Stuffed baked trout

Serves 2

 
150ml hot vegetable stock
50g couscous
1 tbsp pine nuts, lightly toasted
2 tbsp chopped parsley
zest and juice 1 lemon
olive oil, for greasing
4 boneless trout fillets
 
1.Pour the stock over the couscous in a bowl, cover with cling film and leave until the couscous has soaked up the liquid. Stir the toasted pine nuts into the couscous along with parsley, lemon zest and juice. Add salt and pepper to taste.
 
2.Heat oven to 200C/180C fan/gas 6. Lightly oil 2 sheets of foil. Season the trout, then make 2 ‘sandwiches’ of 2 fillets with the couscous in the middle. Repeat with the rest of the trout and the couscous. Wrap the ‘sandwiches’ individually in foil, then bake for 15-20 mins. Serve with potatoes and salad.
 
(Good Food magazine, February 2010)

Fig & Jalapeno Pizza

Serves 4

290g packet pizza dough mix
200g passata
3 ripe figs, quartered
150g ball fat-reduced mozzarella, cubed
4 jalapeno chillies, sliced, seeds and all
freshly ground black pepper

1. Make up the pizza dough following the pack instructions.

2. Preheat the oven to 200C.

3. Roll out the dough to a 12" circle and transfer to a baking sheet, lightly dusted with flour and a sprinkling of semolina.

4. Spread the passata over the dough, then scatter the figs, mozzarella and jalapenos on top. grind over some black pepper then set aside for 10-15 minutes to rise.

5. Bake for 20-25 mins until risen and golden brown. Cut into wedges and serve.

(Delicious Low-Fat Recipes - Silvana Franco)

Rhubarb puffs with oaty streusel topping

Serves 4

5 sticks rhubarb, cut into 3cm pieces
1 tsp cinnamon
3 tbsp plain flour, plus extra for dusting
5 tbsp soft brown sugar
½ a 500g block puff pastry
3 tbsp unsalted butter
50g rolled oats

1.Heat oven to 200C/fan 180C/gas 6. In a bowl, toss the rhubarb with cinnamon, 1 tbsp flour and 2 tbsp sugar. Line a baking sheet with a piece of baking parchment. Roll out the pastry on a floured surface to approx 20 x 30cm, then cut into quarters and place on the sheet.

2.Rub together the remaining flour, sugar, butter and oats to make a rough crumble mixture. Divide the rhubarb between the pastry quarters, leaving a 1cm rim. Sprinkle the oat mixture over, then fold and pinch each corner to keep the filling in. Bake for 20-25 mins, then serve warm.

(Good Food magazine, May 2009)

Crab & prawn ravioli

Serves 3

For the pasta dough:
300g Type “00” flour
1 tsp salt
1 tbsp olive oil
3 eggs
 
For the filling:
90g cooked white crabmeat, flaked
90g cooked peeled prawns, chopped
60g full fat soft cheese
1 spring onion, very finely chopped
Salt & black pepper
 
For the coriander pesto:
12 coriander sprigs
2 tbsp olive oil
1 large garlic clove, roughly chopped
1 fresh green chilli, halved, seeded, and roughly chopped
Salt & black pepper
1 egg, beaten for egg wash
 
1. Make the pasta by sieving the flour and salt. Making a well in centre and add the eggs, salt and olive oil. With your hand, work the flour into the egg and oil mixture and continue to do so until all the flour is combined and you have a sticky dough.

2. On a lightly floured surface, knead the dough for at least 10 mins until you have a smooth ball which doesn’t stick to your work surface. Place in a lightly oiled plastic bag and leave in the fridge for 30 mins.

3. Roll out the dough using a pasta machine (or rolling pin) until you have sheets of very fine, thin pasta. Leave this to dry slightly for a few minutes.

4. Strip the coriander leaves from the stalks. Puree the coriander leaves, olive oil, garlic, and chilli in a food processor or blender until smooth. Season with salt and pepper and set aside.

5. Make the filling. Cobine the crabmeat and prawns with the cheese and spring onion, and season with salt & pepper.

6. To fill the pasta, lay one sheet of pasta on your work surface and spoon portions of your crab mixture using a teaspoon to create about 18 ravioli. Brush between each portion with some beaten egg and then layer a second sheet of pasta over the top, pushing down to expel any air trapped inside. Cut between the portions with a knife, ensuring the two layers of pasta are joined.

