Ingredients

Method

1 clove garlic, Peeled

Preheat the oven to 200 degree Celsius. Put the garlic and onion in a food processor, and process until finely chopped. Tear the parsley and rocket into small pieces. Add to the onion mixture and process until coarsely chopped. Add the lemon juice and most of the oil, and process until thoroughly mixed. Season well. Heat the remaining oil with butter in a frying pan until very hot. Add the seasoned cod, skin side down, and cook for about 5 minutes, over a very high heat, until the skin is browned. Turn the fish over and transfer to a heatproof dish. Cook in the oven for 5 to10 minutes or until cooked through. Serve each fish topped with a spoonful of salsa verde.

1 small onion peeled and halved

2 tbsp fresh parsley 

1 cup fresh rocket 

Juice of ½ lemon 

200 ml olive oil 

4 thick cod fillets 

1 knob butter

Note: The salsa verde can be made in advance and chilled. It will keep up to a week in the fridge. Serve at room temperature. Serves four.

Ingredients

Method

400 gm black grapes, deseeded and halved

Grease a cake tin, 24 cm in diameter, with butter and sprinkle with flour. Preheat the oven to 190 degree C. Beat together the butter, icing sugar, vanilla sugar, lemon peel and a little cinnamon, until the mixtureis creamy. Separate the eggs and gradually stir the egg yolks into the mixture. whisk the egg whites with sugar to form a creamy snow. Add first the azelnuts to the cake mixture, then fold in the egg whites, followed by the flour and grapes. Pour the mixture into the cake tin. Smooth the surface and bake in the preheated oven on the middle shelf for about 35 minutes. Decorate with meringue and green grapes.

120 gm icing sugar

Peel of 1 untreated lemon, grated

120 gm sugar

360 gm hazelnuts, ground

160 gm butter

1 packet vanilla sugar

6 eggs

60 gm flour 

Plus Cinnamon, Butter, Flour.

Note: Serves four.

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