Flatbreads cooked on the ESSE hotplate

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Ingredients

  • 540g strong white flour
  • 1 teaspoon salt
  • 28g fresh yeast
  • 1 teaspoon honey or sugar
  • 150ml lukewarm milk
  • 200ml lukewarm water
  • 2 tablespoon olive oil for brushing during cooking

Method

  1. Have the flour warming at the back of the ESSE before starting bread make as it speeds us the rising process.
  2. Dissolve the yeast in the warm water and milk mixed together with the honey.
  3. Add this yeast mixture to the flour and mix with a table knife.
  4. Turn it out on to your work surface and knead to a smooth dough
  5. Put the dough back in the mixing bowl, cover with a clean cloth and place at the back of the ESSE, left hand side.
  6. When it has just about doubled in bulk, knead until smooth and elastic, won’t take long, just a minute or two.
  7. Divide the dough into 8 pieces and roll them in circles on a floured worktop. When smooth place the balls on a tray and cover with clingfilm. Leave for 20 minutes until puffed and risen.
  8. Gently stretch into a thin oval, use a rolling pin if you prefer.
  9. Cook each flatbread directly on the right-hand hotplate set to 200C / Dial reading 12 o clock with the lid closed. Cook each side until air bubbles appear and it browns underneath. Turn it and cook the other side and browns lightly on the underneath. Turn and cook the other side. Brush the surface with olive oil and cook a little more. Allow to cool wrapped in a cloth.

Suggested serving with butternut squash curry.

Recipe designed by Philippa Vine of Bluebell Farmhouse Kitchen.
Presented by Dan Blewitt on an ESSE Bakeheart at Humble by Nature.

Seared monkfish loin fillet

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Seared monkfish loin fillet with peas, broad beans, lemongrass butter sauce and watercress

For the fish

Ingredients

  • Two 300-400g monkfish loin fillets

Method

Remove any remaining sinew from the fillets and pat dry. Set your hotplate dial at 200°C / 12 o clock then, with the hob cover open, sear the fillets quickly on all sides on the hotplate to seal. After searing, bring the hob cover down and leave the fillets to ‘steam and sizzle’ on the hob for a further 4 – 5 minutes, turning once halfway through the cooking.

Remove from griddle and wrap in foil to keep warm until ready to plate up.

For the sauce and vegetables

Ingredients

  • 200g Fresh Peas
  • 200g young broad beans (frozen otherwise)
  • 1 bag of spinach or rainbow chard
  • 50 ml fish or chicken stock
  • 15g butter
  • 1 bag of watercress
  • 1 stalk of lemongrass, diced small
  • 2 diced shallots
  • 100ml white wine
  • 1 tsp white wine vinegar
  • 2 tablespoons double cream
  • 100g diced butter

Method

  1. To make the sauce, cook the shallots & lemongrass in the wine to soften for 5 minutes add the vinegar and reduce to almost nothing.
  2. Stir in the cream, bring to the boil and swirl in the butter. Season and strain. Keep warm.
  3. Remove the monkfish from the foil, cut into chunky slices and arrange these on the plate.
  4. Spoon over some peas and beans heated in butter and a little stock
  5. Finally spoon over the lemongrass butter sauce. Garnish with small watercress leaves.

Recipe presented by Matt Tebbutt cooked on the 990 EL at Humble by Nature

Sourdough

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This is not a true sour dough as we do not have the time but it does contain some sour “leaven” which is the fermentation culture made ready for bread making. This will give extra depth to the dough, and heighten the flavour considerably, as well as helping to moisten the end result.

Starter

To make sour dough there are three distinct requirements. Firstly you need a starter, this is then fed regularly to keep the wild yeasts inside it alive. A starter can be made simply by mixing flour and water in even quantities and leaving it in a tub at room temperature to begin to ferment as the local wild yeasts start to take effect. Alternatively you can acquire an active starter from someone else who already has some.

Ferment or Leven

The ferment or leaven stage is the preparatory step to making bread. Basically it is a 50/50 mixture of water and flour with some added starter – the starter seeds the fermentation into the new mixture and because of all the available food for the yeasts it ferments rapidly.

Dough

The dough phase is achieved by adding enough flour, salt and water to the highly active leaven to get a nice wet dough to form. This is then kneaded in the usual way, by hand or by machine to make a dough. This is then proved, shaped, proved again and finally baked.

Kit – Mixing bowl, dough scraper, scales, proving tray and blade.

