Like Batter in your Beer? by Jacqueline

A great new restaurant opened last week - Fish Kitchen, 170 Upper Richmond Road Sheen (020) 8878 1040. Part of the small chain owned by celebrity restaurateur, Tony Allan who has restaurants in Kingston and Borough Market, selling excellent fish and chips (for aficionados - the batter is beer based and made twice a day) for around £10.00, they also have posher nosh for up to £18.00 per dish. All fish and seafood is fresh and from sustainable sources. There's a small wine and pudding menu too. Buzzy atmosphere, and reasonably quick service (I went on the first night when they we cutting their teeth). A great alternative to your standard fare!

Ro's Banana-berry Crème Brulee

Serves 4 - preparation time less than 20 mins, cooking time c.1 hour

Ingredients:

• 250ml milk
• 2 egg yolks
• 4 tbsp sugar
• 1 large banana, sliced thinly
• small punnet raspberries, blueberries or blackberries
• Preheat oven to 140C/285F/Gas 1.

Heat the milk in a saucepan until almost boiling and turn off the heat.

Beat the egg yolks and half the sugar until the mixture is thick and pale.

Then slowly add small amounts of the warm milk, stirring occasionally, until all is incorporated.

Divide the banana and berries between four ramekin dishes, reserving 12 slices of banana and a few berries for garnish.

Pour the custard over the fruit and place in a deep-sized roasting tin, then add water to roughly halfway up the sides of each ramekin.

Bake for around an hour until just set with a golden top. Remove from the baking tray and allow to cool. When cool enough, transfer to the fridge until chilled through.

When ready to serve, top each dish with three slices of banana and then the remaining sugar. Melt the sugar under a hot grill or with a cook's blowtorch, leave to set for a few minutes then garnish with remaining berries and serve.

Anna's Chorizo Pasta at the Oasis

I ripped this recipe out of the London Paper one day and just love it. It’s very easy, and particularly useful if you forget you’ve invited friends round for a weeknight supper and have to grab ingredients quickly at the M&S at the station.

Serves 4 - ready in 10-15 minutes.

Ingredients:

• Enough penne pasta for 4 people
• Half a large chorizo sausage or all of a small one, sliced
• 1-2 tbsp balsamic vinegar
• 12-15 cherry tomatoes, havled
• 2-3 tbsp of pesto OR tapernade - whichever you prefer
• 1 bag of washed rocket - these are usually fairly small which is perfect
• Parmesan and black olives to garnish

Put the penne on to boil in a large saucepan. Fry the sliced chorizo in a non-stick saucepan on a low-medium heat so it cooks in its own oil, turning when slightly crisp on one side. When the chorizo is cooked, set aside and throw in the halved cherry tomatoes and the balsamic vinegar to the pan so they cook in the flavoured oil. Keep on a medium/low heat.

When the pasta is cooked, drain and return to the saucepan. Then stir in the chorizo and tomatoes, quickly followed by the pesto or tapernade.
Next stir in your rocket, which will start to wilt, and you’re ready to serve onto plates, garnishing with plenty of parmesan and a few black olives