Edible Excitement

Whilst the nation spends more time in their kitchen than ever before, we wanted to share a few of our favourites from across Mayfair and Belgravia that are putting together some immense cooking classes and recipes that will have you have you reaching for the spatula.


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The Athenian, Elizabeth Street, Belgravia

The experts in Greek delicacies, The Athenian will bring their favourite recipes to life on their Instagram channels each Saturday evening. This Saturday, Tim Vasilakis will be showing you how to create the famed Athenian chicken gyros in your own kitchen. Tune in at 7pm on Saturday 2 May on their Instagram channel to get involved.


Wild By Tart, Eccleston Yards

Though the restaurant might be closed, Wild By Tart founders Jemima and Lucy are still spreading excitement through food. Big flavours and seasonal foods are always at the heart of a recipe, and here they share one of their favourite recipes for you to recreate at home.

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Sea bass with a Spring Marinade

Ingredients:
2 Sea bass (or any white fish) – filleted
For the Marinade:
One bunch of Sorrel (substitute for spinach)
One bunch of parsley
Small bunch of basil
2 tsp capers
4 anchovies
A glug of sherry vinegar
1 tbsp Dijon mustard
½ lemon zest
2 garlic cloves
Olive oil
Salt and pepper
For the Greens:
Large bunch of sorrel, roughly chopped
Asparagus spears, woody ends cut off and spears sliced in half lengthways
Samphire (optional)
1 garlic clove, sliced
1 chilli, finely chopped
knob of butter
a little lemon
Salt and pepper
 
Method

To start, first make the marinade by whizzing together all the ingredients in a food processor until it reaches a chunky consistency. Place your filleted fish in an oven proof dish then spoon over the marinade, rub on both sides and leave to the side for 10 minutes (or in the fridge for up to 2 hours).

Heat the oven to 190C, place the fish in the oven for 12-15 minutes or until fully cooked.
In the meantime, heat a pan with the butter and add the garlic and chilli. Sauté for a minute or so then add the samphire, sorrel and asparagus spears. Cook for another minute and then take off the heat. Serve the fish with the sautéed greens, new potatoes and a homemade mayonnaise and voila! A simple yet delicious restaurant-style meal.