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I was going to do this with sardines, but the fishmonger didn’t have any. Anyway, the herring worked out perfectly, and I felt less awkward about asking for them to be filleted.


  • 6 cherry tomatoes
  • 3-4 cloves of garlic
  • olive oil
  • linguine
  • 1/2 bulb of fennel, sliced
  • 3 herring fillets, chopped into bitesize chunks
  • 1/2 lemon – zest and juice
  • parsley, finely chopped
  • rocket

Optional extras

  • a splash of white wine
  • red chilli, finely chopped, or some chilli flakes
  • toasted pine nuts
  • anchovies

First of all, roast the tomatoes and garlic with a little olive oil. This takes about 20 minutes and can be done in advance, if you’re using the oven for something else.

Cook the linguine according to the instructions on the packet.

Meanwhile slice the fennel, and fry it in a little olive oil. One it has started to caramelise, add the herring.

Add the cooked, drained linguine to the pan.

Stir in the roast tomatoes and garlic, lemon zest and juice, parsley and rocket.

I served with samphire.




This is easily the nicest meal I ate this week. It is ridiculously simple to make, but impressive, colourful and most importantly, tasty.


  • 2 trout
  • 1 1/2 inches of fresh ginger, chopped into thin matchsticks
  • 1 red chilli, de-seeded and chopped into thin matchsticks
  • 2 garlic cloves, slivered
  • 3-4 spring onions, chopped into thin matchsticks
  • coriander
  • 3  tbsp rice wine vinegar
  • 3 tbsp soy sauce
  • 1 1/2 tsp toasted sesame oil
  • 1/2 tsp sugar

Pre-heat the oven to 200C

You will need two pieces of tinfoil,  large enough to parcel up your fish, leaving enough space within for steam to circulate.

Lay your fish onto the individual pieces of tinfoil.

Make three slashes in each fish.

Scatter the chilli, ginger, garlic and most of the spring onion over and into your fish.

Whisk the rice wine vinegar, soy sauce, sesame oil and sugar together to create a dressing. Pour this over the fish.

Loosely wrap the fish into parcels. Twist together the edges of the foil, to try to prevent leaks.

Put the fishy packages onto a baking tray, and bake for 25-30 minutes.

When your fish are cooked, scatter the coriander and remaining spring onions over them as a garnish.

I served with brown rice and dressed broccoli and green beans.


Here's one I made earlier

Here's one I made earlier

Hi, my name's Helen and I live in London with my husband and two children. When I started piping the potato on my shepherd's pies, my husband suggested that it might be a good idea for me to find an outlet for my creativity, so here we are. I spend a lot of time in the kitchen, the extra twist is that I don't eat meat (I do eat fish though) and Jim, who loves meat, is always on a diet. Here are a few recipes that I have enjoyed making for my family.

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