7. Cook and drain the ravioli (in boiling, salted water with 1 tsp olive oil until the ravioli float to the top). Toss with the coriander pesto and serve at once.

(Mary Berry Complete Cookbook) 

Mussels with potatoes & chorizo

Serves 6

2 tbsp olive oil
2 large potatoes, peeled and diced
375g chorizo, sliced
3 garlic cloves, crushed
125ml fish stock
4 tbsp fino sherry
about 2-3 dozen large mussels, cleaned
salt & black pepper
chopped flat leaf parsley to garnish

1. Heat the olive oil in a large saucepan, add the potatoes, and cook gently, stirring from time to time, for 12-15 mins until golden and softened. Add the chorizo and garlic, and cook, stirring constantly, for a bout 2 mins.

2. Add the fish stock, fino, and mussels, and season with salt & pepper. Cover the pan tightly, and bring to a boil. Cook , shaking the pan frequently, for 5-8 mins or until the mussels have opened.

3. Transfer the mussel, potato and chorizo mixture to a large serving dish, and pour over the cooking juices. Serve hot, garnished with parsley.

(Mary Berry's Complete Cookbook)

Hearty Winter Vegetable Soup

Serves 4

1tbsp olive oil
1 large onion, finely chopped
1 medium swede, cubed
2 large carrots, diced
1 medium turnip, diced
2 leeks, sliced
80g pearl barley
1tsp mixed dried herbs
1ltr hot vegetable or chicken stock
salt & freshly ground black pepper

1. Heat the oil in a large saucepan, add the vegetables, cover and cook for 5 mins until soft. Add the barley and cook for 2-3 mins.

2. Stir in the herbs, stock and seasoning to taste. Bring to the boil, cover and simmer for 45mins until the vegetables are tender. Adjust season and serve.

(Everyday Diabetic Cookbook - Stella Bowling)

Salmon with chilli ginger sauce

Serves 4

2 balls of stem ginger in syrup (and 2 tablespoons of the syrup)
3 garlic cloves
3 tbsp dark soy sauce
finely grated zest of ½ well-scrubbed orange
freshly squeezed juice of 1 orange (about 125ml)
½ long red chilli, thinly sliced
4 x 125– 150g salmon fillets, skin on
freshly ground black pepper

1. Put the ginger balls on a board and slice them thinly. Pile up the slices from each ball and cut through them to make thin matchstick strips. Put these in a bowl that’s large enough to hold the salmon and add 2 tablespoons of the stem ginger syrup from the jar.

2. Peel the garlic cloves and slice them thinly, then add them to the bowl with the ginger. Stir in the soy sauce, orange zest, orange juice and red chilli. Put the salmon in the bowl with the marinade. Season with lots of ground black pepper and turn a couple of times, ending with the fish skin side up. Cover and chill for 30 minutes.

3. Preheat the oven to 220°C/ Fan 200°C/ Gas 7. Line a small baking tray with baking parchment. Take the salmon fillets out of the marinade, scraping off any bits and pieces, and place them on the tray, skin side down. Season with more ground black pepper. Bake for 12– 15 minutes, depending on the thickness of the salmon.

4. While the salmon is cooking, prepare the sauce. Pour the marinade into a small non-stick saucepan and bring to the boil. Cook for 6 minutes or until the liquid has reduced and the garlic is softened. You need enough of the marinade to pour over the salmon but not swamp it completely. Put the salmon fillets on warmed plates, carefully lifting off the skin as you go. Spoon the hot sauce over the salmon and serve with a small portion of rice or new potatoes and some steamed or stir-fried vegetables.

(The Hairy Bikers - The Hairy Dieters: How to Love Food and Lose Weight)

Reindeer Stew (Reinsdyrgryte) with Thyme Dumplings

Serves 4

600g reindeer meat (preferably shoulder), cut into cubes
150g bacon, sliced
1 carrot, chopped
2 sticks of celery, chopped
1 onion, chopped
2 cloves garlic, finely chopped
400ml game stock (or use beef stock)
½ bottle decent red wine
200g button mushrooms, sliced
3 juniper berries, lightly crushed
1 bay leaf
2tbsp plain flour

For the dumplings:

200g self-raising flour
105g butter
2tbsp thyme, chopped
a little water

1. Fry the bacon in a little olive oil in a suitable casserole pan. Add the carrots, onion, celery, and garlic and continue to cook gently until softened then remove the vegetables from the pan and set aside.

