IN­GRE­DI­ENTS

TV Times - - Interview -

• 2 cour­gettes, thickly sliced

• 2 her­itage toma­toes, thickly sliced

• 2 shallots, thinly sliced

• 1 x 1kg John Dory, gut­ted and fins re­moved • 50ml olive oil

• 375ml dry white wine

• 15 basil leaves

• 300g clams

• Washed hand­ful of flat-leaf pars­ley leaves

• Sea salt

• Freshly ground black pep­per

recipe taken from James martin’s French ad­ven­ture (Quadrille, £20)

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