Charleigh's Birthday Meal - Main

Sea Bass, Chorizo, Mussels, Jersey Royals (Serves 8)


5 Fillets of Sea Bass

1 Rings of Chorizo

2 Tins of Goof Quality Tomatoes

2 tsp Smoked Paprika

6 Cloves Garlic whole, unpeeled

4 Sprigs of Rosemary

Glass of Good Quality White Wine

500g Mussels (preferably dived rather than farmed)

50mls Olive Oil

500g Jersey Royal Potatoes  

300g Samphire

24 Spears of Baby Asparagus

Several Blue Vein Nasturtium Leaves


For the Chorizo and Tomato Sauce:

Dice a whole Ring of Chorizo

Add 50mls of Olive Oil to a pan and heat on medium heat

Add the Chorizo and fry until the oil turns a deep red colour

Now add 2 whole cloves of garlic and a sprig of rosemary and cook for a further 2 minutes

Discard Rosemary and Garlic

Remove Chorizo which at this point should be hard and crunchy and reserve for garnish

Add two tins of good quality tinned tomatoes and emulsify with the chorizo oil

Add to this 2 tsp Smoked Paprika and season to taste.

Heat a separate saucepan and add the wine

Immediately add the mussels and cover with lid

Steam for approx 3-4 minutes and once mussels have opened add half the tomato sauce to the pan and coat the mussels

For the Roasted Jersey Royals:

Par Boil Potatoes for 10 minutes until soft

Drain and cool

Heat Olive Oil in a roasting tray big enough to contain all the potatoes in one layer, or split them into two trays at 200C

Once the oil is hot add the Potatoes, remaining Garlic Cloves and Rosemary sprigs

Roast for 40 minutes, basting and turning occasionally

For the Asparagus:

Blanch until al dente

Shock in a bowl of ice water.

This can be done in advance

When ready to serve melt small amount of butter in a pan and heat until it reaches beurre noisette and add asparagus until heated through

For the samphire:

Blanch in boiling water for 30 seconds

Shock in ice water

Again this can be done in advance

When ready to serve add to the same pan as the Asparagus and browned butter

For the Fish:

Heat Olive Oil in two pans on a medium heat

Season fish and add to the pan skin side down – it is important at this stage that the pan is hot enough that laying the fish down causes it to crackle.

Cook fish skin side down until the flesh turns from translucent to white ¾ of the way up the fish

Add small knob of butter and squeeze of lemon juice at this point

Immediately turn the fish over to reveal crisp skin and take off the heat.

Leave to cook flesh for 30 seconds before serving immediately

To plate:

Add spoonful of sauce to bottom of plate and form a circle

Add three roasted New Potatoes to edge of circle to form a triangle

Lie Fish against one Potato to give height

Arrange Asparagus and Samphire

Add Mussels

Add Chorizo Crackling

Add Nasturtium Leaves

Charleigh's Birthday Meal - Starter

Mushroom, Sundried Tomato, Rocket, Chevre & Balsamic


14 Large Flat Mushrooms (Portabello etc)

Pre prepared Garlic

Balsamic Vinegar

Stuffing ingredients:

Large Jar Sundried Tomatoes

500g French Goats Cheese

1 Bag of Rocket

1 Bottle Balsamic Glaze

Extra Virgin Olive Oil



Remove Stalk from Mushrooms and peel

Lay Mushrooms on a Roasting tray

Drizzle with Extra Virgin Olive Oil, Garlic, Balsamic and Seasoning

Roast in an oven at 180 for approx 20-30 mins or until Mushrooms are cooked

Meanwhile prepare the stuffing by combining the ingredients making sure to scrunch together in your hands to create a malleable mix

Once mushrooms are cooked remove from oven and cool

When cooled stuff the mushrooms by adding a handful of stuffing and packing it on top of the mushroom.

All of the above can be done in advance and stored in the fridge

To serve:

Heat Mushrooms in Oven for 20 minutes at 180C

Dress Rocket with Glug of Extra Virgen Olive Oil, juice of 1 lemon and salt

Drizzle Balsamic Glaze on Plate

Place Mushroom in the centre and top with seasoned Rocket