Fakebait (sustainable alternative to whitebait)!

I miss eating whitebait (seeing as it's just about the least sustainable seafood dish on the planet).
So here's my solution: FakeBait! Strips of sardines  coated in seasoned flour (plain flour, polenta, cayenne, smoked paprika, salt and pepper), shallow fried and served on top of spaghetti in tomato sauce, squeeze of lemon over it.
Allow one good size herring per person. Once filleted, open flat and pop the backbone out. The smaller bones you just crunch.
Season the flour according to taste - sardines have a robust flavour, so feel free to be generous with the cayenne pepper and smoked paprika. I use salt with dried seaweed in it for extra essence of ocean.
You could also serve with tartare sauce, a salsa verde, or oven dried tomatoes and a bit of salad. And possibly some dry West country cider.

Fishcakes

A great way to use up leftover mash!

Or make the mash beforehand and chill it.

Serves two

500g floury potatoes
1 small onion or shallot, finely sliced lengthways (almost like thin matchsticks)
handful of capers, chopped
handful of parsley
1 clove garlic
10g butter
splash of milk
Salt and white pepper

1 small can tuna, or any handy cooked fish

Vegetable oil

Make the mash - peel and quarter the potatoes, and simmer them with a clove of garlic. When done, drain and let steam for ten minutes or so, then push through a ricer into a warm pan containing the butter and milk. Add salt, pepper and the parsley, mix well, and leave to cool.

Fry the onion, and mix in a bowl with the tuna and chopped capers. Add the cooled mashed potato, mix well, and with floured hands, shape into little cakes.

Fry the cakes for five minutes each side in a good couple of lugs of vegetable in a medium-hot pan. Don't be tempted to move them or they'll break up. Turn once, carefully. Serve with a bit of sweet chilli sauce and mixed salad.

Puy lentil shepherd's pie

It's still cold out there (and wet and windy!), so winter warmers remain on the menu. This one's vegetarian if you omit the Worcestershire sauce, or use a veggie alternative.

Serves 3

For the filling:
200g Puy lentils, soaked in cold water for an hour
400ml vegetable stock
2 medium onions or shallots, diced
2 cloves garlic, crushed
1 carrot, diced
2 large tomatoes, diced
1 tbs tomato puree
Splash of Worcestershire sauce
Pinch each of dried sage and dried thyme
Big splash of ale or bitter
1 tbs sunflower or rapeseed oil

For the topping:
500g Maris piper or similar potatoes, peeled and quartered (or smaller still if they're big ones)
20g unsalted butter
Splash of milk
2 spring onions, finely chopped
Small handful frozen peas
Salt and white pepper to taste
Small handful of strong cheddar
Butter to dot on top before baking

Boil the potatoes in a large pan of salted water. When tender, empty into a colander and leave for 10 minutes for some of the moisture to steam off.
Warm the butter and milk in a pan, then push the potato through a ricer into the pan. Mix in the spring onions, peas and seasoning. Set aside.

Meanwhile, heat some oil in a pan, then add the onions/shallots and carrots. Cook until the onion starts to soften, then add the splash of beer. When the beer has mostly evaporated, add the tomatoes. Mix in, then add the drained lentils, tomato puree and herbs. Coat the lentils in the onion mixture, then add the stock and Worcestershire sauce (if using). Cook covered for five minutes, then uncover and simmer gently for 15-20 minutes until the lentils are soft and the liquid reduced by half.

When the lentils are tender, tip the filling into a buttered oven dish, and top with the mashed potato. Dot with butter on top, and bake in a preheated oven at 180c for about 25 minutes.

Serve with seasonal greens, or salad with a zingy lemon dressing. And more of the ale that went in the filling.

Pizze Bianche

Bored of pizza margerita?  Try one without a tomato base. This pizza uses creme fraiche instead, which makes it feel lighter.

Serves two

For the dough:
110g plain flour
110g strong white bread flour
pinch of sea salt
a few lugs of olive oil
150ml warm water
4g quick yeast
half tsp of sugar

For the topping:
2 or 3 tbs of half fat creme fraiche
Whatever fresh herbs are to hand (marjoram, basil etc)
A couple of sliced tomatoes
1 tbs of capers
1 small shallot, thinly sliced
Small handful of hard-type mozzarella cheese, cubed
 plus whatever else you fancy - in the one in the picture I used some chunks of leftover roasted squash and some grilled peppers

