Angela Hartnett’s sea bream with brown shrimp and capers recipe

This fish dish is a perfect family meal, which looks great and takes very little effort to makeThis is a quick, easy dish that tastes delicious and looks great served family-style in the middle of the table. Try it with trout or sea bass if you prefer.(Serves 3-4)1 large onion, thinly sliced1 clove garlic, crushed1 800g sea bream, scaled and guttedSplash of olive oil50g butter200g brown shrimps1 tbsp small capers1 lemon, juice and grated rindHandful flat-leaf parsley, chopped Continue...

Little marvels: Hugh Fearnley-Whittingstall’s lentil recipes

Forget pasta or potatoes when it comes to cheap, nutritious and versatile standbys, little can beat the humble lentilI think we've got beyond thinking about lentils in a stereotypical way. We no longer shunt them mentally into a kind of hippy, wholefood ghetto, do we? Not when they grace the menus of high-end restaurants. But we still don't use them enough. We need to claim lentils for mainstream home cooking: they are cheap, nutritious, versatile and very tasty. In my house, they're right up there with spuds, rice and pasta, in that I'll use them at least once a week.In fact, should the apocalypse approach, I'd hoard lentilles du Puy in far greater quantities than penne or potatoes. Whereas a meal of pasta or rice alone would lack interest and nutritional range, I could polish off a bowl of lentils with just some salt, pepper and good olive oil, and feel satisfied on every level. Not only do they have a rich, earthy flavour, but they give you protein, carbs, fibre, vitamin B and iron. Continue...

Nigel Slater’s herring recipes

Salty and bright, the versatile herring can be eaten in dozens of ways. But these two dishes play to all its strengthsLunch in Sweden, and there are five kinds of herring on the table. The bright-tasting matjes (soused herring); a dish of fried, preserved fish; sliced fillets in a horseradish cream with snipped chives; a rough pâté and another in a marinade of lemon, allspice and dill. All of them interesting, and just the tip of the iceberg when it comes to this versatile fish.The classic herring recipes here at home are fewer, though no less delicious, but the herring is a good little fish to grill or fry, cheap, flavoursome and quick to cook. Their pervasive smell means they are probably best grilled outdoors. My own preference is to let them cook in an aromatic liquid or to bake them in butter. Their flesh is fine and will cook quickly, so five minutes in a court-bouillon of water, white wine, fine rings of onion, peppercorns and parsley results in a classic that can be served chilled with brown bread and butter. You can gild the lily with coriander seeds and paper-thin slices of carrot, or take the Asian route with lemon grass and lime leaves, ginger and galangal, all of which neatly slice through the rich oily flesh of the fish. Continue...