We love the Petersham Café. Aside from being a unique space and the rather compelling fact that its a mere ten minute drive away, we have also had some pretty good meals there. We particularly liked it during Skye Gyngell' s time there.her approach to cooking is, like Ruth Rogers and Rose Grey, one of simplicity and good ingredients. Her books are also really good. This recipe is from ‘ my favourite ingredients’ I made it on a very wet Saturday afternoon for Lisa and I to have for dinner. I couldn't get any monkfish so used a combination of cod and halibut, which seemed to work perfectly ok. This would be a great recipe to make for a crowd because you can prepare the sauce ahead of time and just finish it off at the last minute. I think you could also dial up the heat to suit your particular taste. I kept it fairly mild to suit Lisa. so chose two small birds eye chillies and deseeded one of them. Ingredients (serves 4) 1 Tbsp unsalted butter 2 red onions, pee
Cooking and eating with my family and friends