Gino D’Acampo Cook Books

Gino D’Acampo is currently riding a new wave of popularity on the UK TV Show – “I’m A Celebrity Get Me Out Of Here”.

The celebrity chef has charmed the nation with his honest and passionate attitude in the jungle and is a strong favourite to win the series.

Gino has a long TV history and before his time in the jungle he was best known for his appearances on hit cooking show ‘Ready Steady Cook’. However, he is far from simply being a TV Chef – Gino co-owns and runs ‘Bontà Italia Ltd.’, which is a leading and respected importer of Italian ingredients.

Gino has also written two very good books:

Fantastico!: Modern Italian Food

Book Description: Gino D’Acampo is passionate about Italian food. He is equally passionate about how to cook, but also believes that you don’t need hundreds of ingredients and complicated haute cuisine techniques to achieve fantastic food. His maxim is minimum effort, maximum food, and if you cook the 100 recipes in his book, following his tips, NOT breaking his 10 rules – such as not mixing onion and garlic – and joining in his enthusiasm and humour, you will soon learn how to make great Italian food. This is a cookbook filled with modern Italian food, infused with Gino’s style and encompassing the myriad influences that have pervaded the country’s cuisine.

UK Readers Buy It Here:

US Readers Buy It Here:


Book Description: ‘Buonissimo!’, Gino’s second book builds on the success of his first, ‘Fantastico!’, which was the perfect introduction to his cooking style. In ‘Buonissimo!’ Gino shows you how to make food that is simple, sexy, but very, very satisfying. It is his cookbook for the people – because it contains recipes for everybody, whether you live by yourself, with a friend or partner or as part of a big family. Gino believes that food brings people together, and the way the chapters are organised reflects this: ‘Facile facile’ is full of recipes that take hardly any time or ingredients to make but taste fantastic. The recipes in ‘Per Tutti i Giorni’ are cosy weekday suppers – quick, easy and perfect for families. For modern life, Gino’s recipes are straightforward and unpretentious, focusing on flavour rather than complicated cooking techniques or expensive ingredients.

UK Readers Buy It Here:

US Readers Buy It Here:

Anthony Flinn’s Warm Smoked Cod Cheeks with Cockerels’ Crests and Chicken Popcorn

Anthony Flinn

This is a recipe for the intrepid food explorers amongst us…it’s also a very tasty and rewarding dish, however, be warned, it requires skill and attention so it’s probably best suited to the more experienced cooks out there that are seeking a challenge. (For a more simple recipe for cooking cod cheeks check out Cod Cheeks in Beer Batter)

Firstly, what exactly are Cod Cheeks?:
Basically, cod cheeks are exactly what you’d expect them to be – they are chunks of tender fish taken from the jaws of the cod. Cod cheeks were somewhat of a delicacy for fisherman and stories say that fishermen used to eat the cheeks of the fish from their ctach themselves, and then sell the rest of the fish. Cod cheeks can be cooked in a variety of ways, but are most commonly cooked breaded or fried.

This recipe is a unique take on cooking with cod cheeks from the chef Anthony Flinn, who explains how to cook smoked cod cheeks served with Cockerels’ Crests and Chicken Popcorn. If you want to simplify this recipe, feel free to remove the cockerel’s crests, as you may only find these available in more specialist butchers.

Ingredients Needed for the cockerels’ crests

  • 4 cockerels’ crests (available from some butchers)
  • salt
  • 200ml/7¼fl oz duck fat

Ingredients for the chicken popcorn

  • 100g/4oz chicken skin
  • 50g/2oz popping corn kernels
  • 50g/2oz sugar
  • 25ml/1fl oz water

Ingredients for the mozzarella mousse:

  • 100ml/3½fl oz double cream
  • 2 leaves gelatine
  • 250g/9oz mozzarella
  • salt and freshly ground black pepper

Ingredients for the mozzarella ‘smoke bombs’:

  • 8 mini mozzarella balls
  • smoke-filled foam gun
  • 2 NO2 chargers

Ingredients for the pistachio praline

  • 150g/5oz unsalted pistachios, out of their shells
  • 25g/1oz rapeseed oil
  • salt, to taste

Ingredients for the smoked cod cheeks

  • 4 skinned smoked cod cheeks (trim off any excess fat or skin) (cod cheeks are available from specialist fishmongers and Anthony smoked them himself)
  • 100g/4oz butter

