Easy-peasy Lemon (or orange or lime or whatever you want or vinegar for that matter) squeezy!
Ahh, it trips off the tongue but you'll never eat mint sauce out of a jar again! So is it just a posh version of mint sauce? Not really. It has basil and parsley as well as mint and can be eaten with anything: try it with fish, it is fabulous.
Yes, I know it sounds weird: Bonkers but beautiful
This is adapted from a recipe in Sophie Grigson's Eat Your Greens - the only book on cooking vegetables anyone needs
When life gives you lemons, make a posset…
… or a Gin and Tonic. Your call but I’m less interested in the posset now I've though of that.
It's what the mackerel would have wanted!
This is a very basic recipe which you can play with by adding different flavourings if you like: garlic, spring onion, chilli, up to you
You know how I feel about this. It's not quite a Religion but . . .
OK, so this is simple: Vermouth, Gin and . . . ummm . . . nothing else
This is what cheap olives are for
There's no real recipe for this in terms of proportions, make it how you like and adjust as you go
There’s a chemistry...
So this is about using the acid in lemons or limes to cook the fish. It’s not new – soused herrings (vinegar), ceviche, escabeche, actually the whole process is just pickling really. The trick is not to keep it in there too long.