To make the dough, sift the flour into a large mixing bowl. Add the salt and some olive oil, then mix together. Make a well.
For the yeast mixture, add the sugar to the warm water in a bowl and stir. Sprinkle in the yeast and stir, then leave for a few minutes until it starts to activate.
Once the yeast is ready, pour it gradually into the well in the flour, folding it in until it's all incorporated. Keep stirring the dough mixture with a fork until it comes together, then switch to hands, kneading it until it's smooth and elastic (if it gets too sticky, drizzle a bit of olive oil around the bowl). This will take five or ten minutes. Cut a cross on top, and cover. Leave to prove for about an hour.
Pre-heat your oven (and pizza stone) as hot as it will get.
When proved, knock back the dough and work it on a floured surface, or toss between your hands until it's thin and roughly pizza shaped. Carefully transfer to the pre-heated pizza stone, then add the topping.
Spoon on the creme fraiche, then sprinkle the other ingredients on top. Bake for about 15 minutes or until it looks done!

Cut in half or into slices and serve with a mixed salad.

Grilled sardines with samphire salsa verde

...following on from the samphire salsa verde post earlier, here's a serving suggestion!

Flatten out your sardines, slash the skin a few times, season well with salt and black pepper, and put them under a hot grill for 3-4 minutes.
Arrange a circle of salad leaves on each plate, and in the middle, scatter some garlic croutons dotted with spoonfuls of the salsa. Place the grilled sardines ontop of the croutons and dot the last of the salsa on top. Squeeze over some lemon juice and you're done!

Samphire salsa verde

This is a great accompaniment to fish. Try it with grilled Cornish sardines!

Handful of fresh samphire
A few cornichons or pickled gherkins
Tablespoon of chopped mint or lemon mint
Tablespoon of chopped fresh parsley
Plenty of freshly ground black pepper
A few capers
A big dash of cider vinegar, or white wine vinegar
A couple of lugs of olive oil

Either chop everything by hand or use a mixer. Check for seasoning - there's no need to add salt, as the samphire is really salty. If you're using ordinary mint, you might want a squeeze of lemon juice. Make it a couple of hours before you need it and let the flavours mingle in the fridge.

Cocoa shortbread

This rustic-yet-sophisticated chocolate shortbread works well (possibly best) with ice cream. It's quite crumbly, with a light texture, and the cocoa powder gives at an after-dinner feel. Or just have it with your morning coffee if you can't wait til then.

Makes about 10 pieces (depending on how you cut it up)

150g plain flour
50g caster sugar (plus extra for sprinkling)
120g unsalted butter
25g cocoa powder
pinch of salt

Preheat your oven to 150C.
In a bowl, mix the flour, sugar, cocoa and pinch of salt. Rub in the butter, then combine into a smooth dough.
Place the dough on a non-stick baking sheet and roll out to about 8mm thick. Prick all over with a fork, and bake in the oven for about 30 minutes.
Sprinkle with the extra sugar and cut up whilst still warm and pliable before allowing to cool.

Prawn, samphire and roasted pepper pasta salad

A summertime supper dish. I love samphire (or 'Hampshire', as predictive text prefers) with fish, with all its salty, mineral flavours. You can eat it raw, but it's also really nice just quickly steamed.

Serves two

Handful of samphire
200g raw prawns
A roasted sweet red pepper, cut into chunks
Cherry tomatoes, halved
Pasta, cooked and cooled
Handful of rocket

For the dressing:
Juice of half a lemon, olive oil, sea salt

Steam the samphire and prawns together for just a few minutes, until the prawns are done. Meanwhile, toss all the other ingredients together with half the dressing. When the prawns and samphire are done, add them to the dish and drizzle over the rest of the dressing.

New look, new format!

I've redesigned the Raw Prawn a bit. Got a posh new header thing, courtesy of Stewart Harris Designs.
And I'm going to post recipes in a less formal way - that way I can post stuff even if I can't remember what quantities I used (I never measure anything unless baking). So I'll post up the general idea of a dish - I'm sure you can work it out...

Spiced sweet potato wedges

An ideal accompaniment to the baked haddock and spinach dish below!

Serves two

2 medium sized sweet potatoes, cut in half then twice lengthwise, to get about six wedges out of each potato

A couple of lugs of groundnut oil

For the spice rub:
2 tsp fenugreek
1 tsp black peppercorns
1 tsp smoked paprika
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp mustard seeds
pinch cayene pepper
1 clove garlic, finely chopped
Pinch Maldon sea salt

Parboil the potato wedges for ten minutes or so until just cooked. Set aside.
Meanwhile, put all the spice rub ingredients in a mortar and pound with a pestle until well crushed.
In a baking tray, put the cooked sweet potatoes, the oil and spice mix. Rub them all over until well coated with the oil and the spices, then bake at 200C for 25 minutes or so until crispy.