Ingredients

  • 250g leaven
  • 500g strong flour
  • 250g water
  • 12g salt

Method

Make the dough and allow it to rise – this could take 3 or 4 hours or longer depending on temperature and how active your leaven is.

Know it back and shape into a loaf shape or two smaller ones, placing it in a proving basket to support its shape whilst it rises again.

Once fully proved – very delicate and aerated, at least doubled in size – bake in a very hot oven with the ESSE oven steam vent closed for around 28 minutes. Oven temperature around 200 degrees c (ESSE cooker dial guide to be at the low end of HOT).

Tim Maddam’s Top Sourdough Tips

  • Invest the time – it takes between eight and 12 hours to make a good sourdough from scratch. Proving takes four times as long as for a yeast-risen dough
  • Feed your starter or ‘leaven’ regularly – especially if it’s been in the fridge for a while. This is the best way to adjust the sourness to your individual taste
  • The wetter the better – a wet dough mix may be harder to handle, but it will make a better loaf
  • Watch the dough – not the clock. The dough will tell you when it’s ready to bake – it’s just a matter of practice
  • Don’t scrimp on the salt – otherwise your bread will taste bland
  • Respect the dough – handle it gently – take care not to knock the air out of it
  • Use semolina to minimise sticky ‘dough fingers’ without drying out the mixture
  • Make sure the oven is up to temperature well before the bread goes in – between 180˚C and 200˚C (aim for the ESSE cooker dial guide to be at the low end of HOT) – depending on the finish you want
  • Introduce steam to your oven. Close the ESSE oven steam vent.

Crusty Bread

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Wild garlic is only available in the spring. You can substitute with flavouring it with some chopped rosemary and 2 cloves of garlic, finely chopped

Ingredients

  • 250g strong white bread flour
  • 150ml warm water
  • 15g fresh yeast
  • 1 teaspoon salt
  • 1 teaspoon honey2 tab
  • lespoons olive oil
  • 2 tablespoons of chopped wild garlic leaves

Method

  1. Preheat ESSE to 200C/ESSE dial guide HOT, aim for the dial reading to be in the middle of HOT (ESSE oven steam vent closed).
  2. Place your flour in a large mixing bowl and add the salt, olive oil and wild garlic if using.
  3. Dissolve the yeast in the warm water with the honey.
  4. Add the yeast mix to the flour and mix with a table knife. Add a little more water if it is too dry or some flour if it is too wet.
  5. Turn it out onto your work surface and knead to a smooth dough.
  6. Put the dough back into the mixing bowl and place a clean cloth over the bowl. Put the bowl at the back of the ESSE on the left hand side.
  7. When it has doubled in bulk, knead until smooth and elastic.
  8. Roll out to a shape that you like and place it on an oiled baking sheet. Put back next to the ESSE to prove again until it has doubled in bulk.
  9. Then place direct on the bottom of top ESSE oven and bake until golden brown all over, approximately 15 – 20 minutes, depending on the shape of your loaf.

Happy cooking on your ESSE.

Baking tip for bread making

Gently warm your bread flour at the back of the ESSE, before you start to make the dough. (Speeds up the proving process)
I love to use fresh yeast, better results.
Cover the bread dough for first proving using a plastic shower cap, it fits perfectly over your bowl.
Let your bread dough prove at the back of the ESSE cooker, left hand side.
Bake your loaf on the base of the ESSE, top oven 200C with the vent CLOSED which keeps all the steam in, perfect for cooking the perfect loaf.
Happy baking in your ESSE.

Recipe by Philippa Vine of Bluebell Farmhouse Kitchen.

Baked fish with fennel and potatoes

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The combination of fennel and fish is nothing new. It’s a marriage that works and I don’t hesitate to throw another version in the pot. My version is an all in one supper dish. It works with bass, pollock, most of the smaller whole flat fish, mackerel – but bream is way up there on my ‘most wanted’ list!

Serves

Two people

Ingredients

  • 2 fresh fish (any of the above)
  • 2 large, firm, fennel bulbs
  • 4 cloves of garlic
  • 400g new potatoes
  • glass of white wine
  • 100 g butter
  • juice of half a lemon
  • olive oil
  • maldon sea salt
  • black pepper

Method

Gut and scale the fish if you caught them yourself, otherwise your fishmonger will have done this for you.

Cut back the greener sticks from the top of the fennel bulbs and remove the coarser, outer layers. Then, using a sharp knife, finely slice the fennel from top to bottom and remove and discard the dense core from the centre of the bulb.

