The Times Magazine - UK (2022-02-19)

38 The Times Magazine

little oil. Spread on the yoghurt; place the fish

on top. Sprinkle with pomegranate and zest.

Fold in the bottom of the wrap and roll tightly.

SPAGHETTI WITH SQUID, SAGE

AND GARLIC

Serves 4

• 2 small squid with ink


• 1 pack spaghetti


• 3 tbsp olive oil


• 2 cloves garlic, crushed


• 4 sage leaves


• 250ml fish stock


• 1 small sachet of squid ink

1. Clean the squid by holding the body and the
   tentacles and pulling apart. Cut the tentacles
   just below the eye. Burst the ink sac above the
   eye with the point of a knife and reserve; you
   only need ½ tsp. Put your fingers inside the
   body and remove the plastic-looking bone.
   Rub off the skin on the outside of the squid
   and remove the fins at the top of the body.
   Slice the squid open and wash thoroughly.
   All of this can be done by a good fishmonger.


2. Shred the squid lengthways into fine strips
   and chop the tentacles into pieces. Cook the
   spaghetti in a pan of salted water for a couple
   of minutes less than the packet instructions.


3. Meanwhile heat the oil in another pan, add
   the garlic and cook gently. Add the squid, fry
   for a few more minutes, then add the sage and
   stock. Add the al dente spaghetti and stir in
   the ink: you want it grey, not black. Cook until
   the liquid is boiled down into a sauce that
   coats the pasta. Toss before serving. n

For Seafood at Home visit therockfish.co.uk

• 1 green chilli, finely sliced


• Half small red onion, finely sliced top to tail


• 6 cherry tomatoes, quartered


• Zest and juice of 1 lemon


• 2 tbsp pomegranate seeds

1. Mix together the spices, salt and oil. Rub
   into the skin and flesh of each fillet, then cut
   each fillet in half lengthways. Heat the grill
   and place the fish skin-side up under the grill
   until it crisps and bubbles, about 5-6 minutes.


2. Meanwhile, mix the yoghurt with the garlic
   and season with salt. Toast the wraps then
   place them on a plate. Spread the yoghurt in a
   circle that covers about two thirds of the wrap.


3. Mix the cabbage with the dill, chilli, onion
   and tomatoes; dress with lemon juice and a

CRISPY SEA BREAM SHAWARMA

Serves 2

• Pinch of chilli flakes


• Pinch of cumin


• Pinch of ground cardamon


• Pinch of ground cinnamon


• Pinch of paprika


• Pinch of white pepper and salt


• 1 tbsp olive oil


• 2 sea bream fillets


• 4 tbsp thick Greek-style yoghurt


• 1 garlic clove, grated


• 2 wraps


• 75g white cabbage, finely sliced


• 1 small bunch of dill

Eat!

MITCH TONKS