Marcus Everyday

Chargrilled Mackerel, Pickled Onions and Salsa Verde

There is not much that beats freshly caught mackerel that has been lightly chargrilled on the barbecue or on a griddle pan. The quick pickled onions are a great, speedy, addition to the dish, giving it extra texture and acidity, and will keep happily in the fridge for up to 2 weeks. I like to serve the mackerel with some steamed new potatoes and a peppery rocket salad.

SERVES: 4 | PREP TIME: ABOUT 15 MINUTES, PLUS SOAKING AND PICKLING | COOKING TIME: 5–10 MINUTES

1 tbsp vegetable oil

8 mackerel fillets, pin-boned, skin scored

sea salt and freshly ground black pepper

FOR THE QUICK PICKLED ONIONS

2 small red onions, sliced into 3mm-thick rings

100ml pickled gherkin liquid

2 tbsp caper brine

100ml white wine vinegar

4 tbsp honey

1 tbsp onion seeds

FOR THE SALSA VERDE

2 heaped tbsp finely chopped tarragon leaves

¼ bunch of flat-leaf parsley, leaves picked

20g drained capers in brine

grated zest and juice of 1 lemon

125ml extra virgin olive oil

1 To make the pickled onions, separate the onion rings from each other and place them in a bowl of cold water. Leave to soak for 10 minutes, then drain and transfer to a shallow heatproof dish. Place all other ingredients for the pickled onions in a small saucepan and bring to the boil. Pour the hot pickle mix over the onions and cover the dish with clingfilm. Set aside.

2 To make the salsa verde, put all the ingredients in a mini food processor or blender and pulse until you have a chunky sauce. Add salt to taste and set aside.

3 If using a barbecue, preheat it until hot. If using a griddle pan, place it over high heat until almost smoking. Brush the vegetable oil onto the mackerel fillets, on both sides. Season the skin side with salt and pepper and place on the hot barbecue or griddle, skin-side down, for 2 minutes (in batches if you’re using a griddle pan). Season the flesh side then carefully turn the fillets over and cook for a further 2–3 minutes.

4 Serve immediately, with a good dollop of the salsa verde and the pickled onions.

MARCUS’ TIP:

Salsa verde literally translates as ‘green sauce’. This is the traditional Italian version, but you can use the same quantities of different herbs, such as coriander, mint or lemon balm, to create delicious sauces depending upon what’s in your fridge or herb pots.

Green Chilli Salsa Cod with Roast Potato and Almond Salad

Weekday suppers are all about meals that are delicious, but time friendly. In some ways, these ingredients shouldn’t go together – cod is classically English, roast potatoes too, but then the salsa and the almond salad hail from somewhere quite different – but it’s my job to be daring. Cod is a meaty fish and can carry all of those elements brilliantly, working a treat with the salsa, which brings a lovely, spicy freshness to this rich dish, balancing it well.

SERVES: 4 | PREP TIME: 15 MINUTES | COOKING TIME: 35 MINUTES

2 tbsp olive oil

4 skinless cod fillets (about 150g each)

sea salt and freshly ground black pepper

FOR THE GREEN CHILLI SALSA

grated zest and juice of 1 lime

1 garlic clove, finely grated

1 small green chilli, deseeded and roughly chopped

2 tbsp rice wine vinegar

2 tbsp chopped coriander leaves, plus 2 tbsp for the potato salad

2 tbsp chopped mint leaves

60ml olive oil

FOR THE ROAST POTATO AND ALMOND SALAD

500g small potatoes, scrubbed

4 tbsp olive oil

100g almonds

75g good-quality mayonnaise

1 Preheat the oven to 210°C/190°C fan/gas 7.

2 First, cook the potatoes. Toss them in the olive oil and season with salt and pepper. Place in a large roasting tray and bake in the oven for 25 minutes. Add the almonds and bake for a further 8–10 minutes, until the potatoes are cooked and the almonds are toasted.

3 To make the salsa, blend all the ingredients together in a small food processor, or in a jug or bowl with a stick blender, until smooth. Season to taste with salt and pepper.

4 Heat the 2 tablespoons of olive oil for the fish in a large non-stick frying pan over medium heat. Season the cod fillets with salt and pepper on each side then place them in the hot oil. Cook for 3–4 minutes until golden brown, then gently flip them over and cook for a further 3–4 minutes to brown the other side, until the fish is cooked through. Remove the pan from the heat and add the green chilli salsa to the pan, spooning it over the fish. Leave to rest for 2 minutes.

5 To serve, mix the 2 tablespoons of coriander for the salad into the mayonnaise along with 2 tablespoons of cold water to thin it down to drizzling consistency. Roughly chop the almonds. Combine the warm roasted potatoes with the chopped, roasted almonds, place on a large serving dish and drizzle with the mayonnaise. Finish with a generous twist of black pepper.

6 Serve the salad immediately, alongside the fish.

Baked Haddock with Lentils, Basil and Mascarpone

This dish is a comforting one-pot wonder, as well as being extremely easy to make. Just serve it with some green vegetables on the side, such as broccoli or kale, and you have a complete meal ready to go. You can use cod or hake instead of haddock, too – whichever is available to you (it’s useful to keep fish fillets in the freezer for dishes like this). You can also use pre-cooked lentils.