2. Dust the reindeer meat with seasoned flour, add a bit more oil to the pan and turn up the heat. Brown the reindeer meat; you may need to do this in two batches.

3. Add the cooked vegetables back into the pan, along with the wine, stock, mushrooms, bay leaf and juniper berries and bring to the simmer.

4. Meanwhile, to make the thyme dumplings, place the ingredients into a food processor and blitz until you get a fine breadcrumb-like consistency. Now add a touch of water gradually, until you get a firm, but not too wet dough. Form the dough into golf ball-sized balls and float them on the top of the stew, cover and cook on a very low heat for 1½ – 2 hours. Serve with lots of buttered green beans.

(NordicNibbler.com)

Beetroot, Carrot and Potato Cakes

Serves 4 - 8

These cakes are really tasty, and work well as a main dish with apple sauce and salad - or as a breakfast with poached eggs and smoked fish. Alternatively, leave out the potato and serve with sausage, mash and lots of gravy. Serves 4-8

2 medium beetroots, greens removed, peeled & grated (we used golden beets)
2 medium carrots, grated
2 handfuls grated or shredded potato (unpeeled is fine)
½ medium onion, thinly sliced
1 egg
½ teaspoon salt, ¼ teaspoon pepper
25g plain flour
Optional: chopped spring onion, garlic, chilli or herbs
3 tablespoons olive oil
Soured cream for serving

1. Preheat oven to 150C/300F/gas2.

2. In a large bowl combine the vegetables; mix in egg, salt and pepper. Add the flour and any extras; stir well to blend.

3. Heat half the oil in a large frying pan over medium heat. Using 2-3 tablespoons of mixture per cake drop 4 cakes into the frying pan. Flatten each out with a spatula, and cook until just browned and cooked through, 3-4 minutes per side.

4. Transfer to a tray in the oven and keep warm, then repeat with remaining mixture until finished. Serve with soured cream.

(Abel & Cole)

Turbot with caper and parsley sauce

Serves 2

2 turbot steaks, about 350g each

2 tbsp olive oil

Sea salt and freshly ground black pepper

400ml milk

1 onion

8 cloves

2 bay leaves

1½tbsp butter

2tbsp plain flour

2tbsp capers, finely chopped

2tbsp fresh parsley, finely chopped

Squeeze of lemon, to taste

1. Preheat the oven to 240°C.

2. Brush the turbot steaks with the olive oil and season with salt and pepper, then place in a large roasting dish and cook in the oven for 12-15mins.

3. Meanwhile, make the sauce. Pour the milk into a large saucepan. Cut the onion in half and insert the cloves, then make a couple of slashes in the onion halves and insert the bay leaves. Place the studded into the milk, bring to the boil, then reduce the heat and simmer for 6-7mins. Remove the pan from the heat and leave to infuse for a further 10mins. Remove the onions.

4. Melt the butter in another saucepan over a low heat and stir in the flour until you have a smooth, creamy paste. Slowly pour in the milk while gently whisking until the sauce is smooth and is the consistency of double cream. Season with a little salt and pepper, add the capers and parsley and lastly a squeeze of lemon.

5. Place the turbot in a serving dish, remove the skin, which should come away easily, and spoon over lashings of the delicious sauce.

(Mitch Tonks - Fish)

Grey mullet with mussels, roasted garlic and oregano

Serves 4

2 grey mullets, about 300-400g each, scaled & gutted
2 heads of garlic, unpeeled
150ml good olive oil, plus a little extra for frying and drizzling
Sea salt
1 onion, finely chopped
1 celery stick, finely chopped
250ml dry white wine
500g ripe tomatoes, roughly chopped
Pinch of saffron strands
1 heaped tspd dried oregano
10 live mussels, cleaned and beards removed
1 tbsp fresh parsley, finely chopped to garnish

1. Preheat the oven to 120°C

2. Cut the heads from the fish, then chop into chunks along the length of the fish about 5cm long. It's best to start about 3 inches back from the tail and work your way to the head end, so you still make sure you get a nice tail piece.

