Use a very sharp carving knife to cut it into very thin slices.Arrange the salad leaves in wide-rimmed bowls, then fold the slices of beef into cone shapes and pile them on top of the salad leaves.Scatter over the cherry tomatoes, red onion slices and blue cheese. Add a good drizzle of the raspberry-infused olive oil, then season to taste and serve.. Ever since Gallagher and his brothers were paid with a couple of pounds of mussels for a small repair job that they did on a fisherman’s boat he has loved this variety of seafood This is the exact recipe he prepared that day. He says that there is nothing better than a steaming bowl of mussel soup after a day by the docks. Tip in the mussels and cover for 10-15 seconds, then pour over the wine and 300ml of water.

Add a few white peppercorns if you’ve got them, then cover and cook, shaking the pan every now and then, for five minutes or until all the mussels have opened. Discard any that stay closed.Tip the mussels into a colander set over a large bowl and then pass the cooking liquid once more through a fine sieve, and reserve. When the mussels are cool enough to handle, remove the mussel meats from their shells and reserve, discarding the shells.Heat a pan Add one tablespoon of the olive oil and then add the onion. Cook for a few minutes until softened, then pour in the reserved cooking liquid and bring to the boil. Season to taste.Add the beans, mussels and tomatoes and just warm through. Ladle into warmed wide-rimmed bowls, scatter over the coriander and drizzle over the remaining olive oil Serve immediately.. In Norway, this simple dish is usually made with Jarlsberg or Gouda, but Andreas has also made it with Parmesan or Gruyere This dish goes well with meat or poultry.

This dish goes well with meat or poultry.
2 tablespoons unsalted butter 4-5 red onions, cut into 1/2-inch slices 4 garlic cloves, sliced 1 bay leaf 5 black peppercorns 2-3 whole cloves fine sea salt 1 sheet puff pastry (thawed if frozen) 1 cup grated Jarlsberg, Gouda, Parmesan or Gruyere cheese 2 teaspoons fresh thyme leavesHeat the butter in a large skillet over medium-high heat. Add the onions, garlic, bay leaf, peppercorns and cloves, and reduce the heat to medium-low. Cook for about 20 minutes, or until the onions are soft but not brown. Season with salt to taste.Preheat the oven to 400F.Line a medium-size ovenproof dish with puff pastry.

Remove the cloves, peppercorns and bay leaf from the onions and discard.Place the onions in the dish and add the grated cheese and one teaspoon of thyme. Bake in the oven on the lowest rack for 15 minutes, or until golden brown Just before serving, sprinkle on the rest of the thyme.. In this elegant dish, the cod is coloured by turmeric and saffron, flavoured with lemongrass and chilli powder and accompanied by a sweet-and-sour pomegranate-mango salad Serve with a green salad. Serve with a green salad.
4 x 1/2lb cod steaks, skin on 1 tablespoon salt 2 teaspoons chilli powder 2 stalks lemongrass, quartered lengthwise 1 teaspoon turmeric A pinch of saffron threads or saffron powder 2 pomegranates 2 ripe mangoes, peeled, pitted and cut into 1-inch chunks 2 tablespoons finely chopped shallots 1 tablespoon brandy or fresh lemon juice 1 tablespoon finely chopped fresh cilantro Preheat the oven to 400FSoak the fish in ice water for 15-20 minutes, or place it in a colander in the sink under cold running water for 15-20 minutes Pat dry with paper towels. Rub with salt and chilli powder.Crisscross the lemongrass stalks on a baking pan, making a rack for the fish Place the fish on top of the lemongrass.

Rub the right side of each steak with turmeric and the left side with saffron, so one half is bright yellow, the other orange-red. Roast for 10-12 minutes, until the flesh flakes easily.Meanwhile, cut each pomegranate in half and remove the juicy seeds. In a large bowl combine the pomegranate seeds, mangoes, shallots, brandy and cilantro.Divide the pomegranate-mango salad among four plates. Using a large spatula, place the fish on top, being careful to not let it fall apart discard the lemongrass, and then serve..