Yup it’s January. Not a lot to report here. Finn is still coliky and Lexie is a poppet. I’m slightly keen to escape London for the weekend, ideally somewhere snowy. Lex is obsessed with the idea of snow thanks to all her Christmas books and shows. It’s only snowed once in her lifetime when she was one and she can’t remember it.
Thankfully a trip to beautiful Richmond is pretty much like going to the countryside and just as uplifting. Especially as we visited the magical Petersham Nurseries for a potter and lunch in the teahouse (the ‘cafe’ is actually the restaurant and so pricy, like £30 mains, the ‘teahouse’ is the slightly more affordable cafe with soups, salads and cakes). For those who don’t know, both are set within the garden nurseries and you eat in what look like beautiful vintage greenhouses with bare earth floors, and a robin in our case!
The nurseries are so beautiful and it was a glorious but freezing cold sunny day. We warmed up with bowls of delicious winter minestrone, the best coffee I’ve had in a long time and decadant slices of lemon poppyseed cake. Lewis bought me a beautiful jasmine as a birthday gift and Lexie loved running around the nurseries, jump/sliding on the frozen puddles.
The style of cooking at Petersham is very River Cafe, not surprising given the head of the kitchen garden Lucy Boyd is the daughter of River Cafe founder Rose Gray. I’ve since recreated the delicious minestrone we had at home and will post that recipe soon. Until then here is a recipe for roast sea bream with salsa verde, which I think is also a very Petersham Nurseries style of dish. We made this the same day with purple sprouting broccoli and puy lentils (it’s an update of this recipe with a different fish).
Roast sea bream with salsa verde
- 1 sea bream, cleaned
- Handful of chopped basil and parsley
- Sea salt and pepper
- Olive oil
- Lemon, thinly sliced
For the salsa verde
- 8 tbsps olive oil
- 1 tbsp lemon juice (or slightly less of red wine vinegar)
- 6 anchovy fillets – chopped
- 1 clove of garlic – minced
- A handful of chopped parsley
- A handful of chopped basil
- 1 tbsp capers
- Dijon mustard (optional)
Preheat the oven to 200/gas 5. Slice 4 or 5 slits on each side of the fish and stuff each one with a thin slice of lemon and some of the chopped herbs.
Put the fish in a roasting tin, season with salt and pepper and drizzle with olive oil. Cover with foil and roast for 20 mins or until done.
While the fish is roasting make the salsa verde as per Lewis instructions: “Chop a good handful of flat parsley and the same of basil, add a tbsp of capers, 6 anchovy fillets, a single clove of garlic, a tbsp of lemon juice or slightly less of red-wine vinegar. Beat in enough olive oil (about 8 tbsp) to make a thick, slushy sauce. I also add a little dijon mustard. Parsley, garlic, oil and vinegar/lemon essential. Basil, anchovies and capers desirable but not essential.”
We had this with some puy lentils that take about 20 mins to cook and some lightly boiled purple sprouting broccoli. It would also be delicious with rice or boiled new potatoes.