Inspired by a holiday to Sicily. Some simple panfried seabass with lovely crispy skin and flaky flesh with a pine nut, raisin, celery salsa which has sweet and sour notes thanks to plenty of lemon, a touch of saffron and a splash of sherry vinegar. Crispy smashed potatoes and panfried asparagus are the perfect accompaniments. Simple, delicious.

This is my version of the classic recipe, with a few storecupboard twists in there to elevate your normal bolognese to the next level. Little tricks like adding the parmesan rind for salty depth, some whole milk for richness, soy for umami, dark chocolate for a touch of bitter sweetness and red wine vinegar to balance out the acidity all works to make it just a little bit different. It also tastes better after a night or two in the fridge so if you can wait that long do - its worth it.