As a chef I’ve always been my body is a funfair, instead of a temple, kind of person. You know, experience everything and when the time comes go out with a bang. Now this served me well right up until I broke into the forties and started to teach professional rugby players how to cook. Let me tell you nothing makes you feel short, fat and old like walking into a room full of atheletes.

So like many men with a mid life crisis, I’m trying to get fit again and recreate the vision that my memory assures me  I once was. Thats the nice thing about breaking forty, you can now lie to yourself.

So just to make this more public I’m working with a wonderful pair of fit young things on their online gym. Sounds good doesn’t it? don’t be fooled, I’m doing the cooking but am determined to try to use heavier pans.

Nicola and Ben from

Nowonto a recipe that workes so well as the animal fat is cut the dish is so full of flavour.

Fish “En Papillote”

Serves 4

4 fish fillets, e.g. snapper, blue nose, swordfish            4 gourmet potatoes, sliced

1 onion                                                                                    Handful coriander, chopped roughly

1 leek                                                                                                Lime juice & zest

4 cloves garlic                                                                        2 cups white wine

4 Kaffir lime Leaves                                                                        1 cup Grove avocado oil

1 stalk lemongrass, sliced finely                                                Pinch of saffron and seasoning


Put fish with onions, leeks, garlic, potatoes, kiwi and flavourings in four parcels of tin foil.  Place on a hot barbeque or on a hot baking sheet and bake with the lid down or at 230˚C in the oven for about 10 to 12 minutes.  Flatter fish, e.g. snapper, will take only about 6 to 8 minutes.

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