To serve:

  • 400ml/14½fl oz jus or concentrated chicken stock
  • unsalted pistachios, grated
  • pea shoots
  • edible red amaranth

Cooking Instructions:
1. For the cockerels’ crests, place the crests into a pan of boiling water. Blanch for 30 seconds and then transfer to a bowl of iced cold water. Peel off the outer membrane.
2. Place the crests on a plate and sprinkle with salt. Cover and leave in the fridge for ten hours.
3. The next day, wash off the salt under running cold water and place the crests in an ovenproof dish. Preheat the oven to 110C/230F/Gas ¼. Cover with the duck fat and transfer to the oven to cook for 2½ hours.
4. After 2½ hours, carefully remove the crests from the duck fat and transfer to the fridge to chill.
5. For the chicken popcorn, preheat the oven to 180C/350F/Gas 4 and place the chicken skin on a baking tray.
6. Bake the chicken skin in the oven for 8-10 minutes, or until crisp.
7. Meanwhile, place the popping corn kernels in a pan with a little oil over a medium heat. Fry until all the corns have popped.
8. Mix the sugar and water together. Boil to 110C/230F, using a sugar thermometer to monitor the temperature. Pour the boiled water and sugar evenly over the popped corn.
9. Chop the chicken skin very finely and sprinkle the skin over the corn. Mix well to cover the corn fully.
10. For the mozzarella mousse, warm the cream in a pan. Dissolve the gelatine in the cream and stir thoroughly. Pour over the mozzarella and blend with a hand blender to a smooth paste. Set in the fridge.
11. For the mozzarella ‘smoke bombs’, melt the mini mozzarella balls in a bowl in the microwave for eight seconds on HIGH, then stir to make a paste. Place a quarter of the mixture over the end of the foam gun and fill with smoke. Pinch the end to trap the smoke in and trim off any excess. Repeat with the remaining mozzarella to make four ‘smoke bombs’, reheating the cheese to melt if necessary.
12. For the pistachio praline, blend all the pistachio praline ingredients together in a blender until smooth.
13. For the smoked cod cheeks, heat almost all of the butter in a pan and add the smoked cod cheeks. Spoon the butter over the cheeks until warmed through.
14. To serve, pour the jus into a small saucepan, add the cockerels’ crests and warm through over a low heat. Rub the mozzarella balls with the pistachio praline and roll them in grated pistachios. Arrange the ingredients among four plates and finish with the smoked cheek. Add the reserved butter to the jus. Dress the plate with the mix and edible amaranth and serve.

To add a bit more background and depth to this recipe we suggest watching the video below that explains exactly how cod cheeks are sourced commercially, and shows Anthony Flinn selecting prime cod cheeks:

Video: Sourcing Cod Cheeks for Anthony Flinn

Cod Cheeks in Beer Batter Recipe

Cod Cheeks Recipe

What are Cod Cheeks?:
Cod Cheeks are exactly what they sound like – the cheeks of a cod, more specifically it is the tender flash of the cod taken from it’s jaw. Cod Cheeks can usually be found in most fishmongers, and if they are not in stock all good fishmongers will be able to order some for you. Cod cheeks are still considered to be a delicacy, and stories state that cod cheeks were prized by the fishermen who would keep and eat the cheeks of their catch, and then sell on the rest of the fish.

This is a relatively simple and tasty recipe for cod cheeks in beer batter (for a far more complex and challenging cod cheeks recipe check out Anthony Flinn).

This is a really good starter recipe for people wanting to start experimentin with cooking cod cheeks.

Ingredients needed for the tartar sauce:

  • 3 egg yolks
  • 2 tbsp Cider vinegar
  • 300ml vegetable oil
  • 100g capers
  • 150g gherkins, chopped
  • ½ Shallots, finely chopped
  • small bunch Dill, chopped
  • 2 tbsp chopped Parsley
  • ½ Lemon, juice only

Ingredients needed for the batter

  • 15g fresh Yeast
  • pinch Salt
  • pinch Sugar
  • 200ml Beer
  • 1 tsp Cider vinegar
  • 200g plain flour

Ingredients needed for the cod cheeks

  • 500g cod, cheeks
  • 3 cloves Garlic, crushed
  • small bunch Dill, chopped
  • 2 litres vegetable oil, for deep-frying

How To Cook Cod Cheeks in Beer Batter:

Making the Tartar Sauce:
1. To make the tartar sauce: whisk together the egg yolks and vinegar in a bowl. Still whisking, start adding the vegetable oil very very slowly to make a mayonnaise. The mixture should be thick and light once the oil is incorporated.