SERVES: 4 | PREP TIME: 10 MINUTES | COOKING TIME: 50 MINUTES

4 skinless, boneless haddock fillets (about 150g each)

4 tbsp rock salt

2 tbsp vegetable oil

2 onions, thinly sliced

1 garlic clove, crushed

1 tsp sweet smoked paprika

2 tbsp tomato purée

250ml tomato juice

600ml good-quality chicken or vegetable stock

250g puy lentils, well rinsed

1 tbsp olive oil

100g mascarpone

2 tbsp milk

grated zest of ½ lemon

½ bunch of basil, leaves picked

sea salt and freshly ground black pepper

1 Cover the haddock fillets with the rock salt and refrigerate for 10 minutes, then rinse the salt off under cold running water and pat the fish dry with kitchen paper. Set aside.

2 Preheat the oven to 200°C/180°C fan/gas 6.

3 Heat the vegetable oil in a large casserole dish over medium heat. Add the sliced onions, season well with salt and pepper and cook for about 10 minutes, until soft, then add the garlic and cook for a further 3 minutes. Stir in the smoked paprika, followed by the tomato purée. Cook for 1 minute, then mix in the tomato juice and stock. Season again with salt and pepper and bring to the boil. Add the lentils, mix well, cover the casserole dish with a lid, or foil, and place in the oven for 20 minutes, stirring after 10 minutes.

4 Remove the casserole from the oven. Remove the lid or foil and place the salted haddock fillets into the lentils, pressing them down with a spoon so they are almost submerged. Drizzle the olive oil on top of the fillets. Pop the lid, or foil, back on top and return the casserole to the oven for 10 minutes. Remove from the oven and leave to rest for a further 5 minutes, covered, until the fish has cooked through.

5 Place the mascarpone in a bowl with the milk, lemon zest and a pinch each of salt and pepper and whisk until smooth. Dollop on top of the fish and lentils. Pop the casserole back in the oven for 2 minutes then serve, sprinkled with the basil leaves.

MARCUS’ TIP:

Salting white fish with rock salt seasons the fish right the way through, while also removing some of the water content. Leave the salt on the fish for maximum 10 minutes, before rinsing it off (5 minutes for thinner fish).

Thai Chicken Salad

I am sure everyone has their own version of their favourite Thai chicken salad. This is mine. I really enjoy the freshness of the lime and coriander, and the savoury richness that the toasted peanuts add. My kids love the noodles, but not too much heat, so I tend to scatter extra chilli on top of mine after serving. To maximise the flavour, I suggest marinating the chicken breasts the night before, though you can skip this step (or marinate for a shorter time) if you’re in a hurry.

SERVES: 4 | PREP TIME: 20 MINUTES, PLUS MARINATING | COOKING TIME: 15 MINUTES, PLUS RESTING

3 boneless, skinless chicken breasts

100g unsalted peanuts, roughly chopped

200g rice noodles

2 medium carrots, peeled and cut into thin strips

1 cucumber, cut into thin strips

200g beansprouts

½ bunch of coriander, leaves picked

¼ bunch of mint, leaves picked

red chillies, sliced, to serve (optional)

FOR THE MARINADE

4 tbsp coconut cream

1 tsp red curry paste

1 tsp white miso paste

FOR THE DRESSING

100ml rice wine vinegar

25g palm sugar, grated, or soft brown sugar

50ml fish sauce

100ml toasted sesame oil

2 tbsp tamarind paste

2 lemongrass stalks, tough outer layers removed, inner layers grated with a fine or Microplane grater

4cm piece of fresh ginger, peeled and grated with a fine or Microplane grater

2 tbsp peanut butter

grated zest and juice of 1 lime

1 Whisk together the marinade ingredients in a small bowl. Put the chicken breasts in a dish, coat them in the marinade and refrigerate for at least an hour (ideally overnight).

2 Preheat the oven to 220°C/200°C fan/gas 7.

3 Lay a sheet of foil on your work surface. Place the marinated chicken on top then gather the foil around it. Place the foil package on a baking tray and bake in the oven for 15 minutes. Put the peanuts on a separate baking tray and roast in the oven for 5–7 minutes. Remove the nuts and chicken and allow the chicken to cool in the foil for 20 minutes, then unwrap and slice.

4 Place the rice noodles in a large heatproof bowl and bring a kettleful of water to the boil. Cover the noodles in the boiling water and leave to sit for 10 minutes.

5 Blitz all the dressing ingredients together in a blender, or in a jug using a stick blender.

6 Drain the noodles and place them in a large bowl. Add the carrots, cucumber and beansprouts and mix well. Arrange on a large serving platter then top with the chicken and the dressing. Finish with the coriander, mint and peanuts (and sliced chillies, to taste, if using).

MARCUS’ TIP:

Make a double batch of the dressing and keep it in a jar in the fridge for up to 2 days. It is great to have on hand for coleslaw or a quick vegetable stir-fry.

