Fish Stew By Jamie Olivier

1 clove of garlic
½ a fresh red chilli
½ a small onion
½ a stick of celery
½ a small carrot
1 baby leek or ¼ of a medium leek
olive oil
1 pinch of saffron
¼ teaspoon fennel seeds
1 pinch of ground cinnamon
1 lemon
1 orange
1 x 400 g tin of plum tomatoes
150 ml white wine
1 litre organic fish stock
4 small pieces of red snapper, from sustainable sources
4 small pieces of striped bass, from sustainable sources
5 anchovies, from sustainable sources
12 mussels, from sustainable sources
12 cockles, from sustainable sources
4 scallops, preferably on shell, from sustainable sources

Get full recipe👇🏻

Oxtail stew By Jamie Olivier

“Rich stew is a winter classic and oxtail is one of those forgotten ingredients coming back into vogue. The addition of orange, dates and spices lends sweetness and fragrance. It makes great leftovers, ideally tossed through pasta. ” ~ Jamie Olivier

50 g plain flour
2.5 kg quality trimmed oxtail, cut into rounds (ask your butcher to do this)
500 g shallots
3 cloves of garlic
5-6 5cm pieces of ginger
olive oil
1 teaspoon ground cloves
1 whole nutmeg , for grating
1 large orange or 2-3 strips of dried orange peel
1 punnet of dates (soft, such as medjool, or semi-dried work best)
balsamic or sherry vinegar

1 large bunch of kale
3 thick slices of streaky bacon
1 clove of garlic
1 fresh red chilli , or to taste

Get full recipe👇🏻