2. Stir in the capers, gherkins, shallot and herbs. Season with salt and pepper and sharpen with lemon juice. Set aside.

Making the Beer Batter
3. For the batter: sprinkle the yeast, salt and sugar into a mixing bowl. Pour over the beer and vinegar and whisk in the flour. Leave to ferment – it is ready to use when the mixture starts to bubble.

Making the Cod Cheeks
4. For the cod cheeks: make sure the cheeks have all the membrane removed. Cut each cheek in half and toss with the garlic and dill.

5. Heat the vegetable oil in a large pan or deep-fat fryer to 180-190C.

6. Dip the cod cheeks into the batter and fry in batches until golden. Remove with a slotted spoon and drain on kitchen paper.

7. Serve at once with the tartar sauce.

Some Tips:
*This recipe should only take about fifteen to twenty minutes to actually cook. You can reduce this time and simplify the recipe by buying the tartar souce as opposed to actually making it.
*The steps and the above should provide enough food to feed two to three people. Increase the amount of ingredients if you are cooking for more people.

Posh Fish and Chips with Minted Peas

Posh Fish and Chips with Minted Peas

Another simple recipe for gourmet fish and chips, served with minted peas. This is an extremely easy and extremely satisfying fish and chips recipe that everyone will like, even those that do not usually like seafood and fish dishes. This is the classic fish and chips dish that is the keystone for any gastropub menu.

Ingredients Needed:


  • 2 pieces cod fillet
  • 250g/9oz dried peas
  • 800ml/27fl oz vegetable stock
  • fresh mint, bunch
  • 2 tsp bicarbonate of soda
  • 15g/¾oz mint jelly
  • 5 large maris piper potatoes
  • 1 egg yolk
  • 20g/¾oz dijon mustard
  • 30ml/1fl oz white wine vinegar
  • 250ml/9fl oz olive oil
  • 25g/1oz sun-dried tomatoes, chopped
  • 25g/1oz capers, chopped
  • 25g/1oz gherkins, chopped
  • 25g/1oz tomato sauce
  • 120g/4¼oz self raising flour
  • 150ml/5fl oz dark ale
  • 45g/1¾oz sun-dried tomato paste
  • salt and pepper
  • 2 tbsp flour to dust fillets

How to Cook Posh Fish & Chips

1. Fillet the cod using a fish knife, cut off the head and then cut along the backbone starting at the tail. Prepare two fillets for this dish (the remainder of the fish can be filleted and used for other dishes and the bones and head used to make a good fish stock).
2. Place the peas in hot vegetable stock along with 2 sprigs of mint and 2 tablets of bicarbonate of soda and leave for 2 hours.
3. Place the soaked peas in clean water along with 2 large sprigs of mint, bring to the boil and leave to simmer for approximately 20 minutes. Remove the mint stalks, season and add the mint jelly. Leave until required.
4. Cut the potatoes into large chips, approx. 1cm/½in square, do this by slicing each of the sides off the potato and cut into slices 1cm/½in thick then cut into chips. Blanch in boiling water for 5 minutes. Rinse under the cold tap and leave until required.
5. To make the mayonnaise: put the egg yolk in a bowl and add the dijon mustard and white wine vinegar, mix to a paste. Slowly drizzle the olive oil in whisking as you pour. This will blend in and become a thick emulsion. Once all the oil has been added put in the chopped sun-dried tomatoes, gherkins and capers, stir in the tomato sauce. Mix, season and then place in the fridge until needed.
6. Make the batter by adding the ale to the sieved self-raising flour, season with salt and pepper and add the sun-dried tomato paste. Mix to a runny paste.
7. Dip the fillets in flour and then into the batter, make sure the batter covers all the fish, they are then ready to fry.
8. Use a deep fat fryer at 180C/350F and gently lower the fish in allowing the batter to seal as you lower it, repeat with the second fillet.
9. Cook for about 8-10 minutes, turning if required.
10. Remove the fish from the fryer and drain on kitchen paper, keep warm.
11. Gently warm the peas over a low heat and add the chips to the deep fat fryer, cook for 5 minutes until golden.
12. Arrange the fillet on the plate with a stack of crisp chips alongside. Place a dollop of peas on the side and serve with the piquant mayonnaise.

