My cooking changes. Out go the braises, even if the temperature dictates. They will, of course, be back as soon as I go out for a while and remember quite how cold it is.
But for now – light salads paired with good sourdough, a Thai-style mackerel dish, poached fruit with natural yogurt and one of my new favourites – ceviche.
The technique of ‘cooking’ fish is believed to come from South or Central America. It’s one of those lovely ideas lost in the mists of time. Peru is one spot cited most often. It’s lip-smackingly fresh, sharp from limes, fiery from chillies and ultra-healthy.
There are few dishes you’ll eat and feel so virtuous afterwards. There are plenty of variations you can make at home – changing the fish, the herbs, the citrus – but one golden rule – buy the freshest fish you can from a fishmonger!
Click here for my recipe for sea bass ceviche