Sunday Magazine – May 26, 2019

44 S MAGAZINE ★ 26 MAY 2019

Reader of fer

● until smooth. Add the tamari,

maple syrup, lime and coriander

and blitz again until it’s as smooth

as possible, then taste. Add

more sour (lime), sweet (maple

syrup) and salt (tamari) to balance

the flavour.

● Line a sieve with muslin (or a

paper towel) and set it over a large

jug. Pour the broth through the

sieve, pressing or squeezing to

extract as much liquid as possible.

● Spiralise or shred the daikon

(mooli) and place it in a large

bowl of iced water for 5 minutes

to crisp up. Gather all the

other ingredients ready to build

the bowls.

● Lift out the daikon, then pat it

with kitchen towel to absorb as

much water as possible. Divide

the daikon between 2 large,

shallow bowls. Slowly pour the

broth (give it a stir if it has

separated) around the daikon into

the base of the bowls. Arrange the

mushrooms, sweet potato and

shallot crisps over the top, scatter

with the herbs, and finish each

with a lime wedge.

Cioppino, fisherman’s stew

Serves: 4

Preparation time: 25 minutes

Cooking time: 40 minutes

1 tbsp olive oil

1 tbsp unsalted butter

2 onions, diced

1 fennel bulb, diced (fronds

reserved and core discarded)

Sea salt and freshly ground

black pepper

2 garlic cloves, sliced

2 fresh bay leaves

½ tsp sweet smoked paprika, plus

extra to serve

100ml (3½fl oz) white wine

250g (9oz) ripe tomatoes, roughly

chopped

250ml (8½fl oz) fresh fish stock

4×100g (3½oz) fresh hake fillets

(or any other firm white fish)

8 raw tiger prawns

150g (5oz) mussels, cleaned

and any open shells discarded

Lemon juice, to taste (optional),

plus wedges

A handful of chopped flat-leaf

parsley

● Heat the oil and butter in a

large sauté pan or casserole dish

over a medium-low heat, add the

onions and fennel with a good

pinch of salt and sweat for 5

minutes (don’t season again until

you’ve added the seafood as it

may be salty in itself). Add the

garlic and bay leaves and sweat

for another 15-20 minutes, stirring

regularly, until everything is soft,

translucent and turning golden.

● Add the paprika and fry for

1 more minute, then add the wine

and simmer for 2-4 minutes to

bubble off the alcohol.

Season to taste

Put a twist on mealtimes with

this Cooks Professional salt

and pepper mill set. Set the

mills to coarse or fine and

grind at the touch of a button.

To buy for £12.99, plus £3.95

UK mainland p&p (£5.95,

Northern Ireland), call 0871

664 2451 and quote 92828.

Calls cost 12p a minute plus

your network access charge.

Rhubarb, strawberry

Cioppino, fisherman’s stew and oat crumble