Gastropub Classics – Trish Hilferty

Gastropub Classics

For more Gastropub recipes we suggest checking out “Gastropub Classics” by Trish Hilferty. Trish Hilferty is an award-winning cookery-writer and award-winning chef of the Fox Dining Room in London – she is also a gastropub superstar afetr her warad-winning tenure at London’s famous gastropub, The Eagle.

This book collects all the staple and classic gastropub dishes and recipes in one volume. It is illustrated with full colour photos and contains more than 140 recipes that are taken from Hilferty’s own collection as well as classic dishes from Gastropub menus. This is the ultimate guide for classic, often simple, but always bold recipes and flavours.

You can buy “Gastropub Classics” by Trish Hilferty from or from More detail below:

UK Readers: buy Gastropub Classics here:

US Readers: buy Gastropub Classics here:

Sticky Sesame Cod with Japanese Broth

Japanese Cooking: A Simple Art

This is an incredible Japanese dish and the good news it that it is nowhere near as difficult as it sounds to make – in fact, it’s surprisingly easy.

This is great comfort food, and it makes an impressive main course for a dinner party.

Recipe for Sticky Sesame Cod with Japanese Broth:

Ingredients needed for sticky sesame cod

  • 100g/3½oz cod fillet
  • 1 tsp sesame oil
  • 2 tsp soy sauce
  • 2 tsp honey
  • 1 tsp sesame seeds

Ingredients for the Japanese-style broth

  • ½ pint chicken stock
  • 1 tbsp soy sauce
  • ½ tsp chilli flakes
  • 50g/1¾oz peas (tinned or frozen, thawed)
  • 3 tbsp coriander, chopped

How to cook:

  1.  In a bowl, mix the sesame oil, soy sauce, honey and cod and marinate for 15 minutes.
  2.  Place the cod into a steamer and cook for 12 minutes.
  3.  For the broth, place the chicken stock into a pan with the soy sauce and chilli flakes, and cook for five minutes to infuse the broth.
  4.  Add the peas and coriander and cook for one minute
  5.  Serve the cod on top of the broth in a large deep bowl, sprinkled with the sesame seeds.


More Japanese Cooking:

If you want to learn more about Japanese cooking and wantaccess to more Japanese recipes, then you simply must get “Japanese Cooking: A Simple Art” by by Shizuo Tsuji.

This classic book is basically the bible for anyone interested in Japanese cooking.

From Publishers Weekly:
Easily the most comprehensive and exhaustive look at Japanese cuisine available, this groundbreaking classic marks its quarter-century anniversary in a revised edition with a new foreword by Gourmet editor-in-chief Ruth Reichl and a new preface by the late Tsuji’s son, Yoshiki Tsuji. Part cookbook, part philosophical treatise, this highly acclaimed collection offers a wealth of insight for amateurs and experts alike. Every technique associated with Japanese food is described step by step in great detail, along with illustrations to guide the reader through everything from filleting fish or cleaning an octopus to rolling omelets. Sections on the Japanese meal, ingredients and selecting and cutting fish, chicken and vegetables offer great insight into the culture as well as the food.

Reviews for “Japanese Cooking: A Simple Art”:

  • “Quite the most illuminating text around on Japanese food.” –Nigella Lawson
  • “If Kurasawa had ignited my love for the country, Mr. Tsuji deepened and defined it.” — Jonathan Hayes in The New York Times
  • “A complete guide to Japanese cooking, this collection is a must-have for anyone interested in Japanese food or culture.” –Publishers Weekly
  • “My go-to for reference and classic recipes.” –Debra Samuels, The Boston Globe
  • “A core addition to any and all personal, professional, or community library multicultural cookbook collections.” –Midwest Book Review
  • “Still the foremost source book of cooking concepts and recipes from Japan.” —
  • You can buy “Japanese Cooking: A Simple Art” at the best prices online from or from More detail below:

    US Readers can buy Japanese Cooking: A Simple Art here:

    UK and EU Readers can buy Japanese Cooking: A Simple Art here:

