Linguini with Tomato, Basil and Trout.

Had a couple of whole rainbow trout that I had roasted the day before - had cooked them simply in the pan with a couple of whole cloves of garlic, salt and pepper and white wine.

Also, had a huge pile of ripe tomatoes that needed to be cooked, so I made a simple tomato pasta sauce - garlic, onion, the chopped fresh tomatoes and heaps of basil. Cooked this for while, and it smelt and tasted amazing - you don't need to do much to tomatoes this good.

This sauce is perfect with seafood stirred through, like green prawns, pipis, or tuna. So the roasted trout was perfect - I flaked it off the bone and stirred this through the sauce on the boil with some white wine while the pasta cooked. I reserved some of the trout, and marinated it in lemon, olive oil and salt and pepper, which I threw on the pasta just before we ate - with parmasen cheese too of course.

A great weekend lunch pasta with a glass of white now the weather is warming up.

Teriyaki Ling with Lemon and Ginger.

This was a delicious quick dinner. Hannah marinated ling fillets in ginger, lemongrass, soy, sesame oil, honey and lemon. While rice was cooking, seared this in a pan with all the marinade so it was created a delicious sticky sauce. Then threw the pan in the over for a bout 10 minutes.

Served on rice with bok choy and oyster sauce on the side, a great mid week dish! yum.

Turkey Stew with Grilled Fennel

We are seeing a lot more turkey in supermarkets at the moment which is great and the real cheap cuts which a great for winter cooking. We cooked up two turkey legs like lamb shanks. Seasoned and fried off in a baking tray. Then once browned took the out and fried onion, garlic, celery, carrot, red peppers...and once they softened a bit, threw in some tinned tomatoes and white wine Then put the legs back in and stewed this on a low oven for about 3 to 4 hours.

The turkey had turned into a beautiful stew as it was falling off the bone. We were thinking of having this with polenta, but by that stage were feeling a bit tired for all that stirring. So we had fennel on hand and decided to cut into big wedges and chargrill it. The fennel was a great side to the turkey stew, as you could sop up chunks of the stew as it broke apart. Of course, some crusty bread on the side was needed. Delicious.