Blackened cod has become most famous as the signature dish of upmarket sushi restaurant Nobu. It is incredibly easy to make at home. The black cod itself can be bought from Japanese supermarkets (such as Atariya, www.atariya.co.uk), but if you cannot source it, you could use very thick cod fillets or even sea bass.
Unlike crepes Suzette or peach Melba, this ice cream is not named after any one person (so apologies if you feel your name has been taken in vain). Rather, it is my attempt to find a new name for a summery ice cream of strawberries and rosewater.
It's not altogether irrelevant though - titles of food dishes are important triggers for tickling the tastebuds.
This is a great summer soup, ideal for an al fresco lunch, as a canapé in shot glasses or a fun picnic idea. For a picnic, take it chilled in a thermos flask with the basil oil separate. Serve in clear glasses and add a drop of basil oil just before serving.
It is not summer yet. In fact, it's been raining for more than a week, and another week - the one in which, I presume, we'll be introduced to our new mosquito overlords - is promised. It's almost like summer looked at New York and said, "pbbbblt!"
But I know it's coming, because strawberries appeared at the Greenmarkets (a New York farmers' market) last week.
Rice Krispies make a tasty coating for fish, and I like to make these finger-sized goujons as they can be prepared quickly and can be easily cooked from frozen. Another good coating to try is crushed cornflakes. Simply cut the fish into strips, coat in seasoned flour, lightly beaten egg and then crushed cornflakes, and sauté until golden and cooked through.
This recipe is based on one my mother regularly made which was always a huge hit. A true Provençal pissaladière includes anchovies and sweet, sticky caramelised onions. The onions are hard not to love, but anchovies are not everyone's cup of tea. So here the salty contrast is provided by goat's cheese and olives.