For the haddock and glazed tomato with coriander:
• 10g butter • 1 tomato, halved • 2T balsamic vinegar • 2 haddock fillets (or kippers) • fresh coriander
In a frying pan, gently heat the butter until it begins to brown. Sear the tomato halves and add half the balsamic vinegar.Turn the tomatoes over, continue to cook and add the remaining balsamic vinegar. Remove from the pan and set aside. Cook the haddock (or kippers) according to the packet instructions. Serve the fish on top of the glazed tomato and garnish with fresh coriander.
For the Virgin Mary:
• ice • 2 small cans tomato juice • 1/4t Worcestershire sauce • 1/4t Tabasco sauce • salt and pepper • fresh coriander • 2 celery sticks • black pepper
Fill each glass with ice. Mix tomato juice, Worcestershire sauce, Tabasco sauce and salt and pepper together, and pour over the ice. Sprinkle with a few sprigs of fresh coriander and serve with the celery as a swizzle stick. Season with a grinding of fresh black pepper. Serves 2
This recipe was originally published in the February 2010 issue of House and Leisure.