Fried cod with fennel mash & vine tomatoes

For ➍
4 cod fillets
500 g vine tomatoes
2 thick tomatoes
2 fennel tubes*, in small pieces
800 g potatoes, in pieces
1 onion, chopped
2 cloves of garlic, chopped
3 tbs butter
50 cl olive oil
2 tbs olive oil
1 ts thyme dried
2 bay leaves
pepper & amp; salt

Drop the thick tomatoes in boiling water for 10 s and then cool them in cold water. Peel them. Cut into pieces and spoon the seeds out. Mix together with 5 cl olive oil and half of the garlic. Season with pepper and salt.
Heat 2 tbs of olive oil in a cooking pot and fry the pieces of fennel ± 5 m over a low heat. * / **
Add the onion, the rest of the garlic, the thyme, the bay leaves and the potatoes. Add water until everything is covered and bring it to the boil. Cook for 20 m. **
Meanwhile, melt 2 tbs of butter in a frying pan and fry the cod fillets for 5 m. Season with salt and pepper and carefully turn the cod fillets over. Add the vine tomatoes to the fish and let everything cook for 5 m.
2 m before the end, add the mixed tomatoes to the frying pan to heat up.
Drain the fennel and the potatoes. Remove the bay leaves and puree together with 1 tbs of butter. Season with pepper and salt.
Divide the fennel mash over the plates and place the pieces of cod on it. Finish with the tomato sauce and a vine of tomatoes.

* Replace the fennel mash with a ready-made potato gratin with tomatoes and mozzarella.
* Boil the potatoes separately. Stew the onion and fennel with the herbs separately until soft (15-20 m). Mix the potatoes with the fennel and mash.

Cinnamon-braised lamb shanks

For ➍
4 cm piece of ginger
4 garlic cloves
100 g golden raisins
1 tbs ground cinnamon
2 red chillies
2 ts ground coriander
20 cl natural yogurt
6 lamb shanks
groundnut or vegetable oil
1 cinnamon stick
2 star anise
1 bay leaf
8 shallots
50 cl chicken stock
sea salt & freshly ground black pepper

Peel and roughly chop the garlic and ginger. Blitz along with the raisins, ground cinnamon, chillies and ground coriander in a food processor. Add the yogurt, and a good pinch of salt and pepper and pulse until just mixed. Make incisions in the lamb shanks and place in a bowl. Rub the marinade into the meat, cover and marinate for a few h or even for a day if possible.
When you are ready to cook the meat, peel and finely slice the shallots. Add a drizzle of groundnut oil to a deep, heavy-based casserole - large enough to hold all the shanks, and fry the cinnamon stick, star anise and bay leaf for a minute. Add the shallots, then turn the heat right down and sauté for 10 m until soft and sticky. Spoon the mixture into a bowl and leave to one side.
Drizzle in a little more oil and turn up the heat. Brown the lamb shanks in batches, reserving any marinade left in the bowl. When the meat is brown on all sides, return it all to the pan with the softened shallots and any reserved marinade. Pour in the chicken stock and bring to the boil. Carefully cover with foil, then cook over a low heat for 3 h, turning the shanks regularly and adding more stock if it gets too dry. The lamb should be tender and falling off the bone.
Remove the shanks from the pan and cover with tinfoil to keep warm. Turn up the heat and let the sauce bubble away for around 10 m until you have a lovely, thick sauce.
Return the lamb shanks to the pot and serve. Perfect with mashed potato or creamed cauliflower and greens, or even steaming basmati rice.

Jerusalem artichoke in skin

For ➍
8 large Jerusalem artichokes
sunflower oil
2 cloves garlic
2 juniper berries
2 bay leaves
4 branches thyme
2 cloves
2 star anise
young thyme branches

Scrub the artichokes well with a vegetable brush and cut them lengthwise in half.
Pour a lot of oil in a large metal baking dish and top with the artichokes with the cut side down.
Crush the garlic with the flat side of a knife. Crush the juniper in the mortar. Add the garlic, juniper berries, bay leaf, thyme, cloves and star anise in the artichokes and simmer over low heat.
Turn the artichokes after 10 m and simmer another 15 m.
Remove the herbs from the pan, except for the garlic.
Garnish with young thyme branches.