• Herb and ginger fish cakes with beetroot relish

    The ginger and copious amount of herbs and spices make these fish cakes sing and dance and jump in the air. They really are overflowing with flavour so all you need is a squeeze of lemon juice. However, the beet and horseradish sauce will add sweetness and heat that will...
  • Nopi, Nov 30th, 2012

    Carlos, hot stove chef and can cook whatever you like.
  • Nopi, Nov 30th, 2012

    Luke (king of the pass), Rodrigo (mostly prepping and feeding everybody) and Ainars (“worth his weight in gold”, Basia)
  • Nopi, Nov 30th, 2012

    Francis, hairy sous. 
  • Nopi, Nov 30th, 2012

    Kitchen Mark, almost left but then stayed.
  • Nopi, Nov 30th, 2012

    Admin Noemie (also online shop wizard) and Manageros Basia (on the phone, much of the time) 30/11: Introducing some of NOPI’s devoted staff, by name.
  • Grilled peaches, apricots and figs with scented yoghurt

    For this salad choose a selection of seasonal stone fruit. Grill the fruit that are relatively hard but leave the soft and juicy ones as they are. Try it with: Grecanico-Terre-di-Guimara-Caruso-&-Minini. Its soft aromatics and striking acidity compliment the salads fruitiness and creamy texture Serves four 4 peaches and/or nectarines...
  • Mackerel and green bean salad with harissa dressing

    Commercial harissa varieties can vary. If yours isn’t very spicy, add a bit of cayenne pepper to it to enhance the kick. Try it with: Pinot-Blanc-Stopham-Estate-11. Its sharpness and concentration will cut through the mackarel's oily texture and spicy dressing. Serves four 1 medium baguette, crusts removed, torn into 2cm...
  • Fettuccine with fresh seafood and a green harissa dressing

    Originally, I wanted to use a combination of parsley and coriander in the green harissa sauce but I couldn’t get any on the filming day, so I used parsley only. If you are a fan of coriander, as I am, substitute half the parsley with coriander leaves and stems. Try...
  • Grilled red mullet with lemon and celery salad

    The method below involves oven-grilling – simpler and more realistic in the British winter months – but you can easily choose to barbecue your fish instead, as I do in the programme. Red mullets available in the UK are normally larger than those I cooked in Tunisia, so I have...

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