Grilled Kabeljou with Roasted Pepper Sauce and Black Olives

4 x 200 g portions filleted kabeljou

(or another linefish), skinned melted butter and olive oil 125 ml stoned black olives fresh basil for garnish

Red Pepper Sauce

2 large, plump red peppers, grilled butter

60 ml finely chopped onion

5 ml grated green ginger

30 ml finely chopped spring onion 'l2 head Roasted Garlic (page 208)

250 ml chicken or Fish Stock (page 209) 5 ml finely grated orange rind

60 ml freshly squeezed orange juice 10 ml rice vinegar

sugar, salt, milled black pepper 2 ml paprika

30 ml cream (optional)

Red Pepper Sauce: Char the peppers all over under a hot grill until the skin blisters. Enclose in a plastic bag to cool slightly, then pull off the skin, and gentlyscrape away core and seeds. Purée smoothly. (If you wish, char and peel extra peppers and store in the fridge covered in oil. Use in salads or as part of an antipasto table.)

Heat butter in a medium saucepan and gently fry the onion until translucent. Add the ginger and spring onion. Gently squeeze the roasted garlic from the skins into the pan, and cook for 3 minutes more. Stir in the stock, orange rind, orange juice and vinegar, and season with sugar, salt, pepper and paprika. Stir in the cream and red pepper purée and reheat.

Place fish on an oiled baking tray and brush liberally with melted butter and olive oil (use a good tablespoon per portion). Place under a hot grill for a few minutes to brown. Turn the fish and grill until done.

To Serve: Spoon red pepper sauce on each warm plate, place fish alongside and garnish with olives and fresh basil. Serves 4

Copper Pot's Savoury Prawn Rice

100 g butter

5 cm piece English cucumber, cut into small cubes

1 rib celery, finely chopped

i/2 red pepper, finely chopped

100 ml sliced button mushrooms 100 ml cooked corn kernels

1 tomato, blanched, peeled, seeded and finely cubed

100 g peeled prawns, well drained

on kitchen paper (weigh after shelling) 500 ml cooked rice

30 ml chopped fresh parsley

salt and milled black pepper

Melt the butter in a medium saucepan, add the cucumber, celery, red pepper, mushrooms, corn and tomato and stir-fry for 1-2 minutes (the vegetables should still be crisp).

Add the prawns, cover and cook for about 1 minute. Stir in the rice and parsley, season with salt and pepper and heat through.

Serves 4

Jake's Portuguese Rice

olive oil

1 onion, finely chopped

30 ml chopped fresh parsley 1 clove garlic, crushed

250 ml rice

15 ml tomato paste

salt and milled black pepper 375 ml water

Heat olive oil in a heavy saucepan and fry the onion until translucent.

Stir in the parsley, garlic, rice and tomato paste, season with salt and pepper, then add the water.

Cover, and simmer for about 15 minutes until the rice is cooked and all the liquid has been absorbed.

Serves 6

Bayfront Blu's Kitali Rice

butter

1 onion, diced

1 red pepper, seeded and diced

1 green pepper, seeded and diced 100 g button mushrooms, sliced salt and milled black pepper

750 ml cooked basmati or white rice

Heat butter in a medium saucepan and fry the onion until translucent. Add the red and green pepper and the mushrooms, and season with salt and pepper.

Cover and simmer for 2-3 minutes until the mushrooms are tender. Mix in the rice and heat through.

Serves 4