Baked cod loin with potato rosti and poached egg

This dish started out as a quick Monday night meal before morphing into something slightly more complex, a memory of one of my favourite student dishes. When travelling in Spain in the early ‘00s I frequently ate plates of rice topped with a simple tomato sauce and a fried egg. It was delicious and cheap and kept me well-fuelled throughout my stay in Barcelona and beyond.

12 years later, in London, I started out with a packet of cod loin and the intention of making a baked fish dish. Too tired to hit the shops, I decided to serve it with what I had to hand, which was rice. The mere thought of a tomato-based dish served on rice took me straight back to Barcelona and the presence of a lone potato in the veg basket and an abandoned heel of French bread gave birth to this dish.

You could, of course, double the size of the rosti and eliminate the rice, or vice versa.

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Stuffed chickpea crepes

Try these! They are delicious!
To make my crepes, I adjusted Madhur Jaffrey’s recipe, using the same quantities of gram flour (140g) and water (250ml), but adjusting the spices. I used ½ tsp of cayenne, 1 tsp coriander, 3-4 crushed garlic cloves and ½ tsp chilli powder. You end up with something  that looks like this:
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My main tip is not to worry about the consistency of the batter – it’s a lot more watery than milk-and-egg based crepes but it cooks up fine. The quantity here makes about 4-6 large crepes depending on the size of your pan.

Step 1 Make batter
Step 2 Heat 1-2 tsp vegetable oil in a frying pan, evenly coating the base of the pan
Step 3 Pour in enough batter to cover the base of the pan with a thin layer, as you would for a standard crepe
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Step 4 Fry on a medium heat until the top of the pancake starts to form air bubbles, then flip using a spatula

Stuffed chickpea crepes Toppings! The possibilities are endless. I have covered mine with all sorts of things including:
• A layer of grated cheddar cheese, a handful of spinach and an egg
• A layer of leftover cooked rice mixed with leftover curry, and an egg
• Softened onions, spinach, egg
Once you have piled your toppings on, fold the crepe over into a half-moon shape and cook, turning once, until the egg is cooked to your liking.
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I find the topping holds together quite well and with a bit of care these can be wrapped up in foil and taken as a packed lunch.

Beware, these crepes are so scrumptious your pets may try to mug ypu for them. This is Gustav, looking hopeful.
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