Entertaining at Home

3 Meanwhile, set a large frying pan on a high heat and add the butter. When it melts and starts to foam, add the sliced mushrooms, season with salt and pepper and cook, stirring frequently, for 3–4 minutes or until lightly golden.

4 Place half of the potatoes in a layer in the single pie dish or individual dishes, followed by a layer of the sautéed mushrooms then the fish (one portion per dish if using individual dishes). Add the cucumber and leeks, season with salt and pepper, then top with a final layer of potato slices, and season again with salt and pepper.

5 Divide the cream between each dish, or if making a large pie then pour all the cream in the one dish — it should come about halfway up the layered ingredients. Finally, sprinkle each dish (or the single large dish) with the grated cheese.

6 Bake in the oven for 15–20 minutes for individual pies or 20–30 minutes for a single large one, until the top is golden and bubbling, by which point the fish should be cooked all the way through. Serve hot and bubbling.

Tagliatelle with smoked salmon and avocado (#ulink_8f3ac020-8c0f-5a5a-9a8a-a57b5dd3d58b)

Rich and velvety, this simple dish is easy to throw together, yet with the avocado and smoked salmon it retains a degree of luxury. It should be served immediately as the avocado will quickly brown.

SERVES 6

600g (1lb 5oz) dried tagliatelle

25g (1oz) butter

50ml (2fl oz) olive oil

2 cloves of garlic, peeled and crushed or finely grated

3 tbsp chopped herbs, such as chives, tarragon or basil

300g (11oz) smoked salmon, cut into 1cm (½in) pieces

Salt and ground black pepper

1 tbsp cream cheese

2 ripe avocados, peeled, stones removed and flesh diced

Juice of ½ lemon

1 Cook the tagliatelle following the instructions on the packet.

2 While the pasta is cooking, place a saucepan on a medium heat and add the butter and olive oil. When the butter has melted, add the garlic and cook for 2 minutes, then add the herbs and smoked salmon, season with salt and pepper and cook for a further minute.

3 Remove from the heat and stir in the cream cheese, followed by the diced avocado. Drain the pasta and toss with the smoked salmon mixture, squeeze over the lemon juice, taste for seasoning and serve immediately.

Clams marinara (#ulink_e729b612-229e-5286-a881-8aea00f51cba)

This clam dish is great rustic Spanish food for casual entertaining. Serve it as a tapa or in a big bowl in the centre of the table, letting your guests help themselves. Make sure you have lots of crusty white bread to mop up all the delicious juices. You can make this with paprika (sweet or hot) or you can use chopped parsley instead. I like to use sweet smoked paprika.

SERVES AT LEAST 6

1.5kg (3lb 5oz) fresh clams

Salt

5 tbsp olive oil

1 onion, peeled and chopped

4 cloves of garlic, peeled and finely chopped

2 tbsp plain flour

2 tsp sweet smoked paprika

250ml (9fl oz) dry white wine

3 tbsp chopped parsley (optional)

Squeeze of lemon juice (optional)

1 First wash the clams by placing them in a bowl of cold water with a good pinch of salt and leaving them for 10 minutes, so that they release any remaining sand. Drain in a colander or sieve and sort through them, discarding any shells that are open and which don’t close when tapped on a worktop.

2 Pour the olive oil into a large, heavy-based saucepan on a medium heat, add the onion and garlic and cook for 6–7 minutes or until nearly soft and slightly golden.

3 Add the flour and the paprika and stir for 30 seconds, mixing them in with the oil. Pour in the wine, stirring to remove any lumps from the flour, then tip in the clams, cover with a lid and cook for 3–4 minutes over a medium heat or until they have opened (discarding any that don’t).

4 Stir in half the parsley (if using) and taste the sauce for seasoning, adding a little lemon juice if necessary. Serve in a big wide bowl with the remaining parsley over the top and some good crusty white bread to mop up all the delicious juices.

Crab bisque (#ulink_4ce4d998-a7ac-5ffb-9d8e-46bcdb8a8d81)

A bisque is a gorgeous rich creamy soup made using fish, shellfish or meat. This crab bisque is fab — the sweetness of the crab meat is lightened ever so slightly by the tomatoes and ginger. You can either buy cooked crab meat or to cook your own (see below). Serve the soup as a starter or for lunch with crusty bread.

SERVES AT LEAST 6

50g (2oz) butter

1 onion (about 200g/7oz), peeled and chopped

Salt and ground black pepper

400g (14oz) cooked crab meat from 2 medium–large crabs (white and brown meat if possible)

100ml (3½fl oz) dry white wine

2 tsp peeled and finely chopped root ginger

600ml (1 pint) Crab or Prawn/Shrimp Stock (see opposite) or fish stock

200g (7oz) chopped fresh or tinned tomatoes

100ml (3½fl oz) single or regular cream

1 Melt the butter in a large saucepan on a medium heat, then add the onion with some salt and pepper and cook for 6–8 minutes or until the onion is softened but not browned.