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Fish in Spicy Tomato Sauce (4)

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A recipe from Messina, Sicily, which I found in Rachel Roddy’s ” Two Kitchen’s” . It is traditionally made with swordfish but cod, bream and hake also work well. Serve with bread to mop up the juices , or with rice, couscous or plain boiled potatoes.

Airport Potatoes (4)

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This is a new recipe I have for potatoes from Jill Dupleix who was the Times Cook for many years. I love her recipes because they are mostly simple and don’t require ingredients that are hard to source. This is based on a meal she ate at Rome Airport, hence the name. It can be served as a side or a main course.