Red Mullet Crostini…


Fab Fish Idea for a Simple Succulent Healthy Lunch!


Been on a bit of a fish kick since returning from Spain having sampled so many of our piscatorial friends out there. So, today I was in our local deli this morning who have terrific fresh fish for such a small outlet – Thyme and Tides in Stockbridge – and I bough a couple of marvellous red mullet fillets for lunch. 

This is so simple and yet so tasty and filling – a perfect summer lunch. 

This was spot on for 3 of us as a light lunch – or it could be a more substantial lunch / supper for two.

You will need –

3 slices of rustic bread sliced diagonally

2 fillets of red mullet – approx 1/2 a kilo.

Lemon oil 


6 Sun dried tomatoes in their oil

Salt and pepper

Olive oil

Flat leaf parsley

Lay the fillets out in a dish and season with a little rock salt and black pepper. Add a sprinkle of dried dill over each fillet – and then drizzle a little lemon oil over each of them.

Heat a couple of tbsps of olive oil in a frying pan and add the fillets – pan fry for about 4  or 5 minutes each side until cooked through. Drizzle some olive oil over each slice of bread. Remove the pan from the heat and divide the fillets up into pieces to sit on the bread slices.. Add the sun dried tomatoes to the pan juices and warm through lightly. Then add a couple to each plate and scatter with a little chopped flat leaf parsley. Finally, drizzle the juices from the pan over each portion.

Serve with a crisp white wine or an ice cold glass of dry rosé.

This is such a super dish and one that leaves you with a sense of well being and a realisation that you need to eat more red mullet!


Tasty aperitif – Squash and ricotta crostini


Squash and ricotta crostini..

Butternut Squash and Ricotta Crostini

An easy and remarkably satisfying snack for when you have friends round and want to serve something that goes well with that first glass or two of champagne!

Quarter and peel a butternut squash, cut into slices and smear with olive oil and cumin seeds and a little rock salt. Roast in a hot oven for around an hour until you can pop a knife easily into the flesh. Let it cool  – then spread onto warm slices of ciabatta or good farmhouse bread – top with a spoonful of ricotta, a little black pepper and a leaf or two of fresh mint – you could also use basil leaves if you fancy…but mint is marvellous.