Recipes

The Monkfish & lime Marmalade. 2 (225g) fillets monkfish 2 tablespoons Naked Jam’s lime marmalade 1 tablespoon chopped root ginger 1 tablespoon dark soy sauce 1 tablespoon rapeseed oil  Place the monkfish onto tin foil. In a bowl, whisk together the lime marmalade, root ginger and soy sauce. Pour the marinade over the fish and with another sheet of tin foil, fold the edges to form a parcel. Place in the fridge for 30 minutes to marinate. Preheat the oven to 180 C / Gas 4. Grease a shallow baking dish with the rapeseed oil.  Transfer the fish and marinade...

I only found out only recently it belongs to the Brassica family and although not a cauliflower, it does belong in the leaf vegetable section of plants! Alongside asparagus, seakale, and even bamboo shoots. It’s believed to be derived from a wild Siberian species and it is documented that it may even be a hybrid origin. (So my dad tells me) Although a vegetable it is used like a fruit. It’s almost always cooked with sugar especially used in pies, crumbles and even made into wine. But best of all it makes great tasting jam. It’s February and it feels...