Scrub and slice the potatoes – they should be a similar thickness to the fennel (aim for 2-3 mm)

Peel and finely slice the garlic into slivers, combine the fennel, potato and garlic in a bowl with a slug of olive oil, the salt and the pepper. Then take two sheets of tin foil (large enough to envelope the fish and the vegetables) and divide the seasoned potato and fennel – making a pile in the centre of each piece of foil.

Place the fish on top and split the butter, wine and lemon juice between each parcel before seasoning with salt and pepper.

Bring the four corners of each foil sheet together and twist to seal the parcels. Then bake on a tray in the top oven reading just shy of very hot for 30-35 mins.

Bring the parcels straight to the table and open. The fish should be moist, the fennel soft and the sauce rich.

Scallops with chorizo

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If you’re cooking this dish in the summer when fresh broad beans are available, blanch some and toss them into the pan at the last moment. Sweet little fresh peas are another delicious addition. You could also substitute black pudding for the chorizo. Add 6 torn sage leaves to the pan with the scallops to bring out the flavour of the sausage.

Serves

Serves 4 as a starter, 2 as a main course

Ingredients

  • 12 large, hand-dived scallops
  • Olive oil
  • 250g fairly hot cooking chorizo, cut into 1–2cm thick slices
  • 1 teaspoon fennel seeds (optional)
  • Few bay leaves (optional)
  • A squeeze of lemon juice
  • Salt and freshly ground black pepper

Optional Extras

  • Baby broad beans and/or garden peas, podded and blanched for 2 minutes

Open the scallops if they are still in the shell. If the corals are plump and bright orange, leave them attached to the main muscle.

Pat the scallops dry with kitchen paper and set aside.

Heat a large, heavy-based frying pan over the hotter plate, add a little olive oil, then throw in the chorizo and, if you like, a sprinkling of fennel seeds and a few bay leaves. Fry for 3–4 minutes, stirring all the while, as the chorizo releases its salty, spicy fat.

Move the chorizo to one side of the pan. Check that the pan is still really hot, then add the scallops. Leave for about 45 seconds to 1 minute, then carefully turn them over. After another scant minute, using a sharp shake of the pan – or a light stir with a spatula – toss the chorizo and scallops together with all that lovely, flavoursome fat. (This is the moment to add the optional broad beans and/or peas.) Cook for just another minute, tossing and shaking regularly.

Add a twist of pepper, a little bit of salt (the chorizo is already pretty salty) and a few drops of lemon juice, then divide the mixture between warmed plates and serve straight away, with bread and a green salad – for which the oil from the pan, with a few more drops of lemon juice, will make a sublime dressing.

Asparagus and crab

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Crab and asparagus is, in my mind, a fantastic combo. I make a puff pastry tart with crab, asparagus, double cream and egg yolks – it’s too good. But as simplicity is the order of the day, here’s the crab/asparagus combination in its most basic form.

Serves

Four people

Ingredients

  • 12 asparagus spears, trimmed
  • 1 live 2 – 3 lb brown cock crab (make sure your crab is fresh, has all its claws and is heavy for its size)
  • 1 lemon
  • Maldon sea salt
  • black pepper
  • olive oil

Method

Wash the crab and place in a large pan of fresh water. Bring to the boil and boil for approximately 20 – 25 mins. Allow the cooked crab to cool slightly before picking the white meat from the claws and the brown meat from the shell.

Toss the asparagus in a little olive oil and place on a sizzling griddle pan set over a high heat. Cook for 3 or 4 mins turning once or twice. Allow the spears to take on a bit of colour.

Spoon a pile of the crab-meat onto a warm plate and add the char-grilled spears.

Season the whole lot with lemon juice, Maldon sea salt and black pepper.

Home-made Scotch Eggs

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This is how Scotch Eggs should be.

Serves

Four people

Ingredients

  • 5 large eggs
  • 500g organic pork sausage meat
  • A few sage leaves, very finely chopped
  • A good pinch of ground mace
  • A pinch of cayenne pepper
  • Salt and freshly ground pepper
  • 3 tbsp plain flour
  • 100g day-old white breadcrumbs groundnut oil, for frying

Method

Make sure the eggs are at room temperature. Bring a large pan of water to the boil, lower in four eggs, then simmer for seven minutes. Transfer the pan to the sink and run the cold tap into the pan to stop the cooking. When the eggs are cool enough to handle, peel them.

