Grown-up fish fingers with caraway dipping sauce.

Love the odd shallow-fried recipe from Ottolenghi.

Feeling seedy?

Ottolenghi's Roasted Butternut Squash with Burnt Aubergine and Pomegranate Molasses is an awesome side. The texture mix-up of the seeds, sauce and almonds worked perfectly with Don's roast lamb and it's so photogenic!

Ottolenghi, The Cookbook (p.46)

Serves 2-4

1 large butternut squash
4tbsp olive oil
1tbsp pumpkin seeds
1tbsp sunflower seeds
1tbsp black sesame seeds (if unavailable, use white ones)
1tsp nigella seeds
10g sliced almonds
10g basil leaves
Coarse sea salt and black pepper

for the Sauce

1 medium aubergine
150g Greek yoghurt, at room temperature
2tbsp olive oil
1tsp pomegranate molasses
3tbsp lemon juice
1tbsp coarsely chopped flat leaf-parsley
1 garlic clove, crushed

Preheat the oven to 220°C/425°F/Gas Mark 7. Trim the top and bottom off the butternut squash and cut it in half lengthways. Remove the seeds using a small knife or a spoon. Cut each half into wedges 2-3cm thick. Arrange the wedges in a roasting tray, standing them up with the skin underneath if possible. Brush with half the olive oil and season generously with salt and pepper. Place in the oven for 25-30 minutes, by which time the wedges should be tender and slightly browned. Leave to cool.

Reduce the oven temperature to 180°C/350°F/Gas Mark 4. Scatter the pumpkin seeds, sunflower seeds, sesame seeds, nigella seeds and sliced almonds on a roasting tray and toast for 8-10 minutes, until lightly browned. Leave aside to cool.

For the sauce, place the aubergine directly on a moderate flame on a gas hob (you might want to cover the hob top with foil before you begin). Burn the aubergine for 12-15 minutes, until the skin dries and cracks and smoky aromas are released. Turn it around occasionally, using metal tongs. Remove the aubergine from the heat and leave to cool slightly. (Or, you can place the aubergine under a very hot grill for about an hour, turning it around occasionally; continue until it is well shrivelled on the outside, even if it bursts open.)
Make a long cut through the aubergine. Using a spoon, scoop out the soft flesh while avoiding most of the burnt skin. Drain in a colander for 10 minutes, then transfer to a board and chop roughly.

In a mixing bowl stir together the scooped out aubergine flesh, Greek yoghurt, olive oil, pomegranate molasses, lemon juice, coarsely chopped flat leaf parsley and crushed garlic. Taste and season with salt and freshly ground black pepper. The sauce should be sweetly sharp and highly flavoursome.

Arrange the butternut squash wedges on a serving platter, piling them up on top of each other. Drizzle with the remaining olive oil, sprinkle the pumpkin seeds, sunflower seeds, sesame seeds, nigella seeds and almonds over and garnish with the basil. Serve the sauce on the side.

Day off means Domus gets gourmet affair for Friday night fodder.

One of our favorite sidies is this Green Bean Salad With Sesame Dressing. The reason we love it so much is because it has tahini in it. Mmm. It's meant to have asparagus in it too but we didn't have any handy and given the cleaning lady hasn't been in the hood for two weeks, the toilet didn't need additional offensive smells thrown into the mix, so we went without.

To make it blanch 250g green beans and 2 bunches of asparagus and throw them onto a lovely red plate. It's important to have contrast. It tastes better. Then stir together 2 tbs of soy sauce, 1/4 cup tahini, 1 tbsp of caster sugar, 1 tbsp of rice vinegar, 1 tbsp of finely grated ginger and 1 tbsp of water. Drizzle it over the greens and then top with 2 thinly sliced Asian eschalots. Boom. Fabulous side dish.

Then to go with this, i picked out a dead easy Asian-Style Fish Bakes in a Bana Leaf from the June 2010 delicious mag.Couldn't be assed hunting down the banana leaf so we wrapped it in baking paper and foil instead. Not as easy on the eye, but whatever. The recipe is not on the website yet and i can't be fagged tying it all out so i'll update this post when i can give you a link. I'll give you the ingredients. It doesn't take a rocket scientist to work out how to smack it all together. We always have quarter cups of different home made curry pastes in the freezer so we don't have to drag out the cook time by making paste as well, or worse yet, need to buy ready-made shit. Ew.

Serves 2

• 1 large fresh banana leaf

• 800g whole snapper cleaned (get the fish man to do this. Cleaning/scaling a fish sucks balls)

• 1 tbs Thai red curry

• 2 tbs coconut cream

• 2 tbs finely shredded ginger

• 8 kaffir lime leaves thinly shredded

• 2 tbs coriander springs

• 1 long red chilli sliced on angle

• 2 cups steamed rice to serve

* Coriander and chilli get sprinkled over the fish once it comes out of the oven.

Another freaking good looking/tasting meal AND i have picked up a new trick to get rid of the fishy smell from my oven. 2 drops of vanilla essence in half a cup of water and put it in the oven for an hour at about 150. It's toilet spray for the oven.

The conventional option

Not as cool to look at but definitely more sturdy.