Grey mullet and pasta

Ingredients
50ml/2fl oz extra virgin olive oil
1 head of garlic, broken into cloves
a handful of sage leaves
½ tsp fennel seeds
175g/6oz dried spaghetti
900g-1.5kg/2-3lb grey mullet, cleaned and cut into steaks, 4cm/1½in thick
50ml/2fl oz dry white wine
salt and freshly ground black pepper

Method:
1. Bring a large pan of well-salted water to the boil.
2. Meanwhile, heat the oil in a large saute pan, add the unpeeled garlic cloves, the sage leaves and fennel seeds and fry over a low heat for 5 minutes, until the garlic is soft and lightly browned.
3. Add the spaghetti to the pan of boiling water and cook for 8-9 minutes or until al dente.
4. Meanwhile season the grey mullet steaks on both sides with salt and pepper.
5. Push the flavourings to the side of the saute pan and add the steaks. Increase the heat and fry for 3 minutes on each side, until lightly browned.
6. Add the wine to the pan, cover and cook for 3 minutes or until the fish is cooked through.
7. Lift the steaks out on to a plate, cover and keep hot.
8. Drain the spaghetti, add it to the remaining juices in the pan and toss together well so that it picks up the garlic, sage and fennel. Adjust the seasoning if necessary.
9. Divide the spaghetti between 4 warmed plates and top with the fish steaks. Serve with some crisp green salad leaves.

Bon Appétit!

Ginger-Coconut Chicken

The wonderful flavors of southern India - coconut milk, dried Thai chiles and coriander seed - provide a pleasant punch to a basic chicken breast. Although the ingredients look exotic, this is a deceptively easy dish you'll be proud to serve to guests. Feel free to use different cuts of chicken, bone-in or boneless; just adjust the cooking time accordingly.

You can also grill the chicken.

• 1 tablespoon yellow split peas
• 1 teaspoon coriander seeds
• 1-2 dried red chiles, such as Thai, cayenne or chiles de arbol
• 1/4 cup "lite" coconut milk (see Ingredient note)
• 2 tablespoons minced fresh ginger
• 4 medium cloves garlic, minced
• 2 tablespoons finely chopped fresh cilantro
• 1/2 teaspoon salt, or to taste
• 4 boneless, skinless chicken breast halves (1-1 1/4 pounds total), trimmed

Toast split peas, coriander seeds and chiles in a small skillet over medium heat, shaking the pan occasionally, until the split peas turn reddish-brown, the coriander becomes fragrant and the chiles blacken slightly, 2 to 3 minutes. Transfer to a plate to cool for 3 to 5 minutes. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground pepper.

Combine coconut milk, ginger, garlic, cilantro, salt and the spice blend in a shallow glass dish. Add chicken and turn to coat. Cover and refrigerate for at least 30 minutes or overnight.

Preheat broiler. Coat a broiler-pan rack with cooking spray. Place the chicken (including marinade) on the rack over the broiler pan. Broil chicken 3 to 5 inches from the heat source until it is no longer pink in the center and the juices run clear, 4 to 6 minutes per side.

Ingredient note:
Look for reduced-fat coconut milk (labeled "lite") in the Asian section of your market.

Grey mullet with blackberry sauce

Ingredients:
2x 350g/12oz whole grey mullet, scaled and cleaned
30g/1oz butter or margarine
1 onion, peeled and finely chopped
2 sticks celery, finely sliced
170g/6oz cooked rice
225g/8oz cooking apples, cored and diced
2 tsp ground cinnamon
225g/8oz blackberries, fresh or canned
salt and black freshly ground black pepper
150ml/¼ pint water
30g/1oz soft brown sugar

Method:
1. Preheat oven to 180C/350F/Gas 4.
2. Melt the butter or margarine in a pan and gently cook the onion and celery until soft.
3. Remove from the heat. Stir in the rice, apples, half the cinnamon, half the blackberries and season well.
4. Fill each fish with the rice stuffing and place in an ovenproof dish.
5. Spoon any extra stuffing around the fish. Cover and bake for 35-40 minutes.
6. To make the sauce; place the remaining blackberries and water in a pan; cover and cook until blackberries are soft.
7. Sieve the blackberries, stir in sugar and the rest of the cinnamon. Return to the heat and cook until sugar is dissolved.
8. Pour a little of the sauce over the fish and serve remaining sauce separately.

Bon Appétit!