Meanwhile, add the sage, mace and cayenne to the sausage meat, along with plenty of salt and pepper, and mix well with your hands. Divide the meat into eight equal pieces and shape each piece into a flat patty.

Take two patties of sausage meat and use to encase one egg, moulding the meat smoothly around the egg and making sure it’s completely sealed. Repeat with all the others.

Pour groundnut oil into a deep fat fryer or deep, heavy-based pan to a depth of at least 7cm and bring up to 170C, or until a cube of white bread dropped in turns light golden brown in about one minute.

Meanwhile, spread the flour on a plate, beat the final egg and put in a shallow dish, and spread the breadcrumbs on another plate.

When the oil is up to temperature, dust each sausage meat encased egg in a little flour, then dip it in beaten egg, then roll in breadcrumbs. Lower into the hot oil and fry for 8-10 minutes, turning them over in the oil from time to time, until deep golden brown all over. Drain on kitchen paper and serve hot, for once. Or cold, later. My favourite accompaniment is creamed spinach.

Leg of Mutton or Lamb Baked in Hay

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Hay was originally used in cooking as an insulator. In grand Victorian kitchens, roasts were taken from the oven and packed in boxes lined with hay, to keep them hot when transported to shooting lunches and elaborate picnics. It was noted that the hay imparted a distinctive and delightful flavour – worth exploring for its own sake. Mutton or lamb baked in hay like this is not just tasty but unusually moist and tender.

Serves

N/A

Ingredients

  • a few handfuls of hay
  • 125g soft butter
  • several good sprigs each of rosemary, marjoram and thyme, chopped
  • 2 garlic cloves, crushed
  • 1 leg of mutton or good-sized leg of lamb
  • salt and freshly ground black pepper

Method

Choose a deep roasting tin, preferably with a lid (if you don’t have one with a lid, you can use foil). Line it generously with loose hay, about 5–6cm deep.

Put the soft butter in a bowl, add the chopped herbs, garlic, plenty of black pepper and a little salt and mix well. Smear in a thick and even layer all over the mutton or lamb. Place the meat on its nest of hay and then cover with the rest of the hay. Cover with the lid, or a double layer of foil wrapped well around the edge of the dish. Make sure there are no loose bits of hay poking out (they may catch fire).

Bake in the centre of the top oven reading lower part of very hot for 2–2/12 hours, depending on the size of the leg. Remove from the oven and leave to rest for at least 20 minutes. Then take off the lid, scrape away the blackened hay and carve as normal. Any juices from the pan can be poured off and used for gravy, although I tend to forego the gravy, preferring to serve this dish with boiled flageolet beans heated through in the juices and fat from the meat.

This Recipe has been taken from the ‘River Cottage Cook Book’, Page 245. To buy a copy of this book click here.

Saffron Focaccia

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This is a great variation on the classic Italian bread – you have to use a LOT of oil… no, really.

I stole this recipe wholesale from my good friend Robin Rea at the Rusty Pig in Ottery St Mary, Devon. I’ve tweaked it a little to make it mine, but Robin still deserves credit for giving me the idea.

Ingredients

  • 450g strong white organic flour
  • 75g fine organic semolina
  • 10g salt
  • 350ml water
  • 15g dried fast action yeast organic
  • 10 strands good saffron
  • Sea salt, rosemary and really good olive oil.

Method

Soak the saffron in the water and add the yeast – leave for at least an hour.

Mix the flour with the semolina and add the salt – now add the yeast and saffron water and work into a soft and lightly sticky dough.

Allow the dough to rise once for two to three hours depending on room temperature, then carefully transfer it to a non-stick baking surface.

Lightly oil your hands and shape the dough so that all its edges are tucked under.

Now oil the dough well and cover lightly as it proves again.

When the dough has proved almost to the point of collapse, add a little more oil and gently tease the dough outwards using your finger tips to create indentations and stretch the dough. Imagine you have an elastic band holding all your fingers together and you need to push them apart – that’s the motion to use.

Oil yet again (yes, really) and sprinkle with sea salt and chopped rosemary then leave to stand for just another few minutes before baking in a fierce oven at 220 ˚C/ESSE dial guide HOT (Aim for the dial reading to be at the top end of HOT) without steam for 21 minutes.

Recipe provided by Tim Maddams.