    Cod and Salmon Fish Kebabs with Cucumber Raita

    fish kebabs

    Ingredients for Cod and Salmon Fish Kebabs:
    300g/10½oz cod fillet, skinned and diced
    300g/10½oz salmon fillet, skinned and finely chopped
    1 lime, juice and grated zest only
    1 small fennel bulb, finely chopped
    1 small bunch of fresh coriander, finely chopped
    4-8 green chillies, finely chopped
    4 spring onions, finely chopped
    2 tbsp fennel seeds, finely ground
    2 tbsp coriander seeds, finely ground
    ½ tsp salt
    2 tbsp vegetable oil
    1 tbsp garlic paste
    1 tbsp ginger paste
    4 tsp crushed black pepper

    Ingredients for the raita
    1 cucumber, grated
    450ml/16fl oz yoghurt
    4 tbsp finely chopped dill
    ½ tsp crushed garlic
    1 tbsp vegetable oil
    ½ tsp mustard seeds
    ½ tsp cumin seeds
    pinch of asafoetida
    4-5 curry leaves

    Serve with:
    basmati rice, boiled, enough for 4

    How to Cook Cod and Salmon Kebabs (fish kebabs):
    1. In a food processor, blend the cod until finely minced.
    2. In a large mixing bowl mix together the minced cod, chopped salmon and lime zest.
    3. Add the chopped fennel, chopped coriander, green chillies, spring onions, fennel seeds, coriander seeds, salt, two tablespoons of oil, garlic paste, ginger paste, two teaspoons of crushed black pepper and lime juice and mix well.
    4. Mould the fish mixture onto 12 skewers, forming 12 fish kebabs.
    5. To make the cucumber raita, squeeze out any excess water from the grated cucumber.
    6. Mix together the cucumber and yoghurt, and stir in the dill, the remaining black pepper and the garlic.
    7. Heat one tablespoons of oil in a small frying pan and fry the mustard seeds, cumin seeds, asafoetida and curry leaves for 2-3 minutes, stirring, until fragrant.
    8. Mix the fried mustard seed mixture into the raita.
    9. Either grill the kebabs on a barbecue until golden brown on both sides or heat one tablespoon of oil in a large frying pan and fry the kebabs until golden brown on both sides.
    10. Serve the freshly cooked kebabs with cucumber raita and basmati rice.


    For more easy and exciting fish recipes we recommend ‘Fish’ by Mark Bittman. This books is the ultimate guide to buying, storing, preparing, and cooking fish – grilling, frying, barbequing – it’s all in this book. It contains 500 recipes, most of which are able to be cooked and served within 30 minutes.

    The Author Mark Bittman says:
    “This book is the result of 15 years of passionate research.
    When I finally decided the time was right to write FISH, I had been writing about food for 15 years, and cooking fish almost every day during that period. I couldn’t get enough of it, yet I realized that most people were intimidated by fish. That’s why I organized the book so that it would help people buy fish as well as cook it. In a world in which seafood is an international commodity, buying is the true challenge. Cooking fish, in fact, is easy: If you can cook vegetables, you can cook seafood.My book makes it easy.”

    You can buy Fish by Mark Bittman at the best prices online at or at More detail below:

    US readers – Buy ‘Fish’ by Mark Bittman here:

    UK readers – Buy ‘Fish’ by Mark Bittman here:

    Paul Rankin’s Fillets of cod with a smoky garlic and parsley butter with diced carrot, leeks and potatoes

    Paul Rankin

    Paul Rankin changed the face of culinary Northern Ireland when he opened his restaurant called Roscoff. Roscoff went on to become the first restaurant in the country to get awarded a Michelin Star. Paul Rankin remains one of Ireland’s most respected and popular chefs.

    This is Paul Rankin’s recipe for fillets of cod fish, finished with a smoky garlic and parsley butter – all served with leeks, potatoes, and diced carrots.

