Prep time:

Cooking time: 10 minutes

Total time:

Serves: 6

6 x 100g Red Gurnard Fillets

120g Baby Leaf Spinach

2 Lemons, washed and finely sliced

2tsp Fennel Seeds

1tbsp Dill, chopped

Olive Oil, Salt and Pepper

Cosy up and relish the onset of longer evenings with Juliet Bidwell’s autumnal recipes for entertaining family and friends...

  • words:
  • pictures: David Merewether

Coriander chicken curry

An earthy warming chicken curry, and great to make in advance too. You can make ahead and reheat. It freezes beautifully – ideal for busy weeknights. You can make the paste in advance – just allow time for the chicken...

Teriyaki salmon with cashew, cucumber, carrot & rice noodle salad

A match made in heaven. The sweet baked salmon pairs so well with spicy, salty, sweet dressing on the noodles. The noodle salad can be made in advance and will keep for a day or two – it is great...

Spicy Slaw

A stunning slaw packed full of zingy and fresh flavours. This is a great side for a barbecue, or perfectly complements teriyaki salmon. It tastes best made up to 3-4 hours before, but it will keep for a day or...