Sashimi of miso pigeon

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Miso marinated pigeon, watercress, coriander and soy dressing

You need good fresh pigeon for this dish – because the meat is hardly cooked – the marinade of miso makes things very tasty and changes the texture of the meat – but we do not want to take any chances with the meat here – fresh is the order of the day.

Serves

2 people

Ingredients

  • 4 pigeon breasts
  • 1 teaspoon good quality organic miso paste
  • 1 teaspoon mirin
  • 1 dessert spoon full water
  • 2 fistfuls of good watercress
  • a small bunch of coriander leaf
  • 2 dessert spoons full of tamari soy sauce
  • 1 pinch of fresh ginger – grated
  • 1/2 clove garlic – grated
  • A squeeze of lime juice
  • A little fresh chilli if you like
  • 1 tablespoon of pumpkin seed oil

Method

This recipe is simplicity it’s self. Mix the mirin, miso and water to make a light paste, pour this over the pigeon breasts and make sure they are all well coated. Leave them in the marinade for at least 20 minutes but ideally and hour then pan cook or direct to hotplate cook them with a little sunflower oil until they are just lightly seared on the outsides – about 20 seconds per side – and then set them to one side to rest.

Make a simple dressing by mixing the soy, lime, garlic and ginger with the pumpkin seed oil.

Wash and pick the watercress and the coriander leaf. Slice a little fresh hot chilli of you like it.

Now, slice the pigeon breasts lengthways and place them on a serving dish or individual plates and put some watercress and coriander over the top. Sprinkle with the dressing and a add a little of the sliced chilli.

Enjoy!

ESSE electric range cooker demonstration by Tim Maddams, private chef, writer, cookery teacher and presenter.

Ultimate roast potatoes

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Getting a great roast potato is a very personal thing – some like them ultra-crunchy, some like them a bit soft and others seem to like a mixture of both but for me there are three things that make for the ultimate roast potato. First – I like the skins left on, secondly I like to add some garlic, bay, thyme and black pepper to the cooking water at the boiling stage and lastly I like to use lard or beef dripping along with a little rape seed oil to enhance flavour and crispness.

You need to have your oven hot and any vents open to allow stream to leave the oven chamber otherwise the spuds will go soggy and never get crispy.

Ingredients

  • 1kg good Maris Piper type potatoes – Estima are another good variety, anything will do at a push but a good floury variety that holds together as well is where you want to be. Scrub them well but do not peel them and then cut them into chunks.
  • 1 fresh bay leaf
  • 8 black peppercorns
  • 1 bulb of garlic – cut horizontally through the middle
  • a good sprig of fresh thyme
  • Salt
  • 100g lard
  • 20 ml rape seed oil

Method

Place the potatoes in a large sauce pan and cover with cold water. Bring rapidly to the boil and add the herbs, garlic and peppercorns. Simmer until mostly tender then remove from the heat and drain well.

Whilst the potatoes are draining place the fat and oil in a large roasting dish and pop this in the oven to heat.

When the oil and fat are good and hot tip in the potatoes carefully and make sure they all get a good coating of the hot fat. Pop them back in the oven and roast for around 45 mins until crisp and golden – turning once or twice during that time.

Season well with a little salt and serve.

ESSE electric range cooker demonstration by Tim Maddams, private chef, writer, cookery teacher and presenter.

Rarebit Choux pastry

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For the choux pastry

  • Choux Pastry
  • 85 ml / 3 fl. oz water
  • 85 ml / 3 fl. oz milk
  • 65g / 2½ oz butter
  • 100g / 3½ oz plain flour or gluten free plain flour
  • 2 eggs
  • 1 tablespoon finely grated Parmesan

Method

  1. Dissolve the butter in the water and milk and bring to the boil. Tip in the flour and stir over the heat until the mixture comes away from the side of the pan. Leave to cool a little.
  2. Beat in the eggs one at a time.
  3. Heat the oven to 200°C, ESSE dial reading middle of HOT. Line baking sheets with baking paper, then pipe small 4cm high blobs of pastry onto the sheets, spaced a little apart. Sprinkle lightly with Parmesan then bake for 20 minutes until puffed and golden.

For the filling

  • 300g strong cheese, grated
  • 1½ tsp English mustard
  • Large splash Worcestershire sauce
  • 4 medium egg yolks
  • 120ml good quality local beer

Method

  1. Boil the beer and reduce it down to a tablespoon in volume.
  2. Whizz all the filling ingredients to a thick paste using a food processor.
  3. Put the mixture in a piping bag fitted with a very narrow nozzle.
  4. When the gougères are golden, remove from the oven. As soon as you can handle them, poke a hole in the base of each one with a metal skewer, then pipe no more than 1 tsp filling into each one.
  5. Set the gougères upright again and return to the oven for 5-8 minutes until deep golden.
  6. Remove from the oven, leave to stand for 2-3 minutes, then serve, warning people to watch out for the hot filling.

