Leeks baked with chorizo and tomato

Leeks, to me, are one of the most underrated vegetables. They are full of valuable prebiotic fibre and oestrogen detoxing sulphur and, cooked well, they become velvety and unctuous, complementing both meat and fish. The recipe below works well with any robust fish or seafood, it’s delicious with chicken or lamb, and even makes a great pasta sauce. (Black bean spaghetti is my new guilty pleasure!)

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Spring-inspired fish, fennel, orange and olive stew

Yesterday, I invited a few people for supper to celebrate a friend’s recovery from a rather horrible health scare. I had been planning to cook a fish tagine but, typical me, ended up at the last minute changing my mind. It was such a beautiful day that I decided I wasn’t in the mood for the deep, earthy flavours of Morocco and wanted something lighter and more zingy to match the mood of impending Spring. Too late to find a recipe, I ended up rooting in the fridge and putting this together and it turned out to be seriously delicious.  Continue reading