Oh yeah, so the Seabass was cured using the Himalayan salt, but also some fresh thyme and garlic.  These are two key flavours from Caribbean cookery which are sometimes over looked. The curing process for the small Bass fillets was around 2 hours.

Once the Bass was cured, I decided that I wanted to crisp up the skin. The current trend is to scorch/ blowtorch the fillet. I would have done this too, but I left my blowtorch at work. I'm sure the result would have been better. I am still going to try this version too. I feel that the result would be more consistent on a larger scale too. But I can't really complain about a fillet of fish cooked in loads of butter! 

The other flavour I wanted to bring to this dish in particular, was Turmeric.  Another significant flavour of Bajan cookery. Also a personal favourite. I noticed some Samphire in the supermarket earlier and thought i'd try cooking it with a little chilli and the aforementioned turmeric. To be honest, I thought the flavour was lost in ther natural saltiness of the Samphire. I really need a second opinion on this. One downside to working from home I suppose.
Sometimes you just need a second set of professional taste buds.

Here is how the wild boar ended up. I braised it in wine, garlic, fennel, herbs for several hours. Then shredded it.
I saved the cooking liquor/juices along with the onions from the roasting tray. Crushed them with some chopped tomatoes and added some green peppercorns  and some basil to make the sauce.
Thus creating my ragu of wild boar. Very meaty. Very delicious. Finished with flat leaf parsley and Pecorino cheese.
​

Here is a new vegan classic which was inspired by those news headlines about the Cauliflower Steaks. Although it was quite amusing to watch how this all played out in the media. I was curious to know how difficult it was to be able to slice a cauliflower into a steak. Turns out, it was not difficult at all. You just need a quality, sharp knife and a very fresh vegetable.
I did need to slice the cauliflower quite think. Once cut, I brushed it with some Harissa paste and a little extra sea salt. Then laid it on some parchment paper and roasted it in a hot oven 200 degrees Celsius, until tender.  Should take 5 to 6 minutes.
This was served at the pub with Israeli giant couscous which had been cooked in a light vegetable stock, drained, seasoned and mixed with some roasted carrot, peppers and sun-blushed tomatoes.
You can see on my Instagram post that I also served it with a roasted red onion.  This dish had no sauce, but the onion brought a little moisture to the dish. 
​

Here is a dish which I am very proud of. It always goes down well at the pub and  is very simple to prepare.
The Skate wing is marinated in a mix of Turmeric, fennel seeds, garam masala, garlic, fresh chilli, fresh ginger, dried corainder, cumin seeds and fresh coriander.
Now, I know not every home will have all these spices and ingredients, or maybe you do, but have never used them. I can say that just using a general curry powder seasoning will work as well.

• Trim the skate wings to your preference. rub them with the spices and a little olive oil. 
• Leave to marinade in a fridge for a couple of hours
• When you are ready to cook the wings, I start by searing them quite aggressively in a pan with some butter/ghee. Then transferring then to an ovenproof dish and roasting them 
• the oven should be set to 200c. A 300g wing will take around 5 minutes.
• This is a dish which will go great with salad, Bombay potatoes or just some plain rice.
• Once you remove it from the oven, you can check that its cooked by how easily the middle joint bone comes away.
• Skate does not keep very well, so it's always a good idea to cook it on the day of purchase.
• Any questions, please get in touch. Leave a comment below and i'll get back to you.  

Here is my latest cheesecake. My mother in law had booked a table at the Greyhound to celebrate her birthday with some of her friends...27 of them to be more accurate. 
​Anyway, she had initially requested a honeycomb cheesecake. But I was already running out of time so I recalled a tuck shop cheesecake I had made earlier in the year.
​It was made in a similar way to this one but had an assortment of sweets and chocolate set in ganache on top of a baked cheesecake.
​So, to the recipe... This is my standard Cheesecake mix which is:

• ​800g Cream cheese at room temperature
• 100ml double cream (Whipped)
• 300g caster sugar
• 4 eggs

​This is all whisked together. adding the cream last.
​The biscuit base is made by pressing a mix of crushed digestive biscuits and melted, unsalted butter. For this single cheesecake will take 75g butter with 400g crushed biscuits.
​Allow this to rest for a bit before pouring in the filling and baking at 190°c 
​It'll be done when there is a gentle wobble in the centre of the cheesecake.
Take it out of the oven and sprinkle a load of crushed up Crunchie Bars on top. Do this before it cools. The heat will melt the chocolate.
​That should be it. 
​I am writing this recipe from memory so feel free to message me if you encounter any problems.