ST201905

Serves 4–6

4–6 whole perch*, gutted and

cleaned

2–3 lemons, sliced

Fresh thyme

Fresh tarragon

Butter

Sea salt and white pepper, to season

Cook’s note: If perch doesn’t

appeal, this recipe would work just

as well using whole rainbow trout

or other freshwater fish, although

you may need to adjust the grilling

time to suit the size of the fish.

1 Let the fish rest at room temperature

for 20–30 mins.

2 Stuff the cavities with lemon slices,

herbs and butter. Season inside and

out with sea salt and white pepper.

3 Oil a barbecue fish basket or the

grill of your barbecue and cook

the fish for 8–10 mins on each side.

Serve immediately.

Grilled fish

with herbs & lemon

FISH PLUS BARBECUE

PLUS OUTDOOR EATING

EQUALS BLISS

Flowery potatosalad

A GREAT USE OFTHE

NEW CROP THATLOOKS

PRETTY, TOO

Serves 4–6

15-18 cooked new potatoes(Jersey

Royals come to mind)

250g baby leaf greens

150g sugar snaps, cut lengthways

Handful of pea shoots

Redcloverflowers(orchiveflowers)

100gwholeroastedhazelnuts

fortheherbdressing

10g fresh basil leaves

10g fresh flat-leaf parsleyleaves

Juice of 1 lemon & zest of ½

100ml extra virgin olive oil

2 garlic cloves, minced

2 tsp honey

1 For the dressing, pulse all the

ingredients in a processorfor1 min.

2 Put all the salad ingredientsin a

serving bowl and drizzle withtheherb

dressing just before serving.»

GATHERING