Weekend work: Time to secure ricketty boundaries

WHAT TO DO

Mark Hix recipe: Turkey meatballs in sweet and sour sauce

You’ll likely have turkey remaining after Christmas Day and this is a good variation for the leftovers, with cranberries helping to make a nice sauce.

Mark uses roe to make his lobster drop scones

Lobster drop scones

Serves 2

Winning combination: Tomato, cumin and coriander soup

Tomato, cumin and coriander soup

Serves 4-6

Spicy flavours: Mackerel ceviche canapés

Mackerel ceviche canapés

Serves 10

Tomato and cumin salad

Tomato and cumin salad

Serves 4

Sugar snap curry makes a lovely spring or summer vegetable accompaniment, starter or part of a cold buffet

Sugar snap curry

Serves 4

Mark's scrambled eggs with a kick

Scrambled eggs with a kick

Serves 2

Stir fried squid with green onions, ginger and mushrooms
Baked Seabass by Monica Galetti

What’s for supper? Seabass with celeriac and fennel

Ingredients to serve 6

Turbot chop and coconut curry

Serves 4

Vietnamese red snapper curry

6 red snapper or sea bass fillets, with skin
2 tablespoons fish sauce
1 teaspoon ground turmeric
Half a teaspoon finely chopped red chilli

Spicing things up: Yorkshire pudding with vegetable curry

Vegetable curry

Serves 4-6

Serve goat curry with basmati rice and scatter with the sprigs of coriander

Goat curry

Serves 4-6

A taste of India: Learning to cook in Kerala

Hanging upside-down off the back of a wildly bobbing boat is not the best time to do the grocery shopping. Eye-to-eye contact is, I'm told, a key to successful bartering but, like keeping my breakfast down, I'm finding it hard to maintain.

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