3. First, roast the garlic. Cut the top part so you can see the garlic cloves, then place on a baking sheet, drizzle with olive oil and season with a little salt. Roast in the oven for about 20mins or until the garlic is soft and can be easily squeezed out. Leave to cool then carefully peel the cloves and set aside.

4. Heat 2 tbsp of olive oil in a pan, add the onion and celery and fry gently until softened. Add half of the wine and boil for a minute, then add the tomatoes and saffron. Cover the pan and cook gently for 30-40mins until the tomatoes are soft and stewed and really broken down. If the sauce is a bit dry, add a splash of water, pour the sauce through a strainer to extract the juice.

5. Pour 150ml of olive oil into a hot roasting pan, add the garlic cloves and stir, mashing 6 or 7 of the cloves down. Add the remaining wine, boil for a minute, then add the tomato sauce and oregano and stir together. add the fish.

6. Cover and bake in the oven for 12-14mins. Add the mussels and bake for a further 5mins until the mussels have opened. remove from the oven, discard any mussels that are still closed, sprinkle with parsley and serve.

(Mitch Tonks - Fish)

Goan Pork Curry

Serves 2

2tsp coriander seeds
½tsp cumin seeds
1tbsp olive oil
1 onion, halved and sliced
small piece of ginger, finely grated
2 cloves garlic, crushed
½tsp turmeric
165ml tin coconut milk
1tsp tamarind paste
2 green chillies, finely sliced
300g pork shoulder steaks, cut into chunks
handful of coriander leaves
steamed rice to serve

1. Toast the seeds then grind in a pestle & mortar or spice grinder.

2. Heat a little oil in a pan and cook the onion with abig pinch of salt until soft and golden. Add the ginger, garlic, turmeric and ground spices and fry for 1 minutes. Add the pork and cook for 5 mins.

3. Add the coconut milk, tamarind and green chillies, cover and simmer for 45 minutes or until teh pork is tender. Scatter over the coriander and serve with rice.

Nutrition per serving: 383 kcals, protein 34.2g, carbs 10.3g, fat 23.6 g, sat fat 14.8g, fibre 2g, salt 0.5g

(Olive Magazine - October 2013)

Braised beef shin with orzo

Serves 2

500g Beef leg / shin
2 tbsp plain flour
salt & freshly ground black pepper
2 tbsp olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, chopped
1 clove garlic, finely chopped
150ml port
300ml beef stock
2 tomatoes, chopped
150g orzo
zest and juice of ½ lemon
small bunch of parsley, chopped

1. Pre-heat the oven (180°C / 160°C Fan / Gas 4). Season the flour with plenty of salt and pepper and dust the beef shins to coat all over.

2. Heat the oil in an oven proof casserole, over a medium heat and brown the beef all over, remove from the pan and set aside.

3. Add the onion, carrot celery and garlic, reduce the heat , cover and cook for 7 mins until the vegetables start to soften without colouring.

4. Return the beef to the pan along with the port, stock and tomatoes, cover and bake in the oven for 2½-3 hours.

5. Cook the orzo as per pack instructions, drain and mix with the lemon juice and zest and the parsley, divide between two plates, top each with a beef shin and top with the remaining sauce.

(adapted from Olive Magazine - September 2013)

Pan-fried sea bass with citrus-dressed broccoli

Serves 2

2 sea bass fillets, about 140g each (see tips, below)
1 small head of broccoli
1 orange
6 tbsp olive oil
4 tbsp small capers
6 anchovies, roughly chopped
1 lemon

1. Before you start cooking, get everything prepared. Trim each sea bass fillet so they are both the same shape, then score the skin, cutting into the flesh slightly, 5 or 6 times at about 1cm intervals. Set aside.

2. Segment the orange – slice off the top and bottom, then cut away the skin and pith. Cut away each segment, then squeeze out the juice from the rest of the orange into a bowl. Cut the broccoli into medium-size florets.

3. To make the warm broccoli salad, cook the florets in a pan of boiling salted water for 1 min until just cooked. While the broccoli is cooking, put a frying pan on to heat. As soon as the broccoli is cooked, drain it, then tip straight into the hot frying pan to ‘scorch’ out all the moisture.

4. Turn off the heat, then scatter the orange segments over the broccoli. Toss for a few moments just to heat through, then tip into a bowl and dress with the orange juice and 2 tbsp olive oil. Season with pepper and a small sprinkling of sea salt, then set aside.

