QUICK MEXICAN BREAKFAST
Serves 6 Olive oil 2 large fennel bulbs 4 garlic cloves, finely sliced 1 bunch of fresh flat-leaf parsley stalks, finely chopped 1tsp dried chilli flakes ½tsp ground cinnamon 1tsp fennel seeds 2 lemons 2 x 400g tins chopped tomatoes 250g (9oz) cherry tomatoes, on the vine 500g (1lb 2oz) rigatoni 250g (9oz) undressed brown crabmeat 250g (9oz) white crabmeat Place a frying pan over a medium heat and add a good lug of olive oil. Peel and finely chop the outer layers of the fennel. Set the leafy tops and inner hearts aside to make a salad later.
Add the chopped fennel and garlic to the pan and cook for 2-3 minutes, or until soft. Add the parsley stalks, chilli flakes, cinnamon and fennel seeds to the pan and fry for 2-3 minutes. Finely grate in the zest from your 2 lemons (reserve the lemons) and add the tinned tomatoes. Sit the cherry tomatoes, vines and all, on top to poach. Cover, reduce Serves 2 1 red onion, finely sliced 1tbsp red wine vinegar 1tsp caster sugar 50g (1¾oz) chorizo sausage, sliced into 4 lengthways ½ a bunch of fresh flat-leaf parsley, leaves picked and finely chopped 4tbsp plain yoghurt 1tsp Dijon mustard Grated zest of 1 lemon 4 slices of square brown bread 1 mackerel fillet, pin boned 2 handfuls of rocket, to serve Olive oil Gently scrunch the onion with the vinegar and sugar in a bowl, but try to keep its shape. Set aside. Place a frying pan over a medium heat, add the chorizo and cook for 2-3 minutes each side, or until crisp.
For the spicy tomato sauce the heat to low and leave to simmer for 15 minutes.
Meanwhile, cook the pasta. While the pasta and sauce are cooking away, crack on with the salad. Push the reserved fennel hearts and one of the zested lemons through the thinnest slicing attachment on your food processor – or use a mandolin (or a knife). Tip into a bowl and season with a small pinch of salt and pepper. Add the reserved fennel tops and gently toss with your fingers. Put aside until you’re ready to serve.
Check the tomato sauce – it should look rich and glossy and the cherry tomatoes should be soft and squashy. Carefully pick out and discard the vine, leaving the tomatoes in the pan. Gently stir in the brown crabmeat and let it heat up. Drain the pasta, reserving a cupful of cooking water, then gently fold it through the ragu with the white crabmeat, adding a little of the reserved pasta water to loosen the sauce if needed.
Serve the pasta on a lovely big platter with the fennel salad bang on top so you can mix and toss the two together as you serve. Chop the remaining lemon into wedges and serve on the side. The mix of flavours is a knockout!
MACKEREL & CHORIZO SANDWICH
Remove the chorizo from the pan, place on a warm plate, cover and set aside. Drain the fat from the pan into a bowl to use later.
Mix the parsley with the yoghurt, mustard and lemon zest. Add a splash of the reserved chorizo fat and mix together, then spread over the 4 slices of bread. Place a frying pan on high heat. With a sharp knife, score the skin of the mackerel at 1cm (½in) intervals. Add the fillet to the hot pan, skin-side down; cook for 2 minutes or until the skin is crisp.
Flip the fish over and cook on the other side for about 1 minute, adding a squeeze of lemon juice before removing from the heat. Divide the chorizo and mackerel between two slices of bread, then top with a handful of onions and rocket. Finish with a drizzle of oil, pop on the bread lids and get stuck in!
SPATCHCOCKS WITH SPICY TOMATO SAUCE
To make the tomato sauce, heat the oil in a pan over a medium heat. Add the garlic and chilli flakes and sauté for 5 minutes. Add the passata and cook over a low heat for 20 minutes or until the sauce thickens. Rub salt and pepper and the rest of the oil onto the chickens and cook on a cast-iron grill pan over medium heat for about 10 minutes each side or until they are golden brown and cooked through. Cut each chicken in half and serve with green salad and the delicious spicy sauce.