Hake

1. Clean and cut the hake into 4 nice 70g portions. Season with salt.
2. Place onto greaseproof paper and then onto a tray. Drizzle with olive oil
3. Bake at 150C for 8-10 minutes.
4. Remove from the oven and serve!

Romantic Tomato Sauce

1. Cut the tomatoes into half and place into a bowl. Add the tomato juice, smoked maldon, start anise and piquillo peppers. Leave for 30 minutes to macerate.  (This is to enhance the flavour)
2. In a medium sized pan, add a splash of olive oil and add the shallots and fennel. Sweat down over a medium heat with a lid until they are just cooked, no colour.
3. Add the roast garlic, pernod and white wine and reduce by ¾ until the alcohol starts to coat the vegetables
4. Add the macerated tomato mix to the pan, bring to the boil, once boiled place into a blender and blend until smooth.
5. Pass through a fine sieve and check the seasoning.

Semi Dried House Tomatoes

1. Cut the tomatoes in half and place into a bowl. Add the garlic, lime juice, lemon juice , olive oil and season generously with salt.
2. Leave to macerate for 30 minutes
3. Place the tomatoes onto a tray, skin side down and put into the oven for 90C for 1 hour 30 minutes.
4. Remove and leave to cool.
5. Good to store in a small amount of olive oil in the fridge.

Basil Oil

1. Place all the ingredients into a blender and blend until smooth.
2. Hang in a tammy cloth until all the oil has dripped clear.

Basil Crunch

1. Mix the ingredients together and season with salt.