5. Wipe out the pan. Season the fish with a little salt and pepper just before cooking. Heat the frying pan until very hot, then add 2 tbsp oil. Lay the fish fillets in the pan, skin-side down. As soon as it goes in, press each fillet down with your fingers or a fish slice to stop it from curling up.

6. Reduce the heat to medium, then leave the fish to cook for 3-4 mins, undisturbed, until you can see that the flesh has cooked two-thirds of the way up and the skin is crisp and brown.

7. Flip the fillets over, then fry on the flesh side for about 2 mins until just done, basting the skin with the oil in the pan as it cooks. Leave to rest on a warm plate, skin-side up, and baste with the hot oil and juices from the pan.

8. Pour 2 tbsp olive oil into the pan and place it back on a high heat. Scatter in the capers and anchovies, then cook until they start to crisp. Grate over the lemon zest and squeeze in the juice of ½ the lemon. If there isn’t enough juices in the pan to drizzle over both plates, add a splash more oil. You are now ready to plate up.

Nutrition per serving:
kcalories 528, protein 36g, carbs 10g, fat 39g, saturates 6g, fibre 4g, sugar 9g, salt 2.97g

(Good Food magazine, February 2009)

Summer squash soup

Serves 4

90g unsalted butter, cut into pieces
1 medium onion, halved lengthwise and thinly sliced
½tsp salt
1kg yellow summer squash, halved and thinly sliced
2 carrots, thinly sliced
250g potato, peeled, halved,
1ltr chicken stock

1. Melt the butter in a wide, heavy bottomed pan over a low to medium heat, add the onion and ½tsp salt, stirring, until softened (but not browned) for about 8 minutes.

2. Add the squash, carrots, potato, and stock and bring to a boil. Reduce heat, then simmer, partially covered, until vegetables are very tender, about 20 minutes.

3. Remove from heat and cool, uncovered, for 10 minutes. Purée with a stick blender until smooth. Thin with water if desired; simmer 3 minutes. Adjust seasoning is required then serve immediately.

(adapted from http://www.epicurious.com/recipes/food/views/Summer-Squash-Soup-with-Parsley-Mint-Pistou-235736)

Beetroot, sour cherry and red wine risotto

Serves 4-6

1.2 litres chicken or vegetable stock
175g dried sour cherries or cranberries
225ml fruity red wine, such as Valpolicella
3 tbsp olive oil
1 large red onion, finely chopped
2 celery sticks, finely chopped
½ tsp dried thyme
1 cloves garlic, finely chopped
350g risotto rice
1 tbsp dried thyme
4 cooked, fresh beetroot, diced
2 tbsp chopped dill
2 tbsp chopped chives
salt, pepper
60g freshly grated Parmesan cheese

1. Bring the stock t the boil in a saucepan, then reduce the heat and keep simmering gently over a low heat while you are cooking the risotto.

2. Place the sour cherries in a saucepan with the wine and bring to the boil, then reduce the heat and simmer for 2-3 mins until slightly reduced. Remove from the heat and set aside.

3. Heat the oil in a large, heavy-based saucepan over a medium heat. Add the onion, celery and thyme and cook, stirring occasionally, for 3 mins or until just beginning to soften. Add the garlic and cook for 30 seconds.

4. reduce the heat, add the rice and mix to coat in the oil. Cook, stirring constantly, for 2-3 mins, or until the grains are translucent.

5. Gradually add the hot stock, a ladle at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 mins, or until the liquid is absorbed and the rice is creamy.

6. Halfway through the risotto cooking time, remove the cherries from the wine with a slotted spoon and add to the risotto with the beetroot and half the wine. Continue adding the stock and the remaining wine.

7. Stir in the dill and chives and Parmesan and season to taste. Serve immediately.

(Marks & Spencer: Risotto - Clive Tring)

Romanesco cauliflower risotto

Serves 2

1 tbsp olive oil

1 onion, finely chopped

1 clove galic, crushed

100g Arborio rice

125ml vermouth

1 small Romanesco cauliflower, broken into florets

600ml chicken stock

3tbsp Parmesan cheese, grated

1. Heat the oil in a large, heavy bottomed sauté pan over a low heat, add the onion, cover and sweat for 5-10 mins until the onion is softened but not coloured. Add the garlic and cook for a further minute.

