CRISPY WHITEBAIT
w SALSA VERDE MAYONNAISE

October 30, 2014 Cle-ann

Serves 4 I Prep time 10 min I Cook time 5 min I Gluten Free I Nut Free

PROVISIONS

WHITEBAIT

400g whitebait
100g fine instant polenta

BLUE GRENADIER FILLET
W CHILLI, BLOOD ORANGE DRESSING
& BROAD BEAN SALAD

October 15, 2014 Cle-ann

Blue Grenadier Fillet with Chilli, Blood Orange Dressing and Broad Bean Salad, appeared originally in Yum. Gluten Free Magazine Oct Issue. Recipe and styling by Cle-ann, photo by Hugh Adams. — Blue Grenadier Fillet with Chilli, Blood Orange Dressing and Broad Bean Salad, appeared originally in Yum. Gluten Free Magazine Oct Issue. Recipe and styling by Cle-ann, photo by Hugh Adams.

Here is another recipe from my current spring spread in Yum. Gluten Free Magazine! It's a lovely piece of white fish with a really simple salad. A great weeknight meal that takes hardly no time to prepare and tastes delicious!

FENNEL AND BLOOD ORANGE SALAD

October 10, 2014 Cle-ann

The new Yum. Gluten Free Magazine is out now with my colourful blood orange spring recipes in it! This salad is so easy, healthy and works well with anything in season. But try this one first!

Smoked Salmon Sunrise

February 20, 2014 Cle-ann

Simple is always best. It’s really nice to use few ingredients for a dish like this because you can taste all the elements, not one overpowers the other, they are all able to shine.

I like serving hot or cold smoked salmon with scrambled eggs, but you could use whatever style of egg you wish. You could serve smoked salmon with a simple frittata for lunch, dinner, or at a picnic, complemented with a yummy green salad! There's so many ways of using this lovely ingredient, and you can even make it yourself!

For those who are unsure, cold smoked salmon is left raw and cured for about 24 hours and smoked without heat. Hot smoked salmon needs a couple of hours to cure and is cooked in the smoking process which turns out flakier and has a lighter colour.