No-Fear Fish Stew

This fabulous fish stew is a workout for your spice drawer! Sweet potatoes and orange zest add a lovely sweetness to compliment the tender white fish.

1/4 tsp. ground mace
1/2 tsp. ground ginger
1/2 tsp. ground turmeric
1/2 tsp. hot smoked paprika
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
2 tbs. olive oil
1 onion, roughly chopped
1 large sweet potato
small bunch of cilantro, stalks finely chopped, leaves roughly chopped
thumb-sized piece fresh ginger, peeled and finely grated
2 fat garlic cloves, peeled and finely grated
1 orange, zest and 1 tbs. juice
1 sweet potato, peeled and diced
2 x 400g tins of chopped tomatoes
1 tbs. tomate paste
1 tsp. sea salt flakes
1 tsp. runny honey or maple syrup
1 1/2 lb. firm water fish, cut into thick large chunks

Measure all the spices in a little bowl and set aside.

Heat the oil in a large, heavy-bottomed casserole that comes with a lid. Add the onions and cook gently until softened, about 20 minutes. Tip in the spices, cilantro stalks, ginger, garlic and the orange zest. Cook for a minute or two, then stir in the sweet potato, chopped tomatoes (fill each can halfway with water, swirl around and add), tomato paste, salt and honey or maple syrup and orange juice.

Bring to a boil, then reduce the heat, clamp on the lid and leave to simmer for 40-45 minutes, or until the sweet potato is completely soft and the sauce has thickened slightly.

Add the fish and bubble for 3-5 minutes without the cover, or until the fish is cooked through. Turn off the heat and leave for 2 minutes longer. Serve with the cilantro leaves sprinkled on top.

Serves 4

Pork Tacos

Nigella used left-over pork for this recipe. Not having any, I recreated it using a pork tenderloin with delicious results.

1 pork tenderloin, cut into bite-size pieces and seasoned
1 tbs. vegetable oil
1 fat clove garlic, crushed
1 large jalapeno pepper, deseeded and minced
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
juice of 1/2 lime
tortillas, to serve
shredded iceberg lettuce, to serve
pickled cabbage, to serve
diced avocado, to serve

Heat the oil in a large skillet and cook the pork until just pink. Stir in the garlic, jalapeƱo, ground cumin, smoked paprika, lime juice, then let everything bubble for 4-5 minutes.

Serve the pork inside warm tortillas and topped with shredded lettuce, pickled cabbage and diced avocado.

Serves 4

Steak with Anchovy Elixir

This lovely elixir can be served with crudities or cooked potatoes for dipping or drizzled over steak.

20 salt-packed anchovies
3 fat cloves garlic, peeled
2 1/2 tbs. lemon juice
175ml extra-virgin olive oil
125ml cold water

Soak the anchovies in a dish of cold water for 5 minutes. Throw out the water, add fresh water and soak for a further 5 minuets. Rinse each anchovy under running cold water and remove the tails. (Or use oil-packed anchovies that have been well-rinsed.)

Place the anchovies in a small food processor (or into a bowl if using a stick blender) with the remaining ingredients except the steaks. Blitz to a gloomily, fluid sauce. Decant into serving pieces.

Cook the steak to your liking, leave it to rest for 10 minutes, then serve with the elixir.

Serves 4 with steaks or many more as a dip