2. Place the cauliflower florets in a saucepan and cover with the stock, keeping hot over a low heat.

3. Add the rice to the onion and garlic and stir to coat each grain in the oil. Cook for about 2 mins until the rice starts to become translucent around the edges. Stir in the vermouth and cook until the liquid is almost fully absorbed.

4. Add the stock, a ladleful at a time, allowing each to absorb almost fully. When all the stock is absorbed, tip in the florets and stir through. Add two tablespoons of the Parmesan and stir through. Spoon into serving bowls and sprinkle with the remaining Parmesan.

(©2013 Chez Dave)

Blanquette of lamb

Serves 6

1kg boneless shoulder of lamb, trimmed and cut into chunks
1.25 ltrs water
8 button onions
2 large carrots, thickly sliced
2 bay leaves
juice of ½ lemon
salt and black pepper
250g button mushrooms
45g butter
45g plain flour
150ml single cream
1 egg yolk
chopped parsley to garnish

1. Put the chunks of lamb into a large saucepan, cover with cold water, and bring to the boil. Drain, then rinse the meat thoroughly to remove the scum.

2. Return the meat to the saucepan and pour in the measured water. Add the onions, carrots, bay leaves, and lemon juice, and season with salt and pepper. Bring to the boil, cover, and simmer gently for 1 hour.

3. Add the mushrooms and simmer for 30 minutes. Lift out the lamb and vegetables, reserving the liquid and keep hot.

4. Melt the butter in a small pan. Add the flour and cook, stirring occasionally, for 1 minute. Gradually blend in the reserved cooking liquid, stirring constantly. Bring to a boil, stirring, then simmer until the sauce thickens.

5. In a bowl, whisk together the cream and egg yolk. Blend in 2 tbsp of the hot sauce. Take the saucepan off the heat, stir the cream mixture into the sauce, then reheat very gently. Taste for seasoning. Pour the sauce over the lamb and garnish with parsley before serving.

(Mary Berry's - Complete Cookbook)

Blackberry curd tart

Serves 8

300g blackberries
1 lime, zested and juiced
3 egg yolks
397g tin condensed milk
350g shortcrust pastry
200ml double cream
icing sugar to sweeten

1. Cook the blackberries in a splash of water until they start to soften and give up their juices. Pour through a fine sieve into a bowl, pushing the juices out with the back of a spoon. You should end up with a thin purée. Add the lime juice. Beat the egg yolks with the condensed milk for 2-3 minutes, then beat in the backberry purée.

2. Heat the oven to 200°C/fan 180°C/gas 6. Line a 20cm tart tin with the pastry, rolling it out as thinly as you can. Bake blind for 15-20 minutes or until lightly browned and set. Beat the blackberry curd again then pour it into the pastry case. Cook for 15 minutes and then cool. Dust with icing sugar and scatter over a few more blackberries. Beat the cream with a little icing sugar and the lime zest. Serve with the tart.

Nutrition per serving: 524 kcals, protein 8.5g, carbs 48.1g, fat 32.9g, sat fat 15.9g, fibre, 2g, salt 0.6g

(Olive magazine - September 2013)

Monkfish & scallop risotto

Serves 2

1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, crushed
100g arborio rice
salt & freshly ground black pepper
150ml dry white vermouth
450ml hot chicken stock
200g monkfish tail, filleted, membrane removed and cubed into bite size chunks
knob of butter
4 scallops, coral removed

1. Heat the oil in a large saute pan over a low heat. Add the onions, cover and sweat for 5 mins over a low heat until the onion is softened but not coloured. Add the garlic and cook for a further minute. Add the rice and stir to coat all the grains in the oil. Season with salt and pepper.

2. Turn up the heat and add the vermouth. When reduced, add the stock a ladle at a time (keeping the stock warned in a saucepan over a low heat) until each is absorbed, stirring occasionally to prevent the rice sticking. When the last ladle of stock is added, stir in the monkfish.

3. Heat a knob of butter in a small frying pan and fry the scallops for a minute on each side until lightly caramelised.

4. Remove risotto from the heat and spoon into serving dishes, top with the scallops and serve with a handful of steamed samphire.

(©2013 Chez Dave)