Yelly-fi-felly-food-belly

This recipe is really simple and once you've cooked this version, it's really easy to adapt the recipe to use different kinds of meat and fish. Ingredients (serves 2): 2 sea bass fillets 4 savoy cabbage leaves, sliced into strips 1 red chilli, sliced 1 inch ginger, cut into small sticks 2 spring onions, sliced lengthways 1 clove of garlic, crushed 2 tbsp olive oil 2 tbsp soy sauce 1 tbsp fish sauce 2 tsp honey For the rice... 1 cup rice 2 cups water 1 tsp sushi vinegar A couple of sprigs of coriander 1 spring onion, cut into discs A sprinkling of sesame seeds 1. To make the perfect rice, place the rice and water into a saucepan with a lid, then cook as per the time given on the pack, on a medium heat avoiding lifting the lid off until time is complete. In theory, you should have enough water in the pan to let it simmer for the set time without burning the rice producing lovely fluffy not overcooked rice. 2. Whilst the rice is cooking, heat 1 tbsp of oil ...

Before visiting Marrakech, I always thought that the typical tagine was made using lamb. In actual fact the most common tagine I came across was made using chicken, in particular chicken and lemon tagine. Since coming back from Marrakech I have made this dish time and time again and think I have finally perfected it and now even have a tagine pot to cook it all in! Like any casserole, once all the prep is done you let the time in the oven to really intensify the flavour and produce meat that just falls off the bone. Simple, but  delicious ! Ingredients (serves 2): For the tagine... Chicken thighs and wings (2-3 per person) Large knob of butter 1 large onion, finely chopped 1 garlic clove, finely chopped or crushed 1 inch root ginger, grated or finely chopped 1 tsp cinnamon 1/2 tsp turmeric 1/2 tsp saffron 1 tsp ras-el-hanout (you made need to hunt this one down - I bought mine in Marrakech!) 1 lemon, both lemon zest and juice 1 tbsp honey 1/2 pint ...