Blackened Fish (or Chicken)

Since I have eschewed meat, I've been eating predominantly fish.  Hardly a hardship I hear you cry, especially when the fish I buy is usually some gorgeous (ethically sourced) bit of wild fish, such as sea trout, or halibut.  But still, fish several times a week can become a little bit uninspiring.  In Antigua I spotted a blackened flying fish burger, with a brioche bun, and a spiced remoulade - I think I must have eaten it three or four times in the remaining days before I had to fly home.

Chicken Casserole with Fennel, Lemon, Garlic and Mushrooms

I've no idea where this idea came from, as I'd originally intended to make a chicken chasseur.   When I opened the fridge though, I had an excellent head of fennel, amazing lemons, some beautiful pink garlic and some of my new favourite king oyster mushrooms. It reminded me of one of my absolute favourite summer lunches - finely sliced fennel, served with a garlic and lemon dressing, and seared chicken breasts which have been marinated in garlic and lemon juice.  I think it just seemed logical to give it a go...

Fettuccini with lardons and chestnuts...

I came across this great little recipe by Angela Hartnett, in the Guardian...  Angela comes form an Italian family, and often talks about the dishes she learnt at her Nonna's side...  As well as running Murano's, she is working with Luke Holder, Head Chef at Limewood Hotel on a new venture showcasing New Forest produce.