Harissa salmon with wild garlic & herb couscous and roasted veg.

IMG_1528 (1)


Wild garlic is at is peak now for foraging and should be in most places over the UK in flower. I Love wild garlic and this year I have been experimenting more with it. I think people who come into my kitchen recently must be sick of smelling it, or even on me for that matter! ( Never thought about that until now! ) Also what is coming up great in my kitchen garden are the herbs. My fennel has lasted all through winter and is still going strong.


One recipe that really stood out through developing was this one on how quick it takes to prepare and cook. Plus it is super healthy.

I don’t usually buy salmon purely on its cost and sustainability but I couldn’t get Loch trout which I would have used instead. I managed to find some Scottish salmon that was MSC certified which had a lovely taste.

Combining the lovely subtle fresh flavours of the wild garlic and herbs in the couscous makes this dish so light. I didn’t overpower the salmon either, just gives it a little gentle heat against everything else. This dish is perfect for lots of occasions and especially with Easter coming up it’s a lovely alternative if you don’t want to have Lamb or any other meats. One key factor to remember…Do not overcook the Salmon then it will keep it’s lovely flavour and just flake away nicely.

I paired this up with some lovely British tomatoes that look fantastic on the dish but if Im completely honest I don’t think they go with the rest of the dish. They have a beautiful taste roasted though. So that’s your choice on whether you put them on the dish or not.




(Serves 2)


  • 2 responsilbly sourced Salmon fillets ( I used Scottish )
  • 1 tsp of dry Harissa spice mix/rub ( I use Spice Kitchen )
  • 1 tbsp of rapeseed oil
  • Sprinkle of sea salt to season. I use pink himalayan salt on mine but any good quality will do.

Wild garlic and herb Couscous:

  • 150g of Couscous ( you might even have more left over for Lunch the next day )
  • 250ml of vegetable stock ( boiling water )or enough to just cover the Couscous
  • a handful of freshly picked wild garlic leaves, stalks off, washed and finely chopped ( Chiffonade )
  • A good handful of fresh herbs finely chopped such as: Chives, mint, green fennel or fronds of, chervil and parsley. If you can’t get the fennel or chervil use a little tarragon or dill.
  • A little salt and cracked black pepper to season if needed.

Roasted vegetables:

  • 1 small red onion roughly diced
  • 1 small red pepper diced roughly
  • 1 small yellow pepper roughly diced
  • 1 stick of celery chopped roughly
  • 1 tbsp rapeseed oil
  • Small handful of lemon thyme, (if you can’t get this use normal thyme and a little lemon zest at the end of roasting)
  • Salt and cracked black pepper to season.
  • British Vittoria tomatoes on the side ( optional )




  • Preheat oven to 180c fan.
  • Place vegetables in a roasting tin/dish with the lemon thyme and place in oven for 5 minutes.
  • Place Salmon after 5 minutes in a roasting dish, smother the harissa and oil over it, season and place in the oven also for approximately 12-15 mins or when salmon is cooked.


  • Continue cooking the vegetables also.
  • Whilst these are in the oven together Pop your dry couscous into a bowl, cover with the vegetable stock and cover with cling film for 10 minutes. Leave aside.
  • At this point pop your tomatoes in the oven if you want to use them.
  • Then when all is ready in the oven, flake your couscous with a fork and will be fluffy at this point. Then add in your herbs and wild garlic, stir and leave to stand until all dished up together.
  • Serve altogether and enjoy!







Supporting our UK fish/shellfish, our Fishermen & The Crabstock Festival

For some time now I have been chatting with Andy Hunting who runs the Blog Andy’s Kitchen about the Provenance of Fish in our Country, supporting our Local fishermen and the exportation of our fish and shellfish going to such countries such as Spain and France. 

  I remember a year or two ago, I went to one of my local markets to buy some scallops for a special occasion.  Being from one of my Local markets, I assumed that they were from the UK. After doing a lovely recipe with them, myself and my partner tucked in and to our shock, they had no taste what so ever.  The next day the market was open I told them I wasn’t happy with the quality and to my horror, found out not only had they been previously frozen, but also shipped in from the USA!

  This is a subject that I am very passionate about so Andy asked me to do some recipe development work of Fresh Uk Fish and shellfish which would also include the involvement of the Crabstock festival. I shall come to that in a moment. 

   Now I Love all fish and seafood, I can eat it all the time, especially seafood so of course I was thoroughly pleased when Andy mentioned that I would be receiving a box of fish and possibly seafood/shellfish literally a day after they had been caught off our shores. I wouldn’t know what I was getting until it arrived. 
 The box was wrapped up all securely, so like a box in a box and inside was some ice packs to keep the contents fresh. I couldn’t believe the selection, here is what was inside my box:

Brown Crab ( Cock )

Spider Crab

Selection of Fish including Flat fish such as Sole and Plaice. Sea bass and Eel

  Immediately you can see how Fresh the fish is just by looking at it. 

   So first thing was to Kill and cook the Live Brown crab I had. In the Freezer he went first. 
For a Brown crab like mine which was a Cock ( Male ) I normally go by 1kg to 8-10 mins cooking time. You don’t want to over cook the crab as it needs to cool down afterwards. Once cooked and cooled down, he was prepped. 

Next job was the best bit, picking out all the meat. It is pretty much impossible to not nibble on a bit whilst doing this. Always make sure you get into ALL of the claws, including the smaller ones as that has the sweeter meat in. Now you don’t have to have fancy tools to do this. I used a Corn on the cob end holder, a thin chopstick and the thin end of a teaspoon! 

Just look at all that meat in one claw!

 Last part of using up all the crab is to then make some lovely Shellfish stock. Firstly I roast off the shells in an oven at 180c for about 15 minutes in a roasting tin turning them half way through.
  Here is what I put in my shellfish stock:


(All ingredients chopped into chunky pieces)

–  2 Carrots 
–  1 stick of Celery 
–  Half a leek
–  1 onion ( skins left on )
–  1 garlic clove bashed
–  Fennel bulb trimmings
–  1 tbsp tomato puree
–  good splash of white wine
–  some peppercorns about 10
–  1 bay leaf
–  Handful of flat leaf parsley


*  Sweat vegetables off in a Large sauce/stock pan until starting to colour, add in the Roasted Shells.

*  Cover with water, bring up to the boil and then simmer between 30 minutes – 1 hour taking off the skim on the top of the water.

*  Pass through a fine sieve and then if you are going to turn into a sauce you can then put back on the heat and reduce it down to intensify the flavour, thickness and colour.

I will be posting the different recipes what I have created from this lovely box of fish and selection of Crab over different write ups so you have that all to come.
  In the meantime, tomorrow ( July 25th 2015 ) I am off to support the Crabstock Festival in Northampton which is where the Coast comes inland and meets the Countryside. It is on all weekend and it is a chance where people can go to support our UK fishermen and be aware of eating Fish and shellfish sustainably from our shores and not shipped in from abroad.  There will be lots on including Chef demonstrations, different stalls, live music etc and it’s only £2 per adult per day! If you need more info you can go to the website here:

 If you like fish and seafood and feel strongly about this as much as I do then please come along to support it.

Recipes To be Continued… Watch this space!