, fry the chorizo in a small glug of olive oil in a frying pan over a medium heat for 5 mins or until oily and crispy. Stir in the rosemary, cooking for a further minute. Ladle the soup into bowls and top with the rosemary and chorizo mixture, as well as any oil left in the pan. Serve with some crusty bread.
Roast Garlic Make-Ahead Gravy
Heat the oven to 220C/200C fan/gas 7. Tip the chopped carrots into an ovenproof frying pan or roasting tin, and toss with the oil. Roast for 30 mins until starting to brown, then add the garlic and roast for a further 20 mins until they have softened completely.
Put the pan on the hob over a medium heat (or tip into a saucepan first, if you haven’t used an ovenproof pan). Scatter in the flour and stir it in, then cook undisturbed for a few minutes until lightly browned. Pour in the wine and bubble for 5 mins until you have a paste. Pour in Pinto’s Pride beef stock and simmer for 15 mins until slightly thickened, then leave to cool a little.
Blitz using a hand blender or jug blender, then sieve into a jug. Will keep chilled for up to three days or frozen, in a freezerproof container, for a month. Defrost in the fridge overnight before using. Pour the gravy base into the pan you’ve used for roasting, and stir in the meat juices and roasted onions. Bring to a simmer, then strain into a gravy boat or jug to serve.