Recipe provided by Philippa Vine, Bluebell Farmhouse Kitchen.

DHAL

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A simple, red lentil dhal is such a great complement to so many vegetable dishes – not just curries or biryanis, pakoras or bhajis, but even simple fare such as shredded, stir-fried greens and a scoop of rice. It’s a delicious way to add protein to a veg-based meal too. This easy but authentic example is based on a recipe from the wonderful Indian chef Udit Sarkhel.

Serves

Four people

Ingredients

  • 250g red lentils
  • 1 teaspoon ground turmeric
  • 3/4 teaspoon fine sea salt
  • 2 tablespoons sunflower oil
  • 1 teaspoon cumin seeds
  • 1 onion, halved and thinly sliced

TO FINISH (Optional):
A small bunch of parsley or coriander, or a couple of sprigs of mint, roughly chopped.

Method

  1. Put the lentils in a pan with 800ml cold water and bring to the boil. Skim off any scum then stir in the turmeric and salt. Lower the heat and simmer, uncovered, for about 15 minutes, stirring or whisking vigorously every now and then, until the lentils have broken down completely and you have a purée – the consistency of a thick soup or thin porridge. You can whisk in a little hot water from a just-boiled kettle if you need to thin it a bit. Keep warm in the pan.
  2. When the Dhal is just about done, heat the sunflower oil in a frying pan over a medium heat. Add the cumin seeds and fry for a couple of minutes until browned and fragrant. Add the onion and fry fairly briskly for 5–10 minutes until golden brown, even just a smidge burnt.
  3. Tip the mixture on to the hot lentils in the pan, cover and leave for 5 minutes then stir in the onions and cumin. Taste and adjust the seasoning. This is very good with coriander, parsley or mint sprinkled on top – but that’s not essential.

Labneh – Middle Eastern, Strained Yoghurt Cheese

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Ingredients

  • 1kg full fat organic yoghurt
  • 2tsp salt
  • A piece of muslin, a couple of j cloths or a clean tea towel
  • String

Optional extras:
Pepper, garlic, fresh herbs, citrus zest, toasted ground spices i.e. coriander, cumin, caraway

Method

  1. Mix the salt into the yoghurt. If you like add your choice of flavourings now, or keep it plain then add any flavours when the cheese is finished.
  2. Line a sieve set over a bowl with the cloth/towel pour the yoghurt in, tie it up with string and preferably hang it in the fridge or in a cool spot with a bowl under it for up to two days.
  3. The longer you leave the cheese the drier it will become. Once ready either eat straight away or add flavourings and store rolled into balls covered in olive oil.

Pan Fried Mackerel, Labneh, Baby Gem, Salsa Verde

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Ingredients

  • 2 mackerel fillets
  • Half a baby gem lettuce
  • 4 spears asparagus
  • 50g butter
  • 2 garlic cloves
  • 2 tbls capers
  • 2 anchovy fillets
  • 1 lemon
  • sprig chives
  • sprig flat leaf parsley
  • sprig dill
  • sprig mint
  • 100ml extra virgin olive oil
  • 2tbls labneh

Method

  1. In a searing hot pan, place a little cooking oil followed by the mackerel fillets skin side down, place a small amount of pressure with a spatula on top of the fillets to ensure the skin is flat to the pan. Turn the heat down slightly, add the baby gem lettuce and asparagus to the pan flat side down and leave to caramelize.
  2. In a bowl, chop all the herbs, one garlic glove, 1 tablespoon of capers, and half a juiced lemon, mix together and put to one side to dress the mackerel once cooked.
  3. You will notice as the fish is cooking the sides of the flesh will start to turn white, once this has reached around half way up the fish add the butter, capers, garlic and anchovy to the pan. Break the anchovy up in the hot butter with the back of a fork until it dissolves. Take the pan off the heat, add the other half of lemon juice. Turn the fish and the baby gem over and baste in the hot butter.
  4. To serve, spread the labneh on the bottom of a warm plate, with the baby gem, asparagus and mackerel on top. Finish off with a little bit of the salsa verde and some sea salt.
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