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Hi.

Welcome to Desert Island Dishes. The official website for the weekly podcast where chef Margie Broadhead talks to a special guest about their life with food.

Here you will find conversations with a whole range of different people discussing their Desert Island Dishes.

The act of sharing one’s favourite dishes is both deeply personal and fascinating. Margie is able to reveal a different side to the guest being interviewed and find out about much more than the dishes that have shaped their lives.

We will find out about their favourite childhood dishes, the dishes they eat the most often, and the dishes that mean the most to them. Of course we will also discover what their last dish would be before being cast off to the desert island. 

Each week Margie will select one of the guest's Desert Island Dishes to use as inspiration to create a recipe around. There are already lots of delicious recipes for you to look through and to inspire your cooking.

Enjoy! x

TEMPURA COD WITH SWEET POTATO FRIES & MINTED PEAS (FISH & CHIPS) INSPIRED BY STRUAN ROBERTSON

TEMPURA COD WITH SWEET POTATO FRIES & MINTED PEAS (FISH & CHIPS) INSPIRED BY STRUAN ROBERTSON

Struan chose fish and chips as the Desert Island Dish that most reminds him of his childhood. And my goodness what a delicious choice. Food is, for so many people so much more than just about the food itself. Food is all about memory and context and that's why I love asking these questions so much. You can be eating the best meal in the world, but if you are bored by the people you are with then the food just doesn't have the impact that perhaps it could if you were sitting there with a great friend, catching up and setting the world to rights.

Struan talked about eating fish and chips with his dad in front of the TV, having just been to the fish and chip shop or on holiday, sitting on a bench in front of the sea. We know that food is so evocative of memory and perhaps none more so than fish and chips. Often eaten by the sea, on Summer holidays, you can almost feel the wind on your cheeks and feel that crunch of sea salt in your hair at just the mention of the words fish and chips. You are instantly transported to licking salty fingers with a smudge of grease on your cheek, dunking chips in ketchup and fighting over mushy peas.

Just the smell of Malt vinegar can transport me back to the fish and chip shop in Devon where we spent every Summer of my childhood. We would tootle up the estuary on my dad's boat eager for the food awaiting us. A squabble would no doubt break out along the way and dead arms and Chinese burns would ensue. But then we would sit, all huddled together watching the setting Summer sun and merrily stuffing our faces as we chatted and laughed.

I actually currently have a problem. It's a first world problem, but a problem nonetheless. There is a fish and chip shop at the end of my road. (Pause for dramatic effect). But the thing is, every time, every single time I venture outdoors I am hit by the warm and welcoming scent of malt vinegar and crispy chips. Like a siren call, they cry out to me. Sure, I could go in. But it would be a slippery slope. I know myself too well to know that I cannot be trusted to go in. One trip will turn into two, two will turn into daily visits and before I know it I will know the names of the owners children and will be inviting him to my wedding. I have a solution, in case you're interested. I simply take a deep breath before I leave the house, and refuse to catch the eye of the chips until I am safely passed and all I can smell is car exhausts and the general odour of the city. Only then am I safe. 

Struan said his order would always be the same; large cod, large chips and curry sauce. Struan vetoed the battered sausage (which is what I always used to order). Having seen his order, I'm not sure he would entirely approve of today's recipe. My train of thought went like this; I cannot compete with the chippy down the road. As Struan said, fish and chips is a great leveller, because whilst you get fancy ones and less fancy ones, as long as they have fresh fish, proper batter and well cooked chips, there isn't much to separate them. It's ingredients led cooking at it's best.

So I thought instead I would do a recipe for the kind of fish and chips I do actually regularly make at home. I love tempura batter, which is light and crispy and I think is beautiful on the cod. Sweet potato chips are not the same as potato chips. It would be weird to argue otherwise, but I do find them a bit lighter, and easier on the old stomach and they do taste great. The minted peas is one of my favourite things and of course we have to have tartare sauce. So this is very much not traditional fish and chips, nor should it replace it, but it is delicious and very easy to make at home should you so wish.

Don't be put off by the long list of ingredients, it's all far simpler than it looks.

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Serves 2

2 fillets of cod (I like cutting them each into two)

vegetable oil for frying

2 sweet potatoes

salt and pepper

tiny pinch smoked paprika

1 tbsp olive oil

For the pea puree:

200g peas

1 large tbsp greek yoghurt

salt and pepper

few leaves of mint

squeeze of lemon

For the tartare sauce:

4 tablespoons of greek yoghurt

1 tablespoon chopped gherkins

1 tsp chopped capers

1/4 lemon zest

1/2 tsp chopped parsley

salt and pepper

For the tempura:

150g plain flour

100g corn flour

10g baking powder

approx 1 cup ice cold sparkling water - add a little at a time just until the batter coats your finger.Much like goldilocks, not too thick, not too runny.

Method

First things first. Preheat the oven to 200ºC/400ºF/gas 6.

Wash, and chop your sweet potatoes into wedges or chip shapes. Put some baking paper in the pan, and whack on the sweet potato chips. Drizzle with olive oil, salt and pepper and a little paprika if you like. Mix it all together and then roast them in the oven for 35 - 40 minutes until golden. 

For the pea puree, simply cook the peas until soft and then pop into a blender with the yoghurt, lemon and mint. Season well.

For the tartare sauce just mix the yoghurt, capers, gherkins, parsley and lemon together. Season well.

For the cod. In a deep pan, pour the vegetable oil and turn the heat up. Once night and hot, mix the ingredients for the tempura together and then gently coat the cod in the batter. Fry the cod for a few minutes on each side until the batter is lovely and golden.

Serve all together with a wedge of lemon. So delicious, even without the newspaper wrapping paper.

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EASY BAKED MUSHROOM RISOTTO INSPIRED BY LAURA JANE WILLIAMS

EASY BAKED MUSHROOM RISOTTO INSPIRED BY LAURA JANE WILLIAMS

TOMATO, CHICKPEA & SPINACH CURRY INSPIRED BY MS MARMITE LOVER

TOMATO, CHICKPEA & SPINACH CURRY INSPIRED BY MS MARMITE LOVER