The dish was inspired by a journey to Provence as a young chef with a backpack and a head full of dreams

Serves4

For the stock
> 1 half Fennel Bulb rough chopped even the fronds
> 1 Shallot small diced
> 1 bulb garlic cut in half
> 1 star aniseed
> 2 pints of water
> Thyme Rosemary couple of sprigs
> Black peppercorns x 4
> 1 whole sardine
> The heads and skin of 1 Mackerel 1 whitening 1 cod Head

Method 1
Put all in saucepan and bring to boil then simmer taste after 40 minutes when nice aromatic aroma and sea taste pass through a fine sieve and keep until later

The dish
> 2 cod pieces off cuts are fine per person
> Fillet sardine x 2
> Fillet herring x 2
> Fillet Mackerel x 1 cut into 4
> Olive oil splash
> 1 chopped shallot
> 2 tomatoes plum skinned seeded and chopped
> Squeeze of tomato paste
(The above are optional just use the fish and shellfish that you enjoy.

Method 2
Put a heavy frying pan on the stove and heat up when hot place on the fish skin side down cook for 1 minute then turn and cook for 1 more minute keep warm till needed. Now put a saucepan on the heat and add little olive oil and 1 chopped shallot cook for a few seconds then stir in the chopped tomato and tomato paste cook for 1 minute now add the fish stock bring to boil then simmer till thick taste for seasoning.

Plate
Take 4 bowls place fish in centre then circle with sauce ,dress with mayonnaise spiked with a little harrisa (North African chilli paste) puree.
Great with French bread and raw garlic
Cool kitchens happy smiles

This for me is the warm sun and a beach. Friends who do not like Anchovies love this dish despite there being anchovies in it. It's a dish that really gets a big wow when taken to the table.

Serves 4
> 4 x cod loin 6oz trimmed
> 1 jar tapenade (Or make your own with black olives and capers anchovies olive oil blitz to a paste)
> Bulbs of fennel
> 2 anchovies unsalted per person
> Bunch of fresh basil
> Virgin olive oil

My mother smiles when she cooks and this is my inspiration lets all smile together.
Happy eating and entertaining
Jason Palin

Method

1. In a heavy frying pan place a little oil when hot add the fennel and turn down .Cook for ten minutes then turn repeat till tender, now turn up and colour the fennel. Keep warm.
2. In the same pan place the cod Cook for 5 minutes then turn top with 2 anchovies and coat with the Tapenade cook for 5 more minute depending on thickness.
3. In a food processer put 6 basil leaves and a splash of oil blitz until smooth with a vibrant green colour.

To serve
On large white plates put fennel in centre then top with fish, drizzle round edges with Basil Oil
Top each portion with fresh basil leaf.
Note great with a salad of Rocket and fresh Parmesan shavings little lemon dressing

I love this dish for its simplicity of ingredients and the sunshine it brings into my Galley on the boat. I cook this on sunny days and rainy days it's a walk through the flower markets of Niece in Southern France.

Serves 4

The lamb
> 4x 3 to 4 rib trimmed racks of lamb
> 4 teaspoon of Dijon grain mustard
> 100grms of breadcrumbs (I like to dry mine in the oven before using)
> Chopped Rosemary Thyme Coriander (a teacup full will be great)
> 2 crushed garlic cloves
> Pinch se salt and black pepper

Method

1. Mix the crumbs and herbs together
2. Now rub each rack on the flat side with mustard
3. Now press on the crumbs and herbs
4. Place on tray in fridge for 10 minutes
5. Then into preheated oven 18o for 15 minutes
6. Take out rest for 5 minutes should be pink and tender

Ratatouille
> 1 diced red and yellow pepper, aubergine ,courgette red onion
> 2 crushed Garlic cloves
> Squeeze tomato paste
> 4 plum tomato seeded and peeled chopped(Can use tinned for speed)
> Thyme rosemary
> Olive oil

Method

1. Put pan on the heat add oil garlic and vegetables cook for ten minutes
2. Add the tomato and puree herbs and a drop of water put on lid cook till Aubergine is very soft

To serve
Take 4 large plates put a spoonful of ratatouille in the middle the cut each rack of lamb into cutlets and place on top or leave whole. Spoon a little additional oil round sides and chopped basil serve with crunchy bread and a Chilled Rose wine

I love this dish with spinach salad dressed with anchovies and lemon juice.
To cook and share is a true gift
Jason Palin

The inspiration for this tartlet of oranges and sweet pastry comes from the legendry chef Roger Verges from Mougins in the South of France. It's about simplicity and flavour with no fancy swirls and curls just honest flavours.

Serves 4
> 4 oranges segmented reserving the juice
> 3tablespoons of rum
> Vanilla pod
> 125ml of crème fraiche

Pastry
> 8 oz Unsalted Butter
> 4 oz of castor sugar
> 2 eggs yolks
> 4oz of plain flour

Method
Beat the butter and sugar together then add the sifted flour mix in then add the eggs make into a ball wrap in cling film rest for 10 minutes

Now turn the oven on to 180 degrees take flat oven tray and line with a silipat sheet or greaseproof. Roll out the pastry and cut into discs the size of a small tartlet. Place on the orange segments pop into the oven. Put the sugar and juice plus rum in pan and bring to boil now simmer until a syrup is formed. Splash a little syrup on each tart after 3 minutes and place back in the oven. Split vanilla pod and scrape seeds into the crème Fraiche. (Put the pod in your sugar bowl for later use)Take the tarts out after 6 minutes and rest for a couple of minutes.

To serve
Take a large plate and put a tartlet in centre top with crème Fraiche shaping with two spoons to form a egg shape. Put syrup round sides of tartlet dust with iceing sugar and srve with a scoop of vanilla ice cream.