    Ingredients for the parsley butter:
    140g/5oz unsalted butter
    50g/2oz smoked salmon trimmings
    3 garlic cloves, crushed
    1 small bunch of fresh parsley
    3 tbsp of lemon juice
    salt and freshly ground black pepper

    Ingredients for the vegetables:
    140g/5oz carrots, diced
    140g/5oz leeks, washed and trimmed and diced
    140g/5oz potatoes, peeled and diced

    Ingredients for the cod fish:
    4 portions of thick, boneless, skinless cod fillets, weighing about 200g/8oz each
    salt and freshly ground black pepper
    100g/4oz plain white flour, for dredging
    2 tbsp of vegetable oil
    knob of butter

    1. For the parsley butter, melt the butter in a small saucepan, with the smoked salmon trimmings and the crushed garlic.
    2. Heat gently for about ten minutes or until the butter has clarified. Strain the butter through a sieve and return to the pan.
    3. Allow the butter to rest off the heat for about 30 minutes, to let the flavours infuse.
    4. Meanwhile, pick the parsley leaves off their stalks and blanch them in boiling water for one minute.
    5. Refresh under very cold water, drain, pat dry with kitchen paper and chop roughly. Set aside.
    6. Strain the clarified butter through a fine sieve and add the lemon juice and the salt and pepper.
    7. Blanch or steam the vegetables until they are tender, then refresh them under cold water and reserve.
    8. To cook the cod fillets, season them with some salt and pepper and dredge them in flour. In a large frying pan, heat the vegetable oil until almost smoking, then add the knob of butter and the cod fillets. Cook the fillets over a medium heat for about four minutes on each side. Be careful not to treat them roughly or they may break up.
    9. To serve, warm the vegetables and parsley leaves in the clarified butter. Divide this mixture between warm plates and add a cod fillet to each serving.

    For more incredible Irish recipes by Paul Rankin make sure you check out ‘New Irish Cookery by Paul Rankin’. It’s packed full of traditional Irish recipes as well as Rankin’s own unique creations.

    This book contains 140 traditional and modern recipes created to make the most of the very best Irish produce. In this fantastic collection of recipes, Paul Rankin shows how to give many of his favourite traditional Irish dishes a modern twist, such as Irish Stew and Warm Salad of Fish and Chips. He also presents tantalizing new recipes, including Spicy Leek and Goats’ Cheese Souffle and Irish Coffee Tart.

    Beautifully illustrated with over 90 colour photos and including a helpful section detailing tips from Paul and Jeanne on where and when to buy the finest of Irish produce, “New Irish Cookery” is a celebration of high-quality, mouth-watering food. It’s available at the best prices online and can be found at or More detail below:

    US Readers can buy ‘New Irish Cookery’ by Paul Rankin here:

    UK Readers can buy ‘New Irish Cookery’ by Paul Rankin here:

    Gino D’Acampo’s Pan-fried cod with cheesy mash, mushy peas and roasted cherry tomatoes

    Gino D'Acampo

    Gino D’Acampo is an Italian chef who inherited his love for cooking and quality food from his family. After serving many years as a chef in Europe and learning his trade, he is now the owner of a leading supplier of Italian ingredients to the UK. Gino is also a popular chef on TV shows including Saturday Cooks, Daily Cooks, Good Food Live and Ready Steady Cook. Gino D’Acampo specialises in Italian food and Italian recipes, but often ventures into other culinary areas – for example, here he shares a recipe for Pan-fried Cod, served with cheesy mash, mushy peas and cherry tomatoes – not traditionally Italin, but awesome all the same.

    Ingredients needed for the cheesy mash:
    150g/5½oz potatoes, peeled and cut into cubes
    salt and freshly ground black pepper
    2 tbsp double cream
    55g/2oz mature cheddar, grated

    Ingredients needed for the roast tomatoes:
    4-5 cherry tomatoes
    2 tsp olive oil
    salt and freshly ground black pepper
    For the mushy peas
    85g/3oz frozen peas
    1 tsp olive oil
    salt and freshly ground black pepper

    Ingredients for the codfish
    1 tbsp olive oil
    150g/5½oz cod loin

    Cooking Directions:
    1.Preheat the oven to 200C/400F/Gas 6.
    2. For the cheesy mash, boil the potatoes in a saucepan of salted water for 12-15 minutes, or until tender. Drain.
    3. Return to the pan, season with salt and freshly ground black pepper and mash potatoes.
    4. Stir in the double cream and cheddar while still hot.
    5. For the roast tomatoes, place the tomatoes into an ovenproof dish, drizzle with olive oil and season with salt and freshly ground black pepper. Roast for eight minutes, or until just starting to collapse.
    6. For the mushy peas, blanch the peas in a pot of boiling salted water for 3-4 minutes until tender. Drain and mash roughly with the olive oil. Season with salt and freshly ground black pepper.
    7. For the fish, heat the oil in a small non-stick ovenproof frying pan and fry the cod for two minutes on each side. Transfer to the oven for a furer 4-6 minutes, or until cooked through.
    8. To serve, place a dollop of the mashed potatoes on a plate and place the cod loin on top. Spoon on the mushy peas, with the tomatoes placed on the side.

