Mushroom Salad

Ingredients
150g White Button Mushrooms (cleaned and sliced)
4 Tablespoons Virgin Olive Oil
1 Tablespoon Lemon Juice
5 Anchovy Fillets (drained and chopped)
1 Tablespoon Fresh Marjoram (chopped)
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl

The Good Bit

1. Mix the oil and lemon juice in your bowl. Drop in the sliced mushrooms and mix well until the mushrooms are coated (they'll go brown if not coated well enough and that looks ugly)
2. Stir in the anchovies then season with pepper only and then add the marjoram, stir and leave for 5 minutes.
3. Season with salt and serve (if you season with salt to early it extracts the water from the mushrooms and turns them brown, which again is a look you don't really want)

Serves 4

Caesar Salad

Ingredients
3 Slices Of Fresh Bread (cubed) (or a good farmhouse white)
1 Lettuce (roughly torn)
Parmesan (grated)
Vegetable Oil
1 Glove Garlic (crushed)
4 Anchovy Fillets (chopped)
4 Tablespoons Lemon Juice
2 Teaspoons Mustard Powder
1 Egg (yolk only)
200ml Olive Oil
Pepper

Equipment
1 Blender
1 Frying Pan
1 Garlic Press
1 Serving Bowl
Kitchen Paper

The Good Bit

1. Start by bunging the garlic, anchovies, lemon juice egg yolk and mustard powder in your blender, mix well then slowly add the olive oil until you have a thick creamy dressing, if it is too thick for you just a a splash of water, season with freshly ground black pepper.
   
2. Now heat a splash of vegetable oil in the frying pan until it is very hot, then rapidly fry off your cubes of bread until they are golden on all sides then drain on a piece of kitchen paper.
3. Now chuck your lettuce in a bowl and mix in 2 tablespoons of grated parmesan along with the dressing, when it's mixed well and ready to serve, sprinkle over the croutons and another tablespoon of parmesan.

Serves 4

Mackerel with Tomato and Olives

Ingredients
4x375g Mackerel Fillets
3 Anchovy Fillets
250g Chopped Peeled Plum Tomatoes
24 Pitted Black Olives (halved)
150ml Fish Stock
2 Tablespoons Flour
A Good Splash of Oil
1 Clove Garlic (crushed)
A Handful Fresh Parsley (chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Large Frying Pan

The Good Bit

1. Lightly flour the mackerel on both sides then set aside whilst you heat your oil in the pan, add in the garlic and anchovies and cook until it is a light brown colour, then add the fish and cook for a few minutes, turning just once.
2. Next and the tomatoes and olives and a little stock, cook for 30 minutes adding more stock from time to time, test that the fish is cooked by trying to flake it with a fork, your sauce should also be quite thick now too, season with salt and pepper and sprinkle over the parsley just before you are about to serve up (you don't want the parsley to loose it's striking green colour)
3. Serve the fish with the sauce poured over the top with some nice freshly baked bread.
   

Serves 4