Recovery bites

Forget cold turkey. Peter Gordon scores with addictive dishes to help you get over your festive overdose

HRISTMAS is over, you're feeling a bit stuffed and there's lots of bits and bobs rolling around in the larder that need using up. Also, you're probably full to the brim with goose, turkey and ham. So here are some recipes that will give you a break from the past weeks of gluttony. The dessert recipe is as simple as it gets, but makes Christmas cake so delicious.

Courgette, pine nut, mint and parmesan soup Serves six 2 large onions, peeled and finely sliced30ml extra virgin olive oil 100g pine nuts, finely chopped 400g coarsely grated courgettes 800ml vegetable stock 100g finely grated parmesan cheese Quarter cup small mint leaves 60ml sour cream (optional) Fry the onion in olive oil over a moderate heat until it caramelises. Add pine nuts and fry until they take on colour. Add courgettes and cook, stirring occasionally, for two minutes. Add the stock and bring to boil, turn to a simmer and cook for five minutes, then stir in parmesan and mint. Taste for seasoning. Serve with a dollop of sour cream on top if you like.

Salmon and cod stew Serves six 800g salmon fillet, scales and bones removed, cut into 2cm chunks 800g large cod fillet, bones removed, cut into 2cm chunks 50ml extra virgin olive oil 3 large red onions, peeled, cut into eighths 2 cloves of garlic, peeled and finely chopped 2 bay leaves Quarter teaspoon saffron (this can be omitted, but do use it if you can) 1 whole lemon, washed, seeds removed, cut into 5mm dice 500g tin chopped and peeled tomatoes 500ml semi-sweet white wine like Sauvignon Blancsalt and cracked black pepper 3 teaspoons fresh thyme Quarter cup fresh oregano leaves Heat up a heavy, deep pan, then add the olive oil and the onions and sautee for five minutes, stirring well. Add the garlic, bay leaves, saffron and lemon and cook over a moderate heat for ten minutes, stirring to prevent sticking. Add the tomatoes, wine and thyme and bring to the boil, turn to a simmer and cook for 15 minutes. Taste for seasoning. Now add the fish chunks and gently stir and cook on a gentle bubble for 8-10 minutes until just done. The fish should still be a little undercooked. Remove the fish from the pot into a bowl and add the oregano to the pan, bring it to the boil again, stir well and spoon it over the fish. Serve on plain boiled rice.

Sesame and ginger broccoli This goes well with the fish stew, but it could also be served as a vegetarian meal with boiled rice and miso soup.

Serves six 2 medium heads broccoli, cut into individual florets 20ml peanut oil 1 thumb ginger, peeled and finely julienned 3 teaspoon toasted black and white sesame seeds 3 tablespoons water 1 teaspoon soy sauce 1 teaspoon fish sauce 1 teaspoon sesame oil Heat up your wok on a high heat, and when smoking add the peanut oil, then quickly add the broccoli. Toss well with a pair of tongs and cook until the broccoli begins to colour. Add the ginger and sesame seeds and continue to cook for 20 seconds. Add the remaining ingredients, put a lid on the wok, and cook on high heat for one minute. Eat straight away.

Wok fried Brussels sprouts with chilli and garlicThis is almost the only way I can eat sprouts. I try to like them but can't quite get it.

Serves six as a side dish 400 g Brussels sprouts 30ml cooking oil, peanut is good 1 hot red chilli, finely sliced - cloves of garlic, peeled and finely sliced 2 teaspoons caster sugar 2 teaspoons fish sauce 60ml hot water Break the leaves of each Brussels sprout. Start by removing any really thick leaves and discarding them, then cutting the leaves from the base with a small knife, snapping them off as you go. If it all seems far too tedious, you could finely slice them instead. Heat up a wok on a high heat and add the oil. Once smoking add the Brussels sprout leaves and fry, tossing well, for 30 seconds. Add the chilli and garlic and toss well, then add the sugar and fry for another 20 seconds, caramelising a little of the sugar as you go. Add the fish sauce and water, again toss well, and fry until all the liquid has evaporated. Serve at once.

Fried Christmas cake with berries and cream My stepmother Rose would get us to eat the cake her mother Nell had made for us every Christmas, by disguising it as this dessert. I loved Nell's cakes, but there is only so much one can eat. There is something quite moreish about this way of dealing with cake. Maybe it's got something to do with the way the dried fruit slightly caramelises when fried.

All you do for this one is fry slices of cake in plenty of butter on a moderate heat for a few minutes on each side. Take out of the pan and smother with whipped cream and berries. These are out of season, but they work really well. Otherwise, serve with stewed apples, pears or quince.

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