    For more Italian recipe ideas from Gino D’Acampo, make sure you check out his book ‘Buonissimo! Italian Food has never been so sexy’ by Gino D’Acampo.
    Gino D’Acampo writes:
    “For this book, I wanted to make sure there are recipes for every occasion. I believe food should play a huge part in our lives, as a celebration, to bring comfort and to seduce, as well as nourish and sustain us. So there are five chapters in this book, which I hope will suit every kind of person, for every type of meal…. The last thing I want to do is remind you that there is no such thing as a bad cook. You just need to believe in yourself, choose the right ingredients, and, of course, use this book! Cooking impressively does not have to be difficult–I promise you, you won’t get stressed in my kitchen, but your guests will love you!” or More detail below:

    UK/EU Readers buy Buonissimo! here:

    US Readers buy Buonissimo! here:

    Paul Rankin’s Cod wrapped in bacon with stir-fried vegetables and crispy noodles

    Paul Rankin

    Paul Rankin is an award winning Chef from Northern Ireland. A vivacious personality that brings new twists to traditional Irish recipes, as well as his own modern take on Irish cuisine – and makes it accessible to the average cook at home.

    Here Paul Rankin share a recipe for thick flakey codfish wrapped in bacon and served with stir fried vegetables and crispy noodles. White fish such as cod goes really well with bacon, and if you haven’t tried it then this recipe makes an ideal starting point.

    Ingredients – For the cod
    150g/5¼oz cod
    ½ tsp ginger
    1 garlic clove, chopped
    1 tbsp chives, chopped
    1 tbsp coriander, chopped
    1 tbsp olive oil
    salt and freshly ground black pepper
    4 slices pancetta

    Ingredients needed for the stir-fry vegetables
    1 small bunch choi sum
    1 clove garlic
    ½ tsp ground ginger
    2 tbsp soy sauce

    Ingredients for the crispy noodle cake
    2 tbsp vegetable oil
    125g/4½oz cooked noodles
    2 tbsp soy sauce
    2 tbsp honey

    How To Cook It:
    1. Preheat the oven 200C/400F/Gas 6.
    2. Place the cod on a board and rub into it the ginger, garlic, chives and coriander. Season the fish with salt and freshly ground black pepper.
    3. Wrap the pancetta around the cod.
    4. Place the cod on a baking tray into a preheated oven for 4-5 minutes.
    5. To make the stir-fry, chop the choi sum into bite-size pieces. Place into a hot wok with the garlic, ginger and soy sauce for 1-2 minutes and serve.
    6. To make the crispy noodle cake, heat the oil in a small frying pan.
    7. Add the soy, honey and the noodles and cook for 3-5 minutes till the base is crispy.
    8. To serve place the noodle cake on the bottom of the plate. Next add the stir-fried pak choi, and place the cod on top.

    For more incredible Irish recipes by Paul Rankin make sure you check out ‘New Irish Cookery by Paul Rankin’. It’s packed full of traditional Irish recipes as well as Rankin’s own unique creations.

    This book contains 140 traditional and modern recipes created to make the most of the very best Irish produce. In this fantastic collection of recipes, Paul Rankin shows how to give many of his favourite traditional Irish dishes a modern twist, such as Irish Stew and Warm Salad of Fish and Chips. He also presents tantalizing new recipes, including Spicy Leek and Goats’ Cheese Souffle and Irish Coffee Tart.

    Beautifully illustrated with over 90 colour photos and including a helpful section detailing tips from Paul and Jeanne on where and when to buy the finest of Irish produce, “New Irish Cookery” is a celebration of high-quality, mouth-watering food. It’s available at the best prices online and can be found at or More detail below:

    US Readers can buy ‘New Irish Cookery’ by Paul Rankin here:

    UK Readers can buy ‘New Irish Cookery’ by Paul Rankin here:

    Aldo Zilli’s Seared Cod and Mussel Broth with Crisp Leeks and Courgette Chips

    Aldo Zilli's Seared Cod

    This is an incredible fish recipe from the seafood master Aldo Zilli. Aldo Zilli shares his recipe for a Seared Cod and Mussel Broth, and shows you how to serve it up with leeks and courgette chips.

