Simply cooked fillets of mullet served with potatoes, shrimp and lots of flavourful fresh herbs.

Ingredients

Preparation method

  1. Heat the oil and half the butter in a frying pan.
  2. Put the fillets skin-side down in the pan and cook only on one side, basting regularly, until cooked through.
  3. In a clean pan melt the remaining butter and cook the potatoes until golden-brown.
  4. Add the shrimps to the pan, season with salt and pepper and add the tarragon and parsley.
  5. Add the olive oil and lemon juice and mix through.
  6. Take the skin off the fish.
  7. To serve, spoon the potatoes and shrimps onto a plate, saving one tablespoon.
  8. Lay the fish on the potatoes, top with the remaining potatoes and shrimp and pour the remaining pan juices over the top.

Ingredients

Preparation method

  1. Heat the olive oil in a large, deep frying pan over a medium to high heat. Add the onions, garlic, carrot and celery. Fry until the vegetables are softened, but not browned (about eight minutes).
  2. Increase the heat and add the minced beef and red chilli. Turn regularly to brown the meat on all sides.
  3. Add the paprika and tomato purée. Cook for three minutes, stirring continuously.
  4. Add the chopped tomatoes and simmer for 35 minutes, adding water if the mixture begins to dry out.
  5. Stir in the kidney beans and the coriander and cook for a further five minutes.
  6. Serve generous portions

Ingredients

For the mashed potatoes

Preparation method

  1. Preheat the oven to 160C/325F/Gas 3.
  2. Separate and peel the garlic cloves, and crush them with the salt in a pestle and mortar. You need enough salt to give the mixture some grit. Mash the garlic into the salt. Add the rosemary and thyme, then mix with enough olive oil to make a thick paste.
  3. Rub the garlic mixture over the whole surface of the lamb. Place the lamb into a deep sided roasting tin.
  4. Add 250ml/9fl oz of water to the roasting tin. Baste the meat with the liquid then cover the lamb with foil. Place in the oven and roast for 3-3½ hours, until cooked to your liking.
  5. When cooked, pour off any excess oil from the top of the liquid, leaving the cloudy, herby sediment in place. This is the gravy. Cover the pan with a lid and rest for 15 minutes.
  6. Cut up the potatoes and cook in boiling, salted water. When soft enough to mash, drain in a colander then mash with the butter and grated parmesan. Season well with salt and pepper.
  7. Carve the lamb into thick chunks and serve with the mashed potatoes. Pour over the pan juices.