The firm flesh of bream in Nathan Outlaw's recipe is complemented by the sweet flavour of cream-enriched tartare-style sauce flecked with potatoes, asparagus, lettuce and peas. You can buy two large, whole fish if you want to fillet them yourself, or ask your fishmonger to do this for you.
Chicken and Tarragon Casserole from Amelia Freer's book Cook. Nourish. Glow. The vegetables and chicken for this cosy casserole are slow cooked leaving them deliciously tender and full of flavour. A great winter warmer!