Free Gordon Ramsay's Great British Pub Food by Gordon Ramsay

kitchen paper. Score the skin in two or three places on each side with a sharp knife. Rub both sides with a little olive oil and a few pinches each of salt and pepper.
    Lay the fish on one large or two smaller oiled baking sheets and drizzle over a little more olive oil. Grill the fish for 4-5 minutes on each side until just cooked through.
    Carefully transfer the fish to warm oval plates. Serve with the lemon wedges and tartare sauce on the side.
Somerset fish casserole
SERVES 4
    500g firm white fish fillets, such as coley or brill
    20g plain flour
    sea salt and black pepper
    40g butter, diced 2 onions, peeled and
    thinly sliced
    2 anchovy fillets in oil, finely crushed
    200ml medium dry cider
    200ml chicken stock (see page 243) or fish stock (see page 245)
    100ml double cream
    squeeze of lemon juice
    2 apples, such as Braeburn or Cox
    few flat-leaf parsley sprigs, leaves only, finely chopped (optional)
    In Somerset, where apples are abundant, fish is commonly cooked with cider, akin to the way it is cooked with white wine in the wine-producing areas of Europe. Taking the concept a step further, this dish is served topped with fried apple slices, adding an element of sweetness.
    Cut the fish into bite-sized chunks, removing any pin-bones with tweezers. Put the flour into a shallow dish and season with a little salt and pepper. Toss the fish pieces in the flour to coat, saving any excess.
    Melt a few knobs of the butter in a wide heavy-based pan and fry the fish in batches for 1½-2 minutes on each side until evenly golden all over. As each batch is cooked, transfer to a plate, using a slotted spoon. Set the fish aside.
    Add a little more butter to the pan and cook the onions for 8-10 minutes, stirring occasionally, until soft. Tip in any remaining seasoned flour, along with the anchovies. Fry, stirring, for a minute or two, then pour in the cider. Let bubble for a few minutes to cook off the alcohol and reduce the liquid. Pour in the stock and cream and simmer for a further 5-10 minutes until thickened to a light coating consistency. Season well to taste with salt, pepper and a squeeze of lemon juice.
    Peel and core the apples, then slice thinly into rings. Melt a few knobs of butter in a wide frying pan and fry the apple rings for a few minutes on each side until golden. Set aside.
    Return the fish pieces to their pan and turn to coat in the sauce. Simmer gently for a few minutes until the fish is just firm and cooked through. Transfer to a warm serving dish and arrange the fried apple slices on top. Sprinkle with chopped parsley, if you wish, and serve.

PIES AND SAVOVRY TARTS
    Asparagus and spring onion tart
    Smoked salmon and watercress tart
    Beef cobbler
    Cottage pie with Guinness
    Huntingdon fidget pie
    Chicken and smoked bacon pie
    Cornish pasties
    Steak and kidney pie
    Bosworth goat’s cheese tart
    Montgomery cheddar and potato pie
    Tomato, goat’s cheese and herb tart
Asparagus and spring onion tart
SERVES 6
    300g shortcrust pastry (see page 248)
    1 medium egg white, lightly beaten, to glaze
    10 spring onions, trimmed
    20g butter
    sea salt and black pepper
    350g asparagus spears, trimmed and lower part of stalks peeled
    2 large eggs, plus 2 large yolks
    250ml double cream
    100g medium cheddar, grated
    Bake this delectable tart when homegrown asparagus is available in May and early June, as a celebration of spring.
    Roll out the pastry on a lightly floured surface to a large round, the thickness of a £1 coin. Use to line a 23-24cm round tart tin, 2-3cm deep, with removable base, leaving a little excess overhanging the rim. Chill for at least 30 minutes.
    Preheat the oven to 200°C/Gas 6. Line the tart case with baking paper and dried or ceramic baking beans and bake ‘blind’ for 15-20 minutes. Remove the paper and beans and bake for a further 5 minutes. Leave to cool slightly, then trim off the excess pastry around the rim. Brush the inside of the pastry case with egg white to glaze. Leave to cool while you