alison roman

A quick, easy and most of all, delicious recipe for any time of the week.

This recipe is an extract from DINING IN by Alison Roman. Copyright © 2017 by Alison Roman.

Roasted tomato anchovy bucatini Alison Roman

salt salt

(60 milliliters) olive oil,

red onion, very thinly sliced

red chilli flakes

anchovy

tomato paste

can whole peeled tomatoes, crushed

bucatini or spaghetti

grated parmesan cheese

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Adapted slightly from Alison Roman&#039;s infamous recipe- this is one of my family&#039;s favorite recipes. Even my 13 year old brother loves it- all the better because it comes together in under an hour.

Tomato Poached Cod with Chili Oil and Herbs

olive oil

garlic (thinly sliced)

shallot (thinly

red-pepper flakes

tomatoes,

Kosher salt and black pepper

fish sauce (optional)

lbs cod (cut into filets)

limes (juice)

In a large nonstick skillet add oil, garlic &amp; shallots. Heat until garlic and shallots are golden. Add the chili flakes and heat for 30 seconds more. Remove immediately from heat, pour in bowl and set aside.

Using the same pan, add 3 tablespoons of chili oil (without garlic or shallots) into pan over medium heat. Add sliced tomatoes, season with salt and pepper and cook until jammy- about 6 minutes.

Add fish sauce and cook for about 1 minute. Add 1 1/2 cups water and continue to cook for about 8 minutes, the flavors will concentrate but it will still be soupy. While this is cooking- pull the cod out of the fridge. Pat dry and season both sides, because you eat both sides, with salt and pepper.

Taste the tomato sauce for seasoning, if it needs more salt- add more. Your tomato sauce will determine how flavorful the fish will be. Add fish to pan, as it cooks it will release water, balancing the flavors. Cook for about 4-5 minutes, if the cod easily flakes when you apply pressure with your finger- it&#039;s ready.

To serve: Scoop sauce and fish into bowls, spoon garlic/shallot chili oil over the top, sprinkle a handful of herbs over the top and squeeze a generous amount of lime over the entire bowl. Eat with spoon.

This version of banana bread is more cake than bread, and I wouldn't be able to get away with saying "there's banana in it, so it's breakfast!" because no, this is not breakfast. This is a chocolatey, buttery, decadent thing and (probably) not appropriate to eat first thing in the morning, says Alison. But hey, everything in moderation, including moderation, right...

This recipe is an extract from DINING IN by Alison Roman. Copyright © 2017 by Alison Roman.

Cocoa banana bread recipe by Alison Roman

Non-stick cooking spray,

(110 grams) demerara sugar

(225 grams) plain flour

(50 grams) unsweetened cocoa powder

tsp baking powder

tsp kosher salt salt

unsalted butter,

(75 grams) raw sugar

(60 grams) lightly packed light-brown sugar

tsp vanilla extract

extremely ripe bananas, 4

(125 grams) mascarpone, full-fat sour cream

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