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Sag Aloo


Sag Aloo is one of my favourite Indian Sides, and goes well with every curry I know!

Originally served with
Monkfish Curry.

Sag Aloo




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Potato and Spinach Patties


These spinach and potato patties are delicious as standalone nibbles, or to provide a bit of crunch and texture with a curry.

Simple to make and so much cheaper than the shops!

Originally served with a
Monkfish Curry.

Onion Bhajis



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Monkfish Curry, Potato and Spinach Patties, Sag Aloo and Onion Bhajis


A full blown Indian inspired meal. The monkfish curry is aromatic and does not overwhelm the beautiful fish.

The sides can all be made in advance, and heated when needed. The sides make a great mid week snack Happy

Monkfish Curry



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Sole Meuniere


There is a rule in skydiving, that whenever you experience a first or even mutter the word; whether a new canopy, new aeroplane, new discipline of jump - then you must buy a case of beer at the end of the day.

I really like this rule, as it brings people of different levels and groups together at the end of a fun packed day to chat and relax over a drink or two. It also marks a stepping stone in your skydiving career.

You may wonder what relevance this has to Sole Meuniere. Well, all I can says is parallel’s exist - let me explain. My “first” experience of this dish was as a young teenager on holiday in France with my family. As I have mentioned previously, every summer we would go away for 2-3 weeks doing the Eurocamp thing - OK, I am probably showing my age!

Anyway, I digress. Like the first time I ordered Trout Almodine (Trout with Almonds) or Les Ailes de Raie (Skate Wings), I can still recall with vivid recollection the first mouthful of each dish and exact ambience and setting within the restaurant. It is like being back in the old ramparts of Marseilles, Leon, Reimes experiencing the dish for the first time. (Eating out was a rare and memorable occasion). What is similar between the two events is the way it sticks in the mind, the passing of an event - first time eating a flat fish, first wing suit jump etc. All shine as moments in life that we never forget. To this day, I remember my Mother explaining how there were four fillets, and to work from the centre out. (Needless to say, I still recall a mouth full of bones as I scavenged every last morsel of fish from the slightly mangled remains!).

I love the lemon zingy, salty, nutty buerre noisette sauce that harmonises so well with the delicate flavours of the lemon sole.

I served this with some simple wilted spinach and some lightly crushed new potatoes. A wonderful spring/summer evening dish.

Being a gym freak, the quantity of butter in this dish is quite breathtaking. However, once in a while, a few extra hours in the gym are totally worthwhile! It would be criminal to not pamper such a delicious fish!

Those who are observant will see *blush* I slightly burned the shallot - watch out for the residual heat of the pan when you add them!

Sole Meuniere : Close Up

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