From his mum’s risotto to his all-time favourite seafood dishes, Rick Stein shares the recipes he cooks when he’s off-duty.
Sautéed red mullet with parsley, garlic & spaghettini
The great thing about this is that the well-flavoured skin of the red mullet goes slightly grainy when it’s fried and seems to coat the spaghetti with the sweet taste of seafood. I also make this with monkfish, john dory, bass or bream; it’s just a lovely way of cooking fish.
I am always keen on recipes that don’t overpower the flavour of crab meat and this is absolutely one of them.
Barbecued whole sea bass with fennel mayonnaise
This is my favourite way of cooking whole fish on a barbecue, but it can be quite tricky and you might want to try cooking it under a grill the first time round. What really works in this is the mayonnaise that’s flavoured with fennel herb as well as a splash of pastis and some chopped chives.
Braised belly pork with soy & black vinegar
I got this recipe when on a filming trip to Shanghai. The belly pork needs to be well layered with fat – in Shanghai they call it five-layer belly pork.
Cornish mussels with cider
This is a version of moules marinière using Cornish ingredients – you can’t go wrong really.
Beef & macaroni pie with cinnamon, red wine & kefalotiri cheese
I have a great affection for the Mediterranean baked dishes of meat, pasta, tomato and kefalotiri – a dry, firm ewe’s milk cheese, full of irregular holes. It ranges in colour from white through to pale yellow, depending on the grazing of the sheep, and is fresh and slightly sharp-tasting.
Chicken & prawn stir-fry with black bean sauce & coriander
I can’t claim this is an authentic Chinese recipe. It’s just something I make because the flavours of the black bean sauce, Chinese 5-spice and plenty of chilli appeal to me. I often cook this dish with strips of pork tenderloin, but most popular with my family is this chicken and prawn version. My vegetables vary – sometimes I use baby corn, sometimes courgettes. It’s really down to what you have in the fridge.
Light plum tart
This is my most often cooked dessert, realistically because it’s so easy to make and I’m always pushed for time when cooking for more than four. I use whatever fresh fruit is available but plum is a favourite.
Now buy the book
Our recipes are from Rick Stein at Home by Rick Stein, to be published by BBC Books on 16 September, price £26. To pre-order a copy for £22.10 with free p&p until 19 September, go to mailshop.co.uk/books or call 020 3308 9193.