Sherry vinegar is made from the fortified wine, sherry, and has a slightly higher acidity than other vinegars, so it is an ideal match for sweet Mediterranean vegetables such as peppers. There’s lots of flavour going on in this sauce, thanks to a dash of the spicy Moroccan chilli paste, harissa. The splash of sherry vinegar helps to cut through and enhance this when it’s added at the end. You can make the dressing up to a day ahead; store it in the fridge in a sealable container. When it comes to serving, reheat the dressing in a pan gently, so the flavour of the vinegar doesn’t cook away.

Serves 4

        2 tbsp olive oil

        1 red onion, chopped

        2 red peppers, cut in half and deseeded

        1 fat garlic clove, sliced

        1 tsp harissa

        400g can chickpeas, rinsed and drained

        1 tbsp sherry vinegar

        50–75ml water

        Sea salt and freshly ground black pepper

1      Turn the grill onto the hottest setting. Heat the oil in a medium pan and stir in the onion. Season well and sauté over a very low heat for 10–15 minutes, stirring every now and then, until the onion has softened and is just starting to turn golden.

2      Meanwhile, set the peppers, cut-side down, on a baking sheet. Grill until the skins have almost all blackened then slide them into a bowl and cover (a pan lid is handy for this). Leave to steam for 5–10 minutes.

3      Stir the garlic and harissa into the onions and continue to cook for 2–3 minutes; take the pan off the heat.

4      Slide the skins off the peppers – if you’re lucky they’ll come off in one piece. Slice each half into thin strips and stir into the pan with the onions. Tip the chickpeas into the pan, then stir in the vinegar and water. Put the pan back on the heat and reheat gently. Check and adjust the seasoning just before serving with the pan-fried hake on the next page.


Serves 4

        2 tbsp plain flour

        A pinch of seasoning, such as a mix of paprika and smoked paprika (optional)

        4 x 175g hake cutlets

        1 tbsp olive oil

        Knob of butter

        Splash of sherry vinegar

        Sea salt and freshly ground black pepper

1      Spoon the flour onto a plate and season well. Add the extra seasonings, if you like. Mix into the flour, then press the hake cutlets into the flour, turning them over so they’re coated on both sides.

2      Heat the olive oil in a large frying pan over a medium heat. Lay the fish in the pan and cook for around 3 minutes on one side until dark golden. Turn over and cook the other side for a further 3 minutes.

3      Add a knob of butter to the pan and allow it to melt, then spoon the seasoned butter over each of the cutlets. Cook for another minute if necessary – the fish is ready when it easily comes away from the bone in the middle and can be flaked.

4      Splash a little sherry vinegar over the fish just before they’re lifted out of the pan.


Leave a Reply

Votre adresse de messagerie ne sera pas publiée. Les champs obligatoires sont indiqués avec *