Recipe of the Week

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Picada is an easy-to-make Catalan condiment. Traditionally used to thicken sauces, it is also delicious with grilled fish, especially monkfish. Fry a thick slice of white bread in olive oil, then crumble it. Fry two sliced cloves of garlic with some flaked almonds in more oil then mix into the breadcrumbs and season with lemon juice and paprika or black pepper. Pile on to the fish before serving.

Boil and serve globe artichokes as the northern Italians do with a bagna cauda, literally a 'hot bath'. Gently heat a couple of cloves of finely chopped garlic in plenty of olive oil with the drained contents of a can of anchovies and some lemon juice. Pull off the leaves of the cooked artichokes and dip in the hot sauce, which is also good for raw sliced vegetables such as celery or red pepper.

The Spanish sprinkle red chilli powder over sliced fresh goat's cheese and serve on mixed green salad leaves dressed with sherry vinegar and extra-virgin olive oil.

Slash duck breasts across the fat side and smear with a mixture of honey, powdered ginger, lemon juice and salt. After half an hour, cook on the preheated grill pan, fat side down for 20 minutes - longer if you don’t like your duck pink. Turn in the last five minutes of cooking and leave to stand for another 5 minutes before carving into thick slices.

Slice courgettes thinly lengthwise. Marinate for 10 minutes in lemon juice, sea salt and olive oil before grilling quickly. At the last minute, add the marinade liquid, black pepper and chopped fresh mint for a Sicilian touch.

Prepare peeled prawns in West African peri-peri style by quickly frying with chopped garlic, red chillies and diced fresh tomato. Finish with a squeeze of lime juice and serve with plain, boiled white rice.

Marinate fillets of white fish in chermoula (a mixture of chopped coriander, parsley and lemon peel with olive oil) for 20 minutes before grilling.

Briefly stir uncooked tiger prawns, still in their shells, in a mixture of tomato ketchup, chilli and Worcestershire sauces, lime juice and a pinch of sugar. Grill.

Serve grilled lamb chops with chopped dried apricots, briefly soaked in boiling water and mixed with mint.

Whizz fresh green chillis, garlic and ginger with a little sunflower oil to make a Goan marinade for grilled pork chops. Peel and dice a couple of Alphonse mangoes to scatter over the top.

Marinate chicken wings in olive oil, lemon juice, chopped garlic and paprika for 30 minutes before grilling, until sticky and tinged with brown. Turn several times during the cooking process.