CHEF’S TABLE

Dream of Mediterranean sunshine with recipes from chef Rosie Healey at her new Glasgow restaurant

Dream of Med sunshine with Rosie Healey’s recipes from her Glasgow restaurant, Gloriosa

Glaswegians missing the cooking of chef Rosie Healey (founding chef of the city’s lauded Alchemilla) may rest easy with her latest venture, Gloriosa. After opening in November last year, the big, bright and relaxed space has been wowing locals with its Mediterranean spirit. Floor-to-ceiling windows pour light on to the stripped-back tables and pretty figure-drawing mural. There’s a wood-fired oven at its heart (the site was previously a pizzeria) and wine is sourced from small, independent, low- or no-intervention European producers, thanks to Lily Brown (previously of the acclaimed, but now closed, Legs, in Hackney).

Healey trained with Ottolenghi, and most recently staged in Quo Vadis, La Rochelle Canteen and Padella in London – and it shows. Expect colourful plates on her menu that are designed to be shared ‘family-style’ – from tagliatelle tangled with swiss chard, gorgonzola and parmesan, to flatbreads topped with lamb belly, potato, za’atar and coriander, clattering clams and squid with aïoli, and oil-drenched, dimpled focaccia. Many ingredients are sourced from her business partner’s Sicilian farm, too, including the olive oil in the Genoese farinata, and lemons destined for tart. gloriosaglasgow.com

Sea bass ceviche with blood orange, aleppo pepper and pistachio

40 MINUTES + MARINATING | SERVES 4 | EASY | GF

sea bass 4 small fillets, skinned, pin-boned and blood line removed (a fishmonger will do this if you ask – see cook’s notes) sea salt blood oranges 4 lemons 2, zested and juiced aleppo pepper flakes (pul biber) to serve

(see cook’s notes) skinless pistachios kernels 2 tbsp, chopped (see cook’s notes) extra-virgin olive oil

• Slice the fish very thinly at an angle – each fillet should cut into roughly eight thin slices. Put onto a plate and sprinkle lightly with sea salt, making sure you cover all the flesh. Cover then chill for at least 4 hours.

• Segment the blood oranges by cutting off the tops and bottoms, then cutting away the skin and pith from the flesh. Cut between the membranes to remove segments, keeping all the juice and segments in a bowl.

• When you’re ready to serve, remove the fish from the fridge and put in a bowl with the lemon juice. Mix well, then set aside to cure for 3-4 minutes or until the fish changes to opaque white.

• Arrange the fish pieces onto a serving plate, spooning over some of the lemon juice left in the bowl. Generously sprinkle the fish with the aleppo pepper and pistachios, then add the orange segments and juice. Dress with a drizzle of oil, the lemon zest and a sprinkle of salt, and serve immediately.

PER SERVING 290 KCALS | FAT 17.2G SATURATES 3.2G | CARBS 10.1G | SUGARS 10G FIBRE 2.4G | PROTEIN 22.4G | SALT 0.2G

Radicchio, pomegranate, walnuts and mint

30 MINUTES | SERVES 4 AS A SIDE | EASY | GF walnuts 100g

Treviso or Verona radicchio or chicory 1 head, leaves separated pomegranate seeds 50g mint a handful of leaves, torn DRESSING garlic 1 clove, crushed dijon mustard 1 tbsp lemon 1, zested and juiced white wine vinegar 2 tsp extra-virgin olive oil 100ml, plus extra to serve

• Toast the walnuts in a dry pan until they smell nutty. Cool, then roughly crush with clean hands.

• To make the dressing, put the garlic, mustard, lemon juice, vinegar and some seasoning into a bowl, and mix well, then slowly add the oil, whisking all the time, to create a thick emulsion.

• Generously dress the leaves in the dressing so that all the leaves are coated. Assemble the dressed leaves on a plate so that they are ready to catch the pomegranate seeds and walnuts. Scatter over the pomegranate seeds, crushed walnuts, mint and lemon zest, and drizzle with some extra olive oil, if you like.

PER SERVING 438 KCALS | FAT 42.9G SATURATES 5.5G | CARBS 5.6G | SUGARS 3.3G FIBRE 2.5G | PROTEIN 6G | SALT 0.5G

Spatchcock cardamom poussin with lentils and harissa

1 HOUR 45 MINUTES + OVERNIGHT MARINATING SERVES 2 | EASY | GF poussin 1 (see cook’s notes) cardamom 18 pods cumin seeds 2 tsp thyme leaves picked to make 2 tsp garlic 3 cloves olive oil 2 tbsp lemon 1, juiced

HARISSA whole dried mild chillies 50g red chilli 1, roughly chopped garlic 1 clove roasted red pepper from a jar 1 olive oil 3 tbsp cumin seeds 1 tsp, toasted and crushed red wine vinegar lemon Ω, juiced

LENTILS olive oil 1 tbsp onion Ω, finely chopped celery 1 stick, finely diced fennel Ω bulb, finely diced garlic 2 cloves, crushed thyme leaves picked to make 1 tsp rosemary finely chopped to make 1 tsp puy lentils 125g red wine vinegar 1 tbsp

• For the harissa, tip the dried chillies into a bowl and pour over enough just-boiled water to cover. Leave to soak for 15 minutes.

• Spatchcock the poussin by removing the backbone with kitchen scissors or a very sharp knife. Turn the poussin so it’s breastside down on a chopping board, and cut up one side of the backbone and then cut the other side to remove the backbone. Turn breast-side up and press down, flattening it with your hands. Use a knife or scissors to cut along the centre of the breasts in one quick motion, cutting it into two pieces.

• Use a pestle and mortar to bash the cardamom pods. Remove the seeds, discarding the pods, then add the cumin and crush, followed by the thyme and garlic. Crush into a paste, then stir in the olive oil, lemon juice and some salt. Rub this mix all over the poussin and chill in the fridge for at least eight hours, but preferably overnight.

• For the lentils, heat the olive oil in a pan and add the onion, celery, fennel and garlic, and cook gently for 15 minutes or until soft and translucent, adding a little water if it sticks. Add the thyme and rosemary, and cook for a further 2-3 minutes. Add the lentils and some seasoning, and cover with water. Bring to a simmer and cook on a low heat for 15 minutes or until the lentils are soft but still with a little bite, adding more water if it looks dry.

• Drain the soaked chillies and whizz to a thick paste in a blender or food processor with the fresh chilli, garlic, red pepper and olive oil. Add the cumin, a dash of red wine vinegar, lemon juice and some seasoning, and whizz again.

• Heat the oven to 200C/fan 180C/gas 6. Heat an ovenproof frying pan with a splash of olive oil and brown the poussin halves, breast-side down, for 5 minutes or until golden. Flip them over then put the pan into the oven for 20 minutes. Remove and leave to rest, covered, for 10 minutes.

• Reheat the lentils, adding the red wine vinegar and divide between two plates. Top with the poussin and finish with a spoon of the harissa.

PER SERVING 942 KCALS | FAT 58.3G SATURATES 10.8G | CARBS 47.2G | SUGARS 9.7G FIBRE 20G | PROTEIN 47.3G | SALT 1G