Cod Italiano

... a made-up name if ever I heard one, simply Cod, in an Italian style.

Italian, how? Tomato sauce with some olives in, black olives, onion, garlic, oregano, chorizo and a touch of fennel. You could put mozzarella cheese with it, I guess, but I didn't (have any).

Make up the sauce, fry off your fish and steam some veggies for alongside ...


Sweet Potato & Chipolatas

Some days, you just want something simple ...

Tonight, we fancied something really light, so that nice pack of lamb chipolatas got chucked into the oven along with a sweet potato, cut into wedges along its length.

180C and 40 minutes later ...

Sweet Potato & Chipolatas

... cover with some gravy I had leftover and stored in the freezer, garnish with chopped parsley and we're done! Dig in!

Cheesecake, for dessert ...


Swordfish Stroganoff

Dead easy, few rules ...

Stroganoff is a Russian dish of sautéed meat and soured cream, or smetana.

Popular worldwide, Stroganoff has grown to incorporate many combinations of tastes, flavours and textures, from the inclusion of vegetables, mushrooms, pasta or rice, served inside crepes, as a topping to baked potato and made with almost any cut of meat, even sausage.

I'm going to use swordfish ...

Get your mise en place in order, all your ingredients cut, prepared and ready to cook.

I went with onion, red pepper, shredded; mushrooms, sliced; swordfish, skinned and sliced; leftover Dauphinoise, chilled and sliced; garlic powder, black pepper and paprika.

Cook off the lot in a skillet, pretty much gently stir-frying, pour in some double cream and set to reduce while you prepare your noodles.

The rice noodles I'm using take 60 second in boiling water to be ready to eat ...

Swordfish Stroganoff

... 60 seconds later, drain and serve out, spooning the creamy Stroganoff over.

Too gorgeous! Light, quick, easy and perfect for fencing night ... now, out to go stab friends in the chest for a couple of hours.