Table talk

Fish, seafood and side dishes that’ll have them asking for more

WHOLE ROAST TROUT WITH SOY, CARROT AND SPRING ONION This whole-baked trout is infused with a selection of delicious Chinese flavours. Simply add rice or noodles for a knockout supper.

F&T WINE MATCH Fruit-driven, floral catarratto, both complex and balanced (eg 2017 Nino Barraco Catarrato, Sicily, Italy)

STEAMED MUSSELS WITH CREAMY CIDER BROTH

A fruity spin on the classic French moules marinières. Bramley apples add a hint of sharpness to complement the sweet mussels.

F&T WINE MATCH Full-bodied chenin blanc (eg 2017 Clos de la Coulée de Serrant Savennières Les Vieux Clos, Loire, France) SEAFOOD SCOTCH EGGS

Prawns and smoked cod or haddock are joined by shallots, dill and lemon zest in this zingy, golden finger food extraordinaire.

F&T WINE MATCH Crisp, sharp loureiro with notes of fruit and wild herbs (eg 2017 Aphros Loureiro, Vinho Verde, Portugal)

SLOW-ROASTED SWEET POTATO WITH FETA, POMEGRANATE AND PISTACHIOS

There’s something to tick every box here: sweet, melt-in-the-mouth potato, salty cheese, tangy pomegranate molasses, crunchy pistachios and juicy seeds. Scatter with fresh mint leaves to finish.

F&T WINE MATCH Aromatic, amply acidic Rkatsiteli (eg 2017 Pheasant’s Tears Rkatsiteli, Kakheti, Georgia)

RECIPES START ON PAGE 118

VIETNAMESE-STYLE SALMON

Perfect if you have a crowd to cook for, a whole salmon is here wrapped in a medley of Vietnamese aromatics and newspaper, then cooked until wonderfully juicy.

F&T WINE MATCH Fun, easy but characterful albillo

(eg 2017 Alfredo Maestro Lovamore, Catilla y León, Spain)

SPRING ONION AND CARROT BHAJIS WITH GREEN CHUTNEY Bhajis are usually made with white onions, but the spring onions and carrots used here create a lovely sweetness and colour.

Serve the fresh, minty chutney on the side for dipping.

F&T WINE MATCH Dry, balanced French mauzac blend

(eg 2017 Causse Marines Les Greilles, Gaillac, France)

SOUTH INDIAN FISH CURRY

WITH TAMARIND AND COCONUT Fragrant, mild and utterly delicious, this hearty curry works best with a meatier fish that won’t flake too easily when cooked, such as snapper, sea bass or halibut.

F&T WINE MATCH Clean, strong,

Italian rosé (eg 2017 Montenidoli

Canaiuolo Rosato, Tuscany, Italy)

RECIPES START ON PAGE 118

SMOKY BEAN AND MONKFISH STEW Bring a Spanish feel to the table with this succulent, garlicky, paprika-laced stew simply bursting with flavour. F&T WINE MATCH Rustic, spiced Sangiovese blend (eg 2017 Fattoria di Sammontana Alberese Rosso, Tuscany, Italy) RECIPES START ON PAGE 118

RECIPES AND PHOTOGRAPHS TAKEN FROM THE FLEXIBLE PESCATARIAN BY JO PRATT, PHOTOGRAPHY BY SUSAN BELL (WHITE LION PUBLISHING, £20). TO BUY THE BOOK AT A SPECIAL PRICE, PLEASE TURN TO READER OFFERS ON PAGE 117.