The Family Cook Book

Its that Ann Peebles time of year again. We were generally feeling a bit rubbish this weekend and the weather was monumentally awful so we needed something comforting to eat on Saturday night. This recipe is from Moro, not only is it pretty tasty, it is also really easy to make, you could even prepare the sauce ahead of time and only add the fish when you wanted to eat. This is the kind of food that is made for the guilty pleasure of eating whilst sitting in front of the telly. Ingredients serves 4 6 tbsp olive oil 1 large spanish onion, roughly chopped 2 garlic cloves, thinly sliced 2 dsp fresh rosemary finely chopped 3 bay leaves 2 red peppers, quartered, seeded and thinly sliced 1/2 sweet smoked paprika 1 x 400g tin plum tomatoes, drained of juice and finely chopped 150ml white wine 100ml hot fish stock 50 saffron strands, infused in 4 tbsp of boiling water 150g whole blanched almonds, lightly toasted and roughly ground (I pulsed them in the magimix ... you want some texture but not

Joe is back from Uni on a reading week, a pleasure for all of us and a perfect opportunity to cook something new. I have been meaning to make this recipe from Jamieoliver.com for a while. The chicken came from Dales of Hampton Court and the chorizo from waitrose .... you want the cooking chorizo not the cooked stuff by the way. You will find it in the deli section. The only thing that went wrong was that I used parchment paper instead of greaseproof and as a result the potatoes got a bit stuck. Next time I might even try it with no paper just cooked in a good non-stick roasting pan. ed. Recipe now amended following a bit of a burnt chorizo problem for my lovely PA Sophie .. sorry Soph We also added a few oven roasted vine tomatoes and as suggested served it with a big bowl of rocket salad and some lemon/olive oil dressing The tastes were great and it certainly filled us all up, even a slightly starved and skinny student. Ingredients • 1kg potatoes, peeled and cut into 2.5cm dice • 4 le

Saturday night and Martha is out at fireworks so the three of us can have fish. I wanted to get bream but could only get Bass at Waitrose. However this recipe from Casa Moro worked a treat. The moro recipe Baked bream with potatoes and tomatoes - bream cooked this way is a traditional Spanish Christmas dish. It's easy to make and a treat to eat. The method also works well with cod or hake steaks or filleted sea bass - these take about 15 minutes less to cook, so roast the other ingredients for 15-20 minutes before you cook the fish. Serves four. 2 bream (red, golden or black), each big enough for two (ie around 500g), scaled and gutted Sea salt and black pepper 4 large Cyprus potatoes (about 1kg), sliced into rounds 3mm thick 2 medium red onions, thinly sliced 6 medium sweet tomatoes (or 12-18 cherry tomatoes), sliced into rounds about 5mm thick 2 garlic cloves, crushed to a paste with salt 2 bayleaves (preferably fresh), halved 6 tbsp olive oil A few parsley stalks 4 slices lemon