Vera Cook Shop

Process of cooking by dry heat, especially in some kind of oven. It is probably the oldest cooking method. Bakery products, which include bread, rolls, cookies, pies, pastries, and muffins, are usually prepared from flour or meal derived from some form of grain.

Ingredients
600 g Jersey royal potatoes
1 bunch of spring onions
1 bunch of fresh flat-leaf parsley
200 g quality chorizo
2 lemons
extra virgin olive oil
4 mackerel fillets, from sustainable sources

Method
Bring a large pan of salted water to the boil. Wash your potatoes and halve any larger ones. Place them in the boiling water, bring back to the boil then cook for 12 to 15 minutes, or until cooked through.
Trim and finely slice the spring onions, then pick and finely chop the parsley.

Chop the chorizo into small chunks and place in a cold pan on a medium heat and fry till the fat renders out and the pieces are lovely and crispy.
Spoon the chorizo into a large bowl and give the pan a wipe. Add the spring onions and parsley to the bowl with the chorizo.
When the potatoes are done, drain in a colander, leave to steam dry, then add to the bowl with the chorizo. Squeeze in the juice of 1 lemon and pour in a good lug of extra virgin olive oil. Season well with salt and pepper, and toss to combine.

Put your chorizo pan back on a high medium high heat. Season the mackerel with sea salt and black pepper, then place skin-side down in the hot pan. Fry for about 8 minutes then turn over and cook for a further 2 minutes.
Serve the mackerel and chorizo with the remaining lemon, cut into wedges for squeezing over, and the potato salad

ingredients
cup (50g) walnut halves

1 tbsp honey

2 tbsp pomegranate molasses

1 tbsp lemon juice

2 tsp Dijon mustard

1/4 cup (60ml) extra virgin olive oil

180g pkt Lemnos haloumi, cut in half lengthways and thinly sliced

1 bunch rocket, leaves coarsely torn

50g baby spinach leaves

1 pomegranate, seeded

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Step 1
Preheat oven to 180C. Line a baking tray with baking paper. Scatter walnuts
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over the tray and drizzle with honey. Bake for 5-7 minutes or until walnuts caramelize. Remove from oven and set aside to cool.
Step 2
Combine the pomegranate molasses, lemon juice, mustard and 2 tbs oil in a screw-top jar and shake until well combined. Season with salt and pepper.
Step 3
Heat the remaining 2tbs oil in a large frying pan over high heat. Add the haloumi; cook, turning, for 2 minutes or until golden brown and heated through. Remove from heat.
Step 4
Combine rocket and spinach in a large bowl. Drizzle with dressing and gently toss to combine. Arrange on serving plates. Top with haloumi and walnuts and sprinkle with pomegranate seeds. Serve immediately.