Potato and Spinach Gratin

2 lbs small white potatoes, scrubbed and sliced THIN (about 7 cups sliced)
10 ounces frozen chopped spinach, thawed and squeezed dry
1/8-1/4 cup minced onion
2 garlic cloves, crushed
2 cups cream
2 tablespoons butter melted
1 1/2-2 cups shredded cheddar cheese
1/2 teaspoon salt
1/2 teaspoon pepper

Preheat over to 375, grease a 13"x 9"baking dish, set aside.
Place potato slices in a large bowl, add spinach, onions, garlic, toss well to evenly distribute.
In a separate bowl combine cream, melted butter, cheese, salt, and pepper, stir together well; pour this mixture over potato mixture and stir well to evenly combine.
Pour into the prepared baking dish, cover with foil and bake at 375 for 50-60 mins or until potatoes are tender.
Uncover and continue to bake for additional 20 mins.
Serves 8.

Fennel, Blood Orange and Sunflower Seed Salad

1 tablespoon balsamic vinegar
1/3 cup orange juice
1 teaspoon lemon juice
Salt and pepper

2 medium fennel heads thinly sliced
3 blood oranges, peeled and segmented
1 cup sunflower seeds


In a medium bowl, whisk together the olive oil, orange juice, lemon juice, salt and pepper. Add the sliced fennel, toss to combine and chill for at about 1 hour.Add the orange sections to the fennel mixture and sprinkle with the sunflower seeds.
Toss very gently to combine. Arrange salad on a platter.

Fish Meuniere

[Recipe by Neil Perry]

4 fish fillets [200g each], skin off - [suggest John Dory]

clarified butter [melt 250g butter over a medium heat, then strain off and discard the milk solids]

1/2 cup milk

1 cup plain flour

Sea salt and freshly ground pepper

125g unsalted butter, cut into small cubes

2 lemons, quartered

2 tbsp chopped flat-leaf parsley

[Serves 4]

Place a large stainless steel or non-stick frying pan over a medium high heat and pour in enough clarified butter to cover the base of the pan. Heat the butter to hot.

Meanwhile dip the fish fillets in the milk, then the flour, and sprinkle with sea salt. Place the fish fillets in the hot pan and cook for about one minute. Turn and cook the fish for another minute.

Place a fish fillet on each of 4 plates, squeeze a little lemon juice over the fish, sprinkle with parsley and sea salt and give a good grind of pepper.

Add the unsalted butter to the pan over high heat. As the butter turns a nut-brown colour, spoon it over the fish. The butter, parsley and lemon juice will mingle to create the meuniere sauce. Serve immediately.

[Serve the fish with boiled new potatoes tossed in butter or olive oil, and peas]