Chicken, Leek and Wholegrain Mustard Potato Pie

This is a great dish when you need something substantial and warming for supper during the week. Use leftover cooked chicken from a Sunday roast instead of the chicken legs, if you’ve got it. The mashed potato and mustard sauce can be made ahead, and it can be assembled in advance, too. See my mashed potato masterclass for the ultimate pie topping.

SERVES: 4–6 | PREP TIME: 25 MINUTES, PLUS COOLING | COOKING TIME: 50 MINUTES

4 chicken legs, or 4 ready-roasted chicken legs

2 tbsp butter (plus an extra 2 tbsp if using uncooked chicken)

4 leeks, thinly sliced into 5mm-thick rounds and rinsed

100ml good-quality chicken stock

100g Cheddar cheese, grated (optional)

sea salt and freshly ground black pepper

FOR THE MASHED POTATO

400g King Edward potatoes (or other floury variety), peeled and cut into large equal-sized chunks

50g butter, melted

75–100ml warm milk

pinch of table salt

2 egg yolks

FOR THE WHOLEGRAIN MUSTARD SAUCE

60g butter

60g plain flour

300ml milk

200ml good-quality chicken stock

1 tbsp Dijon mustard

2 tbsp wholegrain mustard

1 Preheat the oven to 220°C/200°C fan/gas 7.

2 If using uncooked chicken legs, lay a sheet of foil on your work surface. Place the chicken legs, 2 tablespoons of the butter and a generous pinch of salt and pepper on top then gather the foil around it. Place the package on a baking tray and bake for 25–30 minutes. Remove from the oven and allow to cool in the foil for 20 minutes, then unwrap and roughly shred the chicken, discarding the bones and skin. If you are using ready-roasted chicken legs, do the same with those.

3 Melt the remaining butter in a large frying pan, add the leeks, season generously with salt and pepper and cook for about 5 minutes over medium heat until they start to wilt, then add the chicken stock and simmer for 3–4 minutes until the leeks are almost cooked through.

4 Put the potatoes for the mash in a saucepan of salted water and bring to the boil. Simmer for around 20 minutes, until tender, then drain well, return to the pan off the heat and mash with the melted butter and milk until smooth. Add the table salt and egg yolks and mix well.

5 To make the wholegrain mustard sauce, melt the butter in a medium saucepan and when it starts bubbling whisk in the flour. Cook for 30 seconds, stirring, then gradually whisk in the milk and stock, a little at a time. When all the milk and stock have been added, bring the sauce to a gentle simmer and cook for 5 minutes, whisking regularly to prevent it catching on the bottom of the pan. Remove from the heat, add both mustards and season with sea salt. Add the chicken and leeks and mix well.

6 Pour the chicken and leek mix into a casserole dish or deep pie dish (about 26cm). Top with the mashed potato, smoothing it over, then fluff up the surface with a fork, and sprinkle over the grated cheese (if using). Bake in the oven for 15–20 minutes until lightly golden on top and bubbling, remove from the oven and serve.

Chicken, Split Pea and Kale Curry

There often seems to be a jar of split peas lurking in the back of store cupboards, and this is a great recipe to get the most out of them. They add a lovely richness to this nutritious curry, and also help bulk it out. I prefer to use chicken legs or thighs in a curry, rather than chicken breast, as the fat content makes them a bit more flavoursome, and stops them drying out as chicken breasts can tend to do.

SERVES: 4 | PREP TIME: 15 MINUTES | COOKING TIME: 55 MINUTES

4 tbsp vegetable oil

4 boneless, skinless chicken thighs, diced into large chunks

200g kale, thick stems removed and leaves roughly chopped

180g yellow split peas, rinsed well under cold running water

1 × 400ml tin coconut milk

sea salt

steamed rice, to serve

FOR THE SPICE BASE

2 onions, halved and sliced

3 garlic cloves, peeled and finely grated (use a Microplane if you have one)

4cm piece of fresh ginger, peeled and finely grated (use a Microplane if you have one)

8cm piece of fresh turmeric, peeled and finely grated (or 1 tbsp ground turmeric)

1 green chilli, finely diced

2 bay leaves

12 green cardamom pods, bashed well

1 tsp ground cinnamon

1 tbsp cumin seeds

1 tbsp black mustard seeds

1 Heat half the vegetable oil in a large frying pan over medium-high heat. Season the chicken pieces with salt and pepper then fry them in the hot oil for around 5 minutes. Once browned, but not cooked through, remove them from the pan and set aside. Return the pan to the heat and turn the heat up to high. Add the kale and fry for 3–4 minutes until browned, then set aside.

2 Heat the remaining vegetable oil in a large saucepan over medium heat. Add all the ingredients for the spice base, season with a little salt and cook for 5 minutes, until fragrant.

3 Add 300ml warm water and the split peas, stirring well. Cover with a lid and simmer gently over low heat for 20 minutes, stirring regularly.

4 Mix in the coconut milk then add the browned chicken and simmer for a further 15 minutes, covered.

5 Mix in the kale and cook for a further 5 minutes, covered.

6 Remove from the heat, discard the cardamom pods and bay leaves and serve with steamed rice.

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