    Ingredients needed for mussels:
    2 tbsp olive oil
    1 onion, finely chopped
    1 red pepper, diced
    1 red chilli, sliced
    2 garlic cloves, finely chopped
    32 mussels, cleaned, de-bearded (discard any mussels that do not close tightly when tapped)
    50ml/2fl oz white wine
    pinch saffron
    300ml/10fl oz fish stock

    Ingredients needed for the cod:
    4 fillets cod, skin on
    salt and freshly ground black pepper
    1-2 tbsp sunflower oil

    Ingredients needed for the crisp leeks and courgette chips:
    2 tbsp sunflower oil
    1 leek, finely sliced
    4 courgettes, seeds removed with a teaspoon, cut in half and sliced into half-moon shapes
    2 tbsp plain flour

    How to serve:
    handful chopped fresh parsley leaves
    handful chopped fresh dill

    How to cook Aldo Zilli’s Seared Cod and Mussel Broth:
    1. Preheat the oven to 190C/375F/Gas 5.
    2. Heat the oil in a pan over a medium heat. Add the onion, red pepper, chilli and garlic and fry for 1-2 minutes, or until softened but not coloured.
    3. Increase the heat to high and add the mussels, wine and saffron. Boil for 1-2 minutes, uncovered.
    4. Pour in the fish stock and cover the pan tightly with a lid. Continue to cook for 4-5 minutes, shaking the pan occasionally until the mussels have fully opened. (Discard any mussels that have not opened during cooking).
    5. When the mussels have cooked, remove the pan from the heat and remove the mussels from the pan using a slotted spoon. Remove each mussel from its shell using an empty mussel shell as tongs. Discard the shells and set the mussel meat aside. Reserve the cooking liquid.
    6. Meanwhile, for the cod, season the skin of the cod fillets with salt and freshly ground black pepper. Heat the oil in an ovenproof frying pan over a medium heat, add the cod fillets, skin-side down, and fry for 2-3 minutes on each side, or until lightly browned and crisp on both sides.
    7. Transfer the cod fillets to the oven and continue to cook for 4-5 minutes, or until cooked through.
    8. Meanwhile, for the crisp leeks and courgette crisps, heat one tablespoon of the oil in a frying pan. Add the leeks and fry until crisp, then remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm.
    9. Sprinkle the flour onto a plate and dredge the courgette slices until coated, shaking off any excess. Fry for 2-3 minutes in the same pan the leeks were cooked in, until crisp, then remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm.
    10. To serve, place a large spoonful of mussels into the centre of each of four serving plates. Place one roasted cod fillet on top of each portion of mussels and drizzle over a little of the reserved cooking liquid. Spoon the crisp leeks and courgette chips alongside, then sprinkle over the chopped parsley and dill.


    For more wonderful Aldo Zilli recipes be sure to check out ‘Fish Cook: From Shrimp to Swordfish’. In this book, Aldo Zilli demystifies fish and seafood, and demonstrates how to prepare seafood simply but with stunning results.

    The book is divided into sections by type of fish – White Fish (flat and round); Oily Fish; Exotics and Specialities; and Shellfish (including crustaceans and molluscs) – and each chapter opens with a beautifully illustrated fish identification guide, complete with information on the fish featured.

    Fish preparation techniques are demonstrated with clear step-by-step photography and each is accompanied by a delicious recipe, allowing the reader to put their new-found skills to good use. Alternative fish are listed, so that the reader can adapt the recipe as they wish.

    With over 100 recipes to choose from, including Pan-fried Red Snapper wrapped in Grilled Zucchini, Charbroiled Lobster in Oriental Herbs and Sauteed Scallops on Broad Bean Mash, there’s a dish to suit every occasion and taste. ‘Fish Cook: From Shrimp to Swordfish’ by Aldo Zilli is an essential companion for anyone cooking with fish or seafood and it can be picked up for the best prices online at or More detail below:

    US Readers by ‘Fish Cook: From Shrimp to Swordfish’ by Aldo Zilli here:

    UK Readers by ‘Fish Cook: From Shrimp to Swordfish’ by Aldo Zilli here: