400G of mixed cooked beans (cannellini, black eyed, chick pease etc) OR Seagan addition: 1kg scrubbed mussels (discard any that are open, cracked or damaged)

Vegetable oil

4 shallots, finely chopped

1 large pinch of saffron

3 tsp grated orange zest

1 tsp curry powder

100mls vegetable stock

100ml light coconut milk

1 tbsp chopped parsley

Salt and pepper taste

Warm crusty bread, to serve


1. Wash and drain the beans

2. Heat the olive oil in a large saucepan, add the shallots, saffron, orange zest, curry powder and fennel seeds. Fry over a gentle heat for 3 – 4 minutes. Add the stock and wine, bring to the boil, and simmer for 10 minutes.

3. Add the beans to the simmering liquid and and allow to cook for 4- 5 minutes or until piping hot. . Add the coconut milk and bring back to the boil, simmer for 2 – 3 minutes. Add the parsley and season to taste.

4. For SEAGAN: Add the mussels to the liquid with the coconut milk and cook over a high heat for 2 – 3 minutes or until open and the mussels have nestled into one side of the shell.

5. Serve the bourride immediately with the warm bread.




4 bass fillets

Splash of olive oil

Rock salt and freshly ground pepper to taste

For the salad

1 large bulb fennel, very finely sliced

1 red shallot, finely sliced

2 lemons

4 tbsp extra virgin olive oil

Splash of maple syrup

Walnuts toasted in oil and sugar to caramelize


1. Heat the oven to gas mark 6 (200C)

2. Brush the bass skin with oil and season with rock salt and pepper. Put into a roasting tin and cook for 10 mins or until the skin is blistering.

3. Meanwhile make the salad, toss together fennel and shallot. Segment 1 lemon and add to the fennel, squeeze the remaining lemon into a bowl and whisk together with the olive oil, maple syrup and mustard. Season well with salt and pepper.

4. Spoon the salad onto a plate and arrange the bass on top. Sprinkle with the walnuts and serve.

Pan-Fried Brill with Anchovy Butter

Serves 2


2 brill fillets, skinned

Seasoned flour: flour, salt and pepper

3 tbsp vegetable oil

For the anchovy butter

110g unsalted butter

6 anchovy fillets

Zest and juice of 1 lemon

2 tbsp chopped parsley

Freshly ground black pepper


1. Garnish: lemon wedges and sprigs of parsley

2. Roll the brill in the seasoned flour. Heat the oil in a frying pan and cook the brill fillets for 2 – 3 minutes on each side.

3. Put the butter, anchovy fillets and lemon juice into a food processor and whizz to form a smooth butter. Roll into a sausage and chill for 10 minutes. Put the leon zest, parsley and black pepper onto a piece of baking parchment and roll the butter in this. Chill

4. Once the fish is cooked, lift onto a plate and add 3 – 4 slices of butter into the frying pan – heat until melted and spoon over the brill fillets. Garnish with parsley and lemon to serve